Bollo (Spanish pronunciation: [boʝo]) is a typical and very popular bread in Seville, in the south of Spain. It contains flour, water, sourdough, salt and little yeast. It is a white bread, thin crust and bregada dough, which results in a spongy but very compact crumb. Each unit weighs between 150 and 200 gr, is about 20 cm long and the traditional scoring consists of a single longitudinal cut. It is a derivative of the Castillian . It is consumed in the Seville area and practically all of western Andalusia. The bollo is a classic among the breads produced in Alcalá de Guadaíra, a city with a great baking tradition.
| Attributes | Values |
|---|
| rdfs:label
| - Bollo sevillano (es)
- Sevillian bollo (en)
|
| rdfs:comment
| - El bollo es un pan típico y muy popular en Sevilla, en el sur de España. Contiene harina de fuerza, agua, masa madre, sal y poca levadura. Es un pan blanco, corteza fina y masa bregada, lo que resulta en una miga esponjosa pero muy compacta. Cada unidad pesa entre 150-200 gr, mide unos 20 cm de largo y el greñado tradicional consiste en un único corte longitudinal. Es un derivado del pan candeal preparado en las dos Castillas. Es consumido en el área de Sevilla y prácticamente toda Andalucía occidental. El bollo es un clásico entre los panes producidos en Alcalá de Guadaíra, una ciudad con gran tradición panadera. (es)
- Bollo (Spanish pronunciation: [boʝo]) is a typical and very popular bread in Seville, in the south of Spain. It contains flour, water, sourdough, salt and little yeast. It is a white bread, thin crust and bregada dough, which results in a spongy but very compact crumb. Each unit weighs between 150 and 200 gr, is about 20 cm long and the traditional scoring consists of a single longitudinal cut. It is a derivative of the Castillian . It is consumed in the Seville area and practically all of western Andalusia. The bollo is a classic among the breads produced in Alcalá de Guadaíra, a city with a great baking tradition. (en)
|
| foaf:depiction
| |
| dct:subject
| |
| Wikipage page ID
| |
| Wikipage revision ID
| |
| Link from a Wikipage to another Wikipage
| |
| sameAs
| |
| dbp:wikiPageUsesTemplate
| |
| thumbnail
| |
| has abstract
| - El bollo es un pan típico y muy popular en Sevilla, en el sur de España. Contiene harina de fuerza, agua, masa madre, sal y poca levadura. Es un pan blanco, corteza fina y masa bregada, lo que resulta en una miga esponjosa pero muy compacta. Cada unidad pesa entre 150-200 gr, mide unos 20 cm de largo y el greñado tradicional consiste en un único corte longitudinal. Es un derivado del pan candeal preparado en las dos Castillas. Es consumido en el área de Sevilla y prácticamente toda Andalucía occidental. El bollo es un clásico entre los panes producidos en Alcalá de Guadaíra, una ciudad con gran tradición panadera. La masa sobada, bregada o refinada es una masa dura de baja hidratación y corto amasado. El proceso de bregado o refinado consiste en estiramientos con el rodillo y sucesivas dobleces. El proceso de levado también es corto, de esta manera no desarrolla fermentación y queda la miga apretada. Dos variantes del bollo son la telera, cuya parte central es más pronunciada, y la , que es básicamente un bollo sin picos laterales. El bollo y los picos acompañan la mayoría de platos en el recetario andaluz. También es el pan típico con el que se preparan los montaditos, y se puede encontrar en el tradicional desayuno andaluz. Además, con el bollo se preparan torrijas en la Semana Santa sevillana. (es)
- Bollo (Spanish pronunciation: [boʝo]) is a typical and very popular bread in Seville, in the south of Spain. It contains flour, water, sourdough, salt and little yeast. It is a white bread, thin crust and bregada dough, which results in a spongy but very compact crumb. Each unit weighs between 150 and 200 gr, is about 20 cm long and the traditional scoring consists of a single longitudinal cut. It is a derivative of the Castillian . It is consumed in the Seville area and practically all of western Andalusia. The bollo is a classic among the breads produced in Alcalá de Guadaíra, a city with a great baking tradition. The candeal, bregada or sobada dough is a traditional bread dough from Spain. Their names refer to the process (sobar or bregar la masa, "to knead strongly the dough") that is made with the help of a machine with two cylinders called sobadora or bregadora. By means of this technique, a harder, malleable and homogeneous mass is left, and with a low percentage of water. The fermentation process is short so that the crumb remains tight. Two variants of the bollo are the telera, whose central part is higher, and the albarda, which is basically a bollo without peaks. Bollo and picos is a combination that accompanies most dishes in the Andalusian cuisine. It is also the typical bread with which are prepared, and can be found in the traditional Andalusian breakfast. In addition, the bollo is used to prepare torrijas during Holy Week in Seville. (en)
|
| prov:wasDerivedFrom
| |
| page length (characters) of wiki page
| |
| foaf:isPrimaryTopicOf
| |
| is Link from a Wikipage to another Wikipage
of | |
| is Wikipage redirect
of | |
| is foaf:primaryTopic
of | |
![[RDF Data]](/fct/images/sw-rdf-blue.png)
![[cxml]](/fct/images/cxml_doc.png)
![[csv]](/fct/images/csv_doc.png)
![[text]](/fct/images/ntriples_doc.png)
![[turtle]](/fct/images/n3turtle_doc.png)
![[ld+json]](/fct/images/jsonld_doc.png)
![[rdf+json]](/fct/images/json_doc.png)
![[rdf+xml]](/fct/images/xml_doc.png)
![[atom+xml]](/fct/images/atom_doc.png)
![[html]](/fct/images/html_doc.png)
