Bolo Folar da Guarda — Cristina Bernardo's Household Version
This household formula published by Cristina Bernardo reproduces the unsweetened profile of Bolo Folar da Guarda: flour, eggs, olive oil, aguardente, salt and baker's yeast. Its identity agrees with DGADR's record, although the household version omits the ascorbic acid listed for registered production. The author uses a food processor and provides a conventional-oven adaptation; we preserve those conditions rather than inventing a quantified hand-kneading method.
- Yields
- 2 loaves or 1 large loaf
- Prep
- 30 minutes for the starter, an unquantified first rise and about 1 hour for the second rise
- Cook
- 25–35 minutes at 200°C / 390°F, depending on size
Ingredients
- 80 g / 2.8 oz T55 wheat flour for the starter
- ½ measuring cup; source does not define its volume Hot water
- 25 g / 0.9 oz Fresh baker's yeast
- 500 g / 1 lb 1.6 oz T55 wheat flour for the dough
- 5 Eggs at room temperature
- 100 g / 3.5 oz, plus an unstated amount for shaping and coating Olive oil
- 3 coffee spoons Salt
- 10–15 ml / 2–3 tsp Aguardente
- Amount not stated Flour for dusting the tray
Method
In the bowl of a heated food processor, mix the 80 g / 2.8 oz starter flour, yeast and half a measuring cup of hot water for 2 minutes at 50°C / 120°F on speed 2. The source does not define the measuring cup's volume.
Leave the starter in the bowl for 30 minutes or until doubled in volume.
Add the 500 g / 1 lb 1.6 oz dough flour, aguardente, 100 g / 3.5 oz olive oil, five eggs and salt. Knead on the appliance's dough setting for 5 minutes.
Transfer the dough to a container, cover and leave to rise. The source states neither a duration nor an endpoint for this first rise of the complete dough.
Divide into two pieces, or keep one piece for a large loaf. Flatten each piece slightly, drizzle and spread with olive oil, fold it in half like closing a book, then coat the surface with another drizzle of olive oil.
Place on a flour-dusted tray, cover with a cotton cloth and leave to rise for about 1 hour, until doubled in volume.
Bake in a preheated oven at 200°C / 390°F for 25–35 minutes, depending on size. The author baked her loaves in a wood-fired oven and warns that a conventional oven may alter their appearance.
Sources for this recipe
The quantities and method were checked against the references below. Family recipes may vary; where no single official formula exists, we present a representative practical version and say so plainly.
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