PAO ALENTEJANO

Revisited Portugal
Baking the famous Pao Alentejano one of the best bread in the world.  Trying my best following the recipe.

After the eight hours in the fridge, take it out and proceed with the folding stage, rest in the room temperature for three hours.

After the three hours rest, followed by the first shaping.

Rest the four balls, covered them with a damp cloth for 15 minutes,

 before the final shaping to form the loaves

The last shaping, I was not too sure what I was doing.  

 

The formed loaves had to be proof for two hours before baking.

The bake needs hot oven temperature at 230 degrees C and the steam.

Place a baking sheet on the bottom of the oven, fill it with water.

Bake the bread for 10 minutes, reduce the heat, and bake for 30 minutes at 210 degrees C

WOW

Picture Perfect for the freshly baked Pao Alentejano.  How about the Texture and the Taste of the Bread?

The Bread, how about it?  WOW, amazingly look beautiful.  Yes, unfortunately, stops there. The crust's good, the crumb's soft but not fluffy, it's totally wrong, not like the crumb of the Pao Alentejano that we tasted in Portugal.  Disappointed? Indeed, Yes!  But I have learnt a lot.  A Precious time well spent, it's fun and had gained an enjoyable experiment.  Learn from mistakes and be better next time.  I will bake this bread again soon, it is going to be the second attempt.

   

MORE

Baking is very addictive, it is dangerous to see packets of bakers flour in the pantry, another experiment, and responsible for all the consequences naturally,  one of them is the lack of sleep and tired.

It is nice to share what I have been doing right now, my best wishes to you all for fun times too.



More post of baking.  To be continued.

Susy