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Cereals and bread from Portugal
Sieved wholemeal maize flour, at least half the flour, is scalded with boiling salted water, then mixed with rye and or wheat flour and a piece of leavened dough kept from the last baking. After a short rise the dough is shaped into round loaves and baked very hot into a slightly sour maize bread. Made in 6 steps over 26 h. The longest step, keep the leavened dough (sourdough), takes 24 h (Rocha J.M 2016). Salt is 1.8 % (Cunha L.M 2019). Yeasts Saccharomyces cerevisiae and Candida pelliculosa and Lactic acid bacteria, mainly Leuconostoc and Lactobacillus do most of the fermenting.
| Main step | 24 hMeasured[rocha2016] | Keep the leavened dough (sourdough) |
|---|---|---|
| Temperature | 27 °CMeasured[cunha2019] | Cool, add the leaven and knead |
| Salt | 1.8 %Measured[cunha2019] | Scald the maize flour |
| Acidity | pH 4.1Measured[rocha2016] | Keep the leavened dough (sourdough) |
| 700 g per kg of flour | Maize flour · Traditional broa uses 50–100 % maize; traditional open-pollinated varieties are preferred[cunha2019][bento2021] |
| 200 g per kg of flour | Rye flour[cunha2019] |
| 100 g per kg of flour | Wheat flour[cunha2019] |
| 100 % (vol/wt of flour) | Water · 80 % boiling and salted for the scald, the other 20 % added with the leaven[cunha2019] |
| 100 g per kg of flour | Sourdough (leavened dough from a previous broa)[cunha2019] |
| 17.6 g per kg of flour | Salt[cunha2019] |
| 28 g per kg of flour | Sugar[cunha2019] |
| 10 g per kg of flour | Dry yeast · Used with the sourdough in this bakery recipe[cunha2019] |
| Starter | backslop (leavened dough kept from the previous broa) |
Total time across the recorded steps: 26 h
What changes: A piece of old dough sours over a day as yeasts and lactic bacteria take over
Output: sour leavened dough for the next bake.
Microbes at work in this step
yeasts, lactobacilli and Bacillus become dominant; lactic cocci are a large share by 24 h
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Broa is a sourdough bread in which maize, not wheat or rye, is most of the flour. Because maize has no gluten, the maize flour is scalded with boiling water first, and some rye or wheat is kept in the dough so it can rise.
Fermentation lowers the numbers of Enterobacteriaceae, Pseudomonadaceae and staphylococci in broa sourdough, and the sourdough falls to about pH 4.1 within a day. The loaf is baked through at a high oven heat.
Hazards the sources name: Enterobacteriaceae, Pseudomonadaceae and staphylococci in flours and fresh dough; their numbers fall during fermentation.
Every number is labelled with how it is known. How this atlas is made
Maize reached Portugal soon after 1492, first in the Coimbra region, and spread fast along the centre and north coast. There broa, made at home by women about once a week, almost completely replaced wheat and rye bread, and maize became a currency for paying rents. The broa recipe follows that of a millet bread (borona) named in 12th-century Portuguese documents. On the coast of northwestern Spain maize spread after 1630 and was likewise used mainly for bread.
