400 grams bread flour
360 grams water
8 grams salt
5 grams instant dried yeast
Sourdough starter (optional)
🌟 Discover the Secrets of Pan de Cristal! 🇪🇸✨
Join us in this mouthwatering adventure as we dive into the world of **Catalonia’s iconic Pan de Cristal** – a bread so delicate, it melts in your mouth! 🥖🌿 In this video, we’ll not only reveal the traditional recipe but also the fascinating history of this crispy creation that has taken the culinary world by storm! You’ll learn how to achieve that perfect, airy texture and those irresistible bubbles that make it unique. 😍🙌 Let’s explore delicious toppings and innovative serving ideas!
👉 Don’t miss out on crafting an unforgettable Catalan experience at home! #PandeCristal #CatalanCuisine #BreadRecipe
This was my first attempt making pande iconic Catalan bread originating in Barcelona in the9s. This is the bread they serve with their iconic pancate. If you want to be extra fancy, feel free to add some hamoni berico and you have the best bite of food waiting for you. The dough itself is a very high hydration dough, which means it’s going to be very sticky and hard to shape and work with it. But there’s a way around that. to a bowl with my sourdough starter. I’m going to add some flour, yeast, salt, and water and mix that all together. Let that rest and then give it a couple folds like this to strengthen the structure. After two or three folds, empty the dough into an oiled pan and do some coil folds, which is when you lift up the dough and fold it onto itself like this. Now, let the dough rest and pop it out of the pan. Dust a generous amount of flour, cut it up into the shape you want, and bake at 200° Celsius. And voila, you have your panda crystal.
Dining and Cooking