Evening Day 1 – Start the Levain

1. In a small bowl, combine the sourdough starter, water, and flour. Mix thoroughly to combine.
2. Cover and let the mixture rise at warm room temperature until doubled in size, about 8-12 hours, depending on the temperature in your kitchen.

Day 2

Roast Sweet Potato:

1. Preheat oven to 400 F. Cut the ends off of a sweet potato and place it whole on a baking sheet lined with parchment paper. Bake until tender. This should take about 45 minutes.
2. When the potatoes are done, they should pierce easily with a knife or fork. Slice the baked sweet potato in half lengthwise and scoop the flesh out into a bowl. Mash well. Cool.

Prepare Dough:

1. In the bowl of a stand mixer, stir together the flours and flaxseed meal. Add the levain and 100 grams water and mix on low speed to combine. The dough will be a bit dry at this point.
2. Add the cooled mashed potato and mix thoroughly, adding additional water, 1 tablespoon at a time, until there are no dry bits of flour. Continue mixing on low speed until the dough comes together and pulls away from the sides of the bowl.
3. Cover and let the dough rest on the counter for about 30 minutes before adding the salt.
4. Sprinkle the salt over the top of the dough. Mix thoroughly. Add more water, if necessary to form a workable dough. Remove the dough to a clean bowl, cover, and set aside on the counter for 30 minutes more.
5. Fold the dough by gently stretching and folding the edges into the center. Cover the bowl and set aside on the counter for 30 minutes more. Repeat the stretch and folds once or twice more, if needed.
6. Cover the bowl and set it aside on the counter until the dough has almost doubled. Total bulk proof time will be about 1 ½ – 2 hours, depending on the temperature in your kitchen.
7. Cold ferment overnight, if desired
8. Continue to shaping and baking the tile breads, or cover the bowl with plastic wrap, and place the dough in the refrigerator to cold ferment overnight, or up to 2 days.
9. The next day, allow the dough to warm up to room temperature before shaping and baking the bolo do caco.

Shaping:

1. Turn the risen dough out onto a very lightly floured surface. Divide the dough into 12 equal pieces, about 75-80 grams each. Form each piece into a ball. Cover with a clean tea towel and leave on the counter for about 15 minutes.
2. Press down on each ball to flatten it into a disc that is approximately 3 cm (~1 inch) thick and one palm in diameter.

Baking the bolo do caco:

1. The bread can be baked on a tile (ie: stone) in the oven or on a griddle on the stove top.
2. Oven: With the stone on the middle rack of the oven, preheat to 450F. When the oven is hot, place the breads directly on the stone. Bake for 10 to 15 minutes until they are dark gold. Flip and flatten the breads halfway through the baking cycle to ensure even baking. Note: Be careful not to burn yourself when reaching in the oven to flip the flatbreads.
3. Stovetop: Heat a griddle, cast iron pan, or taval until very hot. Note that the implement remains dry (there is NO oil). Place each disc on the griddle and cook for 1 to 2 minutes until dark gold on the bottom. Flip the disc over and cook another minute or two.
4. Barbecue: Place a pizza stone in the barbecue and pre-heat to hot hot hot. Place the discs on the stone. Close the lid of the barbecue and bake for about 3 minutes. Using blunt-nosed tongs, turn the discs over, close the lid of the barbecue and bake for a further 2 or 3 minutes.
5. The bread is done when it has an internal temperature of 200F.