Sourdough Glass Bread (Pan de Cristal)
Sourdough Glass Bread (Pan de Cristal)
Apr 15, 2022
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Pan de Cristal (Glass Bread) Recipe — 90% Hydration with Sourdough Starter My recipe: 400 g bread flour (I used Italian flour with 15% protein) 360 g water 105 g sourdough starter 8 g salt Method: 1. Autolyse: Mix flour and water only. Let rest for 3 hours at room temperature (23–24°C / 73–75°F). 2. Add starter: Add your sourdough starter to the autolysed dough and mix gently. Let rest for 30 minutes. 3. Add salt: Sprinkle salt, mix well, then let rest another 30 minutes. 4. Bulk fermentation: P
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100% hydration - LISTEN TO THAT SHATTER! 🥖💥 Sourdough Pan de Cristal (Glass Bread) is officially my new obsession. The dough was so light and marshmallowy by the end of bulk, and that creamy open crumb is everything. I am definitely making this a regular bake! 🤤 now 100% hydration doesn't scare me anymore 😄 THE PROCESS: ➡️ 350g Flour 14g Vital Wheat Gluten (for 14% protein) 300g Water. Autolyse 1hr. ➡️ Add 130g Starter (30%) 10g Water (Rubaud mix). Rest 20m. ➡️ Add 7g Salt 10g Water (Rubaud
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