Add the flour into a large bowl and create a crater in the center, then add the water, yeast, olive oil, sourdough starter, and salt and mix using a spatula mixing the flour towards the center and around the sides of the bowl in a circular motion until a dough is formed and is homogenous. Ideal dough temperature should be between 24-25°C (75-77°F)

You can use a stand mixer if you wish with the hook attachment. The dough will be very sticky, wet and slacky similar to a sourdough starter but smoother but don’t worry, this will change through the folding process.

Grease a 10 inch by 12 inch retangular deep pan or plastic container with oil and transfer the dough into it and cover for 30 minutes.

First Fold – wet your hands in some water and lift up both sides (ends) of the right side dough next to the container wall and bring it to the center (middle), repeating with the opposite side. Perform this 10 more times, then cover the container and rest for another 30 minutes.

Second Fold “Coil Fold”– with wet hands, pull upward the middle portion of the dough releasing it from the bottom of the container and pull it forward onto it self as it folds or coils over.

Repeat by turning the container 90 degrees. Continue this process about 8 times or until the dough become tight and less strengthy, once folding is completed cover the for 30 minutes. This folding action is strengthing the gluten network and will need to be repeated 3 more times.

Third Fold – Repeat the coil fold process as previous steps and cover the dough and rest for 30 minutes.

You should notice the dough is more developed and looking more as a bread dough making it easier to manage.

Fourth Fold – Repeat by giving 3 folds following the coil method then cover dough and rest for 90 minutes.

Divide and Shape – Flour a working surface with lots of flour, then carefully turn over the dough container releasing the dough keeping it in a rectangular form.

Cover the top by dusting flour onto it. Divide the dough into four equal parts, be careful not to degas the dough to much. You can keep the same as is or slight round into boules.

Cut 4 peices of parchment paper about 3 times the size of the divided dough, and dust with some rice or semolina coarse flour.

Carefully transfer each shaped dough onto the middle part of the floured parchment paper.

Allow to proof at room temperature uncovered for about 90 minutes. 30 minutes proir to proofing being completed, pre-heat the oven to 240°C (465°F) with a baking stone or flat metal baking sheet.

Bake – Once the dough is proofed, using a pizza paddle, gently each loaf into the oven giving then enough space to expand double in size.

Bake the loaves for about 25-30 minutes or until golden brown in color.

Remove the bread from the oven and allow to cool on a wire rack.

Enjoy your homemade Pan de Cristal!