🔥
2h • Show Off Your Bakes
Bake Anyways
I had high ambitions this weekend and mixed a triple batch of bolillos on Friday night. Let them ferment overnight and the dough looked good Saturday morning but I knew I was going to be busy and tossed it in the fridge. I like shaping cold dough better anyways. Well my morning plans seeped into my afternoon plans and then in the evening I had a family emergency (all is fine). That emergency kept me away from home all of Saturday night and pretty much all day Sunday. By the time I got home at about 8 pm running on 3.5 hours of sleep and minimal food, I was not shaping and baking.
So this morning I shaped my bolillos that cold proofed for 48 hours. The dough had risen substantially in the fridge. When I scraped down the sides to take the dough out of the bowl, a giant bubble formed, and I had to stop to take a picture lol the dough was fairly sticky as to be expected so it was a little struggle to shape. I thought I did OK, but I think I probably could have used a little bit more flour and built up the tension better. The second rise took a bit because the dough was cold but they did puff up. The ones that had good tension built puffed up better.
All in all, they baked ok and the crumb is not bad and they still taste great. I’m satisfied considering the circumstances, but a little disappointed as I was going to give these to people and now I kind of feel stuck with a whole bunch of ugly rolls lol
8
17 comments
Bake Anyways
powered by
skool.com/crust-crumb-academy-7621
#1 Rated Bread Community on Skool
Coaching, not judgment. Sourdough, yeasted, enriched & every bread in between.
✔ ProveWorth Certified ⭐⭐⭐⭐⭐
Suggested communities
Powered by