Listen to That Crust! High Hydration Pan de Cristal

Full recipe is on my channel ❤️
Often called the Spanish ciabatta, this beautiful artisan loaf has almost 100% hydration — equal parts flour and water. With the right technique and strong flour, it turns into a crust that shatters like glass and a soft, airy crumb inside. Thanks to its hydration, it stays fresh and delicious even the next day.

This is hybrid dough with Sourdough Starter and Biga for High Hydration Pan de Cristal.
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Ingredients:
Biga (make night before, preferment until next morning)
- 100 g water
- 0,5 Dry instant yeast or 1,5 g Fresh yeast
- 150 g bread flour

Sourdough starter ( night before, preferment until next morning):
- 30 g water
- 15 g sourdough starter
- 30 g bread flour

Ingredients for dough:
- 180 g of water (+50-60 g additional)
- 20 g whole grain flour
- 220 g bread flour
- 250 g Biga (all)
- 60 g sourdough starter
- 7 g salt
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Видео Listen to That Crust! High Hydration Pan de Cristal канала Bake-Eat-Repeat