Pão de Fermentação Natural
Artisanal sourdough bread, made with natural fermentation.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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Castália Padaria Artesanal
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Breadmaking in Portugal has ancient roots, likely dating back to Roman times. The use of natural fermentation, or sourdough, represents a return to traditional methods that predate commercial yeast. This artisanal approach values the slower fermentation process and the unique flavors it develops.
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Bread holds a significant place in Portuguese cuisine and culture, representing sustenance and tradition. Pão de Fermentação Natural, in particular, embodies a connection to heritage and a respect for artisanal craftsmanship.
Family Tradition
In many Portuguese households, breadmaking was a family tradition passed down through generations. Recipes and techniques were often closely guarded secrets.
Daily Staple
Bread is a fundamental part of the Portuguese diet, consumed at almost every meal. It is used to soak up sauces, accompany soups, and form the base of many sandwiches.
Symbol of Hospitality
Offering bread to guests is a gesture of welcome and hospitality. Sharing bread signifies a sense of community and friendship.
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Pão de Fermentação Natural offers a complex flavor profile characterized by tangy acidity, subtle sweetness, and a nutty, earthy undertone. The crust provides a satisfying crunch, contrasting with the soft, slightly chewy interior.
The primary flavors stem from the fermentation process itself. The sourdough starter, a culture of wild yeasts and bacteria, produces lactic and acetic acids, contributing to the bread's characteristic tang. The long fermentation also develops complex sugars, resulting in a subtle sweetness. The type of flour used influences the overall taste; traditional Portuguese flours often lend a nutty, earthy note. The crust's flavor comes from the Maillard reaction, caramelizing sugars and amino acids during baking.
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Starter Maintenance
Maintain a healthy and active sourdough starter by feeding it regularly with equal parts flour and water. The frequency of feeding depends on whether the starter is kept at room temperature or in the refrigerator.
Autolyse
Before mixing the dough, allow the flour and water to sit together for 30-60 minutes. This process, called autolyse, helps to hydrate the flour and develop gluten, resulting in a more extensible dough.
Proofing Time
Adjust the proofing time based on the ambient temperature. Warmer temperatures will accelerate fermentation, while cooler temperatures will slow it down. Over-proofing can lead to a flat, dense loaf.
Scoring
Scoring the bread before baking allows for controlled expansion during baking. Use a sharp knife or lame to make deep cuts in the surface of the dough.
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