The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pa de pagès català - Catalan loaf

Abelbreadgallery's picture

Pa de pagès català - Catalan loaf

The most typical bread in Catalonia. It's a boule of dough, baked with the seam up.



nmygarden's picture

So, the final rise is on their backs, this way? Any added ingredients, spices? They are beautiful, it sure would be hard to keep from digging in...


Mebake's picture

Looks beautiful! 

Donkey_hot's picture

I've seen it in books but not in the bakeries of Barcelona...

dabrownman's picture

I don't think I would make it with the pinch of commercial yeast and might take the hydration up to at least  68%.  Here is a link to Abebreadgallery's 2013 post on the formula that uses falling temperatures


Well done and happy baking.

Abelbreadgallery's picture

According to the catalan standard, this is one kilo of flour, 580-620 ml of water, 200 gr of old dough, 20 gr of salt and 5-20 gr of fresh yeast.