Pa de pages catala – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Spain Servings: Serves 4-6
Spain Servings: Serves 4-6Pa de Pages Català is a traditional rustic bread hailing from Catalonia, a region in northeastern Spain. Known for its distinctive round shape and thick, crunchy crust, this bread embodies the essence of Catalan culinary traditions. Made with simple ingredients including flour, water, salt, and a sourdough starter or yeast, it offers a hearty texture and mildly tangy flavor. This bread is perfect for accompanying meals or for enjoying a thick slice spread with olive oil and tomato, a dish known in Catalonia as ‘pa amb tomàquet’. Its origins are deeply rooted in Catalan rural life, where bread was a staple part of every meal.
Ingredients
- bread flour – 4 cups / 500 g
- water – 1.5 cups / 360 ml
- sea salt – 1.5 tsp / 9 g
- active dry yeast – 2 tsp / 7 g
- sourdough starter (optional) – 1/4 cup / 60 g
Instructions
- Dissolve the yeast in lukewarm water and let it sit for 10 minutes until frothy.
- In a large mixing bowl, combine bread flour and sea salt.
- Add the yeast mixture to the dry ingredients and mix until a rough dough forms.
- Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- Form the dough into a ball and place it in a lightly greased bowl, covering with a damp cloth. Let it rise for 1-2 hours until doubled in size.
- Preheat your oven to 230°C (450°F).
- Punch down the risen dough and form it into a round loaf.
- Place the loaf on a baking sheet lined with parchment paper and let it rise again for 30 minutes.
- Dust the top with flour and make a few shallow cuts with a sharp knife.
- Bake the bread in the preheated oven for 30-35 minutes until golden brown and sounds hollow when tapped.
- Let it cool on a wire rack before slicing.
Substitutions
- bread flour -> all-purpose flour
- sourdough starter -> more yeast
Enhancements in the Next Evolution
- Use a sourdough starter for more complex flavor.
- Allow for a slow, overnight rise to develop the dough’s flavor.
- Bake with steam in the oven for a crispier crust.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
