Tried my hand at the king arthur pan de cristal recipe today, but I didn't have bread flour, so instead of 500g bread flour, mine is 300g AP and 200g semolina, which gives it that wonderful golden color.
Didn't have the massive open crumb I was hoping for, but I think it over-proofed a little.
The result was still fantastic, the flavor is incredible, the crust is crunchy without tearing your mouth up like sourdough can do sometimes. Overall I'm very very happy with it
3 Comments
deegeese@sopuli.xyz · 2 pts · 1y
You’re never going to get the open crumb of pan de cristál if you use 40% whole grain flour.
What hydration were you working with? PdC is typically 100%, so typically won’t hold shape just the same as if it was over proofed.
sneekee_snek_17@lemmy.world · 4 pts · 1y
Does semolina count as whole grain? I wasn't aware of that.
It was 100% hydration, tons of fun to fold
deegeese@sopuli.xyz · 2 pts · 1y
I believe the very finely milled 00 semolina has the bran filtered, but otherwise you have whole grain durum wheat.
If you can get a hold of some bread flour it’ll maximize loaf height and bubble size.