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Pan De Cristal Recipe

The Simple and Ultimate Pan De Cristal Recipe

If you’ve never tasted Pan de Cristal, or "Glass Bread," you’re in for a real treat. Known for its light and airy texture with a crispy crust, this Spanish bread has been gaining popularity worldwide.
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Course: Breakfast
Cuisine: American
Prep Time: 45 minutes
Cook Time: 14 hours
6 hours 48 minutes
Total Time: 21 hours 33 minutes
Servings: 8 people
Calories: 185kcal

Equipment

  • Mixing bowls
  • Metal scraper
  • Baking tray
  • Parchment Paper
  • Cotton cloth
  • Baking stone (optional)
  • Wire rack

Ingredients

  • 400 g Sturdy flour or Manitoba flour
  • 400 ml water
  • 1.7 g dry yeast
  • 10 g olive oil
  • salt (to taste)

Instructions

Day 1: Prepare the Dough

  • Mix the Flour and Water: In a large mixing bowl, combine the flour and water. Stir until fully incorporated, then let it rest for 15 minutes. This process is called autolyze, and it helps hydrate the flour.
  • Add the Yeast: Sprinkle the dry yeast over the dough and mix it in gently. Start kneading the dough, but don't knead too hard—just enough to start developing the gluten.
  • Add the Salt: Dissolve the salt in a small amount of water (about 15g) and add it to the dough. Continue kneading until the dough starts to become smooth and elastic.
  • Add More Water Gradually: Gradually add the remaining water in small amounts (around 355g total) while kneading the dough. This will help achieve the high hydration level needed for Pan de Cristal’s airy texture.
  • Rest the Dough: Cover the dough with a damp towel or plastic wrap and let it rest for about 2hours at room temperature.
  • Cold Fermentation: After the initial rise, place the dough in the fridge for 12–14 hours (around 39°F/4°C). This slow fermentation helps improve the flavor and texture of the bread

Day 2: Shape and Bake the Bread

  • Shape the Dough: After the dough has rested, take it out of the fridge and let it warm up for an hour at room temperature. On a floured surface, gently divide the dough into two equal portions.
  • Prepare the Baking Tray: Line a baking tray with parchment paper and sprinkle a little flour over it. Carefully transfer the dough onto the tray and dust with more flour to prevent sticking.
  • Let the Dough Rise: Cover the dough with a cotton cloth and let it rise for 2 hours at room temperature, ideally at 78°F/25.5°C.
  • Preheat the Oven: While the dough rises, preheat your oven to 482°F (250°C). If you have a baking stone or perforated tray, place it in the oven to help create a crispy crust.
  • Bake the Bread: Once the dough has risen, place it in the preheated oven. After the first 8minutes, reduce the temperature to 464°F (240°C) and bake for an additional 10minutes. For an extra crispy crust, lower the temperature to 446°F (230°C) and bake for another 3–5 minutes.
  • Cool the Bread: Once baked, remove the bread from the oven and let it cool on a wire rack. Slice and enjoy!

Tips

  • Don’t Rush the Dough: Allow plenty of time for the dough to rest and ferment. The longer the dough ferments, the better the flavor and texture will be.
  • Use the Right Flour: Make sure to use sturdy or Manitoba flour to get the perfect structure and texture for the bread.
  • Preheat the Oven: A well-preheated oven ensures a crispy crust, so don’t skip this step!
  • Enjoy Fresh: Pan de Cristal is best enjoyed on the same day it’s baked. If you have leftovers, store them in a paper bag to maintain its crispness.

Nutrition

Nutrition Facts
The Simple and Ultimate Pan De Cristal Recipe
Amount per Serving
Calories
185
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
0
g
0
%
Polyunsaturated Fat
 
0
g
Monounsaturated Fat
 
0
g
Sodium
 
23
mg
1
%
Potassium
 
56
mg
2
%
Carbohydrates
 
38
g
13
%
Fiber
 
1
g
4
%
Sugar
 
0
g
0
%
Protein
 
5
g
10
%
Vitamin A
 
5
IU
0
%
Vitamin C
 
0
mg
0
%
Calcium
 
10
mg
1
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.