The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bolo do Caco

Anne-Marie B's picture
Anne-Marie B

Bolo do Caco

My sister recently bought a house in Portugal. That got me interested in Portuguese breads and I discovered their treasure trove of breads. For the next few weeks I will be baking breads from that little sunny land and aided by Miguel Forte's blog on Portuguese breads.  Bolo do Caco is from the Islands of Madeira. They are made with a sourdough starter and contains sweet potato. Traditionally baked on a slab over an open fire, mine was cooked in a dry skillet on the stove over a very low heat. Soft and moist inside, probably due to the sweet potato. Tradition in this house demands that the first roll/slice of a fresh bread is eaten warm with heaps of butter. 

 

 

Comments

Lechem's picture
Lechem (not verified)

Looks lovely and soft. With sourdough starter and sweet potato I imagine it has a lovely taste. 

My only foray into Portuguese breads is Broa di Milho aka corn bread. Also sourdough and with a cornmeal scald. One of my favourites. 

dabrownman's picture
dabrownman

I do like sweet potato in bread and love flat bread made on the stove or grill.

Nice!

isand66's picture
isand66

This looks great.  Would love to try it.  Can you share the formula?

Anne-Marie B's picture
Anne-Marie B
isand66's picture
isand66

I will check it out.

isand66's picture
isand66

It doesn't really specify if it was a 100% or something different.

Anne-Marie B's picture
Anne-Marie B

I made sure the hydration was 100%  when I made the previous black loaf. I am generally careless about the hydration, but made sure I got it exactly right for the charcoal loaf. I did feed it before making the Bolo and added a 1/3 Cup rye flour and 1/2 C water to add a little more liquid for this recipe. I thought his starter looked more liquid than mine on his photo. I hope that helps.