📝 About This Recipe
Pão Francês is the undisputed soul of the Brazilian breakfast table, characterized by its golden, shatteringly crisp crust and an impossibly airy, pillowy interior. Despite its name, this roll is uniquely Brazilian, born from a desire to replicate Parisian baguettes with local techniques. Served warm and slathered with melting salted butter, it offers a comforting symphony of textures that defines the start of the day from São Paulo to Rio.
🥗 Ingredients
The Dough
- 500 grams Bread Flour (High protein content is essential for the structure)
- 300 ml Ice Cold Water (Keeps the dough temperature low during intensive kneading)
- 7 grams Instant Dry Yeast (Approximately 1 standard packet)
- 10 grams Granulated Sugar (Feeds the yeast and aids in browning)
- 10 grams Fine Sea Salt (Crucial for flavor and gluten strengthening)
- 15 grams Unsalted Butter (Softened, for a tender crumb)
- 5 grams Bread Improver (Optional) (Commonly used in Brazilian bakeries for that professional lift)
The Finish
- 100 grams Salted Brazilian Butter (High quality, at room temperature for easy spreading)
- 1/2 cup Water Spray (For creating steam in the oven)
👨🍳 Instructions
-
1
In a large bowl or the bowl of a stand mixer, whisk together the bread flour, sugar, yeast, and bread improver (if using) until well combined.
-
2
Add the softened butter and half of the ice-cold water. Begin mixing on low speed with the dough hook attachment.
-
3
Slowly pour in the remaining water while the mixer is running. Once the flour is mostly hydrated, add the salt. The salt is added later to prevent it from inhibiting the yeast early on.
-
4
Increase the mixer speed to medium. Knead for 10-15 minutes. This is the 'point of veil' stage; the dough must be extremely elastic and translucent when stretched thin without tearing.
-
5
Shape the dough into a smooth ball, place it in a lightly oiled bowl, and cover with a damp cloth. Let it rest for 15-20 minutes—this is a short rest just to relax the gluten.
-
6
Divide the dough into 8 equal portions (approximately 90-100g each). Shape each portion into a small ball.
-
7
Using a rolling pin, flatten each ball into a long rectangle. Roll the rectangle up tightly like a cigar to create internal tension, which ensures the bread rises upwards.
-
8
Place the rolls on a baking sheet lined with parchment paper, leaving at least 3 inches of space between them. Cover and let rise in a warm, draft-free spot for 60-90 minutes, or until doubled in size.
-
9
Preheat your oven to 425°F (220°C). Place an empty cast-iron skillet or baking tray on the bottom rack to preheat.
-
10
Using a very sharp lame or razor blade, make one deep longitudinal slit (about 1/2 inch deep) down the center of each roll. This creates the 'pestana' or the characteristic 'lip' of the bread.
-
11
Generously spray the rolls with water using a misting bottle. This is the secret to the thin, crispy crust.
-
12
Place the baking sheet in the oven and carefully pour a cup of hot water into the preheated skillet on the bottom rack to create a burst of steam. Close the door immediately.
-
13
Bake for 20-25 minutes, or until the rolls are a deep golden brown. For an extra crispy crust, spray the oven walls with water once more halfway through baking.
-
14
Remove from the oven and let cool on a wire rack for just 5 minutes. The bread is best enjoyed while still warm.
-
15
Slice the warm bread lengthwise and spread a generous amount of salted butter on both sides. Watch as it melts into the airy crumb and enjoy immediately.
💡 Chef's Tips
Always use ice-cold water; the friction of long kneading heats the dough, and keeping it cool prevents the yeast from over-activating too early. Achieving the 'windowpane test' or 'point of veil' is non-negotiable for the correct airy texture. Don't skip the steam in the oven! Without steam, the crust will be thick and hard rather than thin and crispy. If you don't have a razor, use the sharpest knife you own and cut in one swift motion to avoid snagging the dough. Store leftovers in a paper bag to maintain crispness, but honestly, these are best eaten within hours of baking.
🍽️ Serving Suggestions
Serve with a hot 'Pingado' (a classic Brazilian coffee with a splash of milk) served in a traditional Americano glass. Pair with a side of 'Queijo Minas' or fresh white cheese for a more substantial breakfast. For a 'Pão na Chapa' style, spread butter on the sliced sides and press them face-down on a hot griddle until golden and charred. Enjoy alongside a fresh bowl of papaya with a squeeze of lime. Dip the buttered bread directly into a cup of strong, sweetened Brazilian black coffee.