Monday, May 16, 2022

Pan Gallego



Cathy of Bread Experience was our Kitchen of the Month, and her choice was Pan Gallego, or Galician Rye Bread.  Galician breads are known for the distinctive top-knot.  While Cathy’s recipe was sourdough-based, I searched for a yeast version, and found one in The Foods and Wines of Spain, by Penelope Casas.  (At the moment, I don’t have an active starter, and, to be honest, I probably won’t for awhile, since I’ve cut back on breadbaking and the waste (for me) involved with maintaining a viable starter.)

The recipe I used still required a three-day preparation, so you have to plan in advance.  It is also a lower hydration, stiffer dough.  It is a blend of bread flour, rye flour, and cornmeal, and, even though the crumb is finer than its sourdough cousin, it is still a delicious bread, especially when toasted with butter and homemade strawberry jam on top.


You can find Cathy’s adaptation of Pan Gallego on her blog, and you can visit the other Babe’s websites to see how their versions turned out.


Check out the other Bread Baking Babes:




hobby baker Kelly said...

Oh, I bet the cornmeal gave it fabulous flavor and texture! Great variation!

Karen said...

Cornmeal! What a great idea! Yes, it does require planning but it's worth it.

Cathy (Bread Experience) said...

I actually like the tighter crumb. More spreadable area! And the addition of cornmeal sounds really good.

Elizabeth said...

It's nice to see how well the bread turns out when made with commercial yeast. And I really like the topknot at such a rakish angle. :-)

Katie Zeller said...

I have that book - love it. I'll have a slice of your bread with some Manchego cheese, please.