Pan de Cristal (Catalan Glass Bread with Airy, Crisp Crust)

Name: Pan de Cristal (Catalan Glass Bread with Airy, Crisp Crust)
Yield: 8
Cuisine: Spain
Ingredients: Strong bread flour — 500 g (1.1 lb); Water, cold — 450 ml (1 3/4 cups); Salt — 10 g (0.4 oz); Instant yeast — 3 g; Olive oil — 10 ml (2 tsp)

The Quirky Foodster Team

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Servings

Ingredients

Strong bread flour — 500 g (1.1 lb)
Water, cold — 450 ml (1 3/4 cups)
Salt — 10 g (0.4 oz)
Instant yeast — 3 g
Olive oil — 10 ml (2 tsp)

Method

In a large bowl, combine flour and yeast. Gradually add cold water, mixing until a very wet, shaggy dough forms.
Add salt and olive oil, mixing thoroughly. The dough will be extremely sticky and batter-like.
Cover and let rest 30 minutes, then perform a series of stretch-and-folds every 30 minutes for 2 hours to build strength.
Cover and refrigerate overnight, 12-16 hours, for slow fermentation.
The next day, let the dough come to room temperature for 1 hour. Very gently divide into portions on a heavily floured surface, taking care not to deflate the bubbles.
Preheat oven to 250°C (480°F) with a baking stone if available. Carefully transfer portions to the oven.
Bake 15-20 minutes until deeply golden and crisp, with a hollow sound when tapped.
Cool on a wire rack before slicing.

Introduction: Pan de cristal, meaning 'glass bread', is a modern Catalan innovation prized for its extremely high hydration dough, which bakes into an ultra-thin, crackling crust encasing a wildly open, airy crumb.

Cultural Background: Pan de cristal, meaning 'glass bread', is a modern Catalan innovation prized for its extremely high hydration dough, which bakes into an ultra-thin, crackling crust encasing a wildly open, airy crumb. It has become a favourite base for tostadas in Barcelona's bakeries.

Tips: This dough is deliberately very wet — resist adding extra flour, as high hydration is what creates the signature open crumb.

Variations: Small individual rolls are common for tostadas, while larger loaves are sliced for sandwiches. 35 Spain — World Cookbook Project Full Recipes

Nutrition: Approx. 190 kcal, 6g protein, 38g carbohydrate, 1g fat per serving.

FAQs:

Q: Why is the dough so wet?

A: High hydration (around 90%) is what creates the bread's signature large, irregular holes and thin crust.

Q: Can this be made without a stand mixer?

A: Yes, though the sticky dough is easier to manage with wet hands and a dough scraper rather than kneading by hand.