Description

STORY BEHIND THE BREAD:

The story behind this bread starts very early, like in 2010. I did ciabatta, but I was never satisfied and the dough was always very sticky. When I figured out, that my current flour was not able to handle 70-75 % hydration I start searching better flour. Now the things was getting better. More often I did this ciabattas I saw that my whole skills about dough handling was getting much better, more stable and sure. Now I start over the time putting more and more water into my ciabatta dough. A friend from spain told me about a bread with the name CRISTAL BREAD with 85 % hydration and it contains some oil and sugar. I get interested, but could not find any information. Like this I start creating my own recipe. Sugar for me in a bread like this is a NO GO. Olive oil, I added always like 2-3% . Here I started now with 85 % hydration, but then I was interested how far I can go. I added in each turn 5 % more water until I ended up in 130 %. I observed the different crumbs, texture, everything. I really baked high amount of this bread. My skills was getting better and better. Each fail was the start for the next success! I really had a obsession for this bread. When it cames to the point that I was sure about the skills I started doing the same recipes now with different flours. After this I started playing around with small chances in the recipes. Many people who look at my page are thinking, all my bread are turning out perfect, but between each successful bread are many fails. Cristal bread is one of the most difficult bread when we talk about searching for the perfect crumb. Its not the problem mix the dough and then bake the bread. The obsession is, to find the perfect crumb “CRISTAL CRUMB” what means a transparent crumb like glass, wide open, large wholes, similar from the bottom to the top. That’s MY DEFINITION ABOUT the perfect “CRISTAL CRUMB”. Over the time I create many recipes for CRISTAL BREAD, with each kind of PRE DOUGH, from only sourdough, over polish, biga, pasta de riporta and direct methods. Also I did many pre dough combination like here. Many people asked me for the reipes and most of the time I gave always the same recipe which I used mostly. This recipe here is on of the rare recipes I never gave away, but the results was outstanding and belongs to this recipes. I find this recipe in my hand written notices book. Its time to write it down and give it to the world. Some very important details here I will tell you. Not the strongest flour is the best flour! For my experience I like working with flour W 320-330. My pre doughs I do mostly with the same flour or going little bit higher W330-360. cp pan de cristal Doing a good CRISTAL BREAD is a chain of details which you need to respect. Each movement can destroy the crumb. Cutting the bread, transferring the dough pieces, flipping the dough on the table…and lot more you have to take care. Try to work like you have raw eggs. Work like this all the way. This recipe has no overnight fermentation, because over the time I got the feeling that the crumb with overnight fermentation is not the same. I got good results, but not so often like when I bake in the same day. I had the feeling that the dough was losing power, but all this is relative, because depend also a lot to the flour what you are using. Mostly I show this bread in my courses, another reason why I bake always in the same day.

PRODUCT / PRODUKT / PRODUCTO
MASTERCLASS: RECIPE & MEDIA
CP-PAN DE CRISTAL 2020 EDITION (English / Deutsch / Espanol)

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01 PDF FILE – RECIPE / REZEPT / RECETA – PDF FORMAT (Adobe Acrobat)

02 BUNDLE – PICTURES / BILDER / FOTOS (ZIP-FILE)

03 BUNDLE – VIDEOS (MP4 FILES)

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