Pan De Cristal – Spanish Glass Bread – BEST version so far!

An absolute delight of a bread from Catalonia in Spain.
Super high hydration gives an egg shell type of crust and a very soft, juicy open crumb.
About six months ago, we published an episode of Pan De Cristal that became quite popular actually. One of our subscribers (@andi63) noted that we were using Caputo type 00 pizza flour, which we did, and suggested that we should instead use Caputo Manitoba. It has a protein content of 14.5%, so it’s almost one and a half percent higher than the pizza flour and it has a baking strength of W380, where 400 is the highest (means it can take quite a lot of hydration). That should make this even better version than the previous Pan De Cristal. So we’re gonna try to make Pan De Cristal v2.0 here.
Is it better? Decide for yourself.

Ingredients:

600 ml / 2.5 cups Lukewarm Water
600g / 21 oz Caputo Manitoba flour
15 g / 0.5 oz Sea Salt
1 tsp Sugar
8 g / 0.3 oz Dry Yeast

PanDeCristal v1.0: https://youtu.be/8uNojOr62X0
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