Pan de Cristal
By Martin Philip · kingarthurbaking.com
4 hrs + long rise/rest
Makes 4 medium (5" × 7") breads
A high-hydration Spanish bread with an open crumb and crispy crust, developed through repeated coil folds and long fermentation.
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| prepOil a 2-quart rectangular baking dish (10" × 7") with olive oil | |||||||||||||
| prepPreheat oven to 475°F / 245°C 1 hour before baking, with baking stone or steel on lower rack | |||||||||||||
| 2 cups plus 500 g water | Mix water, flour, yeast & salt until homogenous | Rest 20 min | Bowl fold 8–12 times, rest 20 min | Coil fold 4–5 times, rest 20 min | Coil fold, rest 20 min | Coil fold 2–3 times, rest 20 min | Coil fold 1–2 times, rest 80 min | Turn out, divide into 4 pieces, shape gently | Rest at room temperature 2 hrs, uncovered | Bake first two loaves 15 min on stone, then 13–15 min on rack | Cool on rack | Bake remaining two loaves 15 min on stone, then 13–15 min on rack | Cool fully before slicing |
| 4 cups plus 500 g King Arthur Unbleached Bread Flour | |||||||||||||
| 2.5 g instant yeast | |||||||||||||
| 10 g table salt | |||||||||||||
| 15 g olive oil (for the pan) | |||||||||||||
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