Galician bread

European protected geographical indication

Galician bread 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. It contains soft wheat flour native to Galicia, called "trigo do país", mixed with foreign wheat flour, traditionally from Castille, in addition to water, sourdough, yeast and salt. It is characterized by high hydration, which gives it a spongy crumb with abundant irregular pores and a pale cream to dark white color. In addition, it has an intense and slightly acidic flavor, thanks to a prolonged fermentation time. Its crust is floured, aromatic, very crisp, and golden to dark brown in color.