Pa de Pages Catala

Pa de Pages Catala (Catalan Country Bread)

Pa de Pagès is the iconic round country loaf from Catalonia, prized for its thick, crusty exterior and soft, open crumb. Traditionally baked in a wood-fired stone oven, this home version uses a Dutch oven to mimic that intense bottom and top heat.

Prep

30 min

Cook

45 min

Total

75 min

Serves

1 loaf (serves 8)

Difficulty

Medium

Recipe ingredients

• •500 g (17½ oz / about 4 cups) bread flour, strong (high-gluten) flour; a small amount of whole wheat can be substituted for up to 100 g
• •10 g (2 tsp) fine sea salt
• •5 g (1 tsp) instant dry yeast, or 7 g fresh yeast, crumbled
• •350 ml (1½ cups) lukewarm water, around 30°C / 86°F
• •15 ml (1 tbsp) olive oil, Catalan extra-virgin olive oil if available; for brushing the top

Steps

1. 1 In a large bowl, whisk together the flour, salt, and instant yeast. Pour in the lukewarm water and mix with a wooden spoon or your hands until a shaggy dough forms and no dry flour remains.
2. 2 Turn the dough out onto a lightly floured surface and knead for 10–12 minutes, until smooth, elastic, and slightly tacky. The dough should pass the windowpane test (stretch a small piece thin without it tearing).
3. 3 Shape the dough into a tight round ball and place it in a lightly oiled bowl. Cover with a damp kitchen towel and let rise at warm room temperature (around 24°C / 75°F) for 1½–2 hours, until roughly doubled in size.
4. 4 Place a Dutch oven (with lid) on the middle rack of your oven and preheat to 250°C / 480°F for at least 30 minutes. A pizza stone on the lower rack helps mimic a traditional stone hearth.
5. 5 Turn the dough out onto a piece of parchment paper. Gently shape it back into a tight round by tucking the edges underneath; do not degas aggressively. Brush or rub the top lightly with olive oil.
6. 6 Using a very sharp blade or lame, score the top in a simple cross or single long slash about 1 cm deep — the traditional Catalan cut.
7. 7 Carefully lift the dough (on the parchment) into the screaming-hot Dutch oven. Cover and bake for 20 minutes.
8. 8 Remove the lid and reduce the oven temperature to 220°C / 425°F. Bake for a further 22–25 minutes, until the crust is deep golden brown and sounds hollow when tapped on the bottom. The internal crumb temperature should read at least 95°C / 205°F on an instant-read thermometer.
9. 9 Transfer the loaf to a wire rack and cool completely (at least 1 hour) before slicing — cutting too early gives a gummy interior.
10. 10 Serve traditionally: torn by hand, rubbed with ripe tomato, drizzled with olive oil, and topped with a slice of cured ham or a sprinkle of sea salt (pa amb tomàquet style).