Traditional Pão Alentejano

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Mix the flour and most of the water and rest for 30 minutes.

Ingredients quick view

500 g strong wheat flour

350 ml cool water

100 g active wheat sourdough starter, or 5 g fresh yeast

10 g sea salt

Flour, for shaping

For added flavor, you can incorporate herbs like rosemary into the dough.

Ensure your yeast is fresh for optimal rising.

Let the bread cool completely before storing to maintain its texture.

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