Pan de Cristal from King Arthur Baking
I didn’t divide the dough this time, as the recipe calls, because I always deflate it too much so this time I tried just cooking it whole.
Baked in my ten inch cast iron with a half sheet pan under it. Splashed with steam every ten minutes for close to an hour.
This bread is god tier and (edit, once learned) is so easy.
Looking good!
Do you have a crumb shot, by chance?
I literally just had to fight off for the last piece with my soup lol. Its not big holes, well, a few big holes, but mostly just little holes throughout. Its spongey and delicate.