Sourdough Bolos de Ferradura / Bolos de Ferradura al lievito madre

What a lovely discovery the Bolos de Ferradura. When I started my research on Portuguese breads recipes the list of options was quite long, but as soon as I read the ingredients of this traditional breads in the shape of a horseshoe my heart was set on it. Anise and lemon zest how could I possibly resist? Bolo de Ferradura is a traditional festive bread (Nelson told me that he used to eat it as a child during country fairs) usually served as a wedding gift to guests by the bride, to bring good luck and prosperity. Bolo de Ferradura stands out for its compact crumb, almost similar to a biscuit. Dunk it in milk for a breakfast or an indulging snack. Join me and enjoy this sweet break!

Pao Alentejano

This bread was a nice discovery I made this summer, after meeting Nelson Carvalheiro at the Foodblogger Connect conference in London. On that occasion, during a long chat in front of a pizza at Franco Manca’s, Nelson asked me to be a guest on his blog, with a recipe of Portuguese bread. Needless to say I immediately accepted with enthusiasm. Other commitments and various things came in the way, and we have postponed the project. But now, with the upcoming changes, I decided to post this recipe and another one that will be posted on the blog Friday. Pão Alentejano is a long fermentation bread made with sourdough. It positively struck me for its taste, texture and beautiful crispy crust. Discover with me how to do it at home, it will take some time but it is absolutely worth it!