❤❤❤ Rick thank you. You thought me how to cook when I was a young bride. Love watching you on PBS and so happy I found you here 🎉

I use to love watching your show on PBS when I was little, my parents immigrated from Mexico and when I was younger there was a lot more racism towards Mexicans where I live so it was so cool for me as a kid to see this American man on TV be so passionate and in love with Mexico and its cuisine! Thank you😊

Arguably the best cooking teacher - honored that he's chosen Mexican food as his preferred cuisine 🙏

Once i tried to make bolillos from a written recipe from a cookbook i use a lot hoping for a crusty, airy, baguette like piece of bread like the ones you find in the south since most supermarkets here in northern Mexico and even bakeries make it too soft and dense, sometimes even sweet. So i baked them and after hours of much work, wait and hope all i got was a bland, boring and soft birote that could've come out of any supermarket... It was a sad day. Will definitely try this recipe!

@sr2291

Ай бұрын

What I do with store-bought light bread like French bread and bolillos is bake them at 350 for 5 to10 minutes to darken and make a hard crust and then cut the French bread in pieces and freeze both in bags in the freezer. Then I can microwave for a few seconds to defrost.

I do my own bolillos because in the US you can't find honest good bolillos like you can find in the western part of Mexico: Jalisco, Guanajuato, Colima, etc. Originally, and in some place is still called "Pan Frances", because the good and real "bolillo" was influenced by French bakers that came to Mexico, either because the French invasion or the Maximiliano kingdom. A good bolillo has a good crust, and has been fermented for at least 6 hours or more, water steam was used in the baking process.

I always learn so much from your cooking segments. Thank you!

Thanks Rick ❤

I was 17 when i started watching this man . Im 45 now . ❤

@reneemoreno8030

26 күн бұрын

I was 17 and he was an apprentice to Diane Kennedy...I'm 69 now, and made a living cooking throughout the US. I started when I was 4, and grew up with Julia Childs and Graham Kerr and Jacques Pepin. Old school. 🙏✌️

This feels like when my grandpa taught me his bread recipe. Thank you. I wish I could live that day again E: ripped me outta nostalgia with the "nice looks"😂😂😂

¡Gracias chef! Lo admiro desde hace más de 25 años. ❤

I'm one of those sourdough bakers you mentioned, and I appreciate when recipes have a sourdough option, both for levaning and to use up discard. I'm always looking for new ways to use my starter. Cold fermentation is a great tool that a lot of yeast-only bakers don't often take advantage of. The flavor improvement is great, but it's invaluable for busy sourdough home bakers as it allows for much greater timing flexibility in an otherwise lengthy, involved process.

@bngr_bngr

7 күн бұрын

Did you use the sourdough starter or discard? Did you use the same amount?

Perfect!

Hi, thank you for your amazing cooking recipes. I will try this.

Been waiting for this video for a while, ever since I tried the tortas at L'Esquina de Chilaquile in MXC. Gracias!

I love that this is a dough that goes into the refrigerator. I have a thyroid problem and need to eat More like sourdough types of breads. So far I have a foccacia that I keep in the fridge overnight, and english muffin, and now I just found a brioche tangxung hamburger bun/ hot dog bun. So I am very interested in this recipe.

Never seen an instant read thermometer being used for bread. Super cool

Excellent class, I make them like you except that I add a "sobrecito" of "Sal de Uvas" you know the make, and they come perfect as they are made in México same for the " teleras" only a different folding the dough process, also I add it to the " Pan de Cuaresma" or Lenten Bread traditionally Spanish ( from España) this last one is enjoyed during the Lenten season, the texture of the bread is authentic like yours, but I suggest if you want to give it a go, use the Sal de Uvas, a known well secret among panaderos in México. Gives it the perfect crisp outside and the perfect "migajón" inside. Thank you for sharing your version of the recipe, delicious!!🥰😇Blessings!!

@rickbaylessofficial

3 күн бұрын

Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking

Exactly correct way to weigh flour

I can't wait to try this recipe!

Amazing! Thank you so much for sharing. ❤

All right Rick, one of my favorite things I enjoy at many a Mexican restaurant is a spinach mushroom quesadilla... I wanna make them at home and learn more

Hi Rick 👋 This is my son's favorite Mexican bread and now I can start using your recipe for it. Thanks so much 👍

Thank you, Chef! I was looking for a recipe with a sour dough starter.!

Rick, I did the math on your weights in this recipe, 420 grams of flour times 72% equals 302 grams for the water so this would be a 72% hydration dough, for example a Roman style pizza dough is typically 75% hydration which makes it more spongy and airy. Food & Wine just put out a newsletter for making pizza dough and recommended letting the dough rest in the fridge for 48 hours or preferably up to 5 or 7 days. I wouldn't recommend more than 24 hours for this reason, Yeast produces CO2 gas which has a pH of 6.0 which is acidic, the longer you let the dough rest the more acidic it will become as the yeast produces more CO2 gas. I watched an Italian pizza chef explain this and he said to put your nose up to the dough and smell it, if you feel a small burning sensation in your nose then the dough has become too acidic and it's gone too far.

I was raised in El Paso, Texas. I miss the bollilos we used to get in Juarez. In the 60's, we got A dozen bolillos for $1. I haven't found a recipe to make them that were like those. Hoping this is the one!

Good time for the day .Break fast and dinner.You always taste love and inspire you to make it good breat example of love kitchen. God bless you.

Perfect

Those loafs look spectacular

Missed seeing you cut them open and eating some, making us all hungry like usual.

thx!

Costco sells a excellent high protein all purpose organic artisan flour. In fact we just got it on the east coast less than a year ago. They have been talking about this flour on the breadboards in california for like the last three or four years.

Awesome, ive always wanted to make my own birotes. Its what i miss most from mexico, walking over to the bakery and finding those piping hot birotes to have for breakfast or lunch.

I need to get down to Frontera Grill asap, but the parking and traffic

Looks easy enough. Bet it will be good. Thanks!

@rickbaylessofficial

3 күн бұрын

Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking

Can't wait to see what's coming. Pepitos, molletes, torta ahogada? 😋

@rickbayless

26 күн бұрын

How about all of the above?

Looking forward to trying to bake these. I love bollios. 💕

@rickbaylessofficial

3 күн бұрын

Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking

🎉🎉🎉

They call them "bodillos" where I live

My wife uses Einkorn flour. Would that work?

@RBtestkitchen

12 күн бұрын

We haven't tested this recipe with Einkorn flour. The hydration might be too high to get a workable dough with that flour only, but a hybrid combining Einkorn with another flour might work. If you try it, please let us know how it turns out! Allison, Rick's Test Kitchen Director

😀🍞🎉

Hola. Exelente . .. Pero podrías ponerle subtitulos en Español. Gracias.

Deja Vu

I appreciate this but, what a out all o us that don't have thousands o dollars of equipment. Maybe 2 demos, one like this and one for po folk like me?

@RBtestkitchen

12 күн бұрын

You can definitely make this dough by hand and achieve the same results! It often takes a few extra minutes of kneading, but you're looking for the same result: smooth and elastic dough that doesn't stick to the board, but pulls away and stays together. -Allison, Rick's Test Kitchen Director

Telera > Bolillo

@rohtati1020

Ай бұрын

Those are *2* different things!!