Pan de Cristal (pa de vidre) alfanso style
I'd been warehousing Abel Sierra's post of pan de cristal for forever. But no more. My first attempt 2 days ago taught me a few things about a few things, and the results, while okay, were tasty but nothing more to write home about nor to write up on TFL. And so I made what turned out to likely be the corrections necessary.
Abel's masterful interpretation has the hydration in the 115%-120% range. I have neither the nerve nor the skill to attempt to be in that neighborhood. I made several changes from his posting and from what I was able to cull from past ciabatta experience as well as from a few videos in hopes of attaining a similar outcome.
This was a two preferment affair, 100% hydration flour, and a 66% hydration biga, which I added for strength, because sure as the day is long, this dough needs strength and not extensibility. In order to avoid too much heat from mixing friction I use the levain and the biga straight from the refrigerator and the bassinage incorporated cool (but could/ should have been cold) water.
The total hydration is 95% - 90% water and 5% oil. And it needs to be handled as little and as gently as possible.
I suppose to be more "authentic" I could have trimmed the width of the loaves and made 4 or 5 instead of 3. But for a second attempt and first successful one, I'm pretty pleased.
The pile of goop after tripling in the tub during BF.
Divided and placed onto fairly well floured parchment. No proofing time needed.
Just after loading. the dough is so wet as to appear to have no structure.
Steam released and loaves rotated.
I'm not a fan of anywhere near this much raw flour on the surface. But with a dough this wet, it may be hard to avoid.
The loaves are very light having shed a lot of moisture during the bake. The "bald spot" on the lower left was the result of a giant gas bubble developing during the bake.
|Pan de Cristal|
|Abel Sierra, alfanso|
|Total Dough Weight (g)||1250||Biga||40.00%||Levain||9.50%||Fermented||49.50%|
|Total Formula||Final Dough|
|Total Flour||100.00%||626.3||100.00%||250.5||100%||59.5||Final Flour||316.3|
|AP Flour||80.00%||501.0||100%||250.5||100%||59.5||AP Flour||191.0|
|Bread Flour||10.00%||62.6||0%||0%||0.0||Bread Flour||62.6|
|Light Rye||10.00%||62.6||0%||0%||0.0||Light Rye||62.6|
|Olive Oil||5.00%||31.3||Olive Oil||31.3|
|Biga - chilled||416.2|
|Levain - chilled||119.0|
|Alternate mixer speed slow and fast while incorporating all ingredients.|
|Add Flours, 80% Water, Salt, cold Levain and cold Biga(broken into small chunks). Mechanical mix well to ensure good hydration.|
|Autolyse 20 min.|
|Add Sugar, IDY to incorporate. Dough is wet enough take it well.|
|Slowly add remaining 20% cold Water until taken up.|
|Once dough starts to form ridges in the mixing bowl, slowly add Oil and finish mix @78d|
|As with ciabatta, mix is done when dough slaps against sides of mixing bowl and hook alternately picks up and drops dough back into mixer.|
|Dough into oiled tub, immediatly fold well. Allow to triple in height. In my warm kitchen tthis was ~1hr 40 min.|
|Cover dough in thin layer of flour. Spill onto well floured workbench. Will likely be very goopy.|
|With wet hands (at all phases) double the dough over on itself. Square off and divide as desired.|
|Flour the oven peel fairly well or better to place onto well floured parchment paper on peel..|
|Oven should have been preheating at 480dF.|
|Bake at 460 ~13 min. w/steam.|
|Release steam rotate loaves, continue baking at 440dF for up to 30 min. Oven off, vent for 3 min.|