About this recipe
The pan gallego or pan galego has the PGI denomination. It has thick and crunchy rind and very soft crumb. These characteristics are due to long leavening and the use of mother yeast. The long hours of rest give the cereal time to express itself at its best by giving a bread with an unmistakable aroma. It is produced with strong flour and Galician flour, that is wheat flour grown exclusively in Galicia. In the European Union document for the PGI denomination, only native wheat is mentioned, without referring to the particular variety, in any case this type of flour is usually stone-ground, very tasty and needs high hydration. To try to recreate the same type of bread, I used therefore, in addition to bread flour, semolina. The bread is similar to our Altamura bread and if you choose a strong hydration (up to almost 95%), the crumb will be very aerated. There are four characteristic shapes of this bread:
a loaf with cuts on the surface, a donut, elongated and the one I chose, that is,
the one with a sort of round knot
on the loaf. You can also find variants
with rye or corn flour.
- 100g of sourdough
- 200g of bread flour
- 300g of durum wheat flour
- 340g of water
- 1 teaspoon salt
Mix sourdough, 100 g of flour and 100 g of water. Let it rest for at least 8 hours (even 12), then add the rest of the water and mix well.
Add the sifted flours and finish with the salt. Form a ball, let the dough rest for about 30 minutes, then roll out the rectangle, fold a third of the rectangle towards the center and the other third over the previous one, turn the dough 90 degrees and do the same thing again. You will eventually get a kind of ball.
Put it back in the bowl, cover it with cling film and let it rise again for 2 hours at room temperature, then put it in the fridge overnight.
The next morning, take out the dough, bring it back
to room temperature for at least 2 hours. Now give the characteristic shape to this bread: take about a third of the dough in hand without detaching it from the rest, stretch it and form a knot: the bread will turn out like
a loaf with a small bun on top.
Dust the surface of the semolina or flour and leave the shape on the plate while you heat the oven. Turn on the oven and bring it to 230 °, better ventilated, with a deep pan on the bottom. As soon as it reaches temperature, pour 300 g of water into the pan (or how much there is) and bake the bread. After 10 minutes go to the static oven and continue cooking for another 45-50 minutes.
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