February 2, 2017 - 4:04am
Pan de Cristal
Working on a thermomix version of this popular Spanish bread. First attempt today with 100% hydration. Not bad but I haven't nailed it yet!
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Working on a thermomix version of this popular Spanish bread. First attempt today with 100% hydration. Not bad but I haven't nailed it yet!
so how did it turn out?
but not perfect ...i didn't let it ferment long enough...also i think 100% hydration with the Swiss flour i use is too much.....next batch will try 95% or 90...