I´ve been looking into Pan Gallego or pan del pais. Unfortunately, it requires both a ¨mother¨ or starter made from rye flour and ¨strong¨ flour, which I´ve no idea where to get. The next time we´re in Galicia I´ll look for some fariña do pais or ground Galician flour. They say it requires kneading for almost an hour as all the water necessary is incorporated.
So until I have the ingredients and wherewithal to try this at home - I shall share with you first a really great Spanish bread forum:
El Foro del Pan and their entry on Pan Gallego
And also Panis Nostrum dedicated to artisanal breads and their entry on Pan Gallego.
And from Panis Nostrum - A video on making ¨Bollos¨ with that nifty topknot. The tricky thing is not kneading at this point.
And ¨Roscas¨ the ringshaped loaves.
And from the Foro del Pan - a video on making your starter. Which is basically mixing flour and water and then periodically ¨feeding¨ with additions of flour and water and then taking out half and adding more water each day for a week.
And one in English