Crispier Than Ever! Pan de Cristal with Vital Wheat Gluten
In this episode, we take on the challenge of baking the famously crispy and airy Pan de Cristal – but with a twist! By adding Vital Wheat Gluten (VWG) to the dough, we aimed to improve its structure, elasticity, and ultimate crisp factor. The results? Absolutely stunning.
Ingredients
Poolish (Pre-Ferment)
- 250 g Caputo Tipo 00 flour 13% protein
- 250 ml water
- 2 pinches or 1/8 tsp dry yeast
Main Dough
- 550 g Caputo Tipo 00 flour
- 100 g vital wheat gluten 75% protein
- 550 ml water
- 13–14 g dry yeast
- 25 g sea salt
- ½ tbsp honey
Extras
- Flour for dusting
- Olive oil for greasing the container
Instructions
Make the Poolish (Night Before)
- In a bowl, mix 250g flour,250ml water, and 2 pinches of yeast until smooth.
- Cover and let ferment:
- Option 1: 1 hour at room temp + 2–3 days in the fridge.
- Option 2: Overnight (8–12 hours) at room temp.
- When ready, it should be bubbly, frothy, and smell yeasty.
Activate the Yeast
- Warm 550ml water slightly (30°C/86°F), add honey and dry yeast. Stir and let sit 5–10 minutes until foamy.
Mix the Dough
- In a large bowl, combine 550g flour, 100g vital wheat gluten, and salt. Whisk well.
- Pour the yeast water into the poolish and mix to break it up.
- Add the wet mixture to the dry ingredients. Stir with a spoon until a thick, pancake-like batter forms (no kneading).
Bulk Fermentation & Folds
- Transfer dough to a greased rectangular container. Cover and rest 25 minutes.
- 1st Fold (Wet Hands): Stretch and fold dough over itself 4–5 times to build gluten.
- Repeat folds every 25 minutes, 3–4 times total, until dough is airy and strong.
Shape the Loaves
- Heavily flour a work surface. Turn out the dough and divide into 4 equal parts with a bench scraper.
- Gently shape each into rectangles (avoid deflating). Place on floured parchment paper.
- Let rise 45 minutes uncovered to form a slight skin.
Bake
- Preheat oven to 230°C (446°F) with a pizza stone/steel.
- Transfer loaves (on parchment) onto the stone. Spray with water for steam.
- Bake 25–30 minutes until deep golden and crusty. Cool before slicing.
Serve
- Dip in olive oil for the ultimate crunch!
Video
Notes
Key Tips
High hydration = sticky dough → Use wet hands/flour liberally.
Vital wheat gluten boosts protein for better structure.
No-knead method relies on folds for gluten development.
Crust depends on steam → Spray water or use a steam oven.
High hydration = sticky dough → Use wet hands/flour liberally.
Vital wheat gluten boosts protein for better structure.
No-knead method relies on folds for gluten development.
Crust depends on steam → Spray water or use a steam oven.