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PÃO DO MINHO




Source of Recipe


the web


Recipe Introduction


Rough Country Bread of the Minho Province


List of Ingredients




3 packages active dry yeast
5 cups warm water
5 cups sifted unbleached all purpose flour
1 cup unsifted gluten flour (find in health food stores)
2 tsp salt
2 tsp cornmeal

Recipe



First make a sponge: In a large warm bowl combine the yeast, ¾ cup of
the water, and 1 cup of the unbleached flour; beat hard to blend. Cover,
set in a warm draftfree spot, and let rise until spongy and doubled in
bulk, about 30 minutes.

Stir the sponge down and mix in the glutten flour, salt and remaining 1
¼cups of water. Now add enough of the remaining unbleached flour, 1 cup
at a time,to make a stiff but manageable dough. Turn onto a lightly
floured board (use only enough flour to keep the dough from sticking)and
knead hard for 5 minutes.. Shape the dough into a ball, place in a warm,
greased bowl, and turn the dough in the bowl so that it is greased all
over. Cover with a clean, dry cloth, set in a war,m, draft free spot,
and allow to rise until doubled in bulk, about 1 ¼ hours. Punch the
dough down, turn onto a lightly floured board, and knead hard for 5
minutes.

Once again, shape the dough into a ball, place in a clean, warm, greased
bowl, turn the dough in the bowl so that it is greased all over, cover
with a cloth, and set in a warm, draft free spot until doubled in bulk,
about 1 hour. Again punch the dough down, turn out onto a lightly
floured board, adding only enough flour to keep the dough from sticking.
Knead hard for 5 minutes, then divide the dough in half. Knrad each ½
hard for 2-3 minutes, then shape into a ball. Grease two 8 inch layer
cake pans well, and sprinkle 1 tsp of cornmeal over the bottom of each.
Place the balls of dough in the two pans and dust the tops lightly with
flour. Cover with a cloth, set in a warm, draft free spot, and allow to
rise until doubled in bulk, about 45 minutes. Meanwhile, improvise the
brick and steam oven as directed on page 223 of the book, setting the
thermostat at very hot (500F) and preheating the oven a full 20 minutes.
As soon as the loaves are risen, drizzle cold water directly onto the
hot bricks, producing a head of steam. Arrange the loaves on the center
rack at once so that they do not touch each other or the oven walls.
Close the oven door securely and bake the bread 15 minutes, drizzling
the bricks with cold water every 5 minutes. Reduce the oven temperature
to hot (400ºF) and bake the loaves 15 minutes longer, again drizzling
the bricks with cold water every 5 minutes. As soon as the loaves are
richly brownrd, firm and hollow sounding when thumped, remove from the
oven and transfer at once to wire racks to cool.

Makes two 7 inch round loaves