Recipe Bake Ingredients Steps

Pan de Cristal

Pan de Cristal or Sourdough Cristal Bread (very high hydration bread), mixed by hand is always a big challenge.

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.

 
 
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Author: Joy Ride Coffee
1x (941g)
107%
5 hrs 30 mins
Loaves
Hydration
Starter Peaks
Day 1 @ 8:00 AM
23 hrs
Day 2 @ 10:03 PM
Start
Cold Proof
Ready
Change Start Bake Stop Bake
Ingredient
Baker's Pct
Levain / Starter
This is a 50/50 mix of water and flour
25%
Strong white bread flour
100%
Water (main)
88%
Water (for salt)
very cold!
18%
Salt
2.8%
Olive oil
2.5%
When
Step
Duration
Levain
5h
  1. Make the Levain
  1. Mix flour, water and starter (or levain).
A suggested mix is 30g of starter with 50g of flour and 50g of water which will allow enough levain for the recipe with enough left over to continue your starter.
Autolyse
5m
  1. Hydrate / Autolyse
  1. Add the 400g of flour into the 350g of water (main) and mix until all the flour has been hydrated.
5m
  1. Mix salt and water (for salt) separately
  1. Mix the 11g of salt with the 70g of "Water (for salt)" in a small glass and keep it in the fridge.
45m
  1. Rest your dough
  1. Cover for 45 minutes at room temperature.
Mix
10m
  1. Mix in the levain
  1. Use the Rubaud method to mix in the starter/levain.
See the video for a demonstration on the Rubaud method.
Bulk Fermentation
1h
  1. Initial Bulk Fermentation Period
  1. Leave to begin the fermentation process.
5m
  1. Mix in 1st half of the salted water
  1. Use the Rubaud method to mix in half of the "water(for salt)" mixture.
10m
  1. Cover and rest
  1. Rest the dough for 10 minutes.
5m
  1. Mix in 2nd half of salted water
  1. Use the Rubaud method to mix in the remaining "water(for salt)".
5m
  1. Mix in the olive oil
  1. Use the Rubaud method to mix in the 10g of olive oil.
15m
  1. Cover and rest
  1. Rest the dough for 15 minutes at room temperature.
5m
  1. Perform coil folds
  1. Perform a set of coil folds on the dough.
  2. Place into oiled container to continue the bulk fermentation.
See the video for a demonstration of coil folds.
45m
  1. Cover and rest
  1. Rest the dough at room temperature.
5m
  1. Perform coil folds
  1. Perform a set of coil folds
See the video for a demonstration of coil folds.
45m
  1. Cover and rest
  1. Rest the dough at room temperature.
5m
  1. Perform coil folds
  1. Perform a set of coil folds
See the video for a demonstration of coil folds.
45m
  1. Cover and rest
  1. Rest the dough at room temperature.
5m
  1. Perform coil folds
  1. Perform a set of coil folds
See the video for a demonstration of coil folds.
45m
  1. Cover and rest
  1. Rest the dough at room temperature.
5m
  1. Perform coil folds
  1. Perform a set of coil folds
See the video for a demonstration of coil folds.
45m
  1. Cover and rest
  1. Rest the dough at room temperature.
5m
  1. Perform final set of coil folds
  1. Perform a set of coil folds
See the video for a demonstration of coil folds.
Cold Proof
23h
  1. Cold Bulk Proof
  1. Cover and put in the fridge.
1h
  1. Room temperature rest
  1. Rest at room temperature for 60 minutes.
Bake
5m
  1. Divide your dough
  1. Sprinkle flour onto your work surface.
  2. Tip out your dough onto your floured work surface.
  3. Flour the other side of your dough.
  4. Divide the dough into individual loaves.
  5. Place the individual loaves on separate pieces of baking paper.
For every "loaf" in this recipe, 4 individual loaves can be created.
0m
  1. Preheat oven
  1. Preheat your oven at 480°F/250°C for one hour.
1h
  1. Final rest
  1. Cover and rest at room temperature for one hour.
8m
  1. Initial bake with steam
  1. Bake 250°C/480°F with steam for 8 minutes.
Steam can be generated by pouring boiling water into a pan below the dough. Please see video for a demonstration.
20m
  1. Bake without steam
  1. Remove the steam source.
  2. Turn the oven down to 210C / 410F.
  3. Bake for a further 20 minutes.
Enjoy
30m
  1. Take out and rest before eating
  1. Remove your loaf from the oven and place on a wire rack.
  2. Wait at least 30 minutes.
0m
  1. Eat!
  1. Cut into the loaves and enjoy!
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