Breads

[Annarchy]

Today, I made bollio bread, but it came out too brown and cooked too long. 

 

http://www.geniuskitchen.com/recipe/mexican-bolillos-crusty-oval-rolls-12298

 

I followed the recipe to the letter, sort of.  I use all purpose unbleached flour, no corn starch glaze, it made the crust even thicker. 

 

Maybe my oven thermometer is off. IDK. 

 

425* for 30-35 min. 

 

I took them out at 25 min. And covered them in butter, then, put them in ziplock bags. 

 

Still, they are over done. 

 

Any suggestions how to make them light and fresh, like the store bought?

[Ambergris]

If you find out how, I'd love to know.

[The WE2's]

I have made my breads following his various methods for years and am seldom disappointed.  Made some "crusty bread" this afternoon using the turbo method, and using my cast iron pie pan.  We each had two pieces...for dessert! LOL

https://video.search.yahoo.com/search/video;_ylt=AwrE190KxNJaRxEA9C1XNyoA;_ylu=X3oDMTByMjB0aG5zBGNvbG8DYmYxBHBvcwMxBHZ0aWQDBHNlYwNzYw--?p=artisan+bread+with+steve&fr=yfp-t-s#id=3&vid=ad9f2c1f99a35faf5a2c50e8b839476c&action=view

[Jeepers]

Nice video! Thanks. I need to assemble a folder for making different breads. A definite hole in my preps.