5. Once the dough is obtained, place it in a bowl and cover it with plastic wrap to prevent it from drying out. Let it rest until it doubles in size. At a temperature of 23 °C. This takes about 1 hour, this time may vary depending on conditions.
6. Unmold the dough and knead it again vigorously. Cut it into 10 equal parts.
7. Form a ball with each part. Flatten it slightly and fold the edges inward. Finally, turn the dough slightly towards the center to give it the shape of a bolillo. You can sprinkle a little flour on the table to make it easier to work. Place the balls on a baking sheet covered with parchment paper.
8. Wait a moment for the dough to double in size.
9. Using a knife, make an incision about one centimeter deep along the coil.
10. Preheat the oven to 250°C and insert the baking sheet. Place another baking sheet filled with water on the bottom: this is the secret to perfect bolillos. Bake for 15 minutes or until the desired color is reached.
