Pão de Piatã
Background and History
Pão de Piatã is a unique bread that originates from the Bahia region in Brazil, particularly the small town of Piatã. Known for its artisanal methods, Piatã has a rich history of wheat production, making it a key player in bread-making in Brazil. Pão de Piatã combines local ingredients like cassava with traditional wheat, creating a distinctive flavor...
Ingredients
- Wheat Flour - 500g
- Cassava Flour - 200g
- Active Dry Yeast - 10g
- Water - 350ml
- Olive Oil - 4 tbsp
- Sea Salt - 1 tsp
- Sugar - 1 tbsp
Preparation
Start by preparing your ingredients. It's important to have everything measured out and ready to ensure the process flows smoothly...
Step-by-step Preparation
- Combine wheat flour, cassava flour, and sea salt in a large bowl.
- In a separate bowl, mix the active dry yeast with water and add sugar. Let it sit for about 10 minutes until it foams.
- Make a well in the center of the dry ingredients and pour in the yeast mixture and olive oil.
- Knead the dough until it is smooth and elastic. This process should take approximately 10 minutes.
Cooking Process
Once your dough is ready, it's time to cook. Ensure your workspace and tools are clean and prepared before proceeding...
Baking Instructions
- Preheat your oven to 200°C (about 392°F).
- Shape the dough into a loaf and place it on a baking sheet.
- Cover the loaf with a damp cloth and let it rise for approximately 1 hour, or until doubled in size.
- Bake in the preheated oven for 30-35 minutes, or until the loaf sounds hollow when tapped. Check your cooking timer frequently.
Enjoying Pão de Piatã
Allow the bread to cool before slicing it to prevent it from becoming gummy. Pão de Piatã is best enjoyed fresh with a spread of butter or olive oil, paired with wheat or cassava flour-based dishes, salads, or soups...