Portugal: São Martinho do Porto
- Surf Bubbles
- May 27
- 2 min read
Welcome to São Martinho do Porto. We love to bake sourdough bread, travel and wander about. In our very first episode, we visit a beautiful coastal village on Portugal’s central coast and hike its surrounding trails. There are many more of these destination videos currently under development, please feel free to subscribe and we’ll show you the way.
CHAPTERS:
00:00 - Wandering and Scouting
03:24 - Flat Vibes
05:00 - Baking
08:21 - Hiking
10:46 - Beach Vibes
🫧 This video is not sponsored by any of the products or locations featured. We are just fans of their work.
🫧 Always remember to pack out what you’ve packed in, leave no trace and drink responsibly.
🫧 Please do not take our videos too seriously, we certainly do not.
BAKING NOTES:
Ingredients:
450gm strong flour (aka bread flour)
302gm water (67% hydration)
9gm salt (2%)
90gm sourdough starter* (20%)
🫧 Sourdough starter fed at 1:1:1 using strong/bread flour
Instructions:
Mix ingredients
Fold after 1 hour, then every 30 minutes for a total of 4 folds; recover after each fold
Bulk ferment covered at room temperature for ~8 hours (or until almost double in size)
Place in refrigerator covered overnight
Next morning: pre-shape dough then let sit for 15 minutes covered
Prepare bowl lined with parchment paper (olive oil coating of parchment paper is optional)
Shape dough and place in bowl lined with parchment paper, cover and let rest while oven pre-heats
Place dutch oven with lid on inside oven and pre-heat oven at 232 degrees C (450 degrees F) for 30 minutes
After 30 minutes, score the dough then remove dough from bowl using parchment paper and place parchment paper with bread dough in dutch oven
Bake in dutch oven with lid on for 35 minutes and lid off for 10-12 minutes (or until you reach your desired crust color)
Let bread rest on cutting board or baking rack for 1 hour ideally before slicing (at least 30 minutes if you are tempted to slice sooner)
Happy baking!
❤️, 🌊 🫧
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