Pan De Cristal
An absolute delight of a bread from Catalonia in Spain.Super high hydration gives an egg shell type of crust and a very soft, juicy open crumb.
Equipment
- Gas Oven
Ingredients
- 600 g lukewarm water
- 600 g wheat flour type 00 AP will not work
- 15 g sea salt
- 1 tbsp sugar
- 8 g dry yeast
Instructions
- in a jar with lukewarm water add the sugar
- add the yeast and stir it
- set it aside to proof
- in a bowl add the wheat flour type 00
- add the sea salt
- using a bench scraper, dry mix it
- once the yeast is ready add it in the bowl with the flour
- using a spoon mix it up
- once all combined get it out of the bowl and transfer it to a pre oiled rectangular plastic container
- cover it and let it rest for 20 minutes
- wet your hand and fold it over itself several times so to build gluten strength in the dough
- cover it and let it rest for another 20 minutes
- wet your hands and fold it several times from the sides and over itself
- cover it and let it rest for 20 minutes
- wet your hands and fold it several times from the sides and over itself
- cover it and let it rest for 20 minutes
- wet your hands and fold it several times from the sides and over itself
- cover it and let rest until double in size
- once double in size, flour the surface of the dough and the edges until you get a good layer
- flour your working surface and flip it over the plastic container
- flour the dough
- splits the dough very gentle in equal parts as we want to keep the air inside the dough
- transfer the dough to a baking sheet
- leave it in a warm place in your kitchen uncovered for 1 to 1½ hours uncovered so the dough can form a little bit of a skin
- place the baking sheets with the dough in a pre heated oven running at 230℃ - 482℉ for 25-30 minutes
- ready to serve