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Pan de Cristal

Serves 4 to 6 Bread vegetarian, Breads & Pastry

Pan de Cristal

Pan de Cristal, a distinctive bread from Cataluña, is a staple in many Spanish homes. This airy loaf, with its delicate crust and light-as-a-feather interior, finds its place in daily meals where recipes are often passed down by practice rather than paper. It represents the unpretentious yet essential part of Catalan cuisine that many locals know by heart.

The bread's name, meaning 'crystal bread', hints at its defining characteristic: a thin, crisp crust that shatters with the slightest pressure. Inside, it's all about the pillowy softness, achieved through a high hydration dough. A drizzle of extra virgin olive oil enhances its subtle saltiness, making each bite a whisper of the Mediterranean.

Ingredients

  • 500 gstrong bread flour
  • 450 mlcold water
  • 3 ginstant yeast
  • 10 gfine sea salt
  • 2 tbspextra virgin olive oil

Method

  1. In a large mixing bowl, combine 500 g of strong bread flour with 3 g of instant yeast. Gradually add 450 ml of cold water, stirring with a wooden spoon until a shaggy dough forms. Add 10 g of fine sea salt and continue to mix. Once the ingredients are roughly combined, transfer the dough to a lightly floured surface and knead it for about 10 minutes until it becomes smooth and elastic. The dough should be slightly sticky but manageable.
  2. Lightly oil a large bowl with 2 tbsp of extra virgin olive oil. Place the kneaded dough into the bowl, turning it to coat it with oil. Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm, draft-free area until it has doubled in size. This could take a couple of hours depending on the ambient temperature, but look for a noticeable increase in volume as your cue.
  3. Once the dough has risen, gently turn it out onto a lightly floured surface. Handle the dough with care to preserve the air bubbles. Shape it into a rectangular loaf by folding it over itself a few times, maintaining a light touch to keep the structure airy.
  4. Preheat your oven to its highest setting, around 250°C (482°F), and place a baking stone or an inverted baking sheet inside to heat up. Transfer the shaped dough onto a piece of parchment paper. Carefully slide the parchment with the dough onto the hot baking stone or sheet in the oven.
  5. Bake the Pan de Cristal for about 15-20 minutes until the crust is deeply golden brown. The loaf should sound hollow when tapped on the bottom, indicating it is fully baked. If the crust is not yet dark enough, leave it in the oven for a few more minutes, checking frequently.
  6. Remove the bread from the oven and place it on a wire rack to cool completely. This allows the crumb to set properly and prevents it from becoming gummy. Once cooled, slice the bread and serve it with a drizzle of olive oil, a rub of fresh tomato, or alongside your favorite filling.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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