Mexico · North America
Bolillo
Mexico's crusty torpedo-shaped roll, adapted from the French baguette during the Second Mexican Empire and now the base for tortas and daily meals alike.
Method
Deck Oven
Hydration
66%
water to flour
Glycemic index
78
High GI
Energy
290 kcal
per 100 g
Sensory profile
- sourness
- 2
- sweetness
- 1
- crispiness
- 7
- chewiness
- 4
- aroma
- 5
- moistness
- 5
Scale 0–10
Nutrition
per 100 g| Energy | 290 kcal |
|---|---|
| Protein | 9 g |
| Carbohydrates | 54 g |
| of which sugars | 1 g |
| Fat | 2.5 g |
| Fiber | 2.2 g |
| Sodium | 480 mg |
Typical values; recipes vary.
Texture
- Crisp torpedo crust
- Soft airy crumb
Typical ingredients
- Wheat Flour
- Water
- Yeast
- Salt
- Fat / Butter
Similar breads
Closest sensory profiles in the Atlas.