Bread "Broa"

Category: Sourdough bread
Kitchen: portuguese
Bread broa

Ingredients

active wheat sourdough 100% moisture 100 g
wheat flour / grade 250 g
corn flour 250 g
rapeseed oil (vegetable) b / s 30 ml.
water 290 BC
salt 10 g
pressed yeast 4 g

Cooking method

  • Bread broaDissolve yeast in water.
  • Add sourdough and both flours.
  • Knead the dough in any way you can. I kneaded in HP (7 * 5 * 12)
  • Once the flour and water are well combined, gradually add oil.
  • Add salt after 5 minutes from the beginning of the batch.
  • Bread broa
  • Bread broaPour the dough onto a greased table. The dough is soft, does not stick.
  • Bread broaRound the dough and place in a greased dish. Cover and ferment for 60 minutes.
  • Dough at the beginning of fermentation.
  • Bread broaDough at the end of fermentation.
  • Bread broaGet the dough out, knead. Form a ball. Cover and leave for 30 minutes.
  • Bread broaKnead the ball into a circle. Tuck the ends in the center.
  • Bread broaFlip and round.
  • Bread broaPlace in a basket, seam side down. Proof.
  • Bread broaProof for 50-60 minutes.
  • Bread broaTurn the bread onto a shovel. Do not make cuts. The bread will break at the seam.
  • Bread broaBake the bread in an oven preheated to 240-250 degrees on a stone. First 10 minutes with steam. Remove the steam, reduce the temperature to 180-200 degrees and bake the bread until tender (another 20-30 minutes).
  • Take out, let cool on a wire rack.
  • Bread broa
  • Cooking is not difficult. The main thing is to do it with love for your loved ones!

Note

E. Kaiser's recipe and molding.
Original recipe:
250 g corn flour
250 g wheat flour T65
330 ml of water 20 ° С
100 g liquid starter culture
(or 25 g dry starter culture)
5 g fresh pressed
yeast
10 g salt
30 ml rapeseed oil

My changes. Flour, reduced water. The author suggests baking three loaves of this dough. After fermentation, divide the dough into three parts and leave for 30 minutes. I baked one bread.

Bread "Broa" is the real pride of Portugal, almost the same as country bread in France. Its crumb is yellow and crispy.
It tastes like ordinary table bread. Recommend!

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