Pão Francês (French Bread)
A staple Brazilian bread, often consumed at breakfast.
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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Panificadora e Confeitaria Sabor do Trigo
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Despite its name, Pão Francês (French Bread) is a uniquely Brazilian creation. It's believed to have originated in the early 20th century when wealthier Brazilians, returning from Europe, requested bakers to recreate the crusty French bread they had enjoyed abroad. This resulted in a localized adaptation, distinct from a true baguette.
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Pão Francês is deeply ingrained in Brazilian daily life, particularly as a breakfast staple.
Breakfast Ritual
It's commonly eaten for breakfast, often split open and spread with butter, requeijão (Brazilian cream cheese), or simply enjoyed plain with a cup of coffee (cafézinho).
Ubiquitous Presence
Found in virtually every bakery ('padaria') across Brazil, it's an affordable and accessible food for all socioeconomic classes.
'Media'
Ordering "uma média" (half a bread) is a common practice, especially for smaller households or individuals.
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Pão Francês offers a delightful contrast of textures and subtle flavors.
The defining characteristic is its crisp, thin crust that yields to a soft, airy interior. The flavor is mildly wheaty with a slight tang from the fermentation process. It's not overly salty or sweet, making it a versatile base for various toppings.
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High Hydration
The dough typically has a higher hydration level than many other breads, contributing to its airy interior. Precise water measurement is crucial.
Strong Flour
Using a strong bread flour with a high gluten content is essential for developing the structure needed for the bread to rise properly and maintain its shape.
Proper Scoring
Scoring the dough before baking allows for controlled expansion and contributes to the characteristic shape and crust formation.
Steam Baking
Introducing steam into the oven during the initial baking period is vital for creating a crisp, shiny crust. This can be achieved through various methods, such as spraying water into the oven or placing a tray of hot water on the bottom rack.
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