📝 About This Recipe
Found in every 'padaria' from Lisbon to Porto, the Carcaça is the soul of Portuguese breakfast culture. These rustic rolls feature a signature split top, a thin, shattering crust, and a soft, airy crumb that is perfect for soaking up butter or olive oil. Mastering the unique shaping technique and the high-temperature bake is the secret to bringing the authentic taste of a Portuguese bakery into your own home kitchen.
🥗 Ingredients
The Bread Dough
- 500 grams Strong Bread Flour (High protein content is essential for the structure)
- 320 ml Warm Water (Approximately 30°C to 35°C)
- 7 grams Active Dry Yeast (One standard sachet)
- 10 grams Fine Sea Salt (Enhances the traditional wheat flavor)
- 15 grams Lard or Softened Butter (Adds a hint of richness and improves crumb texture)
- 5 grams Granulated Sugar (To feed the yeast and aid browning)
For the Oven Environment
- 1/4 cup Extra Bread Flour (For dusting the work surface and the rolls)
- 1 cup Boiling Water (To create steam in the oven)
👨🍳 Instructions
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1
In a small bowl, whisk together the warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy and activated.
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2
In the bowl of a stand mixer fitted with a dough hook, combine the bread flour and sea salt. Create a well in the center.
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3
Pour the yeast mixture and the softened lard (or butter) into the well. Mix on low speed until a shaggy dough forms.
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4
Increase the speed to medium and knead for 8-10 minutes. The dough should be smooth, elastic, and slightly tacky but should pull away cleanly from the sides of the bowl.
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5
Shape the dough into a smooth ball and place it in a lightly greased bowl. Cover with a damp cloth and let rise in a warm, draft-free spot for 1 hour or until doubled in size.
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6
Gently punch down the dough to release excess gas. Turn it out onto a lightly floured surface and divide into 10 or 12 equal portions (about 70-80g each).
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7
Shape each portion into a tight ball. Let these rest for 10 minutes covered with a cloth; this relaxes the gluten for the final shaping.
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8
To create the signature Carcaça shape, flatten a ball slightly. Use the side of your hand (the 'karate chop' edge) to press a deep indentation down the center of the roll, almost touching the bottom but not cutting through.
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9
Fold the roll in half along that indentation and gently press the ends together. This creates the 'hinged' look typical of Portuguese rolls.
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10
Place the rolls on a baking sheet lined with parchment paper, spaced 2 inches apart. Dust the tops lightly with a little extra flour.
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11
Cover loosely and let rise for another 30-45 minutes. Meanwhile, preheat your oven to 230°C (450°F) and place an empty metal tray on the bottom rack.
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12
Just before sliding the rolls into the oven, pour the boiling water into the hot metal tray at the bottom to create a burst of steam.
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13
Bake for 15-18 minutes. The rolls should be golden brown and sound hollow when tapped on the bottom.
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14
Remove from the oven and transfer to a wire rack. Allow them to cool for at least 15 minutes to let the crust set before serving.
💡 Chef's Tips
Use a kitchen scale for the flour and water to ensure the hydration is perfect; accuracy is key for the crumb. The steam in the oven is non-negotiable; it is what creates that thin, crispy crust while allowing the bread to expand. If your kitchen is cold, let the dough rise inside the oven with just the oven light turned on. Avoid over-flouring the surface during shaping, as too much flour can prevent the dough from sealing and lead to a dry roll. For a more rustic flavor, you can replace 50g of the bread flour with rye flour.
🍽️ Serving Suggestions
Slice warm and slather with salted Portuguese butter (like Mimosa or Loreto). Use as the vessel for a 'Bifana' (traditional pork sandwich) with plenty of mustard and piri-piri. Serve alongside a hot bowl of Caldo Verde soup for the ultimate comfort meal. Dip into a small bowl of extra virgin olive oil and a pinch of fleur de sel. Perfect for breakfast with a 'Meia de Leite' (Portuguese latte).