Bollo sevillano

Bollo (Spanish pronunciation: [boʝo]) is a popular bread in Seville, in the south of Spain. It is a white bread, with thin crust and bregada dough, which results in a spongy but compact crumb. Each unit weighs between 150 and 200 gr, and is about 20 cm long. Traditional scoring consists of a single longitudinal cut. It is a derivative of Castillian candeal bread. It is consumed in the Seville area and across western Andalusia. Bollo is a classic among the breads produced in Alcalá de Guadaíra, a city with a great baking tradition. The candeal, bregado or sobado is a traditional bread from Spain. Their names refer to the dough sheeting process (sobar or bregar la masa, "to knead strongly the dough"). It contains flour, water, sourdough, salt and a little yeast. The dough is made with the help of a machine with two cylinders called sobadora or bregadora.

Description: Wikipedia — Sevillian bollo, CC BY-SA 4.0