Galician bread

Galician bread (pan galego in Galician, pan gallego in Spanish) is the bread that is traditionally produced in the autonomous community of Galicia, in northern Spain, recognized as a Protected Geographical Indication (PGI) since December 20, 2019.

[2] It is characterized by high hydration, which gives it a spongy crumb with abundant irregular pores and a pale cream to dark white color.

The resulting dough is very liquid and difficult to handle, so it is not a recipe suitable for novice bakers.

[7] The rest times in the block of the dough, the manual shaping and the firing on refractory stone are also factors that determine its organoleptic properties.

[6] Galician bread has such a wide production area, which covers the entire Autonomous Community of Galicia.