The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Basic Brazilian Bread (water bread Pao de agua)

goofyfoot's picture

Basic Brazilian Bread (water bread Pao de agua)

I grew up in Brazil (Brasil) and looking for the recipe for their basic bread.  I think it was called water bread or in Portuguese Pao de Agua and probably is a very simple recipe.  I found one that had some sort of type 55 flour but what is that?

dulke's picture

I have no personal experience with it, but it appears to be something between all-purpose and bread flour, see

edfed02's picture

If you have a recipes for any Brazilian bread, would you be willing to post them?  I lived in Brazil in 1969-1970 and then again in 1972 (and was back all of January, 2006)

I really would like to learn to make the hard "paozinhos" that I used to buy in Rio.  They are rectangular, hard golden crust but very soft inside.  I think they are baked in a very hot oven.  I used to see them being put on a narrow wooden board, like a U.S. 1" by 4" board and then slid into a long brick oven for baking.  They touch at the end so there is a soft spot on each end where they are pulled apart but else there is this very hard crust.

Did you eve read the novel "O Moleque Ricardo" by Jose Lins do Rego?  It is the last novel in his "Sugar Cane Cycle" and is about a poor black boy who ends up in Recife in the 1930s.  He works in a bakery in a basement when the temperature in the streets is 100 degrees and the bakers are working at a baker's bench kneading these huge batches of bread and the overns are giving off a lot of heat and the owner of the bakery is cursing them?  Great novel with a lot of detail about a commercial bakery in Brazil 70 years ago.


maxamilliankolbe's picture

This is a little late (11 months), but I just posted a somewhat related question regarding Portuguese rolls I used to eat in NJ. They didn't have hard crusts, but I'm sure that could be ammended somehow by adding steam and perhaps fiddling with the length of the rise time - at least I remember someone mentioning that those two things will affect your crust. Here is the link to the recipe I used. It wasn't exactly what I was looking for, but perhaps it will be just what you remember.

edfed02's picture


Type 55;  Sorry, I omitted this from an earlier post.  I talked to a brother-in-law who has lived a lot in France and who cooks.  He says that for nearly everything he has baked that calls for Tyupe 55 flour, he just uses all-purpose flour and has good results.  He suggested using a bread flour with a little higher protein if you want to be sure, but that for breads he has baked the all purpose seemed to work well.