Pan de Cristal

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Want to know how to make really airy, bubbly bread with a toasty, chewy crust? This pan de cristal bread recipe is for you!

Prep Time45

Cook Time30

Resting Time:20

Total Time21 15

Course: Appetizer, Side Dish, Snack

Cuisine: Spanish

Keyword: airy bread, bubbly bread, crusty bread, glass bread, pan de cristal, pan de cristal bread, pan de cristal bread recipe, pan de cristal recipe

Servings: slices

Calories: 198kcal

Ingredients

3 1/2 cups bread flour
1 1/2 cups water tepid
3/4 teaspoons active dry yeast
1 1/2 teaspoons kosher salt

US Customary - Metric

Instructions

Place the flour in a large mixing bowl and make a well in the center.
Pour the tepid water into the well and sprinkle the yeast on top.
When the yeast has dissolved, sprinkle the salt around the edge of the bowl (away from the yeast) and stir everything together until you have a very dry, shaggy dough.
Cover the bowl with plastic wrap and allow the dough to rest and hydrate for 30 minutes at room temperature.
Bowl fold: Draw the sides of the dough up and fold them into the center of the dough, moving in 360 degrees all the way around the bowl. Do this 2 to 3 times and that will count as 1 bowl fold. .
Cover the bowl with plastic wrap, mark it to remind yourself where you're at in the folding process, and rest for 30 minutes at room temperature..
Lateral fold: Wet your hands thoroughly and grab the dough from the edge furthest away from you. Lift and stretch it, then fold it towards you, over onto itself. Then repeat this motion from left to right, bottom to top, and right to left. Do this 2 to 3 times and that will count as 1 lateral fold.
Cover the bowl with plastic wrap, mark it to remind yourself where you're at in the folding process, and rest for 30 minutes at room temperature.
Repeat steps 7 and 8 every 30 minutes over the course of 4 hours. (You should complete 1 bowl fold and 7 lateral folds total.)
Preshape the loaf: Turn the dough out onto a generously floured surface and draw the sides underneath the dough ball in a sweeping, tucking motion, creating some gentle tension on the top surface of the dough.
Cover the dough with a towel and allow it to rest at room temperature for 30 minutes.
Place the dough (smooth side down) in a well-seasoned proofing basket, pinching a seam along the top.
Cover with a towel and place in the refrigerator for 16 hours.
Place a large dish of water on the bottom rack of the oven and preheat to 475 degrees F.
Gently invert the unbaked loaf onto a parchment-lined baking sheet, removing it from the basket, and score it with a razor or lame.
Bake the loaf until puffy, browned, and crusty. It should register an internal temperature of 190 degrees F (approx. 30 to 40 minutes).

Video

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