Mastering pão de água, a Portuguese staple
Even the Portuguese name for this bread, pão de água, suggests its main ingredient is water. Naturally, this isn't entirely accurate, as water must be combined with flour. A well-prepared starter ensures the loaf turns out soft and well-aerated.
Pão de água is straightforward to make – it only requires flour, water, yeast, and salt. The process begins by mixing the flour with water, allowing for better absorption. Yeast and salt are then added, and the dough is kneaded until the right consistency is reached. Baking at a high temperature creates a crispy crust.
How do the Portuguese consume pão de água?
This bread is a staple in the daily menu for the Portuguese. The residents of Europe's western edge often enjoy it with butter or olive oil, and it's commonly served alongside soups and main dishes. Its popularity is due to its simplicity and versatility, making it suitable 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 higher bran content, which translates to a higher mineral content. This flour is also slightly darker than type 00 wheat flour, typically 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:
- 560 ml of lukewarm water,
- 720 grams of wheat flour,
- 14 grams of fresh yeast,
- 10 grams 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 230 degrees Celsius for 45 minutes.
