Rene's Bollios
Welcome to another step-by-step recipe from BreadClub20 . Why not drop by our main Facebook page by clicking here... . If you like what you see and enjoy the recipe, we hope you join us by 'Liking' and 'Subscribing'. A HUGE thanks to Rene Nieto, baker at BreadClub20, for sharing this wonderful recipe for Mexican Bollios. These are leavened with yeast. If you fancy leavening with sourdough, then you need to head over to https://breadclub20.blogspot.com/2023/09/birote-mexican-sourdough.html and check out the BC20 recipe for Birote. Meanwhile, back to the Bollios. Like their sister, the Birote, they are modelled on French bread and were introduced to Mexico during the period of strong French influence and presence during the mid-1800s In the period after the French Intervention (1861 - 1867), known as the Porfirato , French tastes in food and cafes became very fashionable. The long French baguette was shortened into a small, ovoid roll, about 6 inches (1...
