Yesterday we got our hands on the best flour we have seen in Lisbon! A few weeks ago we blogged about Diogo Amorim and his new bakery Gleba in Alcantara. Like us Diogo is not impressed about the quality of the bread you get these days. Now he is taking up the fight to bring the quality back to the Portuguese bread industry that has faced huge massification from franchisings that have dragged down many of the small, family owned bakeries due to their low quality products. Baking is not our business – but we bake our own bread. Still we have problems with the quality. Or had problems. After several months research we finally managed to get our hands on quality flour from Icopa less than 30 minutes drive from our hotel. And not only wheat. Together with a big bag of wheat flour for our sandwich and break fast bread the guy from Icopa brought a bag of rye in T85 quality!!! And more important – they told us that they also have yeast and several other products. I immediately opened the wheat bag and started making bread from the recipe I have been working on the last many weeks – one that fits in to our kitchen routines and at the same time so easy to make that every one can make it. I started making the dough yesterday at 6 pm from cold water and put it in the fridge for ‘growing’. It took me less than 5 minutes!!! This morning at 7 am I took out dough from the fridge (now double size) and put it in a hot-pot, put on the lid and placed it in the oven in medium heat. This took me less than 3 minutes After 30 minute I took off the lid and turn up the heat to maximum. After 15 minutes the bread was ready – and 10 minutes ago I had my first slice – its amazing how much better it is only because of the flour.
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