YOU WILL BE SURPRISED BY THIS BREAD 🤩 crispy and flavorful 🤌🏻 скачать в хорошем качестве

YOU WILL BE SURPRISED BY THIS BREAD 🤩 crispy and flavorful 🤌🏻

Pan de Cristal is a Spanish bread known for its ultra-thin, perfect for sandwiches, dipping in olive oil, or enjoying with your favorite spreads. Ideal for home bakers and food lovers looking for light, flavorful bread.🤤 Baking Pan de Cristal is incredibly fun, working with such a high-hydration dough is both a challenge and a truly rewarding experience.🔥 I highly recommend trying it yourself, and you’ll see exactly why!🥰 Share this video with your friends so you don’t lose it, and leave a comment letting me know if you’ve ever baked it or if you’d like to try this amazing bread. My recipe: 400 g strong flour 360 g water 105 g sourdough starter 8 g salt Warm fermentation: 7 hours Temperature: 23–25°C (73–77°F) Cold fermentation: 12 hours Method: 1. Autolyse: Mix flour and water only. Let rest for 2-3 hours at room temperature (23–25°C / 73–77°F). 💡 Autolyse helps develop gluten passively, which is crucial for such high-hydration dough, improving structure and extensibility. 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 with coil folding: Perform 6 coil folds every 30 minutes to develop gluten and structure. Ferment until dough increases (at least double) in volume and bubbles appear on the surface (about 3- 3.5 hours). 💡Coil folds strengthen the dough and help retain its airy structure. 5. Cold fermentation: Place dough in the fridge overnight for slow fermentation and flavor development. 6. Final shaping: In the morning, generously flour your work surface, GENTLY divide the dough into 6 portions. Cover with a towel and let proof for 40 minutes at room temperature. 7. Baking: Preheat oven with baking steel to 250°C (480°F). Bake with steam for 10-12 minutes, then remove steam and bake for an additional 10–12 minutes at 200°C (392°F) until crust is golden and crispy. SOME TIPS FROM ME : 🌾 Use strong flour with at least 12% protein (I use Italian flour with 14%). 🤲🏻 Because this bread has very high hydration, it’s essential to develop the gluten well, hence the number of coil folds. 👌🏻 If you’re making this bread for the first time, divide the dough immediately on a floured piece of parchment paper; it will be easier to transfer the pieces to the oven. 🥣 Warm fermentation is best done in a wide container, so it’s easier to divide the dough without extra handling. 🤌🏻 I always do an additional coil fold right before placing the dough in the fridge. In my experience, this helps the dough release more easily from the bowl. 🫧 Handle the dough very gently to preserve the air bubbles inside. 💧 Always slightly wet your hands with water - this makes working with the dough easier and prevents from sticking #sourdoughbread #artisanbread #breadbaking #sourdough #baking #breadrecipe #recipe #sourdoughbaking #breadlovers #sourdoughstarter #sourdoughbread #breadbaking #sourdoughstarter #pandecristal #veryhidrateddough#artisanbread #pandecristal #glassbread #highhidration