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Pão de Mafra

Serves 4 to 6 Bread vegetarian, Breads & Pastry

Pão de Mafra

Pão de Mafra hails from the town of Mafra in the Estremadura region, where locals have been baking it for generations. This rustic bread is a staple in Portuguese households, often gracing the table at breakfast or alongside hearty soups and stews. The simplicity of its ingredients and the traditional methods of preparation make it a beloved classic, reflecting the authentic flavors of the region.

The bread is known for its robust, chewy texture and the distinct tang imparted by the wheat sourdough. A generous crust envelops the tender crumb, providing a satisfying contrast in each bite. The subtle saltiness balances the rich, nutty aroma of the strong bread flour, enhanced by the liberal use of good olive oil. Enjoy it warm, torn by hand, as part of any meal.

Ingredients

  • 1 kgstrong bread flour
  • 200 gwheat sourdough — refreshed
  • 5 gfresh yeast
  • 670 mlwater
  • 20 gfine sea salt

Method

  1. In a large mixing bowl, combine 1 kg of strong bread flour and 5 g of fresh yeast. Add 200 g of wheat sourdough and 670 ml of water gradually, mixing with your hands or a wooden spoon until a shaggy dough forms. The dough should be slightly sticky but hold together well.
  2. Sprinkle 20 g of fine sea salt over the dough and begin kneading it on a clean surface. Use the heel of your hand to push the dough away, then fold it back over itself. Continue kneading for about 10 minutes until the dough becomes smooth and elastic, which indicates that the gluten has developed properly.
  3. Place the kneaded dough back into the bowl and cover it with a damp cloth. Let it rise in a warm, draft-free area until it has doubled in size. This can take a few hours, and you will know it's ready when you press a finger into the dough and the indentation remains.
  4. Once risen, gently turn the dough onto a lightly floured surface. Shape it into a round loaf or 'bolo' by folding the edges towards the center, being careful not to deflate the dough too much. This gentle handling helps retain the gas bubbles for an open crumb structure.
  5. Preheat your oven to its highest setting, around 250°C (482°F), and place a baking stone or an inverted baking tray inside to heat up. Transfer the shaped dough onto a piece of parchment paper and slide it onto the hot stone or tray. Bake for about 30-40 minutes until the crust is deeply colored and the base sounds hollow when tapped.
  6. Remove the bread from the oven and place it on a wire rack to cool. This allows the crumb to finish setting without becoming soggy. Once cooled slightly, tear the bread while still warm and serve with olive oil, butter, or cheese, enjoying the rustic flavors of Pão de Mafra.
Cover of Authentic Portuguese Cuisine
From the cookbook

Authentic Portuguese Cuisine

This recipe is from Authentic Portuguese Cuisine by Yassine Sbiti — the Portuguese volume in the ComidaTime International Cuisines series.

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