Pan de Cristal, Hybrid Dough with Sourdough Starter and Biga

This is hybrid dough with Sourdough Starter and Biga for High Hydration Pan de Cristal.

I’m still tweaking the recipe for the best results. This bread turns out open-crumbed, crispy, and flavorful.

I’ll be uploading a full step-by-step video recipe for pan de cristal very soon!

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