Pan de Cristal 100% Hydration

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chopsaw

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I ran across this while looking for something else . Found it on the King Author baking web site . Sounded interesting , so I gave it a shot .
500 g Bread flour
500 g water
3/4 tsp instant yeast
2 tsp salt
1 TBLS olive oil ( for the pan )
Mix everything together in a bowl .
20230122_080658.jpg

Gonna be sticky .
That Dough whisk came in handy for this
20230122_080823.jpg
All mixed .
20230122_080838.jpg
Get a 10 x 7 pan . Glass works best , and add the olive oil to the pan .
Don't be shy , and get some up the sides .
20230122_081014.jpg
Pour the dough into the pan , and let it spread out .
Wet your hands and help if needed .
20230122_081409.jpg
Take the temp of the dough in the middle . You want it around 75 degrees .
That's the temp of the dough , not the room .
Cover it and let rest 20 minutes .
Looks like this after the rest .
20230122_083824.jpg
At this point do the first bowl fold . You'll do this 4 times .
Wet your hands and grab the dough by the edges and fold into
the middle .
20230122_083853.jpg
All corners folded in .
20230122_084148.jpg
Then flip it over . Re cover and rest another 20 minutes . Then repeat
another 3 times . Resting 20 minutes in between folds .
I did a total of 3 folds . This was after the final rest .
Starting to come together .
20230122_092511.jpg
Now it's time to stretch and coil fold . You will also do this up
to 4 times . Wet both hands and grab the dough by both sides of the middle and
pull straight up . Let it fold over itself , turn 90 degrees and repeat . Cover and rest 20 minutes , then repeat .
This was my 3rd and final stretch . You can see how the dough stretches . The first 2 times took
both hands . Came together and I was able to snap a picture if how it looks at this point .
20230122_094604.jpg
All stretched and coiled on itself .
20230122_094646.jpg
You can see bubbles starting to form .
20230122_100119.jpg

Cover and rest 80 minutes . When the time has passed , cover the top with flour
so you can turn it out on a floured surface . Don't miss any spots ,
and don't deflate .
20230122_113544.jpg
Flour the surface heavy , and dump the dough out .
Square it up the best you can , but don't punch it down .
Take a bench scraper or a sharp knife and rip in 2 along the length .
20230122_114024.jpg
Then cross cut each half into 2 pieces .
20230122_114059.jpg

Transfer to parchment paper and let rest uncovered for 2 hours .
20230122_134154.jpg
Pre heat the oven at 475 with a baking stone for 1 hour before the
bread goes in .
Place the stone in the bottom 3rd of the oven . Bake the bread on the stone 2 at a time for 15 minutes ,
then move to an upper rack for another 15 or until it's done . These are like pillows . You'll need
a peel or rim less baking sheet to move .
First 2 baked off .
20230122_140941.jpg
20230122_140946.jpg
Got all 4 baked off and resting . I didn't temp these , just went by
looks and smell . Hollow sound when tapped on the bottom .
20230122_144042.jpg
Bottom looks good .
20230122_144054.jpg
OK . Fully cooled and finally time to take some slices .
20230122_174748.jpg
20230122_174755.jpg
20230122_180613.jpg

This seems like a lot of work , and it does take some time , but it's really worth it .
This came out fantastic . Great chew and texture . Has a fermented pizza dough taste to it .
Doing this again , no doubt about it . If you're interested in trying it the video on King Author baking
will show all the steps . I would suggest watching it .
This got long , so thanks for looking .
 

SherryT

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I've made 100% hydration a few times before...it can be a bit messy, but the crumb is worth it.

Try retarding the dough overnight (this or any dough)...the taste is even better!
 

gmc2003

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Looks great Rich, Your time and effort paid off big time.

Point for sure
Chris
 
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BGKYSmoker

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Looks great there chop, everyone like bread (if you can eat it)
And major less expensive than meats.
 
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chopsaw

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chopsaw

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Really nice looking bread Rich! Big like!
Give it as shot Steve . It's worth it . Thanks for the comment .
I've made 100% hydration a few times before...it can be a bit messy
No issues with this . Super easy to work with .
Try retarding the dough overnight (this or any dough)...the taste is even better!
This is perfect as is . I will ferment pizza dough over night at room temp or up to 7 days in the fridge .
 

Brokenhandle

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Looks awesome Rich! Just not sure if I want soft butter or a bowl of soup! Great find!

Ryan
 
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chopsaw

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sawhorseray

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That bread looks fantastic Rich, nice work! And a lot of time and work it appears to be, well worth the effort. RAY
 
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clifish

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Looks great Rich! I would be a bread junky if it was not for the diabetes. A bread like needs nothing more than butter and I could eat all four of those loaves.
 
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