Galician Bread
Light and airy with crackly crust and sweet interior, this bread is perfect for bocadillo sandwiches.
Servings: 1 Loaf
Ingredients
- 600 g White Bread Flour
- 420-450 g Water
- 2 g Fresh Yeast
- 12 g Salt
Instructions
- 1. In a bowl mix together only flour and 400 water for 5 min and leave to rest for 30min.After that add yeast dissolved in 20g water and knead until dough become smooth and elastic. Roughly about 10min. Add salt and the rest of the water. The dough will first break apart and then will re-form as you turn it in the bowl. Now cover with cling film and leave it in the fridge. To develop a good gluten net we need to make four stretch and folds every 30min by keeping the dough in the fridge rest of the time.
Leave the dough to rise slowly in the fridge overnight about 12-16h.Next day take it out and keep at room temperature to warm for 3-4h. Shape it like a ball and make the bench rest 30 min.Make the final round shape and let it proof until double. Before you put it in the oven with fingers pull the top of the dough and twist around the clock to form a small ball on top of the bread. Bake in preheated oven at 235C in pot with lid for 20min and 25min without lid at 180C or until done.