Pan de Cristal
Ingredients
- 500 g water 80 degrees
- 500 g King Arthur Unbleached Bread Flour
- ¾ teaspoon 2.5g instant yeast
- 2 teaspoons 10g table salt
- 1 tablespoon 15g olive oil, for the pan
Instructions
- In a medium bowl, mix the water, flour, yeast, and salt until thoroughly combined.
- Oil an 11x7 pyrex dish with the olive oil.
- Pour the dough into the dish. (At this point I used a proofing box 80 degrees)
- Cover the dish and allow the dough to rest for 20 minutes. (In a porrofing box, no cover needed-use water tray at bottom)
- Start with a bowl fold: Use your wet hands to grab a section of dough from one side, lift it up, then press it down into the middle. Repeat this eight to 12 times.
- Cover the dish and allow the dough to rest for 20 minutes.
- Then do first coil fold: Usually needs 4-5
- Cover the dish and allow the dough to rest for 20 minutes.
- Do second coil fold. Cover the dish and allow the dough to rest for 20 minutes.
- Do 3rd coil fold using only two or three folds this time. Cover the dish and allow the dough to rest for 20 minutes.
- Repeat the coil fold one last time (4th), using only one or two folds if the dough is relatively strong. Cover the dish and allow the dough to rest for about 80 minutes.
- Divide dough: Sprinkle top with flour and use a bench cutter to ease sides. As gently as possible, turn the dough out onto a heavily floured surface (cutting board), keep the rectangle shape.
- Sprinkle a generous amount of flour on top of the dough, leaving no exposed sticky spots.
- Use bench knife to divide it into four pieces.
- Gently pick up and move 2 on to parchment with space between.
- Let loaves rest at room temperature (not proof box this time) for 2 hours, uncovered.
- Preheat the oven to 475°F with a baking stone or steel on a lower rack.
- The loaves are ready for the oven when there are a few large bubbles on the surface of each loaf and they are very jiggly.
- Carefully slide the two loaves (still on the parchment) into the oven on the stone. 208-210 degrees internal.
- Bake approx 22-25 mins.
- Cool before cutting.
Adapted from King Arthur
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