How to make Pan de Cristal / Glass Bread Recipe

Pan de Cristal (Glass Bread) Recipe — 90% Hydration with Sourdough Starter

My recipe:
400 g bread flour (I used Italian flour @molino.dallagiovanna)
360 g water
105 g sourdough starter
8 g salt

Method:
1. Autolyse: Mix flour and water only. Let rest for 3 hours at room temperature (23–24°C / 73–75°F).
2. Add starter: Add your sourdough starter to the autolysed dough and mix gently. Let rest for 30 minutes.
3. Add salt: Sprinkle salt, mix well, then let rest another 30 minutes.
4. Bulk fermentation: Perform 6 coil folds every 30 minutes to develop gluten and structure. Ferment until dough increases in volume and bubbles appear on the surface (about 3 hours).
5. Cold fermentation: Place dough in the fridge for 16 hours for slow fermentation and flavor development.
6. Final shaping: In the morning, generously flour your work surface, divide the dough into 6 portions, and shape gently. Cover with a towel and let proof for 40 minutes at room temperature.
7. Baking: Preheat oven with baking steel to 260°C (500°F). Bake with steam for 15 minutes, then remove steam and bake for an additional 10–12 minutes at 200°C (392°F) until crust is golden and crispy.

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