Bake The Perfect Bread for Tortas at Home

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds more nutrients, while bread flour can be more affordable.

sourdough starter

💰Cheaper: commercial yeast

Commercial yeast is often cheaper and easier to use for quick results.

In the bowl of a stand mixer, stir together the yeast and lukewarm water.

Measure the flour and salt into the mixer bowl.

Using a dough hook, mix on low speed until the ingredients are mostly combined, 1 to 2 minutes.

Turn the mixer up to medium and knead until the dough is smooth and elastic, 6 to 8 minutes.

Lightly oil a medium bowl and scrape the dough into it, turning it over to coat.

Cover and refrigerate the dough overnight (or up to 24 hours) to slowly rise.

Remove the dough from the refrigerator and warm to room temperature.

Evenly flour your work surface and scoop the dough on top.

Gently pat the dough to deflate and shape it into a rough rectangle.

Divide the dough into 4 equal pieces and shape each into a cylinder.

Let rest, covered with a towel, for about 15 minutes.

On your lightly floured work surface, place a piece of dough seam-side up and make a horizontal depression along the length.

Fold the top long edge of the dough down to meet the bottom and seal the dough.

Roll the dough back and forth to taper the ends and create surface tension.

Lay the shaped bolillos seam-side down on a parchment-lined baking sheet.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens