Note:  you can cook the bread on each side until it is a golden brown, and then finish the bread in the oven. (when I use this method, I will cook about 10-15 bolo do cacos, on each side until golden. Then place the bolo do cacos on a large sheet pan; put them in the oven and finish cooking at 400 F for and additional 10 minutes. If you have an instant read the monitor, the bread is done if the internal temperature is between 190 and 200°F If you don't have a large mixer, you will need a large container about 15 gallons in size to mix and kneed the dough by hand. My preferred method of doing the first fermentation is to do it the day before you bake the bread. When I do this, I only use 1/4 of the yeast. (about 4 tablespoons for a 25 pound bag)  Let the dough proof overnight in a cool place like a refrigerator or outside of the refrigerator  if the temperature is going to be between 40 and 55°F) ============= Fermenting at this cold temperature with a smaller amount of yeast allows you to ferment it for 8 to 16 hours. If the dough was proofed inside the refrigerator, allow it to warm up outside of the refrigerator for at least an hour before proceeding with step seven {dividing the dough}. (This is the preferred method because of slow and long fermentation, hot temperatures between 45 and 60°F. Develop more complex flavors, and this long fermentation helps develop the gluten. Bolo do Caco Calculator Here's the recipe scaled for 1,000 g of flour, converted into a baker's percentage table: Makes about 4 bolos

Ingredient	Weight (g)	Baker's Percentage (%)
Flour	1,000 g	100%
Water	540 g	54%
Mashed Potatoes	160 g	16%
Salt	25 g	2.5%
Active Dry Yeast	15 g	1.5%

xxxxxxxxxxxx Here's the scaled recipe for 5 pounds (2,268 g) of flour, converted into a baker's percentage table: Makes about 9 bolos

Ingredient	Weight (g)	Baker's Percentage (%)
Flour	2,268 g	100%
Water	1,225 g	54%
Mashed Potatoes	363 g	16%
Salt	57 g	2.5%
Active Dry Yeast	34 g	1.5%

http://justcookwithmichael.com/wp-content/uploads/2025/06/ai-bolo-do-caco.pdf Origins of Bolo do Caco Bolo do caco is a traditional flatbread from the Portuguese island of Madeira and its neighboring island, Porto Santo. The bread is made with wheat flour, sweet potato (often white-fleshed), water, yeast, and salt, and is traditionally cooked on a flat basalt stone called a "caco," which gives the bread its name^[ Where Did It Originate? Historical sources and local tradition indicate that bolo do caco was initially created on the island of Porto Santo, not Madeira itself, with the main intention of reusing leftover bread dough at home^[ Over time, it became widely popular across both islands and is now a culinary icon of Madeira as well. Both islands, however, lay claim to its origins, and the bread is now deeply associated with the gastronomy of the entire Madeira archipelago First Known Documentation and Historical Context Bolo do caco has roots that stretch back several centuries, with some sources suggesting its presence as early as the 15th century, coinciding with the early settlement of Madeira and Porto Santo^[4]. The bread’s method of preparation—cooking on a stone rather than in an oven—was particularly significant historically. In the 1500s, private ovens were forbidden for commoners, and only the wealthy or religious orders had access to communal ovens. The use of a stone slab over embers made bolo do caco accessible to everyone, which contributed to its widespread adoption There is no evidence of a formal, published recipe for bolo do caco from the 16th or 17th centuries, as most traditional recipes were passed down orally. However, references to the use of sweet potatoes in island cooking appear in Portuguese culinary literature by the late 18th century. The earliest Portuguese recipe book mentioning potatoes dates to 1780, but it refers generally to their use in sweets and not specifically in bread^[8]. The generalized use of sweet potato in breads on the islands is likely a 19th-century development, as the potato itself was only introduced to Portugal around 1760 and promoted in the Azores by royal decree in 1798^[8][ Why Is Potato Used in Bolo do Caco? The addition of sweet potato (batata doce) to bolo do caco stems from practical and agricultural necessity. Madeira and Porto Santo historically faced shortages of wheat and other cereals due to their isolated location and challenging farming conditions. Sweet potatoes, which grew well in the volcanic soils and mild climate, became an important staple. Adding sweet potato to bread dough stretched limited wheat supplies, improved the bread’s texture, and imparted a subtle sweetness and moisture to the crumb From a scientific perspective, sweet potato contributes to the bread’s soft, airy texture and helps retain moisture, resulting in a tender crumb and a slightly sweet flavor. The starches in the sweet potato gelatinize during cooking, enhancing the bread’s structure and shelf life. This aligns with food science principles discussed in Harvard’s food science series, where the role of starches and sugars in bread baking is emphasized for their impact on texture and browning. Pre-1980s History and Cultural Significance

• Pre-19th century: Bolo do caco’s origins are linked to the early settlers of Porto Santo and Madeira, with influences possibly from Arabic flatbreads brought by North African and Moorish contacts, as flatbread baking on hot stones is a technique found throughout the Mediterranean and North Africa
• 19th century: The widespread use of sweet potato in bolo do caco likely became common as the potato gained popularity in Portugal and its islands. By this time, the bread was already a staple of local cuisine and a marker of Madeiran identity^[8].
• 20th century: Bolo do caco remained a household bread, especially in rural areas, and became increasingly commercialized as Madeira developed its tourism industry. Its preparation on a hot stone persisted as a cultural tradition, even as modern methods (like using griddles or pans) became more common

Summary Table: Bolo do Caco Origins and Ingredients

Aspect	Details
Place of Origin	Porto Santo Island (Madeira archipelago), Portugal
First Documentation	Oral tradition from the 15th century; sweet potato use documented in late 18th century
Spread	Became popular on Madeira and internationally
Key Ingredients	Wheat flour, sweet potato (white-fleshed), water, yeast, salt
Traditional Cooking	On a flat basalt stone ("caco") over embers
Reason for Potato Use	To stretch wheat, improve texture, and adapt to local agriculture

Conclusion Bolo do caco is a product of necessity, ingenuity, and local adaptation. Its roots are in Porto Santo, but it is now a symbol of Madeiran cuisine. The use of sweet potato reflects both agricultural pragmatism and culinary creativity, making this bread a living example of how local conditions shape food traditions. Its history predates the 1980s by centuries, with its essential characteristics established by the 19th century and possibly earlier, though written recipes only appear much later ===Recommended place to purchase on Madeira Island

Casa do Bolo do Caco (Funchal)

Location: R. Fernão de Ornelas, 26, Funchal Casa do Bolo do Caco is a beloved bakery and café in the heart of Funchal, renowned for its authentic bolo do caco. Locals rave about the bread’s perfect texture and flavor, often served warm and filled with classic options like cheese, ham, or the traditional “carne de vinha d’alhos.” Many visitors and residents return again and again, calling it a “must go” and one of the best-kept secrets in the city. The bakery’s commitment to traditional preparation methods, including the use of sweet potato, has earned it a devoted clientele.