The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

All this talk of Pan de Cristal

Abe's picture
Abe

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. 

https://youtu.be/KHKLNTdlzE8

Looks like a very tasty bread to me. 

Enjoy! 

naturaleigh's picture
naturaleigh

This might be my next weekend project!

Abe's picture
Abe

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. 

Isand66's picture
Isand66

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😩

Abe's picture
Abe

It is a delicious looking bread and with thanks to AG we know have approximate flour mix to replicate it. 

Another Girl's picture
Another Girl

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!

Abe's picture
Abe

Definitely one to try. Looks delicious. Good find! Was wondering how to substitute for flours available.