Bake The Perfect Bread for Tortas at Home

❤❤❤ 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 🎉

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!

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😊

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.

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!!

I got covid for my second time yesterday and decided to finally make these to turn into tortas ahogadas. I was hungry so I didn't follow Rick's recommendation for the longer cold ferment and kind of regretted it. Also much like me at the moment, my rolls were a little disheveled, so I'll need to work on that. But the sandwich, oh good Lord, the crusty bread softening in the spicy tomato broth with Rick's reverse-style carnitas and pickled onions with the black-bean "mayo", this is why we cook.

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

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"😂😂😂

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

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.

Thanks Rick ❤

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.

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

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

Exactly correct way to weigh flour

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.

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

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