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
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.