This is my fourth version of Pan de Cristal (Spanish Glass Bread), a unique high-hydration bread.  The difference between this and Pan de Cristal – Experiment No. 3 is that I replaced 75g. of the Flourish high fiber flour with 75g. of Red Fife bread flour, which is a heritage wheat.  The idea is to Read More …

This is my third version of Pan de Cristal (Spanish Glass Bread), a unique high-hydration bread.  Like Pan de Cristal – Experiment No. 1 this Experiment No. 2 substituted a 50/50 mixture of King Arthur Flour’s high gluten flour and Flourish’s high fiber all-purpose flour for the bread flour in the original recipe.  The idea Read More …

As mentioned in an earlier post on Pan de Cristal (Spanish Glass Bread) , I have experimented by replacing bread flour with a 50/50 mixture of King Arthur Flour’s high gluten flour and Flourish high fiber flour.  The photograph compares a loaf made with the high-gluten/high-fiber loaf on the left and one made with bread Read More …

Pan de Cristal is a traditional loaf from Catalonia which is like an extremely light version of ciabatta.  It is made with a very unusual 100% hydration dough (i.e. equal weights of bread flour and water) which produces a good result from a proper technique.  Gluten naturally wants to align into the strands which are Read More …