Make this Sourdough Pane de Cristal Glass Bread for Therapy
Pane de Cristal, also known as Glass Bread, is made with a high hydration dough (100% or more) and features an open crumb structure with a thinner, crispier crust that supposedly shatters, like glass, when sliced.
Author: Bread Experience
Recipe type: Bread
Cuisine: Spanish
Serves: 4 Loaves
Ingredients
Levain
25 grams bread flour (I used King Arthur Flour)
25 grams whole grain Kamut flour
50 grams water
7 grams sourdough starter
Final Dough
355 grams bread flour
45 grams whole grain Kamut flour
420 grams water (350, 70)
10 grams extra virgin olive oil
11 grams sea salt
Instructions
Evening of Day 1 - Create Levain
Mix levain ingredients, cover and let rest at warm room temperature for 8-10 hours.
Pour 420 grams of water into a liquid measuring cup and place in the refrigerator overnight.
Folds: Oil a glass baking pan, add dough and perform a few large folds. 45 min rest
Folds: Large folds (coils) in thirds, then rotate 90 and fold in thirds, rest 45 min
Folds: Repeat folds, rest 45 min
Folds: Repeat folds, rest 45 min
Folds: Repeat folds, Cover and place in the refrigerator overnight for cold bulk
Day 3 - Divide and Bake Loaves
Remove the dough from the refrigerator and allow it to rest at room temp for 60 min.
Heavily flour table and pour the dough out, divide into 4 & place on parchment. 60 min rest
Place a steam pan or cast iron skillet on the bottom shelf of your oven and a baking stone or steel on the rack above.
Preheat the oven to 475-500 degrees F., depending on your oven. (My loaves started to burn on the bottom at 500 degrees using a baking steel so I reduced the temperature to 475 for the next bakes.
Transfer the proofed loaves (on the parchment) to the baking stone or steel.
Carefully place a cup of ice cubes in the steam pan.
Bake at 475 (or 500 F.) for 8min with steam, reduce temperature to 410 and bake for 20 min. For more even browning, you may want to move the loaves up a shelf towards the end of the bake cycle.
Remove loaves to wire rack to cool.
Recipe by Bread Experience at https://www.breadexperience.com/sourdough-pane-de-cristal-glass-bread/