Pão de água: easy Portuguese bread to try at home
Even the Portuguese name for this bread, Pão de água, suggests its main ingredient is water. An adequately prepared starter ensures the loaf comes out soft and nicely aerated.
Pão de água is simple to prepare and only requires flour, water, yeast, and salt. The process begins by combining the flour with water, allowing for better absorption of the ingredients. Next, yeast and salt are added, and the dough is kneaded until the right consistency is achieved. Baking at a high temperature ensures a crispy crust.
How do the Portuguese consume pão de água?
This bread is a staple in the Portuguese daily menu. Residents of the western edge of Europe often enjoy it with butter or olive oil or as a side for soups and main dishes. Its popularity stems 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 greater 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:
- 2 1/3 cups of lukewarm water,
- 25 1/2 oz of wheat flour,
- 0.5 oz of fresh yeast,
- 0.35 oz 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 450 degrees Fahrenheit for 45 minutes.
