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
@zsifk3212 Жыл бұрын
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.
@JustCookwithMichael Жыл бұрын
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. 🍻🇿🇦
@oliverjames240 Жыл бұрын
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.
@mariachicharo60493 жыл бұрын
I simply love your videos, Michael. You explain everything extremely well. For me nothing beats the portuguese cuisine. Thank you.
@mariachicharo60493 жыл бұрын
Oh yes, o bailinho da Madeira in the background doesn't play long enough for me to dance ❤️😉😀
@JustCookwithMichael3 жыл бұрын
Thank you for the compliment, I’m glad you’re enjoying them🍻
@MrRugbyprop1 Жыл бұрын
We had the tuna steak on a hot stone, bolo do caco, and poncha when in Madeira last winter. What a memorable meal!
@JustCookwithMichael Жыл бұрын
That sound perfect!
@katlady5000 Жыл бұрын
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.
@thegatesofdawn...13862 жыл бұрын
What a beautiful Island!
@josefernandes7473 Жыл бұрын
Obrigado pela video com bastantes àpartes com informação importante! both my father and mother grew up in Madeira. I grew up in Cascais!
@lizzarkovic43472 жыл бұрын
I’m trying this right now. Wish me luck 😬
@bgmckeown3 жыл бұрын
Great recipe I use the water from cooking the sweet potato, just adds a bit more flavour.
@kevinu.k.70422 жыл бұрын
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 👍
@JustCookwithMichael2 жыл бұрын
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.
@kevinu.k.70422 жыл бұрын
@@JustCookwithMichael Ah yes, we all still have more to learn. The great thing is you got good breads from it. :)
@josenobrega2023.4 жыл бұрын
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 .
@ellinhudson-jones93963 жыл бұрын
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.
@maximlabelle74893 жыл бұрын
Spaghetti is Italian
@slick_G2 жыл бұрын
@@maximlabelle7489 Right! Noodles are from China.
@000SunFlower0003 жыл бұрын
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 🤣
@JustCookwithMichael3 жыл бұрын
You are right! Thanks for the informing me. I'll put the correction in the description area of KZbin. 🍻
@g4rou19774 жыл бұрын
Great recipe, I miss Madeira...love the "bailinho da madeira" in the background.
@JustCookwithMichael4 жыл бұрын
Thanks, it brings back memories every time I hear it also.
@JustCookwithMichael4 жыл бұрын
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.
@g4rou19774 жыл бұрын
@@JustCookwithMichael I always remember my avó using sweet potatoes for Bolo do Caco.
@g4rou19774 жыл бұрын
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.
@JustCookwithMichael4 жыл бұрын
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!
@g4rou19774 жыл бұрын
@@JustCookwithMichael It's a great sandwich, always a goto after a few cervejas.
@JustCookwithMichael4 жыл бұрын
Hi Eddie, Here is the video recipe for Prego. Prego kzbin.info/www/bejne/fJOsfJmZeaqDgqM
@fatimadafonte76992 жыл бұрын
Looking so forward to over indulge on bolo do caco in Madeira in September 😃....I'll leave it up to the experts 😆😁😄
@maurom808 ай бұрын
I really think you can cut that proofing/folding time in half at least.
@JustCookwithMichael8 ай бұрын
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/ 🍻
@sniper106664 жыл бұрын
Never heard of sweet spud going into that mix
@corporaljoaquim2460 Жыл бұрын
They used that in the old days because it was hard to get sugar on the islands
@fernandaborralho452 Жыл бұрын
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.
@MiguelSilva-wu8kv2 жыл бұрын
True bolo do caco from Porto santo island Portugal 🇵🇹
@Matthias93194 жыл бұрын
Can i also use red sweet potato?
@JustCookwithMichael4 жыл бұрын
Yes, it will change the Color slightly. I also recommend using a russet potato. 🍻
@Matthias93194 жыл бұрын
@@JustCookwithMichael Thank you!
@cookinglikeramos1274 жыл бұрын
Great recipe, white sweet potato is in my recipe However in England it’s hard to find them only orange ones ! Bom aspecto
@MiguelSilva-wu8kv2 жыл бұрын
The best bolo do caco from here Porto santo island Portugal the best in world 🌎
@mjsmith15682 жыл бұрын
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?
@JustCookwithMichael2 жыл бұрын
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.
@samanthagouveia84033 жыл бұрын
What about the filling?
@CBH-cu1dt4 жыл бұрын
Looks good, but takes way too long to make. Especially considering how quickly it will be consumed when done lol
@JustCookwithMichael4 жыл бұрын
Thanks. I often make a double or triple batch. (to be more efficient) They freeze well.
@lolaalonso71093 жыл бұрын
Riquísimo 😋😋😋 Pan de Madeira.👍👍👍
@planecrazyish3 жыл бұрын
👏👏👏👏👏👏👏great job 👍👍 brilliant recipes , loving your channel 🍻
@ericvinette4973 жыл бұрын
Wow ! Thank you so much , it’s so well explained !!!
@JustCookwithMichael3 жыл бұрын
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 🍻
@romystumpy1197 Жыл бұрын
Using metric scales is far more accurate,always been my way
@Ross-hr9oj4 жыл бұрын
a chopstick to mix? what's wrong with using a fork?
@JustCookwithMichael4 жыл бұрын
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.
@saradasilva81623 жыл бұрын
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
@jaypino26422 жыл бұрын
If you know how to make bread people can make this.
@MiguelSilva-wu8kv2 жыл бұрын
And it's not from Madeira island
@MiguelSilva-wu8kv2 жыл бұрын
Lol yours it's like pizza
@MiguelSilva-wu8kv2 жыл бұрын
It's not like that
@donaldgoofy53954 жыл бұрын
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.
@fernandaborralho452 Жыл бұрын
Eu tenho essa receita no meu canal:Wayward Kitchen