BajaNomad - Mexican French Bread????

Mexican French Bread????

wessongroup - 12-24-2009 at 11:30 AM

The wife had made up some soup which she usually serves up with fresh "French Bread"

She ran up to Walmart in Rosarito and got some things along with a loaf of French Bread, however when we started eating, we were both struck by the "flavor and density" of the French bread..

Did a little looking so see how it was made and found this information about bread in
Mexico..

"Bolillo” is a Mexican bread that’s similar to French bread. The name “bolillo” means bobbin or spindle, and a short rolling pin used to make the bread also is called a “bolillo.” Some believe that the bolillo was introduced to Mexico during the brief period of French intervention (1861-1867), and that the bolillo was directly modeled after French bread.

For all the story and the recipe used here in Mexico...

Learn something every day or your dead...

http://www.barrypopik.com/index.php/new_york_city/entry/boli...

DENNIS - 12-24-2009 at 11:37 AM

Bolillos are almost as much a part of life here as the Tortilla. At some stores, such as Com Mex, the bakery will ring a loud bell heard throughout the store when they come out of the oven. They also post the "ready" times.
Not much better than a hot, brand new Bolillo with a bunch of butter.

capt. mike - 12-25-2009 at 08:42 AM

wild - i always thought the French invented those Bolillos i bought at the bakery in Sta. Rosalia.
from the french influence on the town.
are those breads sold all over mexico?
they sell them at Albertsons here but they are not even close.
the ones hot from Sta. Rosalia are worth the 45 min drive from mulege any day.
i'd kill for some today.

DENNIS - 12-25-2009 at 08:59 AM

Quote:

Originally posted by capt. mike
are those breads sold all over mexico?

Pretty much, yeah. In some places, they're called Birote/Birotes[pl].
Birote --- Bolillo.....same thing.

http://www.flickr.com/photos/planeta/243208719/

Bajahowodd - 12-25-2009 at 12:19 PM

We never pass through Sta. Rosalia without making a stop at that bakery.

Mexicorn - 12-25-2009 at 01:07 PM

Long like king Maximilano and Queen Carlota!

bajaguy - 12-25-2009 at 03:31 PM

COSTCO in Ensenada has "French" bread. Have not tried it, but it is on my list

Riom - 12-27-2009 at 03:05 AM

Quote:

Originally posted by wessongroup
and that the bolillo was directly modeled after French bread.

The nearest equivalent to a bolillo in France is "petit pain" (little bread), basically a long dinner roll.

Mexico also has "pain au chocolat" (the rectangular chocolate filled pastry) and "pain au raisin" (coil of bread with raisins) - sorry I don't know the Spanish for them, but they're definately based on the French breads, in fact very close. (the coating of the pain au chocolat is sometimes a little too sugary in Mexico). It was a nice surprise to find them here.

"French bread" here (at least in San Felipe) - the long sticks - is another matter, not very authentic at all. It's much closer to the US idea of "French bread" - very different from a baguette (which is thinner, crustier and lighter) and a bit heavier and sweeter than the nearest French equivalent which is "Pain de Paris".

Rob
(former resident of France and bread and cake eater... who is now hungry... :-) )

wessongroup - 12-27-2009 at 06:19 AM

Quote:

Originally posted by Riom

Quote:

Originally posted by wessongroup
and that the bolillo was directly modeled after French bread.

The nearest equivalent to a bolillo in France is "petit pain" (little bread), basically a long dinner roll.

Mexico also has "pain au chocolat" (the rectangular chocolate filled pastry) and "pain au raisin" (coil of bread with raisins) - sorry I don't know the Spanish for them, but they're definitely based on the French breads, in fact very close. (the coating of the pain au chocolat is sometimes a little too sugary in Mexico). It was a nice surprise to find them here.

"French bread" here (at least in San Felipe) - the long sticks - is another matter, not very authentic at all. It's much closer to the US idea of "French bread" - very different from a baguette (which is thinner, crustier and lighter) and a bit heavier and sweeter than the nearest French equivalent which is "Pain de Paris".

Rob
(former resident of France and bread and cake eater... who is now hungry... :-) )

Your telling me, I just read all you folks posts, and I'm thinking all should put up the bakery's locations, as I'm dying for some "hot fresh bread" coming right out of the oven.. used to make up bread on Saturdays, but could not keep up with the demand... mine, the wife's and others around early saturday mornings.. the smell will drive you up the wall

I've got to find a "bakery" near by, one that makes bread...

The interesting thing that I found out about the Mexican bread was their use of "high gluten" flour and rye to make their breads.. I like just about all breads, or should say I have not found one that I didn't like.. was just interested in how Mexico incorporated a "european" food staple into their culture... as it's a real trip, what the europeans did with potatoes, chili, tomatoes, and a few other items that originated here in the America's... the America's would have appeared to have changed the worlds eating habits a bit.. and thank god for BBQ too

Thanks for the post, all.... now just WHERE are these bakeries... as I want to get up early with some butter and give them a try... anyone else of a mind??

all edits were due to my inability to spell and write ..

