**Discover the Incredible Mexican Bolillo: A Crispy, Flavorful Delight**

Allow me to share an absolutely delicious Mexican bolillo bread. Its texture is reminiscent of a Vietnamese baguette—crispy on the outside, yet soft and springy inside. The best part? It’s incredibly simple to make by hand, requiring minimal effort to achieve that perfect gluten development. I truly adore this savory bread with its distinct grain flavor—each bite is wonderfully aromatic. With only a small amount of sugar and oil, it’s both healthy and low in calories, making it an excellent choice as a staple bread during weight loss. Enjoy it as a sandwich or simply toasted on its own—it’s absolutely fantastic!

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### 📝 Ingredients:

– 210g bread flour

– 90g cake flour

– 210g water

– 8.5g butter

– 4g salt

– 4g sugar

– 6g fresh yeast

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### 🌟 Key Tips Before You Begin:

– If you don’t have a baking stone, simply flip a baking sheet over and preheat it in the oven. Once you place the bread inside, quickly spray water onto the oven walls to create steam. This is the secret to achieving a beautiful, well-opened slash!

– Make sure your oven is fully preheated. A sudden drop in temperature can hinder the bread’s rise. I recommend preheating the oven while the dough is in its second fermentation stage.

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### 👩‍🍳 Step-by-Step Instructions:

1️⃣ **Mix & Rest**

Combine all ingredients and mix until uniform. Let the dough rest for 20 minutes.

2️⃣ **Knead & Develop Gluten**

Wearing gloves, knead the dough about 20 times until the surface is smooth. Rest for another 20 minutes. At this point, the dough should be about 80% developed—able to stretch into a thin membrane.

3️⃣ **Roll & Fold**

Turn the dough out and roll it out as much as possible. Fold the sides inward, then roll out again. Repeat this process 3–4 times to strengthen the gluten until the dough becomes resistant to rolling.

4️⃣ **Ferment & Divide**

Shape the dough into a round and let it ferment until doubled in size. Divide into 5 portions and rest for 20–30 minutes.

5️⃣ **Shape & Second Fermentation**

Gently flatten each portion (do not fully degas), then roll from top to bottom into a plump oval shape with a slightly raised center. Let it rise again until 1.5 times its size. (If the room is too cool, use a proofing box set at 28°C.)

6️⃣ **Score & Oil**

Make a slash down the center and lightly brush it with olive oil to encourage a better rise and an attractive split.

7️⃣ **Bake with Steam**

Preheat the oven to 230°C with a baking stone or flipped baking sheet inside. Place the bread in the oven, spray water to create steam, and bake for 16 minutes.

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