How To Make Broa. Portugals Most Famous Bread. Version 1.0

cornmeal

🥗Healthier: whole grain cornmeal

💰Cheaper: polenta

Whole grain cornmeal adds fiber and nutrients.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour increases fiber content.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories.

Introduce the dish as Portuguese cornbread called broa.

Measure out 500 grams of white cornmeal and place it in a bowl.

Add 20 grams of salt to the cornmeal.

Measure 425 grams of water and set it aside.

After one hour, add ice cold water with a few ice cubes to cool down the cornmeal.

Add rye flour and bread flour to the mixture along with active dry yeast.

Mix the ingredients together to form a dough and knead for about eight minutes in a machine.

Check the dough for tackiness; it should be sticky but not too wet.

Cover the dough to keep the heat in and let it ferment for about five to six hours.

After six hours, check the dough; it should have risen significantly.

Knock the dough down and prepare to shape it.

Flour a bowl and the top of the dough before forming it into a ball.

Shape the dough into an oval to fit on a pizza stone.

Let the dough rest for about an hour while preheating the oven to 450 degrees Fahrenheit.

After 40 minutes, check the dough; it should be expanding and developing classic broa lines.

Decide to bake the dough directly on the pizza stone and add two ice cubes for steam.

Bake the bread for about an hour to an hour and 15 minutes, checking for an internal temperature of 205 degrees Fahrenheit.

After an hour, check the bread; if it hasn't reached 205 degrees, bake for an additional five minutes.

Take the bread off the tray and place it on the stone for a final crust.

Let the bread cool on a rack before cutting into it.

Cut the bread while still warm, noting the texture and smell of the bread.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens