I am late to the Pan de Cristal party. Since the last discussions here are 4+ years old there are several online recipes in Spanish which I am considering.
Disregarding the mechanical vs manual mixing techniques these two recipes have one key difference.
- This first one has an overnight autolyse in the refrigerator before mixing, folding, etc. http://www.recetadepan.com/como-hacer-pan-cristal
- This one has no autolyse per se but does call for a 12 hour chilling period before the final shaping: .://cortezaymiga.blogspot.com/search?q=Pan+de+cristal&max-results=20&by-date=true
Thoughts on pros and cons of one vs the other? Or do I combine them and do refrigerated autolyse and then chill the dough again before the final shaping /cutting?
UPDATE - I went with the first recipe with the overnight autolyze, but added a third stretch and fold. The finished product is light as a feather with an amazing crust. Am waiting for them to cool before cutting them. Stay tuned.
I made half. Recipe using 12% protein Gold Medal Bread Flour to which I added 1 tsp of Vital Wheat Gluten for every 125 grams of flour.
I WILL BE HAPPY TO TRANSLATE IF SOMEONE IS INTERESTED IN THE RECIPE.
Maybe you'll find it helpful in your process:
https://www.youtube.com/watch?v=pcAhxsl-UVE&list=PL0VwyESbWpSgPBzj-NZl35BxPPvAJpx7-&index=51&t=0s
Finished product rating - Not Bad! When I can get better flour will work on increasing alveoli.
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With the best we could do from North Georgia grocery store, no complaints.
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You may wish to review this version, which I posted a few months ago. If you don't like the amount of raw flour that you see on most of these pan de cristal posts, perhaps this is the one for you.
The link in the first sentence take you to an earlier entry that contains the formula.