u/Cautious-Parking5196

I tried making the KAF traditional pan de cristal (with commerical yeast) over the weekend and it inspired me to attempt a sourdough version. The outside got a little extra toasty and inside slightly gummy but overall, I think it works with some minor adjustments. I admittedly did not wait until it was completely cool to cut it open.

Sidenote: cutting these is worse than cutting bagels. I am going to lose a finger.

Thought i would try this recipe since the pictures ive seen of the crumb intrigued me. I was worried about how this would turn out because even after many stretch and folds and coil folds the dough just wanted to revert to a puddle. Pleasantly surprised with the results and its all been eaten already.

Im a home baker and usually make sourdough or milkbread.