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Galician Bread

Breads, Flatbreads and Savory Pastries

Galician bread is a traditionally made loaf from the Spanish autonomous community of Galicia, recognized as a Protected Geographical Indication since 2019. It is made from a blend of soft native wheat flour and other wheat varieties with water, sourdough, yeast and salt, given a long fermentation. The finished loaf has a spongy, irregularly holed crumb inside a crisp, floured crust with a deep golden brown color. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/

Facts
Origin Region
Spain 1
Connections

Expresses Tradition

Bread Baking, Food Traditions
Source Galician bread (Wikipedia)

In Cuisine

Spanish Cuisine, Cuisines
Source Galician bread (Wikipedia)

Uses Ingredient

Salt, Ingredients
Source Galician bread (Wikipedia)
Water, Ingredients
Source Galician bread (Wikipedia)
Wheat Flour, Ingredients
Source Galician bread (Wikipedia)
Yeast, Ingredients
Source Galician bread (Wikipedia)
In the Other Atlases

Originated In

Spain

Also in Geography Atlas: where this subject originated.

Source Galician bread (Wikipedia)
Sources
1. Galician Bread (Wikidata)
P495 (country of origin): Spain
Quote, P495 (country of origin): Spain
Spain
View the Source
Galician bread (Wikipedia)
  • Lead section
    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.
  • In Cuisine: Spanish Cuisine, lead paragraph
    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.
  • Expresses Tradition: Bread Baking, lead paragraph
    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.
  • Uses Ingredient: Wheat Flour, Lead paragraph
    It contains soft wheat flour native to Galicia, called "trigo do país" (country wheat), mixed with foreign wheat flour, traditionally from Castille (Triticum aestivum), in addition to water, sourdough, yeast (Saccharomyces cerevisiae) and salt.
  • Uses Ingredient: Water, Lead paragraph
    It contains soft wheat flour native to Galicia, called "trigo do país" (country wheat), mixed with foreign wheat flour, traditionally from Castille (Triticum aestivum), in addition to water, sourdough, yeast (Saccharomyces cerevisiae) and salt.
  • Uses Ingredient: Yeast, Lead paragraph
    It contains soft wheat flour native to Galicia, called "trigo do país" (country wheat), mixed with foreign wheat flour, traditionally from Castille (Triticum aestivum), in addition to water, sourdough, yeast (Saccharomyces cerevisiae) and salt.
  • Uses Ingredient: Salt, Lead paragraph
    It contains soft wheat flour native to Galicia, called "trigo do país" (country wheat), mixed with foreign wheat flour, traditionally from Castille (Triticum aestivum), in addition to water, sourdough, yeast (Saccharomyces cerevisiae) and salt.
View the Source
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