All this talk of Pan de Cristal, and some wonderful bakes, has reminded me of this other Spanish Bread - Pan Gallego. https://youtu.be/KHKLNTdlzE8Looks like a very tasty bread to me. Enjoy! Log in or register to post comments This might be my next weekend project! Log in or register to post comments Had my eye on this recipe recipe for a while. Would love to see what you come up with. See AG's comment below for the approximate flour mix. Log in or register to post comments I was trying to remember the name of this bread and was drawing a blank. I had described it in my comment on Bennys post and for the life of me couldn’t remember the name😩 Log in or register to post comments It is a delicious looking bread and with thanks to AG we know have approximate flour mix to replicate it. Log in or register to post comments In case anyone is interested, here is a TFL discussion on flours used in Spain. In it, Abel Sierra mentions that he uses an 80%-10%-10% mix of strong bread flour, 10% stoneground wheat, and 10% rye to approximate the flour used in Pan Gallego. Thank you for posting this, Abe. Looks like a wonderful bread and most definitely worth a try! Log in or register to post comments Definitely one to try. Looks delicious. Good find! Was wondering how to substitute for flours available. Log in or register to post comments
Had my eye on this recipe recipe for a while. Would love to see what you come up with. See AG's comment below for the approximate flour mix. Log in or register to post comments
I was trying to remember the name of this bread and was drawing a blank. I had described it in my comment on Bennys post and for the life of me couldn’t remember the name😩 Log in or register to post comments
It is a delicious looking bread and with thanks to AG we know have approximate flour mix to replicate it. Log in or register to post comments
In case anyone is interested, here is a TFL discussion on flours used in Spain. In it, Abel Sierra mentions that he uses an 80%-10%-10% mix of strong bread flour, 10% stoneground wheat, and 10% rye to approximate the flour used in Pan Gallego. Thank you for posting this, Abe. Looks like a wonderful bread and most definitely worth a try! Log in or register to post comments
Definitely one to try. Looks delicious. Good find! Was wondering how to substitute for flours available. Log in or register to post comments
This might be my next weekend project!
Had my eye on this recipe recipe for a while. Would love to see what you come up with. See AG's comment below for the approximate flour mix.
I was trying to remember the name of this bread and was drawing a blank. I had described it in my comment on Bennys post and for the life of me couldn’t remember the name😩
It is a delicious looking bread and with thanks to AG we know have approximate flour mix to replicate it.
In case anyone is interested, here is a TFL discussion on flours used in Spain. In it, Abel Sierra mentions that he uses an 80%-10%-10% mix of strong bread flour, 10% stoneground wheat, and 10% rye to approximate the flour used in Pan Gallego.
Thank you for posting this, Abe. Looks like a wonderful bread and most definitely worth a try!
Definitely one to try. Looks delicious. Good find! Was wondering how to substitute for flours available.