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!

Inspired by:

[nicholascortese]

I'm a pro. I watch a lot of tutorials to sharpen my cooking skills. This Video is not the flashiest but this your bread making skills are top tier and any pro can tell. This is advanced bread making and easy to follow without even any dialogue. Bravo.

[leila_rshdn]

Legends say that bread dough refuses to stick to the hands of the elder bread wizards

[TomaszWiszkowski]

This is quite possibly the single best tutorial that absolutely transformed my homemade breads. "You get what you give". Working with this dough is beyond satisfaction!

I have watched it so many times, that now each time I work on a new bread - this tune starts playing in my head. No stopping it.

I'm glad nobody charges copyrights for that.

[Bartooc]

When your 100% starter dehydrates your dough

[nonamekallan]

My bread would be too salty from all the tears dripping into them. I have yet to make an 80% percent dough that can stand on its own in the dutch oven. They always flatten out. I'm so impressed! Good job!

[MartinFinn]

If there is a soundtrack when I get to hell, it will be this music looped.

[LucaGRizzi]

I've been baking bread for 6 years now and this is probably the toughest recipe I've come across. Yet you made it look really fun to do and easy to understand, you clearly have a talent for this! Keep on

[joeyc]

If i can make a suggestion on editing, the music wasn't bad for the first three minutes but by minute five i wanted to build a time machine to murder the inventor of the tap shoes.

[morningstar]

When you need to bake bread for a large family but you’re down to the last bag of flour and there’s a quarantine.

[TonySLocks]

Very nice.
I make a very similar Pan de Cristal, but I mix in the KA, and put all the water in at once.
I use the standard flat beater to mix it until all the dough is stuck to the beater and the bowl is clean.
I follow pretty much the same fold timetable as you, and leave for a 6 hour bulk afterwards.
I tip it out, fold it once and bake.
Yours looks very nice too, and the overnight cold fermentation must add some interesting taste.
I am going to try your recipe tomorrow I think !

[MrVinceb]

I’ve been making sourdough for almost 7 years with up to 70% hydration. I watched your video and decided to go for it. They just came out of the oven, and although not to your level, I’m super happy with the results.

[ListersHatsune]

"hey I'd like bread but I'd like less bread in my bread"
"Say no more"

[awenindoe]

If I tried handling a dough of this hydration, I'd have to chop my hands off, destroy my kitchen counter, burn my house down, and emigrate to a very quiet place where no one would ever find me again.

[mdiggler]

I was going to get married and raise kids, but I guess I am gonna make this bread instead.

[GREGMOTHERTRUCKERTV]

I've just started to up the hydration in my sourdough to get a lighter texture but this has just blown my tiny little mind !! RESPECT 🤘

[Bootmahoy]

I watch this often just to relax. So soothing. They may sound silly, but I don’t care. Just wonderful!

[fikofikret]

Bread with more layers than a croissant, beautiful

[Onurtime]

When you want to play with slime, but you're an adult.

[tiger_livs]

This is so beautiful. Really amazing how you can get the dough to 106% hydration like that. This recipe takes a lot of time and attention. A real work of passion!! Loved watching it!

[Luna...]

Wow! You make it look easy... but as a novice bread baker, such a wet dough seems an impossibly! I think the best thing I learned from this is keeping it in a bowl & square dish. I tried a wet dough once and it just ran all over the counter! Thanks for this video! It makes me want to try again