Bolillo Integral 100% MIX 1/50 LB

Fresh Yeast 25/1 LB


Ingredients Small Batch Large Batch
Bolillo Integral 100% Mix 10 lb 50 lb
Water (Variable) 5 lb 14 oz 29 lb 5 oz
French Yeast 6.4 oz 2 lb

Mix for 2 minutes in low speed to incorporate the ingredients, then continue mixing for 10 minutes in medium speed (medium speed is 3rd speed on a 4-speed machine), or until fully developed.


Dough temperature should be 78-80°F after mixing. Fermentation time is approximately 10-15 minutes.

Scale and Proof

Scale and make up as desired, proof for approximately 45 minutes at 95°F in a medium moist proofing cabinet.


Score the top of the bolillo rolls, then bake at 395°F for approximately 15 minutes (with 10 seconds of steam).


Recipe courtesy of BakeMark