Galician bread in the oven

Category: Sourdough bread
Galician bread in the oven

Ingredients

Wheat flour
(by Spanish definition
W = 300, i.e. very strong *)
(added panifarin)
500 g
White rye flour
(you can use seeded rye)
100 g
Water 375 g
Pressed yeast 6 g
Salt 10 g
Spontaneous fermentation sourdough
by Joaquin Llaras
(I took my whole grain sourdough)
240 g

Cooking method

  • Dissolve yeast in water, add wheat and rye flour and knead for 7 minutes at low speed. Add salt and sourdough and finish mixing at speed 2 (this will take about 8 minutes more).
  • Leave the mass to ferment without removing it from the container for 2 hours or until it approximately doubles.
  • Divide the mass into pieces and leave for a preliminary proofing for 10 minutes.
  • Form a round or oblong bread and leave for the final proofing at a sufficiently high humidity of 60% until the pieces are doubled in volume.
  • Before baking, make 2-3 cuts in oval-shaped bread, and make a kind of "teta gallega" in round-shaped bread ("teta" in Spanish means ... and a tubercle too). By the way, "Pan gallego" is the most popular of this round shape with "teta gallega".
  • Bake at a temperature of + 215C with steam, an oblong bread weighing 500 g for 45 minutes and a round shape for 60 minutes.
  • * If your flour is not very strong, then with this amount of water in the dough:
  • - the workpiece will blur
  • - it will be impossible to make cuts, and even more so "teta gallega"
  • In this case, the author suggests baking bread in a mold.
  • I baked on the hearth.
  • Galician bread in the oven

Note

Here is the author's recipe:

Galician bread / Pan gallego
(from Joaquin Llaras)
According to the author, this bread goes well with cheese, pâté and any kind of sausage.

Misha
Such is the crumb - the bread is very fragrant.
Galician bread in the oven
red mullet
Hurray - I am the FIRST on your bread !!!!! I'm just in love with them, right tomorrow and I'll start creating!
Misha
Red mullet, bake, you will not regret a second. The bread is so good - well, it's impossible not to fall in love
This time I baked it like this:
I took ordinary wheat, seeded rye, and wheat sourdough, 100% hydrated. Proofing on the table at room temperature (covered with a transparent microwave lid).
This one is molded without the "teta gallega". Taste certainly not affected
And notice how the bread "grows" in the oven
Galician bread in the oven
red mullet
Yeah, your bread, as always, is on top, a thousand praises.
Misha
Thank you red mullet. This bread is a godsend for lovers of lace crumb. Yes, the crumb is lace! The light shines through. Pay attention to the recipe - with a generally minimal amount of yeast and a small amount of sourdough per 600 gr. flour - such perforation of the crumb is achieved by the cooking technology.
Misha
I baked this bread on strong Stary Oskol flour, it turned out no better, no worse than on ordinary (Aladushkin, Makfa). The conclusion suggests itself this - any flour will do, the main thing is to observe the cooking technology.

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Galician bread in the oven
red mullet
And I still could not bake your wonderful bread, I don't have a kneader, but the mixer has a hook for the dough, so once again I baked BAZEL and it burned out for me, could not withstand such a load, now I will wait for the kneader to appear.
Misha
Quote: red mullet

And I still could not bake your wonderful bread, I don't have a kneader, but the mixer has a hook for the dough, so once again I baked BAZEL and it burned out for me, could not withstand such a load, now I will wait for the kneader to appear.
Yes, it's sad, the equipment cannot withstand the load - it would be necessary to have a more powerful assistant for bread dough. red mullet, and you have finished the Basel? It was possible to manually knead.
red mullet
I finished baking, as you say, kneaded it manually, of course the result is not the same, but the taste is amazing, I think nothing soon I will get a kneader, my eldest son suffers most of all, he just adores your BASEL, he is always ready to eat it, and once such a situation, you need to hurry up with the purchase, you know.
Misha
Well, well, BASEL not my - I just brought the recipe to the forum. The bread is amazing, on the second and third day
red mullet, I wish you to fulfill your old dream, good luck in purchasing a kneader (have you decided on the model?)
red mullet
We do not know what it is on the second day, and even more so on the third, we ate it on the same day, for the first time even my husband didn’t have time to try, his son died in half a day. I have not finally decided on the model, but I think all the same to stop at KENWOOD, they are praising him very much.
Misha
Praise - and I will praise in turn (I have 010). I think only he can cope with our bread fantasies and desires
red mullet
It remains only to find it on sale, we (in Krasnodar) have not heard of such a miracle of technology, everyone points to a mixer with a hook, as I had, but we will look for nothing.
Flyer
I liked your bread very much. I definitely want to try it. Please clarify the following to an inexperienced baker:

- what is strong flour and how do you know whether it is strong or not? can whole grain be added or completely replaced?

- rye flour - peeled, wallpaper or ordinary?

- pressed yeast can be replaced with dry - saf-moment?

- I do not have a kneader, but I have a bread maker (Panasonic) - there are no such speeds, but the kneading does well. Will it go?

- how many pieces should the dough be divided into? Then bake a loaf from each of them, or are they then combined?

Thank you in advance

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