The most typical bread in Catalonia. It's a boule of dough, baked with the seam up. Log in or register to post comments So, the final rise is on their backs, this way? Any added ingredients, spices? They are beautiful, it sure would be hard to keep from digging in...Cathy Log in or register to post comments Looks beautiful! Log in or register to post comments I've seen it in books but not in the bakeries of Barcelona... Log in or register to post comments I don't think I would make it with the pinch of commercial yeast and might take the hydration up to at least 68%. Here is a link to Abebreadgallery's 2013 post on the formula that uses falling temperatures'http://breadgallery.wordpress.com/?s=Pa+de+pag%C3%A8s+catal%C3%A0Well done and happy baking. Log in or register to post comments According to the catalan standard, this is one kilo of flour, 580-620 ml of water, 200 gr of old dough, 20 gr of salt and 5-20 gr of fresh yeast. Log in or register to post comments
So, the final rise is on their backs, this way? Any added ingredients, spices? They are beautiful, it sure would be hard to keep from digging in...Cathy Log in or register to post comments
I don't think I would make it with the pinch of commercial yeast and might take the hydration up to at least 68%. Here is a link to Abebreadgallery's 2013 post on the formula that uses falling temperatures'http://breadgallery.wordpress.com/?s=Pa+de+pag%C3%A8s+catal%C3%A0Well done and happy baking. Log in or register to post comments
According to the catalan standard, this is one kilo of flour, 580-620 ml of water, 200 gr of old dough, 20 gr of salt and 5-20 gr of fresh yeast. Log in or register to post comments
So, the final rise is on their backs, this way? Any added ingredients, spices? They are beautiful, it sure would be hard to keep from digging in...
Cathy
Looks beautiful!
I've seen it in books but not in the bakeries of Barcelona...
I don't think I would make it with the pinch of commercial yeast and might take the hydration up to at least 68%. Here is a link to Abebreadgallery's 2013 post on the formula that uses falling temperatures
'http://breadgallery.wordpress.com/?s=Pa+de+pag%C3%A8s+catal%C3%A0
Well done and happy baking.
According to the catalan standard, this is one kilo of flour, 580-620 ml of water, 200 gr of old dough, 20 gr of salt and 5-20 gr of fresh yeast.