Pão Alentejano

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Pão Alentejano is a traditional wheat bread from Portugal's Alentejo region, which lies two hours' drive south east of Lisbon in southern-central Portugal. It's a vast area known for its rolling plains, cork oaks, olive groves, and rich cultural traditions. 

Alentejano is Portugal's main wheat-producing region, where wheat was introduced by the Romans and where a bread tradition developed by the Arabs is still practised. Women would bake bread at home, then take it to communal wood-fired ovens or small bakeries. 

It's an odd-looking leaf, often called pão de testa (bread with a forehead) because of the distinctive lump or 'head' on the top. This technique produces a thick rustic crust and a soft, tangy crumb. Don't worry too much if your dough is lively and it fights against being given a 'forehead'. It'll still be a lovely loaf. 

Traditionally, pão Alentejano contains wheat flour, water and salt...and the addition of isfado, a piece of old dough saved from the previous day's baking, creating a natural starter. 

In Portugal, this bread is made with Portuguese T65 flour with a protein level of between 11% and 13%. If you can't source this, using a good-quality, strong bread flour will be fine. 

Pão Alentejano can be made using 100% strong white (T65) flour, which produces a light and fluffy loaf. However, if you'd prefer a more rustic, village style, then a small portion of rye or wholegrain flour can be added. More about this later. 

But first, the ingredients: 

The Massa Velha or 'Old Dough'. 

100 gms strong white bread flour

60 gms tepid water

1 gm instant active yeast OR 20 gms active sourdough starter. 

Mix all the ingredients into a stiff ball, knead briefly and leave in a covered bowl at room temperature for 12 - 16 hours before proceeding. Alternatively, you can leave it covered in the refrigerator for 48 hours before proceeding. 

The Dough 

Method 1: The Rustic Village Loaf - a dense, nutty bread with a hearty crust. 

400 gms strong white bread flour

50 gms rye flour or wholegrain flour

340 gms tepid water

12 gms fine sea salt

160 gms (the full batch) of Massa Velha or 'Old Dough" 

3 gms instant active yeast

                                         

Method 2: A Lighter and more fluffy loaf with a softer and more airy crumb

450 gms strong white bread flour

330 gms tepid water

15 gms olive oil

12 gms of fine sea salt

160 gms (the full batch) of Massa Velha or 'Old Dough'. 

3 gms of instant active yeast

                                        

NOTE: In both methods, you'll note that we added 3 gms of instant active yeast. This promotes an extra-strong, pleasing rise in the oven and creates a really light, fluffy loaf.  If you wish, you can omit the extra yeast, but you may need to extend the proving time considerably. 

METHOD

For both methods, bring the Massa Velha up to room temperature. 

Tear it into small pieces and soak it in the recipe water for five minutes to soften. 

Method 1: Add the flour(s), salt, and yeast to the water/Old Dough and mix until it forms a rough dough

Method 2: Add the flour, salt, yeast and olive oil to the water and Old Dough and mix until it forms a rough dough. 

Then, for both methods....

Knead for at least ten minutes. Method 2 may need more kneading. You're working towards an elastic and smooth, substantial dough. 

Place in a lightly-oiled bowl, cover and leave to prove for between 2.5 hrs (Method 1) and 4 hours (Method 2). Again, watch the dough and not the clock - you're looking for a visibly puffy dough at the end of this first fermentation. 

Knock back or de-gas the dough gently, divide into two portions and shape into a smooth batard 

Using the side of your hand (a la karate chop) create a deep groove ⅔ of the way down the loaf. 

Fold the smaller piece over the top and seal. For Method 1, press firmly; for Method 2, fold gently to preserve any air bubbles.

Place the loaf on a floured cloth or prepared baking sheet for about 30 - 60 minutes to second proof

Method 1

Method 2

Preheat the oven to 230⁰C ( 446⁰F) and add a bowl of water at the bottom of the oven to produce steam. 

Bake at 230⁰C (446⁰F) for 15 minutes and then reduce the temperature to 200⁰C ( 392⁰F) for about another 30 minutes for Method 1 and possibly up to 40 minutes for Method 2. 

if you want to retain some of the Massa Velha for another day, remove 160 gms of the dough before shaping the loaves and place it covered back into the refrigerator. 

Cool on a rack. 

Method 1

Method 2

and from the taste-testers?