Artisan bolillos

Weigh 420 g high-protein all-purpose flour into the mixer bowl.

Add 302 g lukewarm water, 2 1/4 tsp yeast and 2 heaping tsp Diamond Crystal salt; no need to proof active yeast first.

Mix with the dough hook a couple of minutes, then knead at medium speed 5 to 8 minutes until satiny and clearing the sides of the bowl.

Scrape the soft dough with an oiled hand into a lightly oiled bowl and turn to coat.

Either rest 30 to 45 minutes, or for more flavor cover and refrigerate overnight, about 12 hours.

Bring the dough to room temperature, deflate it, flour the top, press into a rectangle and cut into four even pieces with a bench scraper.

Pre-shape: fold in from the sides, pinch, fold down and seal with the fingertips; rest about 15 minutes so the gluten relaxes.

Final shape: make an indentation down the middle, fold over and seal well, then roll for surface tension, tapering the ends to points.

Place on a baking sheet and rise about 30 minutes.

Slash each about a quarter inch deep with a razor blade in a bread lame.

Spray liberally with water.

Bake in a 500 degree oven covered with an upturned aluminum roasting pan for 5 minutes.

Remove the pan and bake about eight or nine minutes more until browned.

Check the internal temperature reaches around 200 degrees (209 here).