Madrid Fusión


Galician bread: beyond extreme hydration

A master class to learn about varieties of bread that are "unique in practically the entire world".

Galician, bread-lover and producer of the first documentary series focusing exclusively on bread (“Maestros del Pan”, Canal Cocina), Edu Lavandeira is the right person to teach this workshop on Galician bread, which are “unique in our country and in practically the rest of the world”. Lavandeira will be talking about its characteristics - structure, taste and texture, obtained from hyperhydrated doughs. The baking, handling and treatment of bread is a "visual spectacle for all five senses". What is the origin of the doughs? What kind of bread varieties are they used to make? How are they handled? Lavandeira on stage.