Pan Gallego

A Galician style sourdough which is the bakers’ firm favourite. It has a complex 3-day process using 2 different types of wheat flour and a lot of rye flour, plus our own Rex sourdough starter. The dough requires folding multiple times to help with volume and retarding for 18 hours. It’s an extremely wet dough and requiring skill to handle – it’s especially tricky to hand-shape the distinctive, button-knot on top. It is then stone baked at a very high temperature for a long time to create the right, delicious Spanish texture & taste. The highest ranked bread in the Great Taste Awards 2015, the only loaf to get 2 stars, and a gold medal winner at the last World Bread Awards.