Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.
About the Recipe
Alentejo bread is the base for many regional recipes, from açordas to migas.
It has a consistent crumb, marked crust, and fermentation flavor.
The home version seeks an honest approximation, respecting resting time and suitable flour.
Ingredients
- 600 g of bread flour
- 380 ml of water
- 10 g of salt
- 5 g of dry yeast
- Flour for dusting
Preparation Method
- Mix flour, water, and yeast until hydrated.
- Let rest for 20 minutes.
- Add salt and knead until structure develops.
- Let ferment slowly.
- Shape into a round or oval loaf.
- Bake in a hot oven with steam for the first few minutes.
Tips from Empório Portugal
- Long fermentation improves flavor.
- A well-heated oven helps form the crust.
- Wait for it to cool before slicing.
Possible Substitutions in Brazil
- Brazilian bread flour or strong all-purpose flour works.
- Natural fermentation can replace dry yeast, with adjustments.
Pairing
Açorda, olive oil, cheeses, and soups. No mandatory alcoholic beverage.
Editorial Note from Empório Portugal
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like all traditional recipes, it may vary according to region, family, and cook.
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