06Take each piece and roll with your hands to form an oval shape. Pinch edges to make the characteristic pointy ends of the bolillo.
07Place on a parchment lined sheet tray ( a perforated sheet tray or baguette pan would be even better). Cover with a towel and let rise for 1 hour or until doubled in size.
08Preheat oven to 450°F at least 20 minutes before baking. Place a metal cake pan or pie pan on the bottom rack of the oven.
09Once the bolillos have doubled in size, and right before placing them in the oven, make a ½ inch deep cut using a razor blade or sharp serrated knife at a 45° angle.
10Spray bolillos with warm water and place in the oven. Add 1 ½ cups of water to pie pan in oven.
11Bake 20 - 25 min. or until the bolillos are golden brown and they sound hollow when you tap on them.
12Remove from oven and let them cool on a wire rack.