Tried my hand at the king arthur pan de cristal recipe today, but I didn’t have bread flour, so instead of 500g bread flour, mine is 300g AP and 200g semolina, which gives it that wonderful golden color.
Didn’t have the massive open crumb I was hoping for, but I think it over-proofed a little.
The result was still fantastic, the flavor is incredible, the crust is crunchy without tearing your mouth up like sourdough can do sometimes. Overall I’m very very happy with it
You’re never going to get the open crumb of pan de cristál if you use 40% whole grain flour.
What hydration were you working with? PdC is typically 100%, so typically won’t hold shape just the same as if it was over proofed.
Does semolina count as whole grain? I wasn’t aware of that.
It was 100% hydration, tons of fun to fold
I believe the very finely milled 00 semolina has the bran filtered, but otherwise you have whole grain durum wheat.
If you can get a hold of some bread flour it’ll maximize loaf height and bubble size.
