What a delight! I made this bread 4 times over the last 2 weeks using all the ingredients and King Arthur Bread Flour (no substitutes). I would not have even tried if not for Martin's video. He took all the fear away and gave me the confidence to execute. So, thank you so much Martin!

All my loaves were great, but my last batch was a total Show-Stopper!! I'm so proud! Yes, I went off course slightly and added 20g of my dehydrated whole wheat sourdough starter (for flavor), but I don't think that was the game changer. I found that the dough came together much better when I spent more time on the initial mixing of the ingredients. I use a Danish dough hook (but surely a wooden spoon would do as well) and spend a couple extra seconds really mixing the heck out of it before transferring into the oiled container. I complete the coil folds, let it rest and proof according to the directions.

When it was baking time, my loaves put on an incredible show in the oven! They rose up and expanded into large billows of air-filled, feather light loaves with an eggshell crust. Mind blowing!! 🤯

If you want to make fast friends, share a loaf of this amazing Pan de Cristal.

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