📝 About This Recipe
Hailing from the historic town of Mafra, just north of Lisbon, this iconic bread is celebrated for its high hydration, airy crumb, and deeply caramelized, crunchy crust. Traditionally baked in wood-fired stone ovens, it features a unique blend of wheat and rye flours that provides a subtle earthiness and a signature 'moist' interior that stays fresh for days. This recipe brings the artisanal spirit of the Portuguese 'padaria' into your home kitchen, delivering a loaf that is as beautiful as it is delicious.
🥗 Ingredients
The Flour Blend
- 800 grams Bread Flour (T65 or High Protein) (Look for a flour with at least 12% protein)
- 200 grams Rye Flour (T70 or Whole Rye) (Provides the characteristic Mafra depth and color)
The Hydration and Leavening
- 800 ml Warm Water (Approximately 80% hydration; temperature should be 25-28°C)
- 20 grams Fresh Yeast (Or 7g of Active Dry Yeast)
- 20 grams Fine Sea Salt (Essential for both flavor and crust structure)
- 1 teaspoon Honey or Malt Extract (Helps with yeast activation and crust browning)
For the Baking Process
- 1/4 cup Extra Flour (For dusting the work surface and proofing baskets)
- 4-6 pieces Ice Cubes (To create steam in the oven for a crispy crust)
👨🍳 Instructions
-
1
In a small bowl, dissolve the yeast and honey in 100ml of the warm water. Let it sit for 10 minutes until it becomes frothy and active.
-
2
In a large mixing bowl or the bowl of a stand mixer, whisk together the bread flour and rye flour until well combined.
-
3
Create a well in the center of the flour. Pour in the yeast mixture and the remaining 700ml of warm water. Mix by hand or with a dough hook on low speed until a shaggy mass forms.
-
4
Add the sea salt. If using a mixer, increase to medium speed and knead for 10-12 minutes. If by hand, knead on a lightly floured surface for 15 minutes. The dough will be very sticky and wet—this is normal for Pão de Mafra.
-
5
Perform 'stretch and folds' every 30 minutes for the first 90 minutes of rising. Wet your hands, grab one side of the dough, pull it up, and fold it over itself. Rotate the bowl and repeat 4 times.
-
6
Cover the bowl with a damp cloth and let the dough rise in a warm, draft-free spot for another 60 minutes, or until it has doubled in size and shows large bubbles on the surface.
-
7
Generously flour your work surface. Gently tip the dough out, being careful not to deflate all the air. Divide the dough into two equal portions using a bench scraper.
-
8
Shape each portion into an oblong loaf (the traditional 'papo' shape). Fold the edges toward the center and flip it over. Do not overwork the dough.
-
9
Place the loaves onto a baking tray lined with parchment paper or into well-floured proofing baskets. Cover and let rest for 30-45 minutes.
-
10
Preheat your oven to 240°C (465°F). Place an empty heavy-duty tray or cast iron skillet on the bottom rack while the oven heats.
-
11
Just before baking, use a sharp blade or 'lame' to make a single deep longitudinal slash down the center of each loaf. Dust with a little extra rye flour for a rustic look.
-
12
Slide the loaves into the oven. Quickly pour the ice cubes into the hot tray at the bottom to create a burst of steam, then immediately close the door.
-
13
Bake for 20 minutes at 240°C, then reduce the heat to 210°C (410°F) and bake for another 25-30 minutes until the crust is a deep golden brown and the bottom sounds hollow when tapped.
-
14
Turn off the oven and leave the door slightly ajar with the bread inside for 5 minutes to help the crust set. Transfer to a wire rack to cool completely before slicing.
💡 Chef's Tips
The dough is high hydration, so avoid adding too much extra flour during kneading; use wet hands or a bench scraper instead. For the most authentic flavor, let the dough rise in a slightly cooler environment for a longer period (overnight in the fridge). Steam is crucial for the 'Mafra' crust; if you don't have a steam tray, use a spray bottle to mist the oven walls 3 times during the first 10 minutes. Always use a digital scale for measurements as the ratio of water to flour is critical for the crumb structure. Wait at least 1 hour before slicing; the interior continues to 'cook' and set its structure as it cools.
🍽️ Serving Suggestions
Serve warm with a generous slab of salted Portuguese butter (like Mimosa or Terra Nostra). Pairs perfectly with a bowl of Caldo Verde (Portuguese kale soup) for a traditional meal. Use thick slices as a base for 'Torricado'—rubbed with garlic, drizzled with olive oil, and grilled. Excellent when served alongside grilled sardines or a hearty Portuguese 'Cozido'. Enjoy with a glass of bold red wine from the Lisboa or Alentejo regions.