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Posted On: May 30th 2026, 02:39 am
Part two of Pan de Cristal, shaping, as promised. Please check out part one in my previous post if you’ve missed it yesterday. It’s not really much of a shaping this type of bread, just cutting the
dough gently. After bulk fermentation, flour your counter very well! Flour is your best friend here! You want to prevent the dough sticking or pulling during cutting it and transferring it to the parchment paper. I prefer cutting out smaller pieces of dough but because it was late and I didn't want to spent a lot of time baking them, although I still baked until 5am, so l cut them a little bigger. I even cut out long pieces which OMG turned out so beautiful, I'll share them in a separate post because they deserve the attention. After you transfer the pieces of dough, cover them with a towel and let them proof for 1.5-2h. You must let them proof well! I baked mine one at a time in the Challenger bread pan. This time I placed the Challenger on the very bottom rack of the oven and baked them at 485F for 15-17min entirely with lid on. This way I prevented too much heat getting on top at once that creates theses gaps of air that makes the bread look like over proofed. With this setting, this time I didn't have that problem.
The result always fascinate me, it's always so beautiful and interesting, and soft, with thin crust, transparent crumb...I hope you make it and see for yourself that you can enjoy it in many ways. It keeps soft for days but who really would let it sit for days. Recipe and details are in the previous post.
dough gently. After bulk fermentation, flour your counter very well! Flour is your best friend here! You want to prevent the dough sticking or pulling during cutting it and transferring it to the parchment paper. I prefer cutting out smaller pieces of dough but because it was late and I didn't want to spent a lot of time baking them, although I still baked until 5am, so l cut them a little bigger. I even cut out long pieces which OMG turned out so beautiful, I'll share them in a separate post because they deserve the attention. After you transfer the pieces of dough, cover them with a towel and let them proof for 1.5-2h. You must let them proof well! I baked mine one at a time in the Challenger bread pan. This time I placed the Challenger on the very bottom rack of the oven and baked them at 485F for 15-17min entirely with lid on. This way I prevented too much heat getting on top at once that creates theses gaps of air that makes the bread look like over proofed. With this setting, this time I didn't have that problem.
The result always fascinate me, it's always so beautiful and interesting, and soft, with thin crust, transparent crumb...I hope you make it and see for yourself that you can enjoy it in many ways. It keeps soft for days but who really would let it sit for days. Recipe and details are in the previous post.
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