Pan De Cristal (100% Hydration Spanish Glass Bread) is an Airy Crunchy Dream

Summary by Krater

Baker Martin Philip demonstrates how to make Pan de Cristal, a high-hydration Spanish bread with a crisp crust and open crumb, using a simple mixing method and a series of bowl and coil folds.

From the video

Answers: How do you make Pan de Cristal at home?

• Pan de Cristal recipe
• High hydration bread
• Coil fold technique
• Bulk fermentation
• Dividing and shaping bread dough

Ingredients

• 500 g bread flour
• water
• 10 g salt
• 3/4 tsp yeast
• 15 g olive oil

What it concludes

• Using equal parts by weight of flour and water creates a super high hydration bread with a very open structure and crisp crust.
• Baking Pan de Cristal results in a bread with a light interior full of air pockets and a crackery, eggshell-thin crust.