2 Mastering Pan de Cristal: High Hydration Bread Techniques with Donna May

In this episode of the Breaking Bread Podcast, Rachel Parker focuses on the art of high hydration baking, with a particular emphasis on a challenging Spanish bread, pan de cristal. Expert guest Donna May shares tips, suggesting bakers start at around 70% hydration and increase gradually with practice. She gives useful advice to manage the sticky dough, recommending the use of water while stretching and folding, as well as the use of a bench knife. She also emphasizes on flouring tools and surfaces to manage the dough better. Rachel encourages listeners to share their baking adventures and stresses that every bake, whether successful or not, is a learning opportunity.