Bolillos - Sutter Version

Ingredients
1 package active dry yeast (1 ½ teaspoons)
¼ cup water (for proofing yeast)
1 additional cup water
1 teaspoon Vital Wheat Gluten (for chewiness; optional)
1 tablespoon butter or other oil, melted and cooled
1 ½ teaspoons salt
3 ¼-4 cups flour (replace 1 cup flour with 1 cup oats for grainier bolillos)
1 teaspoon cornstarch Yield: 10 bolillos

Directions
To proof yeast, sprinkle yeast in a glass with ½cup of water at 110°F stir and set aside for 5 minutes.
If mixture begins to foam, yeast is active. If no foaming, buy fresh yeast and repeat.
Mix all of the other ingredients in a bowl, alternating between flour and water
Add the yeast
Using a dough hook, mix at low speed, increasing to higher speeds until the dough doesn't stick to the bowl.
Remove dough from bowl and knead on floured surface, adding more flour until the dough doesn't stick to the surface
Separate dough into 10 equal balls and roll into bolillo shape
Place on parchment paper on top of a cookie sheet
Preheat oven to 400°F
Place bolillos in oven and bake for 20 minutes
Baste with butter
Continue baking until done; Bolillos will be firm, browned and sound hollow if tapped
Remove from oven and allow to cool on a rack

Alternate Recipe
Ingredients
500 g of wheat flour (4 1/2 cups)
320 ml of warm water (NOT hot, it would kill the yeast) 1 1/3 cups + 2 tbsp. approximately.
10 g instant dry yeast (1 tbsp) NOTE: IF USING FRESH YEAST, use 30 grams.
Typically, you use TRIPLE the amount you would use with dry yeast.
10 grams salt (1/2 tbsp)
1 tbsp sugar
*NOTE! THE CUPS I REFER TO ARE 225 ML MEASURING CUPS AND ARE ALWAYS MEASURED LEVEL.

Directions
Proof the yeast
Mix the flour, salt snd sugar together with a dough hook
Add the proofed yeast mixture and knead in mixer for 15 minutes, avoiding the addition of more flour
Form a ball with the dough
Rub oil on your hands and coat the dough ball with a thin coat of this oil
The oil keeps the dough from forming a dry crust
Cover the dough with plastic wrap and allow to rest for one hour or until it triples in volume
Sprinkle the countertop with flour
Knead the dough beginning at one end, folding end into triangles to build fluffiness
Form dough in a ball and divide into 8 equal sections
Take each ball and fold from outside to center repeatedly
Hand-coat each ball with oil to prevent drying
Cover with plastic for 10 minutes
Stretch dough into elongated shape of a bolillo
Roll up the dough and triangle fold, reforming elongated bolillos with a bulge in the center
Recoat with oil, cover with plastic and allow to rest for 30 minutes
Meanwhile, place a bowl containing 1 cup of water in the oven and pre-heat to 482°F
Make razor cuts on each bolillo
Spray the bolillos with water
Bake for 10 minutes
Open oven door and respray bolillos with water
Lower oven temperature to 356°F and bake for an additional 10 minutes
For even baking, turn tray and bake for 5 more minutes (25 minutes total baking time)

Source https://www.youtube.com/watch?v=6snDDoeV3W0

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