This is my favorite bread recipe now. I've been baking high hydration sourdough breads for a few years now, and this seemed like a challenge that I was up to. In my first batch, I used commercial yeast. I baked another one today that I made from sourdough levain. Here is my question:

If my dough weighs 454 grams going into the oven, how many grams is your final pan de cristal after baking and cooking to room temperature? In other words, what is your % moisture loss on pan de cristal?

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