Pão com Chouriço Escalfado
Pão com Chouriço·(pow kohn shoh-ree-soh)
A Pastelaria na Cozinha
If you have ever wandered through a Portuguese street fair at dusk or stumbled out of a Lisbon bakery at two in the morning, you know this smell. It is the scent of baking yeast, wood smoke, and rendering pork fat, serving as the ultimate nostalgic trigger for anyone with roots in the old country. You do not need a blisteringly hot wood-fired oven to replicate that shattering pastelaria crust at home; you just need to introduce a little steam. Do not compromise on the meat here—seek out authentic Portuguese chouriço, which leaks its vibrant, garlic-laced paprika oils straight into the soft crumb as it bakes. This is unpretentious, old-world magic, translated for a busy Tuesday night.
Before you start
Make the dough ahead of time.
For an even better flavor and an easier weeknight, mix the dough the night before and let it rise slowly in the refrigerator. Just let it come to room temperature for thirty minutes before shaping.
Ingredients
- warm water1 1/2 cup
- instant dry yeast2 1/4 tsp
- granulated sugar1 tsp
- bread flour or all-purpose flour3 1/2 cup
- fine sea salt1 1/2 tsp
- olive oil1 tbsp
- authentic Portuguese chouriço8 oz
Method
- 01
Mix and knead the dough.
In a large bowl or stand mixer, whisk the warm water, yeast, and sugar, and let sit for two minutes. Add the flour, salt, and olive oil, and knead until the dough pulls away from the sides and forms a smooth, elastic ball—about five minutes by machine or ten minutes by hand.
- 02
Let the dough rise.
Lightly coat the mixing bowl with a drop of olive oil, return the dough, cover tightly, and leave in a warm spot for about one hour until doubled in size.
- 03
Portion the dough.
Gently punch down the dough and divide it evenly into six pieces.
- 04
Shape and fill the breads.
Roll each piece on a lightly floured surface into a rectangle about a quarter-inch thick. Lay a line of sliced chouriço down the center, tightly roll the dough up from the long side into a small cylinder, and pinch the seam tightly to seal.
- 05
Rest the loaves and prepare the steam bath.
Place the rolled breads seam-side down on a parchment-lined baking sheet, cover lightly with a towel, and let rest for thirty minutes. Meanwhile, preheat your oven to 450°F and place a small, empty, oven-safe metal baking pan on the bottom rack.
- 06
Score the crust.
Right before baking, dust the tops of the breads lightly with flour and use a razor or very sharp knife to make three shallow diagonal slashes across the top of each.
- 07
Bake with steam.
Place the baking sheet on the middle rack, immediately pour one cup of cold water into the hot metal pan on the bottom rack, and quickly shut the oven door to trap the steam.
- 08
Finish the bake and cool.
Bake for 18 to 22 minutes until the crust is a deep golden brown and the rendered red fat is bubbling through the slashes. Let cool on a wire rack for at least ten minutes before serving.
Notes
Do not substitute Mexican or Spanish chorizo.
Mexican chorizo is raw and will disintegrate, while Spanish chorizo is too dry and lacks the necessary wine and garlic profile. Seek out authentic Portuguese chouriço for the proper flavor and fat rendering.