Galician bread
A Spanish bread from Galicia made with native soft wheat flour, other wheat flour, water, sourdough, yeast, and salt. Its high hydration and long fermentation create an airy, slightly acidic crumb beneath a crisp, golden-brown crust.
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About this dish
It contains soft wheat flour native to Galicia, called "trigo do país", mixed with foreign wheat flour, traditionally from Castille, in addition to water, sourdough, yeast and salt. It is characterized by high hydration, which gives it a spongy crumb with abundant irregular pores and a pale cream to dark white color. In addition, it has an intense and slightly acidic flavor, thanks to a prolonged fermentation time. Its crust is floured, aromatic, very crisp, and golden to dark brown in color.