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catia pequeno ha publicado una actualización
Panes mexicanos, pan de bolillo
Mexican breads, Bolillo bread
Traducido del inglés
Erneiry, angeles vera y8 más5 Comentarios-
Level:
Sous Chef
Que buena pinta tienen esos bollitos
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Level:
Scoolinary Team
Hi Catia! These bolillos look fantastic, with a beautifully crisp, golden crust and a light, irregular crumb that suggests good fermentation and oven spring. The contrast between the crackly exterior and airy interior is especially appealing. If you baked them again, would you aim for an even more open crumb, a thinner crust, or keep this rustic balance exactly as it is? 😊
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@soldamiani Thanks for your reply. I’d like to get an even thinner crust and an open crumb structure on the inside. I’m still learning how to bake better bread myself.
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Level:
Scoolinary Team
@catiapequeno That sounds like a great next goal, Catia. A thinner crust and a more open crumb will come with small adjustments in hydration, fermentation, and baking. We’ll be happy to follow your progress, and we’re here whenever you need guidance. Keep experimenting! 😊
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@soldamiani I’m happy with the rustic look of this one; for the next one, I’d like a thinner crust.
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