Omg. I can’t believe you even have this recipe. I was born in Madeira and there’s nothing like bolo do caco from the street. Right at the feast in sao roque
Used to buy these from our local fruit and veg shop in Johannesburg, South Africa. I believe that the owner was from Madeira originally. Love them. The best bread ever.
I did not know it was available in South Africa. It’s fairly easy to make I always start mine the night before and ferment it in the refrigerator overnight. The next day portion it out and do an additional shorter fermentation. It also freezes very well. 🍻🇿🇦
I lived in Funchal for 5 years and haven’t been back in almost 10 years now. I really miss bolo do caco, prego sandwiches with bolo do caco was unbelievable.
This is very similar to how I make my Sourdough bread. I do 6 stretch and folds on the sourdough bread. I autolyse an hour for bread flour 2 hours if Whole wheat flour is used. Great video I wil have to try this bread.
Great video and thanks for the recipe, Chef :) What you failed to say is that Madeira is famed in Europe for it's excellent cuisine. 😁 Can I make a couple of points? Home baking has seized on autolysis and it's being seen as the magic method. Autolysis was introduced to shorten mixing times in commercial bakeries. The gluten will develop anyway during the bulk ferment. Just as yours did. It's far more effective to give the dough a couple of stretch and folds during the bulk fermentation and to save a lot of work. Just as you did. Full gluten development during kneading is again something developed for commercial bakeries it's purpose is to reduce the bulk fermentation time down to a mere 20 minutes in production baking. Home bakers don't need that and a slower bulk fermentation allows the yeast to brew in more flavour. The 'Modernist Bread' team did a lot of test bakes on these ideas and they found that 20 - 30 minutes rest time for a roughly mixed dough (like yours) to allow it hydrate was the best way forward for home bakers seeking best gluten development and good flavour in their bread. FWIW I wouldn't go under 65% hydration with that flour and probably use 70% water. That's really nice strong flour your using. The extra water will reward you with higher bread volume and it will be much more easy to work with the dough. I hope you don't mind these comments, I specialise in home bread baking methodology and test baking, amongst other baking things. Thanks again for a superb video and for the added science plugging the advantages of Bakers % and grams. You are taking home baking where it needs to go. Bravo 👍
Thank you I do appreciate your comments. I always like to know the “why”, We do things and cooking. I find the art and science of baking bread fascinating and still have more to learn.
Thanks for the recipe! Just a quick correction, tho: bolo does not mean bread. Bolo means cake. Bread is pão ;) This is a special kind of cake that is used as bread. We have different varieties in Portugal ( Madeira islands, Azores islands, and in the continental part) and they are all delicious 🤣
Eddie De Freitas , I took a look at quite a few recipes - I saw some that use potatoes Some that didn’t. The ones with sweet potato seem more authentic so I went with that recipe.
Just to let everyone to know. Bolo do caco has been invented in Porto santo and not in Madeira . I am from Madeira island and I love our traditions ,but we need to remember first what comes later . Like spaghetti is chinese and not Italian .
Visited Porto Santo 9 years ago and have been obsessed with bolo do caco ever since. Beautiful island too, would love to return one day. So happy to finally discover a recipe for this amazing bread.. I’m going to try making it later today.
Thank you, I plan on doing receipt video on Bolo do Caco com chouriço. I think I'm gonna use the same recipe and ingredients to but show an additional technique to make the bread stuffed with sausage. It will probable be posted in about 6 weeks 🍻
I agree in retrospect. I probably made this recipe a little more complicated than it needed to be. Especially with the amount of folding. The proofing time is very dependent on the temperature of your ingredients and the temperature of the room you are proofing the bread. Lately I have done very large 25 pound bags of flour recipes for a Portuguese festival and I just need the bread and the large mixer with no folding. (On the website, there is a recipe for the 25 pound bag of flour. justcookwithmichael.com/recipes/bolo-do-caco-large-batch-25-pounds-of-flour/ 🍻
Honestly I do not know a lot about baking gluten-free. It would be a different bread altogether. I think you would need to use corn flour or rice flour, potato flour which do not have any gluten.
