Broa-ha-ha
Boron Elgar
Not only was there no oven spring to this loaf, but I swear it shrank
in the oven - It wasn't over-proofed, as I would have seen that when
I slashed it (scissors, actually)
I used the Kenwood to make it and knead it. It came together very well
and felt quite nice.
It has way too much salt. It called for 1.5tsp, and I think I'd us a
scant 1 tsp next time...and of course, I'll try it with yellow
cornmeal.
Hard to tell when it was done because there was so much white cornmeal
I could not rely on color change alone. I went by temp & thump and
took it out at 200 degrees. I used a stone and steam.
I do think it'd do well in a loaf pan. If I used one, I'd remove the
bread from the pan midway and let it crisp.
VERY crispy and tasty crust as would be expected with the corn meal.
Quite dense crumb inside, but it was a firm dough going in, so that
was expected. It'd be good to soak up stew juices or gravy.
One pic of the loaf, one of the crumb.
http://i1.tinypic.com/op655d.jpg
http://i1.tinypic.com/op66tz.jpg
Boron
Recipe repeated below for those who do not want to search.
Originally posted by Graham as:
Broa - Portuguese Corn Bread (from Truille & Ferrigno: Ultimate
Breads ISBN 0-7894-3513-6)
2 tsp dried yeast (not instant) or 15g cake yeast
125ml lukewarm milk
200ml water
200g yellow cornmeal
300g unbleached flour (sifted)
1.5tsp salt (see my note above)
1 tbsp olive oil
Oven at 400ºF/200ºC
1. Sprinkle yeast in warm milk in a bowl. Leave for 5 minutes, stir.
Add the water.
2. Mix flours and salt in a large bowl, make well in centre and add
the yeast mix and the oil.
3. Mix to form a firm and moist, but not sticky dough that leaves the
sides of the bowl.
4. Turn out and knead until smooth and elastic ~10minutes.
5. Put in bowl, cover and let rise until doubled ~1.5hours
6. Punch down and rest for 10 minutes
7. Shape into a round loaf and place on a cookie sheet* that has been
sprinkled with corn meal. Cover and let rise until doubled ~1 hour.
8. Dust the loaf with cornmeal and bake for 45 minutes until golden
and passes the thump test (steam optional).
KingOfGlop
the bread was cooked, it sounded hollow to the tap when the internal
temp was only 70C or so.
I increased the salt to 2 tsp but then I'm a salt addict.
Love
John
Pix stilll to follow.
KingOfGlop
http://www.imagehosting.us/index.php?action=show&ident=1199846
show loaf and crumb (if they work)
love
John
Boron Elgar
I am making the Clayton one next time. It looks much more interesting.
Boron
Dee Randall
"Boron Elgar" <boron...@hotmail.com> wrote in message
news:cgd402tomafvrqoif...@4ax.com...
I coincidentally made this loaf today and here are 2 pictures. If they do
not come up, let me know, it's my first use of webshots for bread pictures.
Thanks.
http://tinyurl.com/zkmaq
I used 1.5 tsp salt, Hodgson's (Yellow) Corn Meal, KingArthur bread flour,
and instant yeast which I did let stand for 5 minutes. Usually I don't do
this with instant yeast.
I mixed in KA mixer for 10 minutes.
I did not dust the loaf with cornmeal.
I messed up and put the shaped round loaf in a baking bowl instead of on a
baking sheet, then I had to dump it out on a baking sheet and slide it on
the heated stone; where otherwise I would have just slid it out. I was
worried that it might have deflated it too much, but I think it was probably
OK.
I didn't use steam. (It did say steam optional.) But I have decided not to
ever use steam again, as I said before, so --
After baking at 400ē 43 minutes I used a thermapen thermometer and it
registered 208.
I had this broa with a soup that I made yesterday and was even more tasty
today.
http://tinyurl.com/fjs9p
I did modify this soup a little. But is really is spicy, and the broa calmed
it down, just right.
John, your pics came up very large, but I saved them, and they came out
good.
Thanks, Boron for your bread pictures. I wouldn't have written about mine
nor posted I hadn't been inspired by your posting.
Looking at Clayton's Broa recipe, I see that he calls for 4-1/2 tsp. of
yeast for basically the same amount of flour (1-1/2 cornmeal & 2 cups
flour). I don't think I will use that amount of yeast if I do make it; and
if I do make it, I'll try the processor. His call for rising is only 30
minutes vs. 1-1/2 hr. and his proofing is 30 minutes vs. 1 hour and he calls
for 350ē for 40 minutes. Convection 300ē.
Dee Dee
Spica
> The broa did not need slashing. It hated it.
>
<snip>
I loved it!
Finally got around to trying the Treuille & Ferrigno Broa recipe that
Graham posted on 2/24 this afternoon - the bread finished just in time
for dinner - ended up eating two large slices slathered with manteiga :)
Even my husband - who is not a big fan of corn bread - liked it!
Since this was my first attempt, I followed the recipe pretty much as
posted using White Lily Unbleached Bread flour, Arrowhead Mills Organic
Yellow Corn Meal, and Active Dry Yeast.
I first mixed the ingredients together in my KA, switched to the hook
and kneaded for about 4 minutes. The dough was tacky, but not too
sticky. I then transfered the dough to the counter and kneaded it for an
additional minute or so until the dough was smooth and elastic. Placed
the dough in a large glass mixing bowl, covered it with plastic wrap and
let rise.
After the final rise, the bread was baked on a stone, sans steam and the
corn meal dusting. Instead of the "thump test," I used a thermometer.
The bread, after 45 minutes in a 400°F oven, registered 200°F; the crust
was a nice golden brown.
I didn't really notice a salty taste to the bread - and I'm definitely
NOT a salt person. However, I may try using less salt next time - just
to see if there is a difference.
While I can't say this is exactly like the Broa my Portuguese
Grandmother made - it seems fairly close; all-in-all - this recipe looks
to be a keeper.
Spica
graham
"Spica" <eaf...@nsnetscape.net> wrote in message
news:bpSdnftEZd5...@comcast.com...
Glad it worked out well. I haven't tried it yet and, after weighing myself
at the gym this pm, it might well be some time:-( As to the flavour and
texture; the recipe did say that the ratios of the 2 flours varied from
bakery to bakery. Perhaps you could fiddle with the proportions a bit to
see if you can match your grandmother's.
Graham
Spica
I just had another slice (can't help myself); while I did find it to be
similar, I do agree that a bit of fiddling is in order. However, I
seriously doubt I'll ever get the exact taste - first, it's been over 30
years since I last tasted her broa - she passed in '77 - and memories do
tend to fade; second, she baked hers in an earthen/brick oven. While a
stone helps, it really can't match that of a brick oven. The important
aspect for me is having a recipe that is close enough to bring back
memories of her.
Thanks for posting it...
Spica
graham
I intend to visit the Portuguese bakery in Calgary soon and buy one of their
broas. When I do, I'll post some photos.
Graham