CATALAN · ADVANCED
Pan de Cristal
Catalan crystal bread — impossibly open crumb, crispy shell, ultralight.
60 min
Prep
19h
Rest
20 min
Bake
4 pieces
Yield
Advanced
Difficulty
Total time: 20h 30 min
Ingredients
Steps
1
Extended autolyse for hydration. ⏱ 2 hours
2
Intensive lamination process. ⏱ 3 hours
3
Bulk and cold rest. ⏱ 14 hours
4
Divide gently. ⏱ 10 min
5
Bake on screaming-hot stone. ⏱ 20 min
Step-by-step baking
1
Autolyse Mix flour and 440 g water; rest 2 h to fully hydrate. [9] ⏱ 2 hours
2
Develop Add remaining water, starter, salt, and oil. Use 6 sets of lamination. [10] ⏱ 3 hours
3
Proof Ferment at 24°C until very jiggly; chill 14 h to set structure. [10] ⏱ 14 hours
4
Divide Use wet hands and scraper; never deflate this dough. [10] ⏱ 10 minutes
5
Bake Slide onto stone at 260°C; bake 18–22 min until deep golden. [10] ⏱ 20 minutes
Tips
🛡️ Courage
This dough looks like it cannot hold its shape; trust the fermentation. [10]
🛢️ Olive Oil
Oil in dough and under pieces prevents sticking without deflating crumb. [10]