Bolo do Caco - Portuguese Bread
Try out this delicious pan cooked bread traditional to the Portuguese island of Madeira.
Ingredients
- 4 cups bread flour
- 1¼ cup warm water 105-115°F
- ½ cup sweet potato peeled, ½" chunks
- 2½ tsp salt
- 1 tsp yeast
- 1 pinch sugar
Instructions
- Bring a pot of water to a boil. Add potatoes and cook for 10 minutes until tender. Strain potatoes. Mash into a smooth consistency. Add water a small pinch of sugar and yeast into the potato mixture. Let sit for 5 minute to re-hydrate the yeast. Add in flour. Stir to combine. If there is flour that is not incorporating, add 1 tablespoon of water more. Continuing until flour is incorporated. The dough should be slightly sticky. With the dough in a bowl cover dough with plastic and bowl with a dish towel and let sit for about 1 hour.
- After one hour, work in the salt by stretching and folding the dough over it self. Do this about 10 times. Using the same piece of plastic wrap, cover the dough and let sit for about 2 hours.
- Stretch and fold the dough again about 10 times. Cover. Wait at least 30 minutes and up to 2-3 hours until the next stretch and fold. Repeat this process until you have done at least 4 rounds of stretch and fold. After the second stretch and fold round, you can refrigerate the dough for up to 24 hours and then continue the process the next day. *From the time you mix the flour and the water the dough should spend 5-10 hours at room temperature.
- After you have done at least 4 stretch and fold rounds, you will shape the dough. Use a pie pan or plate with a slight rim. You can line the mold with parchment paper or sprinkle it with flour to prevent it from sticking. Divide the dough into 3 evenly balls. Flatten each ball into an 8-10" circle, using a rolling pin or your hands. Let the dough rise in your chosen mold for 1-2 hours, while covered.
- Add a little bit of oil into a hot skillet (cast iron or carbon steel is best). Place the bread into the pan. After about 2 minutes at high heat, reduce the heat to medium-low. Cook for another 3 minutes then flip. Turn the heat to the lowest setting and cook on the second side for about 6 minutes. Bread should be anywhere form ¾-1½" thick. The internal temperature for the bread should be between 195-210°F.
- To serve, cut in half horizontally to form two thin discs. Cut each disc into 4 slices. Spread garlic and butter onto each slice. Enjoy!
Notes
In a pinch, you can substitute the sweet potato with a russet potato.
This recipe is about a 77% hydration bread.
Metric
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. 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[. 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][9].
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
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
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- Bread flour 1000 g
- Water 550 g
- Sweet Potato 256 g
- Salt 25 g
- Yeast 5 g
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. 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[. 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][9].
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.
| 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 |