Howdy!

Okay, I'm tired of not having any bolillos or teleras available to
me here. Anyone know how to make these? I assume the dough will be the
same for both, and that the only difference between the two will be in the
shaping. I'm really looking forward to having fresh bolillos so I can
make molletes, and other things! Any and all help is appreciated!
Thanks!

--Douglas

Douglas S. Ladden wrote:
Howdy!

Okay, I'm tired of not having any bolillos or teleras available to
me here. Anyone know how to make these? I assume the dough will be the
same for both, and that the only difference between the two will be in the
shaping. I'm really looking forward to having fresh bolillos so I can
make molletes, and other things! Any and all help is appreciated!
Thanks!

--Douglas

Where's here?


jim

"Jim Lane" wrote in message
...
Douglas S. Ladden wrote:
Howdy!

Okay, I'm tired of not having any bolillos or teleras available to
me here. Anyone know how to make these? I assume the dough will be the
same for both, and that the only difference between the two will be in
the
shaping. I'm really looking forward to having fresh bolillos so I can
make molletes, and other things! Any and all help is appreciated!
Thanks!

--Douglas

Where's here?


jim

IIRC the dough is different.

The bolillo is a hard crust like French bread or a baguette. The teleras
have a soft or oiled crust.

Dimitri

Jim Lane on 24 Nov 2003 suggested:

Where's here?

SillyCon Valley.

--Douglas

"Dimitri" on 24 Nov 2003 suggested:

IIRC the dough is different.

The bolillo is a hard crust like French bread or a baguette. The
teleras have a soft or oiled crust.

Dang! Well, okay, then a recipe for either and/or both would be
appreciated.

--Douglas

"Douglas S. Ladden" wrote in message
. 16...
"Dimitri" on 24 Nov 2003 suggested:

IIRC the dough is different.

The bolillo is a hard crust like French bread or a baguette. The
teleras have a soft or oiled crust.

Dang! Well, okay, then a recipe for either and/or both would be
appreciated.

French Bread go he

http://www.ai.mit.edu/people/jrennie/bread/
Modify the baking time for rolls. The telltale cut is eoth a razor balde or
knife at an angle 3/4 way across the top.

You can also modify this:

http://216.239.57.104/search?q=cache...hl=en&ie=UTF-8


Dimitri

Douglas S. Ladden wrote:
Jim Lane on 24 Nov 2003 suggested:


Where's here?


SillyCon Valley.

--Douglas

;-) Should be a reason for a field trip to Fresno!


jim

Douglas S. Ladden wrote:

Howdy!

Okay, I'm tired of not having any bolillos or teleras available to
me here. Anyone know how to make these? I assume the dough will be the
same for both, and that the only difference between the two will be in the
shaping. I'm really looking forward to having fresh bolillos so I can
make molletes, and other things! Any and all help is appreciated!
Thanks!

--Douglas


Go he

http://www.foodnetwork.com/food/reci...6_4096,00.html


jim

Jim Lane on 24 Nov 2003 suggested:

Douglas S. Ladden wrote:
Jim Lane on 24 Nov 2003 suggested:


Where's here?


SillyCon Valley.

--Douglas

;-) Should be a reason for a field trip to Fresno!

Jim,

If I could travel, I'd go straight to Mexico City, so that I could
sate my craving for Tacos al Pastor and Quesadillas as well. But alas,
for the moment, I am unable.

--Douglas

"Douglas S. Ladden" wrote in message
9.17...
Howdy!

Okay, I'm tired of not having any bolillos or teleras available to
me here. Anyone know how to make these? I assume the dough will be the
same for both, and ---snip----

The trouble with bolillos and teleras, as with San Francisco Sour Dough
bread is in the starter which is protected, somehow, from distribution. Also
the seven thousand ft. elevation of Mexico City has a lot to do with the way
the dough raises and is cooked which makes it almost impossible to duplicate
anywhere else. Of course by now the San Francisco starter has spread, but
it's tough to spread 7,000 ft elevations!

Wayne
see my son's exciting new sport www.rcsailcars.com

Wayne Lundberg wrote:
"Douglas S. Ladden" wrote in message
9.17...

Howdy!

Okay, I'm tired of not having any bolillos or teleras available to
me here. Anyone know how to make these? I assume the dough will be the
same for both, and ---snip----


The trouble with bolillos and teleras, as with San Francisco Sour Dough
bread is in the starter which is protected, somehow, from distribution. Also
the seven thousand ft. elevation of Mexico City has a lot to do with the way
the dough raises and is cooked which makes it almost impossible to duplicate
anywhere else. Of course by now the San Francisco starter has spread, but
it's tough to spread 7,000 ft elevations!

