The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


RENATITO's picture


I got time trying to get my bread to come out with a nice and white crumb either on machine or by hands. No matter what I do. I used different kind  of flour, yeast, amount of sugar, salt etc. no matter what... I can not make it.  I do not use  milk, oil, egg or butter.   The recipe that I have does not call out for something different. But if you have the right recipe  I will really appreciate your help.  I wish I coud get the crumb  to comes out white. Like the mexican bread you  know? the so called  BOLILLOS?.  

Is there anybody that  could tellme  what I am doing wrong or missing on my recipe? or please send me the  right recipe  I will really appreciate your time and kindness. Guys or girls if you can help on this one...... I am sending toyou hugs and kisses.

Muchas gracias

Thank you very much 



You can on:

jaywillie's picture

In order to know how to help, you need to explain more of what you are doing. Give details like what recipe you are using for your bolillos, what flour you are using, etc. 

You say you want the crumb to be white. What color are you getting now? 


LindyD's picture

You wrote you wanted your bread to be like Bolillos - perhaps this thread will help?

Other than that, without knowing the recipe  you are currently using (including ingredients and measurements) and what you are doing in terms of kneading, fermenting, and baking, not much anyone here can do in terms of helpful comments.

RENATITO's picture

Hi    Jaywillie

Thankyou for your prompt response . I hope you can help. Thank you again 

Here is the recipe  I am following.

Recipe for Bolillos or French home made bread

Use a thermometer to take the temperature of the water. Yeast is a living organism and water that is too hot will kill it; then your bread won't rise. Knead for the amount of time specified in the recipe. And make sure that your oven temperature is accurate. An oven thermometer is a good investment.

Enjoy this bread!

  • 2      packages dry yeast
  • 2-1/2      cups warm water
  • 1      tsp. sugar
  • 6      cups all purpose flour
  • 1-1/2      tsp. salt

Make sure water temperature is 110 to 115 degrees F. Place water in a large bowl and sprinkle with yeast and sugar. Let stand for 5 minutes until yeast dissolves and starts to bubble. Stir in 2 cups flour and salt. Cover and let rise for 1/2 hour.

Then gradually stir in enough of the remaining flour to make a soft dough. Turn the dough out onto a floured surface and knead for 10 minutes. (Knead by pressing on the dough, then folding over and pressing with the heel of your hand.) Then clean the large mixing bowl, grease it with solid shortening, and place the dough in the bowl. Turn it in the bowl so the dough is greased (this prevents the top from cracking as it rises).

Cover the dough and let rise at room temperature for about 2-1/2 hours, until doubled in bulk. With your fist, punch down the dough. Divide in half and place one half on a lightly floured surface.

Using a rolling pin, roll dough to a 12x6" rectangle. Starting with the 12" side, roll up tightly. Seal seams and edges by pinching. Repeat with remaining dough.

Grease a cookie sheet and sprinkle with cornmeal. Place loaves on prepared sheet. Cover and let rise at room temperature until doubled, about 1 hour.

Preheat oven to 425 degrees F. Spray the loaves with a bit of water, then using a blade, made a few slashes across the top of each loaf. Bake at 425 degrees F for 25-30 minutes until loaves are golden brown. Remove from cookie sheet and let cool on wire rack.

The color of the crumb I am getting is  somewhere in the  the  offwhite. I woud like it to be white, which I enjoy the most.




jaywillie's picture

The recipe is usable. Both "punching down the dough" and rolling out with a rolling pin are a little outdated, but generally speaking not a problem. (These days most recipes would have you treat your dough a bit more gently.)

The off-white, I can say with relative certainty, is from your flour. You are probably using *unbleached* flour. That will make a crumb that is off-white to even a bit yellow. Most experienced bakers prefer to use unbleached flour, both for flavor and nutrition. But *bleached* flour is widely available, and it's whiter than unbleached in the final loaf. Just look at the flour packages in your grocery store, and buy the bleached flour. 

RENATITO's picture

I h´ve tried  bleached and  unbleached  flour. the result is the same.


Mini Oven's picture
Mini Oven

Try adding 1/2 teaspoon to 1 teaspoon (adjust recipe salt) Cream of Tarter to the recipe.  

This will add fine CO2 bubbles to the dough so it can reflect more light and appear whiter.  

"I would like it to be white, which I enjoy the most."   


RENATITO's picture

Thank you MINIOVEN

I will try that



cranbo's picture


How long are you kneading by machine? 

If you are going for a really white interior texture and wispy crumb, I recommend long machine knead times. Using a KA stand mixer, start at 10 minutes at speed #4, try going as high as 15 minutes this way, maybe even up to 20 minutes. Beware, of course, overkneading at a certain point will cause your dough to break down. 

Long kneading results in oxidation of the dough, leading to lightening (and whitening) of the crumb. For many this is not a desired effect, but if you're seeking a really white and light bread, this may be the way to do. 

RENATITO's picture

Thank you very much Cranbo. I certeinly will try  that.

First I will take the risk on buying the machine ..  j.j.j.     I will let ou guys kow.. how Cranbo recipe comes out

Thank you. much