Pain de cristal (glass bread)

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  • #35215
    Mike Nolan
    Keymaster

    I've seen several recipes for pain de cristal (glass bread) lately, a very high hydration dough, Jimmy Griffin's youtube page shows him folding some that is 114% hydration. King Arthur has a recipe that is 100% hydration and goes through as many as five stretch and folds to strengthen the dough as it matures.

    Probably won't try it during the summer heat wave, but I might try it in a month or two.

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    #35777
    BakerAunt
    Participant

    I don't think that I could handle such a high hydration dough. If you try it, Mike, I will be reading about it with interest.

    #35829
    cwcdesign
    Participant

    King Arthur’s email peaked about this my interest but I do not have the time or the inclination (too hot) to try it right now.

    #35834
    Mike Nolan
    Keymaster

    I've worked with a few high hydration doughs, Peter Reinhart has a baguette dough that is around 80% hydration as I recall. This one seems like a serious challenge, one I will likely attempt once the weather cools off a bit.

    There are some high hydration pizza doughs I've been meaning to try, too.

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