Pan de Cristal @ 106% hydration

• portions: 4 loaves
• temps actif: 2 hours
• temps total: 33 hours

Ingrédients

400g strong flour

420g water (350+70)

10g olive oil

11g salt

100g starter (100% hydration)

Instructions

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.

Notes

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.