Pan de Cristal 110% hydration IDY
I was working on a SD version this morning but something went wrong, I suspect I measured the water incorrectly and added way too much. When I realized my error I started a second batch, but since I had no levain ready it was IDY to the rescue. I’m glad I made the second batch, other than an issue of tearing of the dough during one coil fold where I wasn’t gentle enough it turned out just fine even with the increased hydration to 110%. Another change was that I did final proof with a couche. To be precise I lined the couche with parchment paper and then pleated the couche to support the sides of the dough during final proof.
For 2 medium breads
250 g water (175 g for mix) then bassinage 100 g
250 g bread flour
1.25 g IDY
5 g salt
6.26 g olive oil
Mix all flour and 175 g of water then rest 15 mins.
Dissolve 1.25 g IDY in 15 g of water add to mixer and mix until well absorbed.
Dissolve 5 g of salt in about 20 g of water and then add to the mixer until well absorbed. The addition of the salt will tighten the gluten a bit.
Bassinage the rest of the water (65g) in small aliquots waiting until the water is well absorbed before adding more.
Once all the water has been added the dough appears to be well developed, drizzle in the olive oil while the mixer is running. Mix until well incorporated, this will not take very long.
Grease a Pyrex dish with olive oil and then pour the dough into the dish. Do a few folds to get the dough into a nice roundish shape.
Place the dough in a warm place, 78°F and every 20 mins do a coil fold, stop when the dough seems to have good structure. I did four sets of coil folds.
Allow the dough to rest 1.5-2 hours.
After 1.5-2 hours the dough will have risen nicely, about double volume.
Prepare your couche by placing a sheet of parchment paper on it. We will pleat the parchment/couche to support the dough and separate them.
Flour the top of the dough especially around the edge of the dish. Sprinkle a generous amount of dough onto your countertop. Using a bowl scraper release the sides of the dough from the dish, then gently invert the dish so the dough releases onto the floured countertop. Generously flour the top of the dough. Using a bench scraper cut the dough carefully into two or four pieces (depends on whether you made a full or half batch). Ensure the cut edges are well floured, then gently transfer the dough using bench scrapers to your parchment lined couche. Create a pleat to separate the two doughs and pleat the outsides and support them as well. I used a box of water to support the outsides of the dough. I then folded the couche over the top of the dough to prevent excessive drying.
Allow the loaves to rest at room temperature for 1.5-2 hours, uncovered. While the loaves are resting, preheat the oven to 475°F with a baking stone or steel on a lower rack.
1 hour before final proof is complete, pre-heat your oven to 475°F with a baking stone or steel on the lowest rack. Place the other rack in the upper half of the oven.
The dough is ready to bake when it looks puffy and there are large bubbles visible in all pieces of dough on the surface.
To bake the bread: Carefully slide the two loaves (still resting on the parchment) into the oven onto the preheated stone or steel. If space is tight and the full sheet of parchment won’t fit on the stone or steel, cut the parchment between the two loaves and arrange them as best you can. Allow the other two loaves to continue to rest.
Bake the loaves for 15 minutes, then transfer them, from the stone or steel, directly onto a rack in the upper third of the oven for an additional 13 to 15 minutes. (Leave the stone in place.) Moving them to the rack allows the baking stone or steel to become hot again in preparation for the next two loaves. After a total of 27 to 30 minutes of baking, remove the loaves from the oven and allow them to cool on a rack.
I’m very pleased with how these turned out, the crumb is even better than my first try. I think it was a good idea to do final proof on parchment lined couche since the dough is so wet. I guess that it would have spread out even more had it not been supported on the sides.
The crust again is super thin, crisp and shatters when you bite into it. The crumb is glossy, fine and custard like it texture. The loaf is just so light, it is quite remarkable.
Thank you Rob, I hope you have a great weekend.
Amazing! What more can be said?
I won't be attempting this feat, but I'm glad you did. It's a sight to behold :-)
Thank you AG, I think when I make this again, I’ll either be extra gentle with the coil folds or go down slightly to 105% hydration. I was so sad when the dough tore and because the hydration is so high, it didn’t really stitch back together.
I struggled with the coil foils and had some tearing at 100% hydration when I made the full size recipe (no issues when scaled down to half). It's a sad sight for sure. Like yours, it still baked up well despite the tearing. It seems to be a pretty forgiving dough in that regard.
Thank goodness this dough is more forgiving that I would have expected.
Here’s a video showing a bit of the mixing the Ankarsrum Assistent did for me and how loose the dough was during the sets of coil folds.
Can’t get any better than this.
I will have to try your version soon.
Thank you Ian, I think the hydration you can do will really really depend on your flour. I think my flour would have been more suited to 105% hydration, or was just not gentle enough with the coil folds. I look forward to seeing your pan de Cristal.
Benny - Another fantastic bake!
Nice job on this challenging bread. Sounds tasty too.
Thank you Tony, much appreciated. It is a fun bread to do and tasty for sandwiches or dipping into olive oil.
Martin and you inspire us all…
Thank you, that is kind of you to say. I’d say we all inspire each other!
as my daughter used to say as a child. It looks like the Ankarsrum is working well for you.
Thank you Richard! Yes I am getting used to the Ankarsrum Assistent and it is great with bassinage, better than my old KA mixer. I hope you give this bread a try, it is quite different from anything else I’ve made, it is so strangely light.
It’s a beautiful bread. I would like to try this bake this week. I am curious about one thing: whenever I have proofed dough on parchment in the past (it has been mostly rye doughs) the parchment doesn’t properly release after baking. Have you seen any issues lIke this for this bread? Thanks.
Thank you Brad. With this dough, despite its very high hydration, it didn’t stick to the parchment. We are using a fair amount of flour on the outside of the dough so it will release easily after baking. I don’t recall any bread that I’ve made that has stuck to the parchment after baking, but I haven’t baked as many ryes as you have. I look forward to seeing your pan de Cristal.