A Stir The Pots Post

Pao

by | Nov 29, 2012 | Bread

If you keep at something long enough, then finally reach a satisfactory result, it’s worth the trial and error. Such is the case with my making Broa de Milho, a Portugese bread that has got me going back at the formula repeatedly, finding many similarities from each bake. The first attempts gave dense brick loaves,which a Portugese blogger Paulo Sebastiao explained to me is typical, as it can be a dense loaf. Still, it’s a loaf I like even with its single proof that had me struggling. As did  pouring boiling hot water over the corn to pre-gelatinize.

I succumbed to the rule of shaping and pop into the oven. Low and behold, out came a crumb I was happy with. Though broa isn’t a hole ridden loaf of a sourdough, it’s a soft crumb, with a decidedly sweet corn taste. It also has hints of rye. More, the wheat flour acts as a stabilizer. Yes, I’d considered fully fermenting this dough with just natural yeast, but that’s another time coming. So this does have commercial yeast, as well as a low percent of natural yeast or sourdough.

IMG_0184
IMG_0187
IMG_0195

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

Find More

Follow Us

Feel free to follow us on social media for the latest news and more inspiration.

Related Content

Hot Dog

Hot Dog

A Stir The Pots Post   My father’s family were working class East European Jews who came to America and settled...

read more
Challah

Challah

With the recent price hike in eggs, I turned to making Challah. It's a bread that starts with a dough that can even be...

read more
Farmer Bread

Farmer Bread

As noted, I’ve got some nice bags of Swiss flour that I’ve often used on my vacations at my sister’s house in Basel....

read more