Moña gallega (pan gallego) with spelt flour

7. May 2022

“La moña gallega” is a traditional bread from Galicia, in the north of Spain. The crumb should be soft and open, while the crust should be thin and crunchy.

Switched to use spelt flour

As I cannot eat any modern wheat, I have been working since some time on the flour combination, until it had the arome I was searching for. I have decided to use a combination of rye and spelt flour in the sourdough starter. In the main dough I have used a combination of white and a “medium” spelt flour (see recipe notes for more information). The original flour for this bread is called “fariña do país” which is a stone ground flour, with a very good absortion. For even more aroma the dough goes in the fridge over night before baking it.

High hydration and good fermentation

In this bread it is very important to have the right combination of high hydration (relation between flour and water) and a good fermentation (the bulk fermentation needs to be long enought). Only with these 2 factors you will get the unique optic of this bread. In my first couple of test bakes I had to less water and my bulk fermentation was too short, so that the knot “exploded” when getting baked. I didn’t like it, so I learned that the bulk fermentation is very important here. The dough develops very good in the final fermentation in the fridge so that the bread does not have such a strong oven spring (what is not wished in this case).

Only sourdough

This bread is only baked with the help of a sourdough starter (in my case made of spelt and 80% hydration). As the bread does not contain any yeast, it is very important that your sourdough is very active. It is therefore important that you feed your sourdough starter a coupple of day regularly. You will see a big difference in the crumb and dough stability. You can read more information about it in the Sourdough: create & feed procedure page.

You will find more recipes using sourdough under the category sourdough breads.

Do you need ideas of what to do with your sourdough discards? Then have a look at the category breads using sourdough discard and sweet recipes using sourdough discard.

If you have any question or would like to tell me how my recipe turned out, I would love it if you would leave a comment down below. Have fun and enjoy!


There is a tutorial for this recipe as an Instagram Reel available.

Time schedule

 Day before

09:00h Feed sourdough starter & prepare flour custard

10:00h Place flour custard in the fridge

12:00h Prepare fermentolyse

12:30h Add salt & place dough in the proofing box

13:00h Coil Fold 1

13:30h Coil Fold 2

16:00h Shape and place in proofing basket

16:15h Cover proofing basket and place in the fridge

 Baking day

07:00h Preheat oven

07:30h Bake bread

Moña gallega (pan gallego) with spelt flour

"La moña gallega" is a traditional bread from Galicia, in the north of Spain. The crumb should be soft and open, while the crust should be thin and crunchy. My recipe is baked with spelt flour and uses only sourdough. For extra aroma the dough comes over night in the fridge. And on top of that it has an incredible look!
Working time1 hr 30 mins
Waiting time16 hrs
Total time17 hrs 30 mins
Ergibt: 1 Bread à 650g


Flour custard

  • 10 g white spelt flour
  • 50 g water

Sourdough starter

  • 15 g whole rye flour
  • 15 g "medium" spelt flour *see notes
  • 30 g water
  • 15 g sourdough starter

Main dough

  • flour custard
  • sourdough
  • 200 g water
  • 145 g "medium" spelt flour *see notes
  • 170 g white spelt flour
  • 10 g honey
  • 8 g salt


Flour custard

  • For the flour custard cook the flour and the water together in a pot on medium heat until it reaches the consistency of a pudding. Use a spoon to make sure the custard does not burn on the bottom.
  • Let covered to cool at least 4 hours. If you prepare it the day before, keep in the fridge.

Sourdough starter

  • Dissolve the sourdough starter in the water and then add the flour. Mix everything until all the flour is wet and everything is mixed through.
  • Let proof about 5 hours at 28 degrees. The sourdough should be active, have doubled its volume and it is better to use it young.

Main dough & bulk fermentation

  • Mix all ingredients except salt and let rest 20-30 minutes (fermentolyse).
  • Add the salt. If using a kneading machine knead for a maximum of 1-2 minutes.
  • Place dough in an oiled proofing box and wait 30 minutes.
  • Make 1-2 coil folds to stabilize the dough.
  • Then let further proof. The bulk fermentation (from the point you add the sourdough) takes 4 hours at 23°C. The dough should have doubled in volume, should fill full of air and it should not have started to deflate. A good fermentation is very important for this bread. If the bulk fermentation is too short the knot might rise too much due to the oven spring.
  • The dough temperature should stay all the time unter 24°C. If you see that the dough temperature after kneading or during the bulk fermentation is above 24°C place the dough 30 minutes in the fridge to reduce it.
  • Place the dough on a floured surface and shape directly. Place shaped dough in a floured banetton.

Final fermentation

  • I get the best results when I let the bread proof for 20 minutes at 23 degrees room temperature and then 14 hours (during the night) in the fridge. My fridge has a temperature between 5 and 8 degrees where I place my banettons. If my kitchen is warmer I reduce the 20 minutes proofing time at room temperature, if it is colder I let it ferment longer.


  • Preheat the oven with a baking steal or pizza stone at 250°C. This might take 30 minutes.
  • Turn the bread onto a baking paper, flour with some rye flour and tie the knot.
  • Score and carefully place in the oven. Create steam and reduce the temperature to 230°C.
  • Open the oven door after 12 minutes so that the steam releases.
  • Bake for another 12 minutes or until you are satisfied with the crust color.


"Medium" spelt flour
In Germany there is a spelt flour between the white and the whole ones. If you cannot find anything similar in your country simply replace it by 90% white and 10% whole spelt flour.

Further recipes

Knowledge area


Frequently asked questions regarding bread baking, baking with ancient grains and without eggs.

Sourdough: creation & feed procedure

Information regarding the creation and feeding procedure of 3 different sourdoughs.

Sourdough calculator

Calculate fast and easy what you need to mix, to reach the required amount of sourdough in a recipe.


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