If we talk about bread culture in Spain, few places feel as much devotion to it as in Galicia, where the good name of Galician bread is more than usual. To pay tribute and not feel homesick for authentic Galician bread, we bring you this recipe that you can make at home very easily.
In addition to making it with sourdough (a very easy version that will serve you for a lot of bread), this Galician bread shows that making a crisp and fluffy bread It is possible, simple and does not require a great effort.
also as you will see no complex instrumentation required not even a professional oven. Much less spending a bundle on different types of flour, but with the ones we find in the supermarket on a regular basis would be worth it.
In this case let’s make a round loafbut you can also do it in the form of a thread or a bar, as is usually done with the typical bolla and brona (although this bread is made of corn), which are also breads with a level of craftsmanship that is worth learning about.
Prepare the sourdough mixing everything and leave to ferment in a bowl covered with a damp cloth for at least 12 hours.
The next day mix all the ingredients and a sticky dough will come out. As soon as it is mixed, let it rest for 15 minutes covered in a glass bowl. Knead 10 minutes stretching and folding and leave to ferment for three hours.
Remove to the floured table and fold three times turning it 90º between fold and fold and make a ball with tension. Prepare a clean and dry kitchen cloth with flour sprinkled in a bread bin.
Put the ball inside and leave to ferment for another hour. Later preheat the oven to 240 ºC with the baking tray inside to heat it up.
Flip very gently the dough on a kitchen paper being careful not to lower the fermentation obtained and cut the desired shape.
Carefully place the sheet of parchment paper with the bread on the hot baking tray and spray water inside the oven along the wallswith heat up and down, without fan.
Bake for 15 minutes with a tray of water below. After the time, remove the tray and lower the oven temperature to 200 ºC to bake for another 60 minutes.
When hitting the base it should sound hollow, at that moment cool on rack.
Amazy Banneton for bread – The ideal basket for dough and bread proofing made of natural wicker (oval | ∅ 35 cm)
How to use Galician bread
Seems obvious how to use any bread. Sandwiches, toast, toast, breakfast, snacks and in any kitchen recipe that implies its presence, you can contribute a grain of sand with this easy and fast Galician bread.
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