[Edited on 12-27-2009 by wessongroup]

[Edited on 12-27-2009 by wessongroup]

[Edited on 12-27-2009 by wessongroup]

[Edited on 12-27-2009 by wessongroup]

tigerdog - 1-13-2010 at 09:29 AM

I've got a recipe for "pan telera" at Rocky Point Tides (with a picture). A bit different from bolillos, but just as good fresh out of the oven. If you ever want to make your own, that is.

Here's some info about bolillos and pan telera, from that recipe page:

Quote:

There are two kinds of staple breads that are most prevalent throughout Latin America: The bolillo and the telera. The bolillo is basically a torpedo-shaped French roll with a thick and crunchy crust. A sourdough version of the bolillo is often called a birote, and this is the roll most commonly used in Jalisco state's famous "drowned sandwich", torta ahogada (delicious! Look it up!). Bolillo is also a slang term for caucasian males, similar to "gringo", but that's another story.

The telera is a flatter, softer roll, slightly rounded in shape, with a thinner crust. Larger than a bolillo, its signature is two shallow indentations in the top to divide it into three sections. It has a higher water content than the bolillo, and forms a stickier dough. The telera is the bread of choice for tortas, the traditional Mexican sandwiches, and there are few things better in life than getting to the panaderia first thing in the morning as the bakers are just pulling those rolls out of the oven and dumping them into a bin, ready for you to take them home. I always have to buy one or two extra, because I rarely make it home without testing them to make sure they taste all right.

Sandwiches made with bolillos are frequently referred to as "lonches" rather than "tortas"-- except in the case of Jalisco state's famous "drowned sandwich", mentioned above. It is always called a "torta ahogado", never a "lonche ahogado". Interestingly, the bolillo is masculine ("el bolillo") while the telera is feminine ("la telera"). I wonder why that is?

The recipe and some suggestions for sandwiches you might like can be found at:

http://rptides.blogspot.com/2009/07/pan-telera-make-your-own...

Buen provecho!!!

David K - 1-13-2010 at 09:37 AM

I remember going to San Felipe in the 70's as a teenager and buying shrimp and then going to the bakery for bolillos... I called them 'Baja Buns'... then driving to Nuevo Mazatlan to camp.

On the way to the sulfur mine (where the road to Nuevo Mazatlan was), there was a tortilla bakery (maybe 10 miles south of San Felipe)... and we would get a dozen or more, hot tortillas!

:bounce:

dianaji - 1-13-2010 at 10:39 AM

Quote:

Originally posted by wessongroup

I've got to find a "bakery" near by, one that makes bread...

there is a bakery on the ocean side in rosarito...not sure of the name, however, the bread is healthier than most...try it. also they have some nice dessert breads. mostly made with whole wheat.

i'll look for it next time i am nearby.

diana

dianaji - 1-13-2010 at 10:47 AM

here is the bakery i spoke of in a former post:

i found this great bakery that sells all pastry made with whole wheat and other healthy food products. I bought 4 pastries and it came to a little over $2.00. in the states each one would cost over $2! they had parking spaces in front just for that store and there was a man out front that asked me if i was going in...the curb was very high, so he just about lifted me up, and when i came out, he held my hand while i stepped down, stood behind me to make sure there was no traffic coming...he was sort of a parking attendant, even tho it was on the main street. the bakery is right across street from the large yellow store called ELECTRIK (I think).

mikeintj - 1-13-2010 at 12:03 PM

Quote:

Originally posted by dianaji
here is the bakery i spoke of in a former post:

i found this great bakery that sells all pastry made with whole wheat and other healthy food products. I bought 4 pastries and it came to a little over $2.00. in the states each one would cost over $2! they had parking spaces in front just for that store and there was a man out front that asked me if i was going in...the curb was very high, so he just about lifted me up, and when i came out, he held my hand while i stepped down, stood behind me to make sure there was no traffic coming...he was sort of a parking attendant, even tho it was on the main street. the bakery is right across street from the large yellow store called ELECTRIK (I think).

I have been there a few times but I was disappointed, whole wheat donuts is kind of a contradiction! Having said that kudos to them for doing something a little different, it is not often you see speciality shops in Baja.

Overall, I really am not a fan of Baja bakeries, they tend to be inconsistent and you never know how fresh/stale the Bolillo or donut is going to be. In my travels around Tijuana/Rosarito I never found a bakery operated by someone on a mission to produce the best bread possible. That is a little surprising when you consider how many bakeries there are in that area. Although leaving dough out for a day to ferment may introduce a cost that is simply too much for the market to bear.

I do know that "El mejor pan de Tecate" has a good reputation, though I have yet to try it.

Dave - 1-13-2010 at 12:41 PM

Quote:

Originally posted by mikeintj
I have been there a few times but I was disappointed, whole wheat donuts is kind of a contradiction! Having said that kudos to them for doing something a little different, it is not often you see speciality shops in Baja.

Overall, I really am not a fan of Baja bakeries, they tend to be inconsistent and you never know how fresh/stale the Bolillo or donut is going to be.

