Comments on: Pan Gallego de Centeno – Galician Rye Bread

By: roel centeno

roel centeno — Wed, 23 Sep 2009 11:06:22 +0000

wow…from chef pastry: roel centeno

By: Pan Gallego de Centeno (Galician Rye Bread) « A Bread A Day

Pan Gallego de Centeno (Galician Rye Bread) « A Bread A Day — Mon, 21 Sep 2009 20:40:22 +0000

[...] Gallego de Centeno (Galician Rye Bread) Adapted from Apple Pie, Patis, & Pâté Makes 1 large [...]

By: Beth

Beth — Fri, 18 Sep 2009 21:20:33 +0000

Just made this last night, and used it for some pa amb tomàquet. Fantastic recipes, both! You've got a fabulous site; I'd be lying if I said I didn't get a ton of inspiration here.

By: Graciela

Graciela — Tue, 01 Sep 2009 13:19:13 +0000

I am from Galicia… My grandma used to bake this bread when I was little, and she used to bake it among the burning ashes, covering the dough with cabbage leaves… We had our own rye fields so the flour came from grinding the grains in the public mill (still made of stone)… I can smell it… Mmmmmm… Delicioso!!!

By: Claire

Claire — Sun, 31 Aug 2008 20:06:33 +0000

Wow! That crust looks gorgeous. The craggy surface is very appealing. This would be a fun one to try. I am always looking for new shapes for my bread. last blog post: Semolina Sandwich Loaf

By: Natashya

Natashya — Fri, 29 Aug 2008 12:53:24 +0000

Beautiful loaf, I have not heard of that one before. I like the hershey’s kiss comparison – it is so true.
I am partial to rye – it is more flavourful and not as expensive as wheat.

last blog post: Don’t Eat The Crust!

By: YeastSpotting August 29, 2008 | Wild Yeast

YeastSpotting August 29, 2008 | Wild Yeast — Fri, 29 Aug 2008 07:01:09 +0000

[...] Pan Gallego de Centeno – Galician Rye Bread ~ Apple Pie, Patis, and Pâté [...]

By: Jude

Jude — Fri, 29 Aug 2008 05:25:53 +0000

susan – Wish I knew what I was doing so I could do the real thing justice. At least it tasted great.

daphne – Just the right amount of chew and crunch.

ben – Hope your gallego friends find the look “good enough.”

rainbow – Thanks! The more obscure the better. Sometimes.

Alexa, rebecca – thanks!

Ivana – Sounds like Pa amb tomaquet, a favorite for bread.

Tanna – Always finding new recipes to try. There’s always that one bread I’ve never heard of.

Nate, Meera – I had to double the baking time, but kept the recommended temperatures the same. For the size and weight of the dough, it was impossible to get done in the time and temperature specified in the original recipe. It was probably a typo or untested recipe in the book.

js – Try it! Rye makes for instant wild yeast starter, if you don’t already have one.

clumbsy – It’s very hearty. Do you remember the cheese shaped similarly (tetilla)?

sweetbird – Glad the site helped. It’s probably the best online resource for breadmaking.

bee – the smell of rye breads while baking is so distinctive.

oggi – It’s worth the 2 days to make it. Should’ve made 2 loaves.

By: oggi

oggi — Thu, 28 Aug 2008 00:54:28 +0000

What a lovely bread! Your description of the crispy crust and fluffy soft interior makes me want to bake some. last blog post: Omnivore 100

By: bee

bee — Wed, 27 Aug 2008 16:10:23 +0000

this is gorgeous. i can smell it.