Description
The Pan de Cruz de Ciudad Real PGI is defined as a compact and dense loaf of bread made from wheat flour, water, natural yeasts and and authorised improvement agents and additives.
Production Area
The production area of Pan de Cruz de Ciudad Real PGI covers all towns in the province of Ciudad Real, in the in the Autonomous Community of Castile-La Mancha.
Production Method
The mixing is carried out using a dough mixer and lasts about 20-30 minutes. Following the refining takes place: the dough is placed in a kneading machine, and put through the machine several times until a thin, elastic dough is obtained. The obtained product is weighed and it is shaped by hand into a rounded cone shape, and ensuring that no residue sticks to it. Once the bread is shaped, it is placed on a shelf covered with linen at room Temperature (26 - 30°C), for 1 hour and 20 minutes to 2 hours and 20 minutes. Once the bread has risen, two perpendicular cuts are made in the top of the loaf in the shape of a cross. The loafs are placed top-side down on a peel and placed in the oven manually for about 30-50 minutes. This bread is baked in ovens equipped with heat-resistant bottoms and walls.
Appearance and Flavour
The Pan de Cruz de Ciudad Real PGI has a round and flat shape. It has a thick crust of between one and two millimetres, which is smooth and crisp, golden to light brown in colour and which tastes of toasted cereal. The crumb of the bread is white and its texture is smooth, spongy and has an intense cereal aroma with a pleasant and slightly sweet taste.
History
Pan de Cruz de Ciudad Real originates from the district of Calatrava and as such dates back to the period of the Order of the Knights of Calatrava in the thirteenth century. The bread's reputation is linked historically to the living conditions of the inhabitants of this region in former times, who had to stay out in the fields for long periods of time. This fact, combined with the weather conditions of the time, meant that they had to have food that would last, could be easily stored and was nutritious. For the same reasons it was also used for military logistics by the knights of Calatrava during the Reconquest of Spain, and afterwards its use spread to other areas of the Ciudad Real province.
Gastronomy
The Pan de Cruz de Ciudad Real PGI, in normal storing conditions, is good for consumption for 6 or 7 days. The bread is used in many ways, with salamis, sausages, meat, stews, it is very tasty on its own cut in slices with extra virgin olive oil and salt. Many historic regional dishes have Pan de Cruz de Ciudad Real PGI as a main ingredient, that is why it continues to be a part of the local gastronomy.
Marketing
The product is sold as Pan de Cruz de Ciudad Real PGI, in the form of large loaves (750-850 g), small loaves (550-650 g), one-pound loaves (310-410 g) and bread rolls with a cross (115-135 g).
Distinctive Features
The particular geographic characteristics of the territory together with the artisanal production method, give Pan de Cruz de Ciudad Real PGI its peculiar organoleptic characteristics.