I think the bakery is Sonrisa.

One thing to consider is that unlike the US, most Mexican panaderias bake in the late afternoon. If you go early morning you'll be getting yesterday's product.

Skipjack Joe - 1-13-2010 at 01:49 PM

It seems to me that bolillos have changed over the years in baja. The current bolillos taste much more like the french bread we buy in Safeway these days. These bolillos seem 'puffier', more air-filled than their predecesors. Perhaps they're using more yeast than they used to. The flavor has changed as well. The older ones had a blander watered-down flavor that reminded me of the bread served in church on Sundays. The old bolillos were so special we would bring bags of them back with us at the end of vacation.

The bolillos in Santa Rosalia are excellent. There was another bakery a few blocks north which made identical bolillos but simply didn't have the reputation. Their lines were shorter and prices were lower.

wessongroup - 1-13-2010 at 03:58 PM

tigerdog

Sourdough.... oh, my... your killing me..

Thanks.. I'm going back to baking bread.. used to love to make it.. why not..

Thanks for the information.. I will report back

Black Bean Chorizo Torta looks dangerous..

[Edited on 1-13-2010 by wessongroup]

dianaji - 1-13-2010 at 04:00 PM

i just saw a sourdough starter dough advertised this morning that was the best ever. if interested, let me know.

diana

dianaji - 1-13-2010 at 04:09 PM

Quote:

Originally posted by dianaji
i just saw a sourdough starter dough advertised this morning that was the best ever. if interested, let me know.

diana

thought i'd send this in case, as i just found it after a search.

http://www.triplechomestead.com/prod11.htm

Mexitron - 1-13-2010 at 06:05 PM

For a region I've not been really impressed the Mexican food interestingly enough the local Mexican supermarket in Fort Worth makes their own bolillos and if you get them fresh they're pretty darn good....but still not quite like going to the panaderia in Baja...

wessongroup - 1-13-2010 at 06:14 PM

Quote:

Originally posted by dianaji

Quote:

Originally posted by dianaji
i just saw a sourdough starter dough advertised this morning that was the best ever. if interested, let me know.

diana

thought i'd send this in case, as i just found it after a search.

http://www.triplechomestead.com/prod11.htm

got it, thanks.. this is looking good.... not sure about the end result.. (waist line) :lol:

LOSARIPES - 1-13-2010 at 06:36 PM

Quote:

Originally posted by Skipjack Joe
It seems to me that bolillos have changed over the years in baja. The current bolillos taste much more like the french bread we buy in Safeway these days. These bolillos seem 'puffier', more air-filled than their predecesors. Perhaps they're using more yeast than they used to. The flavor has changed as well. The older ones had a blander watered-down flavor that reminded me of the bread served in church on Sundays. The old bolillos were so special we would bring bags of them back with us at the end of vacation.

The bolillos in Santa Rosalia are excellent. There was another bakery a few blocks north which made identical bolillos but simply didn't have the reputation. Their lines were shorter and prices were lower.

Yes... most definitely.... the bolillo... aka Birote and Torcido has changed with time... for the worst. They used to be heavier, not as fluffier... better tasting....
I just bought a piece of bread twice as big as a regular bolillo at Walmart. It had a name something "rustico" It reminded me of the old birotes, torcidos, bolillos...
I believe the Baja name was birote and/or torcido. The mainland people brought down the bolillo name. Many locals (La Paz) still call it Birote and Torcido.

afternoons

wessongroup - 1-13-2010 at 08:51 PM

Quote:

Originally posted by Dave

Quote:

I think the bakery is Sonrisa.

One thing to consider is that unlike the US, most Mexican panaderias bake in the late afternoon. If you go early morning you'll be getting yesterday's product.

Thanks for the heads up... afternoon, then beer...

Skipjack Joe - 1-13-2010 at 11:31 PM

Quote:

Originally posted by LOSARIPES

Yes... most definitely.... the bolillo... aka Birote and Torcido has changed with time... for the worst. They used to be heavier, not as fluffier... better tasting....
I just bought a piece of bread twice as big as a regular bolillo at Walmart. It had a name something "rustico" It reminded me of the old birotes, torcidos, bolillos...

The ingredients must have changed somehow. I thought that perhaps as baja became more accessible the panaderias started to change their recipes.

Perhaps they are adding preservatives that change the texture and flavor. I bought a dozen bolillos at Ensenada last month that lasted over 2 weeks without a spot of mold on them. That was very unusual in the old days. You had to air them very carefully to make them last.

We happen to also like the croissants at safeway for breakfast in the states. Those things never spoil. Sometimes I forget them in the camper between trips and open up the cupboard to find them still without a speck of mold. They're the record holders though.

wessongroup - 1-14-2010 at 02:27 AM

Skipjack, think your on to it... and they call it progress.. roads and all

noproblemo2 - 1-14-2010 at 05:21 AM

Anyone have a recipe for the sourdough starter base???

vacaenbaja - 1-20-2010 at 07:40 PM

Why hasn't anyone opened a panaderia in Bahia De Los Angeles?