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You are currently viewing Sourdough Glass Bread (Pan de Cristal)

Glass bread, called frying pan de cristal in Spanish and also pa de vidre in Catalan, was established in Barcelona, Spain around 2010 by the baker Jordi Nomen of Concept Pa Bakery. This bread is a variant on the narrow, crusty bread that this area has actually long preferred for its standard tomato bread (a lot more on that below). The difference of glass bread is that the dough is quite damp as well as there is virtually no bready inside. The crumb must be primarily transparent (glass) internet of gluten.

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< img aria-describedby=" caption-attachment-282344" loading=" lazy" class=" wp-image-282344 size-full" src=" https://breadtopia.com/wp-content/uploads/2022/04/20220414_145402-Copy.jpg" alt size =" 1000" elevation=" 563" srcset=" https://breadtopia.com/wp-content/uploads/2022/04/20220414_145402-Copy.jpg 1000w, https://breadtopia.com/wp-content/uploads/2022/04/20220414_145402-Copy-300x169.jpg 300w, https://breadtopia.com/wp-content/uploads/2022/04/20220414_145402-Copy-96x54.jpg 96w, https://breadtopia.com/wp-content/uploads/2022/04/20220414_145402-Copy-42x24.jpg 42w, https://breadtopia.com/wp-content/uploads/2022/04/20220414_145402-Copy-60x34.jpg 60w, https://breadtopia.com/wp-content/uploads/2022/04/20220414_145402-Copy-680x383.jpg 680w" sizes ="( max-width : 1000px) 100vw, 1000px “> Glass bread( 91 % hydration) utilized for a sandwich I’ve been working with a sourdough version of this bread for a while currently utilizing Breadtopia’s bread flour and different recipes I located online that range extensively in hydration and use oil as well as sugar. At one point, I copulated as much as 108% hydration. Since of an autolyse, that dough was remarkably workable, bassinage, and also extensive gluten advancement. Nevertheless, my outcomes with such wet dough disappeared “glassy” than a 91% hydration dough that really did not call for a bassinage, or even my 75% hydration ciabatta, which makes use of some whole grain flour. As per my method operandi, I went with less initiative as well as dramatization.

< img aria-describedby= "caption-attachment-282296" loading= "lazy" course=" wp-image-282296 size-full" src=" https://breadtopia.com/wp-content/uploads/2022/04/20220302_105142-Copy.jpg" alt width =" 1000" elevation =" 563 "srcset=" https://breadtopia.com/wp-content/uploads/2022/04/20220302_105142-Copy.jpg 1000w, https://breadtopia.com/wp-content/uploads/2022/04/20220302_105142-Copy-300x169.jpg 300w, https://breadtopia.com/wp-content/uploads/2022/04/20220302_105142-Copy-96x54.jpg 96w, https://breadtopia.com/wp-content/uploads/2022/04/20220302_105142-Copy-42x24.jpg 42w, https://breadtopia.com/wp-content/uploads/2022/04/20220302_105142-Copy-60x34.jpg 60w, https://breadtopia.com/wp-content/uploads/2022/04/20220302_105142-Copy-680x383.jpg 680w "sizes ="( max-width: 1000px) 100vw, 1000px" > Early test bake( 106% hydration) of glass bread rolls In retrospection, I knew that extra water doesn’t necessarily imply a more open crumb. