Pa de Pagès
Background and History
Pa de Pagès, also known as Catalan farmhouse bread, is a traditional bread from Catalonia, Spain. With roots deeply embedded in Catalonia's rural culture, this bread has been handcrafted by farmers and locals for generations. Its heritage is linked to the Catalan country life, where bread was not only a staple but also a significant cultural symbol. Historically, Pa de Pagès was baked in large batches in communal ovens. By the mid-20th century, traditional bread baking had dwindled, but thanks to regional initiatives, Pa de Pagès has seen a revival in recent decades as a proud representation of Catalan gastronomy.
Ingredients
- Wheat Flour - 500g
- Water - 350ml
- Salt - 10g
- Yeast - 5g
Preparation
Step 1: Mixing
Begin by mixing the wheat flour with the salt and yeast in a large bowl. Gradually add the water, stirring constantly until a rough dough begins to form.
Step 2: Kneading
Transfer the dough to a lightly floured surface and knead it for approximately 10 minutes. This is crucial to develop gluten, which gives the bread its structure. The dough should be smooth and elastic. Consider using a cooking timer to keep track of your kneading time.
Step 3: First Rise
Place the dough back in the bowl, cover it with a damp cloth, and let it rise at room temperature for about 2 hours or until it doubles in size. Again, a cooking timer might be helpful to ensure proper rising.
Cooking Process
Step 4: Shaping
After the first rise, gently deflate the dough and mold it into a round shape. Leave the formed dough to rest for about 30 minutes on a baking sheet lined with parchment paper.
Step 5: Second Rise
Allow the dough to rise again for an hour, which will enhance the flavor and texture of the bread.
Step 6: Baking
Preheat your oven to 220°C (428°F). Score the top of the dough with a sharp knife to allow steam to escape during baking. Place the dough in the oven and bake for 30-35 minutes until the crust is golden brown. Use a cooking timer to monitor the bake duration. A good indication that the bread is done is a hollow sound when the bottom is tapped.
Step 7: Cooling
Once baked, remove the bread from the oven and let it cool on a wire rack. Cooling is essential as it allows the crust to set and flavors to develop further.
Enjoying Pa de Pagès
Pa de Pagès is best enjoyed fresh, accompanied by traditional Catalan foods. Slice and serve it with olive oil, tomato, and a pinch of salt for a traditional âPa amb TomĂ quetâ experience. It also pairs wonderfully with a variety of cheeses and cured meats. This bread is not just a food item, but a slice of Catalan heritage with each bite linking back to its rustic roots.