Pão de Sal (Brazilian Salt Bread / French Bread)
Pão de Sal (Brazilian Salt Bread / French Bread)
Ingredients
For the Dough
- 3 1/2 cups all-purpose flour
- 1 tablespoon active dry yeast
- 1 teaspoon fine sea salt
- 2 tablespoons lard, or unsalted butter, melted
- 1 1/4 cups warm water, 105-115°F
For Greasing
- 1 tablespoon unsalted butter, melted, for greasing
Instructions
- 1
In a large mixing bowl, combine the all-purpose flour, active dry yeast, and fine sea salt. Stir briefly to combine.
⏱️ 2 min
- 2
Add the melted lard (or butter) and warm water to the dry ingredients. Mix by hand until a shaggy, cohesive dough forms. The dough will be sticky.
⏱️ 3 min
- 3
Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rest at room temperature for 10 minutes.
⏱️ 10 min
- 4
After the first rest, wet your hands slightly. Perform the first set of folds: gently stretch a portion of the dough from the edge, lift it, and fold it over the center. Rotate the bowl and repeat this process about 6 times, working your way around the dough.
⏱️ 2 min
- 5
Cover the bowl again and let the dough rest for another 10 minutes.
⏱️ 10 min
- 6
Repeat the folding process (Step 4) followed by another 10-minute rest (Step 5). Do this two more times, for a total of four sets of rest-and-fold cycles. After the final fold, the dough should be smoother and more elastic.
⏱️ 24 min
- 7
Lightly flour a clean work surface. Transfer the dough onto the floured surface.
⏱️ 1 min
- 8
Divide the dough into 8 equal pieces. Each piece should weigh approximately 90 grams.
⏱️ 4 min
- 9
Take one dough portion. Using a rolling pin, flatten it into an oval or rectangular shape. Roll it up tightly from one of the longer ends to the other, forming a small log or crescent shape. Repeat with the remaining dough portions.
⏱️ 10 min
- 10
Place the shaped rolls on a lightly floured surface or a baking sheet lined with parchment paper. Cover them loosely with plastic wrap or a kitchen towel and let them proof for 20 minutes.
⏱️ 20 min
- 11
While the rolls are proofing, preheat your oven to 375°F. Lightly grease a baking sheet with melted unsalted butter.
⏱️ 10 min•🌡️ 375
- 12
After the 20-minute proof, take each roll and again use a rolling pin to flatten and stretch it into a longer, thinner oval or rectangular shape. Then, tightly re-roll it, pressing firmly to seal the edges and create a smooth, elongated roll. Pinch the ends to ensure a smooth finish. This final shaping creates the characteristic Pão de Sal shape.
⏱️ 10 min
- 13
Arrange the re-shaped rolls on the prepared baking sheet, leaving some space between them. Using a very sharp knife or a razor blade, make a single, shallow slash lengthwise down the top of each roll.
⏱️ 3 min
- 14
Cover the rolls again and let them proof for a final 45 minutes in a warm place. They should visibly increase in size.
⏱️ 45 min
- 15
Bake the rolls in the preheated oven for 20-25 minutes, or until golden brown and crusty. The internal temperature should reach 200-210°F.
⏱️ 25 min•🌡️ 375
- 16
Remove the Pão de Sal from the oven and transfer them to a wire rack to cool slightly before serving. Enjoy warm!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Pão de Sal (Brazilian Salt Bread / French Bread)
Ingredients
For the Dough
- 3 1/2 cups all-purpose flour
- 1 tablespoon active dry yeast
- 1 teaspoon fine sea salt
- 2 tablespoons lard, or unsalted butter, melted
- 1 1/4 cups warm water, 105-115°F
For Greasing
- 1 tablespoon unsalted butter, melted, for greasing
Instructions
- 1
In a large mixing bowl, combine the all-purpose flour, active dry yeast, and fine sea salt. Stir briefly to combine.
⏱️ 2 min - 2
Add the melted lard (or butter) and warm water to the dry ingredients. Mix by hand until a shaggy, cohesive dough forms. The dough will be sticky.
⏱️ 3 min - 3
Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rest at room temperature for 10 minutes.
⏱️ 10 min - 4
After the first rest, wet your hands slightly. Perform the first set of folds: gently stretch a portion of the dough from the edge, lift it, and fold it over the center. Rotate the bowl and repeat this process about 6 times, working your way around the dough.
⏱️ 2 min - 5
Cover the bowl again and let the dough rest for another 10 minutes.
⏱️ 10 min - 6
Repeat the folding process (Step 4) followed by another 10-minute rest (Step 5). Do this two more times, for a total of four sets of rest-and-fold cycles. After the final fold, the dough should be smoother and more elastic.
⏱️ 24 min - 7
Lightly flour a clean work surface. Transfer the dough onto the floured surface.
⏱️ 1 min - 8
Divide the dough into 8 equal pieces. Each piece should weigh approximately 90 grams.
⏱️ 4 min - 9
Take one dough portion. Using a rolling pin, flatten it into an oval or rectangular shape. Roll it up tightly from one of the longer ends to the other, forming a small log or crescent shape. Repeat with the remaining dough portions.
⏱️ 10 min - 10
Place the shaped rolls on a lightly floured surface or a baking sheet lined with parchment paper. Cover them loosely with plastic wrap or a kitchen towel and let them proof for 20 minutes.
⏱️ 20 min - 11
While the rolls are proofing, preheat your oven to 375°F. Lightly grease a baking sheet with melted unsalted butter.
⏱️ 10 min•🌡️ 375 - 12
After the 20-minute proof, take each roll and again use a rolling pin to flatten and stretch it into a longer, thinner oval or rectangular shape. Then, tightly re-roll it, pressing firmly to seal the edges and create a smooth, elongated roll. Pinch the ends to ensure a smooth finish. This final shaping creates the characteristic Pão de Sal shape.
⏱️ 10 min - 13
Arrange the re-shaped rolls on the prepared baking sheet, leaving some space between them. Using a very sharp knife or a razor blade, make a single, shallow slash lengthwise down the top of each roll.
⏱️ 3 min - 14
Cover the rolls again and let them proof for a final 45 minutes in a warm place. They should visibly increase in size.
⏱️ 45 min - 15
Bake the rolls in the preheated oven for 20-25 minutes, or until golden brown and crusty. The internal temperature should reach 200-210°F.
⏱️ 25 min•🌡️ 375 - 16
Remove the Pão de Sal from the oven and transfer them to a wire rack to cool slightly before serving. Enjoy warm!
⏱️ 5 min