January 12, 2023 - 6:53am
All this talk of Pan de Cristal
All this talk of Pan de Cristal, and some wonderful bakes, has reminded me of this other Spanish Bread - Pan Gallego.
Looks like a very tasty bread to me.
Enjoy!
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All this talk of Pan de Cristal, and some wonderful bakes, has reminded me of this other Spanish Bread - Pan Gallego.
Looks like a very tasty bread to me.
Enjoy!
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.