Though I’d eaten hundreds of bolillos through the years, none had really caught my attention until I was shopping through the market in Uruapan, Michoacan, getting everything I needed for a cooking class the following day, and my nose led me to a simple set up an aisle away. The fellow behind the flat, wovenreed basket, in scruffy clothes dusted with flour, had a pile of golden, crusty, intensely aromatic bolillos, still warm from the oven. I bought one, tore off a bite and continued walking. About three chews in, I stopped. This was the most richly flavored, wonderfully chewy bolillo I’d ever encountered–something like a sourdough demibaguette from a fancy bakery. It was crusty, without simply shattering as many commercially made bolillos are, and the crumb offered tanginess and a little heft, nothing like the flavorless, cottony insides of so many of these ubiquitous Mexican rolls. That’s when I fell in love with bolillos. That’s what led me to open Xoco–and later, the collection of restaurants known as Tortazo–that celebrate Mexican tortas.

Here's the recipe!
https://www.rickbayless.com/recipe/bo...

If you have any breadbaking experience, you’ll understand the method right away. I encourage you to let the dough rise overnight–just as the Uruapan baker explained to me he had–to develop a rich flavor (with the addition of a little sourdough starter, it’s even better). And, for the best volume, bake in a humid environment: that baker’s oven was made of moistureholding earth and heated by wood; we suggest America’s Test Kitchen approach of spraying the bolillos with water and covering them with an upsidedown aluminum roasting pan to trap moisture during the first few minutes in the oven.

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00:00 Rick's Intro to Bollilos
00:52 Making the Dough Batter
04:17 A Note on Active Yeast
05:06 Resting the Dough
06:33 Cutting the Dough
08:31 Finalizing the Shape
09:45 Slashing the Bolillos
11:19 Removing the Roasting Pan