I always wanted to make this bread...and love that bun at the top and the character of this bread. I also have fond memories as long time ago as a student, I cycled all the way through Galicia...
I remember well Santiago de la Compostela and the 'Jakobsweg' a path which still many people walk for pilgrimage...
Whilst there are formulas on you Tube in Spanish, I was surprised that there is not more information out there....
So I just had a go and treated it like a ciabatta at 85% hydration with a cold bulk.
The shaping of the bun seems to be the toughest bit and whilst some videos show a baker pulling with the right hand and twirling dough with the left after final shaping ...mine stuck to the bench...so more flour needed next time to prevent sticking during pre-shape. when I want to pick up the dough for twirling....he, he....
I used 100% rye and 100% WW and the rest strong White and medium strong White...I think I might use less strong flour next time to get more extensibility for this type of bread...
It is music festival season and with the exams being over I have teenagers in the house who happily demolish bread very quickly before they go off for the weekend...!
If anyone knows of a good formula that would be much appreciated...any Pan Galego bakers out there???? Kat
- not.a.crumb.left's Blog
- Log in or register to post comments
everytime I see one of these I want it ! we will be cycling in Spain and Portugal next Spring/early Summer and I am definitely going to try some of this. Until then here is a link to all the postings on the Facebook page devoted to Perfect Sourdough baking worldwide. it is a great site for information . Most bakers are more than happy to respond with info particular to their bake. Hope this helps you. c
https://www.facebook.com/groups/perfectsourdough/search/?query=Galicia%20bread&epa=SEARCH_BOX
and I shall have a look...I knew that there are a number of Facebook SD sites but never had a closer look... Kat
https://www.youtube.com/watch?v=KHKLNTdlzE8
Enjoy - and post your follow up loaf in this message so I don't miss it! :)
and I wish I could get my hands on some Galician flour...That would make it really authentic! Kat
Look at that crumb! Just beautiful!!!
and I must try again. I got distracted and tried a Pain Beaucaire that did not go as planned...as it happens with bread..:D Kat
I know nothing about Galician flour or bread Kat but your loaves look lovely and must be delicious. Well done!
and I am intrigued about those breads with different shapes...and it is probably the child in me! ha. ha...Kat