Mexican Bolillo

Day 1 — Mix & bulk

1. 1
   AutolysisCombine water, levain and oil in a large bowl and stir well. Add the flour, sugar, salt and barley malt. Mix until no dry bits remain — about 1–2 min. Cover and rest 30 min at room temperature.
2. 2
   Stretch & foldWith damp hands, perform a full set of stretch-and-folds: grab a section of dough, stretch it upward as far as it will go without tearing, then bring it back to the centre. Rotate the bowl slightly and repeat until the dough feels taut. Cover and rest 30 min.
3. 3
   Coil fold #1Slide damp hands under the centre of the dough, lift it and let gravity stretch it down, then fold it over itself. Rotate 90° and repeat — 4 folds per set. Cover and rest 30 min.
4. 4
   Coil fold #2Perform 1 full set of coil folds. Cover and rest 30 min.
5. 5
   Coil fold #3 + bulkPerform a final set of coil folds. Cover and bulk ferment at 28°C until almost doubled — total bulk time is about 3 hours from the first mix.

Day 1 (evening) — Cold proof

1. 6
   Cold proof (optional)Lightly flour the dough, punch it down to degas, then transfer to a sealed container and refrigerate overnight at 4–6°C. Skip this step and go straight to shaping if you prefer a same-day bake.

Day 2 — Shape & proof

1. 7
   Divide & pre-shapeDivide the dough into 6 equal portions (~100g each). Roll each into a tight ball, pulling the seams taut at the bottom. Cover and rest 15 min.
2. 8
   ShapeOil your hands and work surface lightly. Flatten each ball with your palm, then roll it into a long flat oval with a rolling pin to expel air. Fold the long edges inward and roll into a torpedo shape, pinching the ends to blunt points. Place seam-side down on the baguette tray. Spray with water.
3. 9
   Final proofCover with a damp tea towel or cling film. Proof at 28°C for 2.5–3 hours until 1.5–2× original size. When pressed lightly with a fingertip, the dough should spring back slowly and leave a slight dent.

Day 2 — Score & bake

1. 10
   PreheatPreheat oven to 200°C fan (or 230°C static) for at least 30 min. If you have a baking steel, preheat it on the middle rack at the same time.
2. 11
   ScoreSpray water over all the rolls and leave uncovered for 15 min. Score each roll with one decisive slash down the centre using a sharp, fresh blade. Brush a little oil into the slit, then spray generously with water again.
3. 12
   Bake with steamPlace a tray of boiling water on the rack below the rolls. Load the bolillo tray into the oven and bake for 8 min.
4. 13
   FinishRemove the steam tray and leave the oven door ajar for 30 seconds to vent excess moisture. Close the door, reduce to 180°C and bake for a further 8–10 min until deeply golden and crisp. Cool on a wire rack for 15 min before eating.