High-Hydration Sourdough Bread Ring (Inspired by Pan Gallego)

This high hydration sourdough bread ring (also called a "crown") is inspired by the "rosca gallega," a traditional style of bread from the Galicia region of Spain.
Ingredients:
Bread Flour - 450 grams
Water - 350 grams
Starter - 100 grams
Salt - 10 grams
Get the UFO Bread Lame that I used in this video at a 10% discount with my affiliate link:
grantbakes.com/ufo
#roscagallega #pangallego #pangalego

[@ghobgood]

Thanks!

[@jennifert5120]

Sorry for ever doubting you, Grant. I used your free sourdough starter guide, and I finally (after a lot of patience) got a very active starter. It was super easy to follow! When I was using tap water, my starter wasn’t rising, but as soon as I switched to using spring water it rose! Thanks again 😊🥖🍞🥐

[@ihus9950]

Thanks again Grant👍🏻

[@GrantBakes]

You’re most welcome!

[@davebillnitzer5824]

Hi Grant: I just bought your two e-books after watching a few of your videos where I learned at least two important steps that I wasn't being careful about. (a) don't overproof the dough, and (b) the no-discard method of feeding and maintaining the starter. I always had too much starter before feeding and that is why mine never seemed to rise. Your explanation made perfect sense!
I am going to try a few of your recipes, but I wonder if it's possible to (a) make biscuits with sourdough, (b) make pretzels, and (c) are you familiar with the German style of breakfast rolls called "Brötchen"? They are like miniature oval boules for a single serving, with a crisp crust, soft interior and they use malt powder for added flavor. Maybe you could look into how to make those with sourdough instead of yeast?

[@CarmenHernandez-jq2st]

El descanso de la masa lo pones en el frigo?

[@onlyinparadise4613]

What’s the difference between using boiling water versus ice cubes to create steam? Please and thank you 🙏

[@JulieIelasi-lt7yp]

Hits actually italian 😋

[@GrantBakes]

I won't get in the middle of that argument :)