Crispier Than Ever! Pan de Cristal with Vital Wheat Gluten

In this video, we take on the challenge of baking the famously crispy and airy Pan de Cristal – but with a twist! By adding Vital Wheat Gluten (VWG) to the dough, we aimed to improve its structure, elasticity, and ultimate crisp factor. The results? Absolutely stunning.

Watch as we walk you through each step – from mixing this high-hydration dough, to mastering the delicate shaping, to achieving that signature paper-thin crust and translucent crumb.

🫓 What is Pan de Cristal?
Also known as glass bread, it’s a rustic Spanish bread known for its impossibly thin crust, light-as-air interior, and incredible crunch.

🧪 Why use Vital Wheat Gluten?
VWG boosts the protein content of your flour, helping develop gluten even in ultra-wet doughs – perfect for breads like this one!

Whether you’re a sourdough lover, a bread nerd, or just looking for your next baking adventure, this one’s for you.

👇 Timestamps & Ingredients below!

📌 Ingredients:

Bread flour
Vital wheat gluten (VWG)
Water
Salt
Yeast
(Exact quantities and method in the video!)
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