Bread in Mexican: Bolillo Recipe in 2 Hours

Instructions:

1. Combine 350ml warm water (105°F) with 10g sugar and 7g instant yeast in a small bowl. Note: Wait 5 minutes until it becomes foamy and fragrant.
2. Place 500g bread flour and 10g salt in a large bowl, whisking to combine.
3. Pour the yeast mixture and 15g lard into the flour. Stir until a shaggy mass forms.
4. Knead the dough on a lightly floured surface for 10 minutes. Note: The dough should feel silky and bounce back when poked.
5. Place the dough in a greased bowl, cover with a damp cloth, and let rise for 1 hours 0 mins until doubled in size.
6. Punch down the dough and divide into 8 equal portions. Roll each into a ball, then flatten into an oval.
7. Fold the top and bottom of the oval toward the center, then roll into a torpedo shape with tapered ends.
8. Place rolls on a baking sheet lined with parchment and let rise for 45 minutes until puffy and light.
9. Whisk 1 tsp cornstarch into 0.25 cup water and simmer until thickened. Brush over the rolls, then score a 1cm deep line down the center.
10. Bake at 400°F (200°C) for 20 minutes until deep golden and hollow sounding when tapped.