recipes
Pan de cristal
Adapted from Martin at King Arthur Flour, halved
Ingredients
- 250g water
- 250g bread flour
- 3/8 tsp yeast (1.1g)
- 1 tsp salt (6g)
Directions
- Need to bowl-fold with wet hands because it’s too high hydration to knead regularly
- Switch to coil folds if possible
Tips
- Get a big tupperware, mix in that, then fold in that
- Can replace 50-100g of water/flour with starter for better flavor. Reduce yeast a little if doing that
- Can add 25-50g of rye, wheat, or spelt to give a more complex flavor
- Pop any large surface bubbles just before baking - they’ll burn before the inside cooks through
- Steam is important for browning and crust development. A tray of water in the oven makes a meaningful difference.
- In a toaster oven: the top browns fast (around 7-12 min). Lower the rack, and once the top is golden, lower the temp to 425°F or tent foil to finish baking without over-browning.
Shaping variations
Regular PdC
I forget exactly but it’s shaped something like choco croissants.
Pizza bianca
When shaping, make it into a shape sorta like choco croissants. Do that on lots of semolina. Then rest for 30-60 min. Then stretch/flatten it. Then dimple it and drizzle olive oil and top with pepper and coarse salt. Garlic powder works wonders too.
Bake at 450+ for 18-20 min. In the toaster, use super convection.