Traditional Spanish baking, dough making and shaping techniques were also something we discussed at our circle conversation at @salvaindustrial_bakery’s day: where is the place and balance between modernity and tradition in today’s bakeries.
Journalist Jose Carlos Capel and baker/activist @ibanyarza have asked this question long before me and all credit to them for igniting this discussion within Spain.
Here are Rioja bakers @veritaspanis and Eduardo Villar from La Rioja with loaves of #pansobado, made with a very low 45%-55% (I think?) water content in the dough, then the dough is rolled under tremendous pressure until it takes on a satin-like sheen. This enables local wheat varieties to produce a fine crumb as well as a loaf that would store well without mould, though it would effectively stale that was also in keeping with how it was sliced and eaten.
