Pão de água: Crafting Portugal's beloved water bread at home
Even the Portuguese name for this bread, pão de água, highlights that its main ingredient is water. Naturally, this isn't entirely true, as water must be combined with flour. A properly prepared starter ensures the loaf comes out soft and well-aerated.
Pão de água is simple to prepare—it only requires flour, water, yeast, and salt. The process begins by mixing the flour with water, allowing for better absorption of the ingredients. Then, yeast and salt are added, and the dough is kneaded until it reaches the right consistency. Baking at a high temperature ensures a crispy crust.
How do the Portuguese consume pão de água?
This bread is a staple in the daily diet of the Portuguese. Residents of the western edge of Europe often enjoy it with butter or olive oil, as well as a side for soups and main dishes. Its popularity comes from its simplicity and versatility, making it an ideal choice for any occasion.
What flour to choose for pão de água?
The best choice is all-purpose flour type 650-750. A higher number in the flour classification indicates a higher bran content, which translates to a higher mineral content. This flour is also slightly darker than type 00 wheat flour, which is often used for cakes and pasta in Italian cuisine.
Recipe for pão de água, Portuguese Bread
You can shape the dough into one large loaf or smaller rolls.
Ingredients:
- 555 mL of lukewarm water,
- 725 g of wheat flour,
- 14 g of fresh yeast,
- 10 g of salt.
Instructions:
- Using a mixer with hooks, thoroughly mix the flour with lukewarm water. Cover with a clean cloth and let it rest for 40 minutes.
- Next, add salt and fresh yeast. Knead the dough by hand or with the mixer again. Let it rise in a warm place for 2 hours.
- Transfer the dough onto a floured baking sheet, shaping it into a loaf. Dust the top with flour, then use a thin knife to make decorative slashes.
- Bake in an oven preheated to 232 degrees Celsius for 45 minutes.
