Sweet Portuguese Bread: Massa Sovada – Bread Baking Babes
Sweet Portuguese Bread: Massa Sovada
adapted from A Baker’s Odyssey by Gregg Patent
over night sponge:
72 grams bread flour
2 1/4 teaspoons osmotolerant yeast I USED ABOUT 12 G FRESH YEAST
114 milliliters potato water, or whey or water (potato water or whey really make it extra tender & soft)
6 tablespoons butter, room temp.
30 to 100 grams brown sugar
1 teaspoon salt
3 large eggs, room temp
120 milliliters milk, room temp
460 grams bread flour, I USED HALF BREAD FLOUR AND HALF SPELT FLOUT
2 tablespoons flax seeds, ground
Mix together the sponge the night before baking the bread. Leave sitting at room temp 8 to 12 hours.
Beat sugar and butter until creamy. Add zest and salt and beat. Beat in each egg separately and completely; mix will appear curdled. Stir in milk and sponge. Stir in 2 1/2 cups flour and beat vigorously (in a stand mixer it would clear the sides of the bowl, by hand lifting the spoon up should stretch the dough about a foot.)
Add remaining flour to make stiff dough. Knead 5 minutes or more to incorporate all the flour, dough should be smooth, soft and very supple with a slight stickiness. Looks a little like very thick cake batter or a brioche dough.
Shape into ball, oil bowl and dough ball. Cover and allow to rise about 2 hours, should almost or triple in size.
Divide into loaves, shaped into balls. Allow to rest 20 to 30 minutes before final shaping with rolling pin. Press the handle of a rolling pin or something similar four times into each loaf, thus shaping a multiple cross which divides the loaves into wedges. See photos.
Shape and place into well oiled cake pans seam side down. I PUT THEM AS THEY WERE ON A BAKING SHEET. Allow to rise an hour to 2 hours; more than double in size.
50 minutes as two loaves
35 minutes as four loaves