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1
Wake the Yeast
10 Mins
Warm water at 35–40°C (95–104°F)
Stir the 7 g active dry yeast and 15 g sugar into the 60 ml warm water and leave it for 10 minutes. It should turn cloudy and foamy on top — that foam is the yeast waking up and ready to lift the dough.
No foam after 10 minutes means the yeast is dead or the water was too hot; start again with fresh yeast and cooler water.
Done when: A thick layer of foam covers the surface of the water.
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2
Mix and Knead the Dough
15 Mins
Room temperature, about 22°C (72°F)
Put the 600 g flour and 10 g salt in a large bowl and make a well in the middle. Pour in the foamy yeast, the 3 beaten eggs, the 120 ml warm milk and the 60 ml olive oil. Mix with a wooden spoon until a shaggy dough forms, then turn it onto a floured surface and knead for 10 minutes until smooth, soft and slightly tacky — it should spring back slowly when poked.
Resist adding extra flour: this is a rich, soft dough and it firms up as the gluten develops. If it sticks badly, oil your hands instead of flouring the board.
Done when: The dough is smooth, elastic and springs back slowly when poked.
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3
First Rise
90 Mins
Warm spot, about 25°C (77°F)
Shape the dough into a ball, place it in the oiled bowl, and turn it once so the top is lightly oiled. Cover with a clean cloth or cling film and leave in a warm, draught-free spot for about 90 minutes, until doubled in size.
A cool kitchen slows the rise — put the bowl in an oven with just the light on, or near (not on) a warm radiator.
Done when: The dough has doubled in size and holds a dent when poked gently.
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4
Roll Out and Layer the Meats
15 Mins
Room temperature, about 22°C (72°F)
Punch the dough down gently and divide it into two pieces, one slightly larger than the other. On a floured surface, roll the larger piece into a rectangle about 30 x 40 cm (12 x 16 in). Scatter half the diced presunto and half the diced chouriço evenly over it, leaving a 2 cm (3/4 in) border all round.
Spread the meat right to the edges of the rectangle, not in a pile in the middle — every slice should carry meat.
Done when: The rectangle is evenly covered with meat, with a clean border all round.
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5
Shape and Second Rise
60 Mins
Warm spot, about 25°C (77°F)
Roll the second piece of dough into a rectangle the same size and lay it over the meat. Scatter the remaining presunto and chouriço over it, then fold the edges of the bottom layer up and over, pinching firmly to seal the loaf. Shape it into a round, place it seam-side down on a lined baking tray, cover loosely, and leave to rise for 60 minutes until puffy.
Pinch the seam well — a loose seal lets the meat juices leak out and the loaf split in the oven.
Done when: The loaf looks puffy and has grown by about half again; a gentle poke leaves a slow dent.
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6
Egg Wash and Bake
45 Mins
180°C (350°F)
Heat the oven to 180°C (350°F). Brush the loaf all over with the remaining beaten egg for a deep golden shine. Bake for 40–45 minutes until the crust is deep golden brown and the loaf sounds hollow when tapped underneath. If the top browns too fast, cover it loosely with foil for the last 10 minutes. The centre should reach about 93°C (200°F) on a thermometer.
The egg wash is what gives the folar its glossy, mahogany crust — brush it on evenly, including the sides, and do not skip it.
Done when: Deep golden crust, hollow sound when tapped underneath, centre about 93°C (200°F).
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7
Cool and Slice
20 Mins
Room temperature, about 22°C (72°F)
Move the loaf to a wire rack and leave it for at least 20 minutes before cutting — the crumb is still setting inside and slices will squash if cut too soon. Cut into 8 thick slices with a serrated bread knife and serve warm or at room temperature.
Use a serrated knife and a gentle sawing motion: pressing down crushes the soft crumb and pushes the meat out.
Done when: Slices hold their shape and show ham and chouriço all through the crumb.
auto_awesome Finishing Touches & Plating
Let the loaf rest on a wire rack for at least 20 minutes before slicing, so the crumb sets and the slices hold their shape. Serve warm or at room temperature, cut in thick slices so each one shows the meat.
Portugal
50m
