Pan de Cristal or Sourdough Cristal Bread (very high hydration bread), mixed by hand is always a big challenge. Sometimes it may seem like an impossible mission.
So delicate spanish version of the ciabatta bread, this sourdogh glass bread need a lot of work for gluten development and building up hydration. It requires a lot of attention and understandings in terms of fermentation and some very good skills to develop and feel the dough structure. It is definitely not for beginners.
Very special for sandwiches and tapas with tomato spread, olive oil, serrano/iberico ham and so on.
Formula for four:
400g strong flour
420g water (350+70)
10g olive oil
11g salt
100g starter (100% hydration)
Total hydration: 106%
Method:
45min autolyse. handmixed. Rubaud kneaded with starter. build up hydration with rest of the (cold and salted) water & oil, 6 hours bulk at RT with 5 coil folds, 45 min. between. 24h bulk at 3 degrees Celsius in the fridge. cut carefully. 1 hour final proofing at RT. bake 8 minutes at 250 degree Celsius with steam and 20 minutes at 210 degree Celsius without steam.
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I have made for my followers a list of essential tools for baking bread at home. These are my personal choices based on experience so far. Remember, buying from these links makes my JoyRideCoffee journey to continue. Ad links!
Hario Kettle: [ Ссылка ]
Hario scale: [ Ссылка ]
Glass Jar for sourdough starter: [ Ссылка ]
Pyrex square dish for bulk proofing: [ Ссылка ]
Non Slip Stainless Steel Mixing Bowls: [ Ссылка ]
Danish Dough Whisk Bread Mixer: [ Ссылка ]
Silicone spatula: [ Ссылка ]
Grinder for bran (for airy whole wheat loaves): [ Ссылка ]
Pulp Banneton Proofing Basket: [ Ссылка ]
Big Bench Scraper 5 Inch x 7 Inch [ Ссылка ]
Dough & Bowl Scrapers: [ Ссылка ]
Zatoba Bread Lame: [ Ссылка ]
Bread Lame: [ Ссылка ]
Pizza Peel: [ Ссылка ]
French Baguette Baking Pan, Non-stick Perforated: [ Ссылка ]
Baking Steel Griddle: [ Ссылка ]
Natural Lava Rocks: [ Ссылка ]
Inspired by:
- Trevor Jay Wilson: [ Ссылка ]
- Kristen (fullproofbaking): [ Ссылка ]
- Claudio Perrando: [ Ссылка ]