That's funny. I had to go back and watch the video. I didn't remember stirring it with a Chop stick. Usually I do use a wooden spoon, rubber spatula , or fork. Whatever works. Thanks.
Please make up your mind. Is this a cooking channel or are you teaching chemistry? When you want to make bread you want to forward and skip all the irrelevant information about gluten production.
![Kodak Black - Versatile 4 [Official Video]](http://i.ytimg.com/vi/VcP_1Ua__vY/mqdefault.jpg)
Omg. I can’t believe you even have this recipe. I was born in Madeira and there’s nothing like bolo do caco from the street. Right at the feast in sao roque
Used to buy these from our local fruit and veg shop in Johannesburg, South Africa. I believe that the owner was from Madeira originally. Love them. The best bread ever.
I did not know it was available in South Africa. It’s fairly easy to make I always start mine the night before and ferment it in the refrigerator overnight. The next day portion it out and do an additional shorter fermentation. It also freezes very well. 🍻🇿🇦
I lived in Funchal for 5 years and haven’t been back in almost 10 years now. I really miss bolo do caco, prego sandwiches with bolo do caco was unbelievable.
This is very similar to how I make my Sourdough bread. I do 6 stretch and folds on the sourdough bread. I autolyse an hour for bread flour 2 hours if Whole wheat flour is used. Great video I wil have to try this bread.
Obrigado pela video com bastantes àpartes com informação importante! both my father and mother grew up in Madeira. I grew up in Cascais!
We had the tuna steak on a hot stone, bolo do caco, and poncha when in Madeira last winter. What a memorable meal!
That sound perfect!
What a beautiful Island!
I simply love your videos, Michael. You explain everything extremely well. For me nothing beats the portuguese cuisine. Thank you.
Oh yes, o bailinho da Madeira in the background doesn't play long enough for me to dance ❤️😉😀
Thank you for the compliment, I’m glad you’re enjoying them🍻
Great recipe I use the water from cooking the sweet potato, just adds a bit more flavour.
Great video and thanks for the recipe, Chef :)
What you failed to say is that Madeira is famed in Europe for it's excellent cuisine. 😁
Can I make a couple of points?
Home baking has seized on autolysis and it's being seen as the magic method. Autolysis was introduced to shorten mixing times in commercial bakeries. The gluten will develop anyway during the bulk ferment. Just as yours did. It's far more effective to give the dough a couple of stretch and folds during the bulk fermentation and to save a lot of work. Just as you did.
Full gluten development during kneading is again something developed for commercial bakeries it's purpose is to reduce the bulk fermentation time down to a mere 20 minutes in production baking. Home bakers don't need that and a slower bulk fermentation allows the yeast to brew in more flavour. The 'Modernist Bread' team did a lot of test bakes on these ideas and they found that 20 - 30 minutes rest time for a roughly mixed dough (like yours) to allow it hydrate was the best way forward for home bakers seeking best gluten development and good flavour in their bread.
FWIW I wouldn't go under 65% hydration with that flour and probably use 70% water. That's really nice strong flour your using. The extra water will reward you with higher bread volume and it will be much more easy to work with the dough.
I hope you don't mind these comments, I specialise in home bread baking methodology and test baking, amongst other baking things.
Thanks again for a superb video and for the added science plugging the advantages of Bakers % and grams. You are taking home baking where it needs to go. Bravo 👍
Thank you I do appreciate your comments. I always like to know the “why”, We do things and cooking. I find the art and science of baking bread fascinating and still have more to learn.
@@JustCookwithMichael Ah yes, we all still have more to learn. The great thing is you got good breads from it. :)
I’m trying this right now. Wish me luck 😬
Looking so forward to over indulge on bolo do caco in Madeira in September 😃....I'll leave it up to the experts 😆😁😄
Thanks for the recipe! Just a quick correction, tho: bolo does not mean bread. Bolo means cake. Bread is pão ;) This is a special kind of cake that is used as bread. We have different varieties in Portugal ( Madeira islands, Azores islands, and in the continental part) and they are all delicious 🤣
You are right! Thanks for the informing me. I'll put the correction in the description area of RUclips. 🍻
The best bolo do caco from here Porto santo island Portugal the best in world 🌎
True bolo do caco from Porto santo island Portugal 🇵🇹
Great recipe, I miss Madeira...love the "bailinho da madeira" in the background.
