Pan de Cristal 100% Hydration

Combine flour, water, and starter. Mix thoroughly and allow to ferment at room temperature overnight.

Add the flour, initial portion of cold water (700g), and the stiff starter to a mixer. Mix on low speed for approximately 10 minutes until the dough is combined and gluten development begins.

Increase the mixer speed to the highest level. Gradually add the remaining water in small portions every 1–2 minutes, ensuring each addition is fully absorbed before adding the next. This process should take about 20 minutes.

Add the salt and olive oil. Continue mixing at maximum speed for an additional 2 minutes until the dough is smooth and fully developed.

Transfer the dough to a clean countertop. Perform a series of coil folds to build structure. Place the dough into a greased plastic container and cover with a lid.

Over the next 2 hours, perform coil folds every 30 minutes. Following the folds, allow the dough to continue fermenting until it has doubled in volume. Alternatively, cold proof in the refrigerator for 6 hours or overnight.

Gently dump the dough onto a floured surface. Using a dough scraper, divide the dough into portions of your desired size. Transfer the portions onto parchment paper.