Looking through my dusty work notes, I stumbled on a recipe for empanada Gallega, a dough from the Iberian Penninsula whose description inspired cravings. Having a glimpse of a empanadas being made by this Spanish crew featured at The Loaf In the box, well, I put inspiration into motion. Olé!
Gallega dough:
Flour 680g
Yeast 7g
salt 7g
sugar 2g
water 113g
milk 113g
Olive oil 15ml
pimentón 5g
1 egg for brushing on dough.
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