October 3, 2015 - 2:38pm
Breads of Spain
In preparing for a trip I am looking for information on the Breads of Spain. Does anybody know of a good source? I would be particularly interested in those from Andalucia. Any traditional styles or recipes and any current bakeries worth seeing - Thanks!
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lies mainly on the plain...
(sorry, couldn't resist..)
You've got it! By George, you've got it! Now, once again where is that pain?
Pan de España
https://www.facebook.com/PAN-Y-PIU-260682000689881/timeline/
The first time I saw your post Mini I did not see your link. I thought you were saying in Spanish it is pan, because of the "pain" usage. And it is fun fact that it is also pan in Japanese パン.
- but the song idea was funny.
And yes, I was saying pan was Spanish for bread. (caught the pain or Pain pun, or the main pun.) :)
...anyway have fun in Spain.
Sometimes a pan pun is a pain!
Thanks Mini!
follow the pictures (under left slide showish) !
I'm a Spaniard and currently in Spain. I just started in this bread making world and are more interested in breads from Galicia, but I can help you if you need translation or somesuch.
I don't even know what's a traditional bread for Andalucía. I assume it will be something like an Hogaza (literally Loaf), Bollo, Rosca or Rosco. Aparently, the bread from Alfacar has a "denominación de origen" (a protected traditional local brand, like Champagne).
What are you looking for, something like these?:
http://www.elforodelpan.com/viewtopic.php?f=8&t=5615
http://panisnostrum.blogspot.com.es/2011/02/panes-de-andalucia-1-granada.html
http://www.granadadigital.es/bruselas-registra-el-pan-de-alfacar-como-denominacion-protegida/
Thank you for the information. As to your question of what I am looking for. I don't know!
What I am hoping for is to be aware of any specialities or surprises that I might miss if I didn't ask. My fear is to return and have someone say "oh I hope you got to the try the XXXX bread it is a specialty of the region" and have totally missed it. It seems like some of your examples might fit the bill. muchas gracias
A bread I have only read about but seems to intrigue anyone that has tried it.
A few years ago, there was a series of posts by folks that wanted to duplicate this bread. As far as I know, no one was quite able to unlock its secrets. Perhaps a visit to a maker in Spain to directly observe the technique?
Ah! This is the kind of thing I was hoping for (see my reply to Thanshin) - I will do some research on this and hopefully track it down and find the secret! Thank you!