Continue Your Baking Journey with The Mexican Bakery Masterclass Series:

Chapter 4
Chapter 6
Chapter 2
Chapter 9
Chapter 8
Chapter 10
Chapter 12
Chapter 13

The Mexican Bakery Masterclass Series

Chapter 7: Bolillos Techniques

Chef Alex walks you through the techniques for shaping bolillos before baking, including how to properly score the dough and lightly mist it to create a crispy roll that serves as the base for a variety of savory fillings.

Here's What’s Covered - Timeline

Note: References to page numbers in the masterclass do not correlate to the book’s recipes. See recipes starting on page 150 in The Mexican Bakery.

0:01: Learn the proper technique for scoring the bolillo dough using a lame (razor) and misting with a spray bottle

1:27: Chef Alex demos how to roll out the bolillo dough using the bowling pin method