Paraná Pão Crocante

Background and History

The Paraná Pão Crocante is a unique bread originating from the Paraná region in Brazil. This bread is known for its distinct crunch and rustic flavors, reminiscent of the Portuguese baking tradition brought over during the colonial period. Paraná, renowned for its culinary diversity influenced by Italian, German, and indigenous cultures, embraces this bread as a local favorite. Traditionally, the Paraná Pão Crocante was baked in wood-fired ovens, giving it a crunchy exterior and a soft, airy interior—ideal for breakfast or an afternoon snack.

Ingredients

• All-purpose flour - 500g
• Whole wheat flour - 200g
• Dry yeast - 7g (1 packet)
• Water - 350ml, lukewarm
• Sugar - 1 tablespoon
• Salt - 2 teaspoons
• Olive oil - 2 tablespoons
• Cornmeal - for dusting

Preparation

Step 1: Prepare the Dough

In a large mixing bowl, combine the dry yeast with the sugar and water. Stir gently and let it sit for about 5 minutes until it becomes frothy. This activates the yeast, ensuring your bread rises correctly.

Add the all-purpose flour, whole wheat flour, and salt to the yeast mixture. Combine the ingredients using a wooden spoon until the mixture begins to come together. The dough may appear a bit dry, which is normal at this stage.

Drizzle the olive oil over the dough and continue to mix until it starts forming a sticky, cohesive mass. You may need to use your hands to ensure all ingredients are fully combined.

Step 2: Kneading the Dough

Transfer the dough to a lightly floured surface. Knead by hand for approximately 10-15 minutes until the dough is smooth and elastic. This process develops the gluten, providing the bread with its structure and texture.

If the dough feels too sticky, sprinkle a small amount of all-purpose flour over it. Be cautious not to add too much flour as this can result in a dense loaf.

Step 3: First Rise

Once kneaded, shape the dough into a ball and place it in a lightly oiled bowl, turning once to coat it in oil. Cover the bowl with a damp cloth or plastic wrap. Allow the dough to rise in a warm, draft-free area for about 1.5 - 2 hours or until doubled in size.

Cooking Process

Step 4: Shaping the Loaf

After the dough has doubled in size, punch it down gently to release some of the gases. Transfer it back to the floured surface and shape it into a round or oval loaf, depending on your preference.

Sprinkle a baking sheet with cornmeal to prevent sticking and place the loaf on the sheet. Dust the top with additional cornmeal for an extra crispy crust.

Step 5: Second Rise

Cover the shaped loaf loosely with a clean kitchen towel and let it rise for an additional 30-45 minutes until it becomes puffy. This step is crucial for achieving that signature airy inside.

Step 6: Baking

Preheat your oven to 220°C (428°F) during the last 15 minutes of the second rise. Place an empty baking dish on the lower rack of the oven and allow it to heat fully.

Once the loaf is ready to be baked, pour ~1 cup of hot water into the preheated dish. This creates steam, essential for a crispy crust.

Quickly place the loaf in the oven on the middle rack and bake for 30-35 minutes, or until you hear a hollow sound when tapping the bottom of the loaf and the crust is deeply golden. Use a cooking timer to maintain accuracy.

Enjoying the Paraná Pão Crocante

Allow the Paraná Pão Crocante to cool slightly before slicing to preserve its structure. This bread pairs wonderfully with cheese, preserves, or simply a drizzle of olive oil. Consider pairing it with a robust coffee to highlight the bread's rich, wholesome flavors. When serving as part of a meal, this bread also complements soups or stews, adding a satisfying crunch and texture.