A new bread that aims a new style to your recipes

The Cristal Bread recipe is born to challenge the rules of bread as we know it. An interior almost free of crumb, with large cells and an exterior with a very thin crust, but at the same time very crisp. This is only achieved with a very high hydration process, that is, with 90% water on flour that guarantees its delicacy, as well as its complex bakery handling.

More water

Several trials were performed, raising the water content to reach an 80% hydration ratio.
This higher hydration results in a bread that:

 

· It’s easier to digest

 

· It’s soft and spongy

 

· Has a more developed, airy dough

 

· And a moist crumb

Olive oil

This natural fat is the special touch that grants personality to the bread, and gives it:

 

· A Mediterranean feel

 

· More flavor

 

· Emulsifies and gives volume

 

· A better bite

Sourdough starter

A beer yeast active sourdough starter provides delicious aroma and flavor. The acidity of the sourdough starter is kept at bay, and Cristal bread doesn’t need huge amounts of it, so the flavor is not overly sour.

3 Fermentations

The beer and wheat sourdough starter ferments for 76 hours. Then the dough is “whipped” by kneading at high speed. One of the highlights of this bread is that it is not shaped in the traditional way; rather, it is scored so that the bread does not lose gas nor its characteristic honeycombed structure.

 

 

 

1. Sourdough starter primary fermentation: 76 hours

 

2. Proofing: after kneading is complete, the dough is left to proof for 48-60 minutes.

 

3. Final fermentation: roughly 70 minutes.

Sourdough, next generation

The sourdough is the most natural yeast for making bread. It develops more aromas, improves the texture of the bread, makes it tastier and has better digestion.

 

But we are aware that sometimes, in some countries, in some cultures, this bread is still related as something sour and strong flavor. That’s why we have been working on making our Cristal Bread, with a formula that includes lactic sourdough, not acidic, a yeast that provides greater smoothness and creaminess and change the rules of natural bread.

 

Welcome to the new age for sourdough.of it, so the flavor is not overly sour.