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Anonymous01/25/26, 13:51No.21851159
Can I get a diagnostic? Tried to bake pan de cristal (100% hydration) 250gr of flour, 250ml of water, ~3gr of instant dry yeast, 5 gr of salt. Mixed for 2-3 minutes. Rest for 10 min, bowl folds, 10 min rest, bowl folds again. Then 20 min rest followed by a set of coil folds. By this time the dough had very good structure. The recipe called for another 3 sets of coil folds separated by 20 minutes each but I was hesitant because the structure was already pretty good. I did another set of coil folds and, I let it ferment for 2 hours and then straight to the oven, baked it for 20 minutes 230°C (446°F) I will post a picture of what the dough looked like. I just wasn't sure if I should have done more coil folds since the dough already looked good. From what I understand this might be underfermentation? Because the crumb is very dense and heavy.
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Anon01/25/26, 13:54No.21851165
This is what the dough looked like after the first set of coil folds. I really doubt it was a matter of not working the dough enough. I dont have a thermometer to check the doughs temp though, the guy in the video had his dough measured at 25°C my kitchen measured at 19°C so maybe 3 hours wasn't enough?
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Anon01/25/26, 14:01No.21851171
that's a significant difference in temperature. you dun goofed.
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Anon01/25/26, 14:02No.21851173
2 hours bulk is too short, try 3.5-5230c/20 is too low and fast, try 260-290 for 25-35the dough looks textbook so I think this supports my diagnosis
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Anon01/25/26, 16:04No.21851274
for those that want to see gluten, there it is.
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Anon01/25/26, 16:27No.21851310
you zigged when you should of zagged
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Anon01/25/26, 16:45No.21851348
This is a classic example of what happens when poor people who have a fetish for third world country food because they think it's fancy and try to make it themselves with zero cooking skills. Very common theme on here. As always THREAD HIDDEN.
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Anon01/25/26, 21:09No.21851745
would.
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Anon01/25/26, 21:37No.21851790
I think the main problem is your cold room temp and short baking time.
Extend fermentation time to compensate for the cold room temp.
Extend baking time to at least 35 minutes (if you bake a bigger loaf than 2.5 cups flour than increase time accordingly).Baking temperature is fine and is due to preference. I bake a lot lower at 385 F and my pizzas and bread comes out perfectly (I like a softer crust, a crispy hard crust makes a mess when slicing which I find undesirable); the interior is perfectly baked so I know for a fact higher temps are not necessary.
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Anon01/25/26, 23:47No.21851956
10 minutes between bowl folds is too short a time, give it half an hour at least in between. After mixing a 100% hydration dough and only leaving it to rest for 10 minutes, you shouldn't even have enough structure for proper bowl folds at that point. At the start you really just want to get there and agitate the dough for a set or two.The end issue is that you don't have a strong enough gluten network, so the dough is not properly holding onto gas to make for a light and airy structure. I've never done pan de cristal specifically but I've pushed ciabatta to 85-90% and I've done a few sourdoughs at 100% hydration and that looks like the crux of the issue. Take more time between physical manipulation of the dough to give it time to build structure.You also get better oven spring if you can mimic steam for the first bit of baking by preheating a cast iron skillet underneath and pouring some boiling water in there when you put the dough in.
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Anon01/25/26, 23:52No.21851962
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Anon01/26/26, 01:41No.21852127
Did you cover your bread as you let it rise? Else the surface will dry out maybe
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Anon01/26/26, 02:03No.21852148
looks over as shit to me, totally gelatinized inside and the top crust separated away. post recipe
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Anon01/26/26, 03:19No.21852222
One time I fucked up my starter and the bread pretty much did that. There was a funny smell as well, not quite ordinary. Definitely a fermentation issue.
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Anon01/26/26, 03:51No.21852253
Stop using any type of dry yeast. Dry yeast is mostly dead yeast. When the dead yeast gets wet, it releases the contents of its cells into the dough. Those contents are mostly enzymes that ruin the dough's structure by eating away the gluten. The main culprit is a protease enzyme called glutathione which is a reducing agent. Use fresh yeast or sourdough culture. Otherwise, the only way to combat glutathione is by adding vitamin c or ascorbic acid to the dough when using dry yeast. Use about 200mg vitamin c per 1000 grams flour. Dissolve the vitamin C in water and add it to the dough. The vitamin C will oxidize into an acid then reduce the glutathione destroying it, then the acid will turn back into vitamin c. This is how ascorbic acid or vitamin c can "police" the dough. It is much easier just to buy fresh yeast - although sometimes hard to find. Also, use a pizza stone to bake the bread on, and cover it with a bowl to create a high pressure environment which will increase oven spring.
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Anon01/26/26, 04:16No.21852287
This is very intriguing. I want to touch it and play with it and eat it, in that order. I'm not sure if it would taste good
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Anon01/26/26, 04:30No.21852308
vvv (very vaginal vibes)
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Anon01/26/26, 04:37No.21852316
not enough cum
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Anon01/26/26, 07:34No.21852512
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Anon01/26/26, 18:12No.21853066
If you say "coil folds" one more time I'm gonna jump out of the screen and punch you.
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Anon01/27/26, 22:13No.21855010
Looks like it's either underproofed or way overproofed, Miguel
Judging by your ferment time , I will deduce it is underproofed
Make croutons with that thing and, as other anons have said, extend your fermentation time. Or do your ferment some place warm. I place a hot rag over my bowl of dough and put it in the microwave if it's a cold day. In a colder room you may be looking at an extra hour or two before it's ready to bake.
I don't know much about the Catalonian crumpet you're trying to bake, but it looks like the crumb is normally large, and you lean on fermenting a bit too long rather than too little
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Anon01/28/26, 07:37No.21855654
what can I do with pizza dough other than piza? 65% hydration
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Anon01/28/26, 12:44No.21855845
Reminds me of this image I've had for like 15 years.
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Anon01/28/26, 18:51No.21856168
my solution to this problem would be folding the dough into two prior to baking
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Anon01/29/26, 03:59No.21856791
Want to sourdough focaccia style in a cast iron in a toaster oven at 385F for 23 minutes, with hand-torn cheese chunks, fresh garden herbs, and a layer of crushed tomato puree?
