What You Need to Know
Pa de pagès is a type of traditional bread from Catalan cuisine. It is made in an artisanal manner and baked in a refractory oven, giving it a thick crust, which helps keep the inside fresh and soft for a long period of time. Its fat content is lower than that of regular bread. "Pa de pagès" has a round shape and is usually sold in 250-gram, half-kilo, or two-kilo formats. It can be bought whole or sliced and it is commonly used to prepare pa amb tomàquet.
Steps
- 1.
Pa amb tomàquet (Catalonia): Provides structural integrity for tomato rubbing
- 2.
Pan con chocolate (Spain): Thick crust maintains heat for melted chocolate
- 3.
Bruschetta (Italy): Crust-to-crumb ratio ideal for topping support
The Science
Primary Reaction
Maillard Reaction