Wayne
see my son's exciting new sport www.rcsailcars.com




Are these starters any better than the ones in Guadalajara at 4500 feet?
There's an altitude adjustment for baking (used to live in Gunnison, CO
at 7400 feet) that should be easily found. The starter, however, is
another matter. Do these breads actually use a starter?


jim

"Wayne Lundberg" on 25 Nov 2003 suggested:


[SNIP]
The trouble with bolillos and teleras, as with San Francisco Sour
Dough bread is in the starter which is protected, somehow, from
distribution. Also the seven thousand ft. elevation of Mexico City
has a lot to do with the way the dough raises and is cooked which
makes it almost impossible to duplicate anywhere else. Of course by
now the San Francisco starter has spread, but it's tough to spread
7,000 ft elevations!

I don't agree with the altitude theory. I have had bolillos/teleras
in Mexico City, Cancun, Acapulco, Campeche, Palenque, Guadalajara,
Cuernavaca, Mazatlan, and many other places of varying altitudes, without
noting any great change in flavor or consistency.

I don't know about "starter", but there was one thing I noticed in
several of the bolillo recipes that I was eventually pointed to called
"Mejorante". Anyone know what "Mejorante" actually is?

--Douglas

"Mejorante" wouldn't that refer to best before - mejor antes?
S



"Douglas S. Ladden" wrote in message 27.77...
"Wayne Lundberg" on 25 Nov 2003 suggested:


[SNIP]
The trouble with bolillos and teleras, as with San Francisco Sour
Dough bread is in the starter which is protected, somehow, from
distribution. Also the seven thousand ft. elevation of Mexico City
has a lot to do with the way the dough raises and is cooked which
makes it almost impossible to duplicate anywhere else. Of course by
now the San Francisco starter has spread, but it's tough to spread
7,000 ft elevations!

I don't agree with the altitude theory. I have had bolillos/teleras
in Mexico City, Cancun, Acapulco, Campeche, Palenque, Guadalajara,
Cuernavaca, Mazatlan, and many other places of varying altitudes, without
noting any great change in flavor or consistency.

I don't know about "starter", but there was one thing I noticed in
several of the bolillo recipes that I was eventually pointed to called
"Mejorante". Anyone know what "Mejorante" actually is?

--Douglas

literal translation: a betterer... something that will make it better...
like hamburger helper?

In all my travels throughout Mexico, the Guadalajara, Cancun, Veracruz and
other bollillos and teleras are not equal to almost any bakery in the DF.
Remember, I have ten years of eating DF bolillos and teleras so my taste
buds may be a bit different than most.

Wayne
www.rcsailcars.com

"Shelora" wrote in message
om...
"Mejorante" wouldn't that refer to best before - mejor antes?
S



"Douglas S. Ladden" wrote in message
27.77...
"Wayne Lundberg" on 25 Nov 2003 suggested:


[SNIP]
The trouble with bolillos and teleras, as with San Francisco Sour
Dough bread is in the starter which is protected, somehow, from
distribution. Also the seven thousand ft. elevation of Mexico City
has a lot to do with the way the dough raises and is cooked which
makes it almost impossible to duplicate anywhere else. Of course by
now the San Francisco starter has spread, but it's tough to spread
7,000 ft elevations!

I don't agree with the altitude theory. I have had bolillos/teleras
in Mexico City, Cancun, Acapulco, Campeche, Palenque, Guadalajara,
Cuernavaca, Mazatlan, and many other places of varying altitudes,
without
noting any great change in flavor or consistency.

I don't know about "starter", but there was one thing I noticed in
several of the bolillo recipes that I was eventually pointed to called
"Mejorante". Anyone know what "Mejorante" actually is?

--Douglas

"Wayne Lundberg" on 26 Nov 2003 suggested:

literal translation: a betterer... something that will make it
better... like hamburger helper?

Yes, I know what the literal translation is. But what does the
ingredient of "mejorante" actually consist of?

In all my travels throughout Mexico, the Guadalajara, Cancun,
Veracruz and other bollillos and teleras are not equal to almost any
bakery in the DF. Remember, I have ten years of eating DF bolillos
and teleras so my taste buds may be a bit different than most.

Well, I've been eating bolillos and teleras from DF and elsewhere
since the late 60's. Maybe my tastebuds aren't that sensitive with
regards to bread. ^shrug^ They seem pretty similar to me, regardless of
where I eat them.

--Douglas