Rene's Bollios
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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 (15 cm) long with a crisp crust and a soft interior. It was ideal for street food or for use at home.
In the 19th and 20th centuries, bollios became an inexpensive staple and were sold from bakeries and carts across Mexico. By 1918, bakeries had become mechanised and this helped standardise and scale production.
Bollios are the classic base for tortas (sandwiches) and molletes (toasted with beans and cheese). You'll often find them served alongside dishes like pozole, menudo and stews.
INGREDIENTS
500 gms strong white bread flour
350 gms water
10 gms sugar
10 gms fine sea salt
28 gms shortening
10 gms instant active yeast (or 15 gms of dried yeast)
METHOD
Mix all the ingredients together and knead for 8 - 10 minutes until you have a soft and silky dough.
Place in a lightly-oiled bowl, cover and leave in a warm place to double in volume.
Tip the dough out onto a lightly-floured bowl and divide into 60 gms (ish) portions.
Shape (see below for hints) and place on a prepared baking tray.
Cover and allow to double in volume.
Preheat the oven to 180⁰C (350⁰F) FAN or (190⁰C / 375⁰F CONVENTIONAL) and add a tray of water to generate steam.
Score the bollio down the middle and brush the cut with a little oil.
Bake for 18 - 20 minutes.
Cool on a rack
How to shape a Bollio
Pre-shape: Divide dough into balls, cover, rest 10-15 minutes.
Flatten: Press each ball into a 4-5 inch oval disc.
Letter-fold: Fold one long side to the centre and seal, fold the opposite side over and seal tight.
Roll and taper: Seam down, roll into 6 inch log, press ends thinner for football shape.
Define ends: Use hand edges near tips to pinch pronounced "ears".
Proof and slash: Place seam down to proof, slash lengthwise deep before baking.
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