Thanks, it brings back memories every time I hear it also.
Eddie De Freitas , I took a look at quite a few recipes - I saw some that use potatoes Some that didn’t. The ones with sweet potato seem more authentic so I went with that recipe.
@@JustCookwithMichael I always remember my avó using sweet potatoes for Bolo do Caco.
Just to let everyone to know.
Bolo do caco has been invented in Porto santo and not in Madeira .
I am from Madeira island and I love our traditions ,but we need to remember first what comes later .
Like spaghetti is chinese and not Italian .
Visited Porto Santo 9 years ago and have been obsessed with bolo do caco ever since. Beautiful island too, would love to return one day. So happy to finally discover a recipe for this amazing bread.. I’m going to try making it later today.
Spaghetti is Italian
@@maximlabelle7489 Right! Noodles are from China.
I keep coming back to this recipe when I want to make Bolo do Caco. A request for a next video is making a Prego.
Thank you. I do plan to make a video on the prego sandwich. It's always been one of my favorites when visiting Portugal; simply delicious!
@@JustCookwithMichael It's a great sandwich, always a goto after a few cervejas.
Hi Eddie, Here is the video recipe for Prego. Prego
ruclips.net/video/FbIKfcDEPLA/видео.html
Great recipe, white sweet potato is in my recipe However in England it’s hard to find them only orange ones ! Bom aspecto
Riquísimo 😋😋😋
Pan de Madeira.👍👍👍
Never heard of sweet spud going into that mix
They used that in the old days because it was hard to get sugar on the islands
Mas o bolo do caco é mesmo feito com batata doce,pelo menos o original,eu também tenho essa receita no meu canal:Wayward Kitchen.
Wow ! Thank you so much , it’s so well explained !!!
Thank you, I plan on doing receipt video on Bolo do Caco com chouriço. I think I'm gonna use the same recipe and ingredients to but show an additional technique to make the bread stuffed with sausage. It will probable be posted in about 6 weeks 🍻
I really think you can cut that proofing/folding time in half at least.
I agree in retrospect. I probably made this recipe a little more complicated than it needed to be. Especially with the amount of folding. The proofing time is very dependent on the temperature of your ingredients and the temperature of the room you are proofing the bread. Lately I have done very large 25 pound bags of flour recipes for a Portuguese festival and I just need the bread and the large mixer with no folding. (On the website, there is a recipe for the 25 pound bag of flour. justcookwithmichael.com/recipes/bolo-do-caco-large-batch-25-pounds-of-flour/
🍻
Looks good, but takes way too long to make. Especially considering how quickly it will be consumed when done lol
Thanks. I often make a double or triple batch. (to be more efficient) They freeze well.
Using metric scales is far more accurate,always been my way
👏👏👏👏👏👏👏great job 👍👍 brilliant recipes , loving your channel 🍻
You seem to focus on gluten production so I assume it's critical. Do you know if trying to make a gluten free version is a waste of time?
Honestly I do not know a lot about baking gluten-free. It would be a different bread altogether. I think you would need to use corn flour or rice flour, potato flour which do not have any gluten.
My mom is from Aveiro Portugal they didn’t make this type of bread that I know of…I can be wrong but my mom or grandma never made it
Can i also use red sweet potato?
Yes, it will change the Color slightly. I also recommend using a russet potato. 🍻
@@JustCookwithMichael Thank you!
What about the filling?
a chopstick to mix? what's wrong with using a fork?
That's funny. I had to go back and watch the video. I didn't remember stirring it with a Chop stick. Usually I do use a wooden spoon, rubber spatula , or fork. Whatever works. Thanks.
If you know how to make bread people can make this.
And it's not from Madeira island
Lol yours it's like pizza
It's not like that
Please make up your mind. Is this a cooking channel or are you teaching chemistry?
When you want to make bread you want to forward and skip all the irrelevant information about gluten production.
Eu tenho essa receita no meu canal:Wayward Kitchen