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

Join Martin as he makes Pan De Cristal (Spanish Glass Bread) in our kitchen There is no loaf of bread quite this airy, crunchy, or magical. It starts with a 100 hydration dough (wet and sticky), but after a few easy folds and rests, the dough becomes strong and easy to work with. Both types of folds, the bowl fold and the coil fold, are simple and powerful in their ability to build the structure and interior of the Pan De Cristal. Once the dough is divided into four small loaves, it proofs uncovered, and then goes right into the oven. What comes out is nothing short of breathtaking: such an open crumb So many bubbles What crispness You ll want to try your hand at making Pan De Cristal for yourself. Get the recipe: Buy a bag of our Bread Flour: Pick up your own Dough Scraper: Grab a trusty Bench Knife: