PAN DE CRISTAL - 106% hydration, sourdough, handmixed (full recipe & method) | by JoyRideCoffee

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.

If you're like me, animated by the same passion, subscribe & comments are most welcome.

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: https://amzn.to/3ko2x4j
Hario scale: https://amzn.to/3nhb22Z
Glass Jar for sourdough starter: https://amzn.to/2UnHVyk
Pyrex square dish for bulk proofing: https://amzn.to/3ndvQsb
Non Slip Stainless Steel Mixing Bowls: https://amzn.to/2IqJBVC
Danish Dough Whisk Bread Mixer: https://amzn.to/2IqIHZe
Silicone spatula: https://amzn.to/3kwGU1X
Grinder for bran (for airy whole wheat loaves): https://amzn.to/3loi6dJ
Pulp Banneton Proofing Basket: https://amzn.to/2IhHbZx
Big Bench Scraper 5 Inch x 7 Inch https://amzn.to/2ItRycD
Dough & Bowl Scrapers: https://amzn.to/2Ix7Voh
Zatoba Bread Lame: https://amzn.to/3koALob
Bread Lame: https://amzn.to/2IuUCoF
Pizza Peel: https://amzn.to/2IwPu3v
French Baguette Baking Pan, Non-stick Perforated: https://amzn.to/2GTIDAx
Baking Steel Griddle: https://amzn.to/36oXA6l
Natural Lava Rocks: https://amzn.to/32BKukS
Inspired by:
- Trevor Jay Wilson: https://www.instagram.com/trevorjaywilson/
- Kristen (fullproofbaking): https://www.instagram.com/fullproofbaking/
- Claudio Perrando: https://claudio-perrando.com/

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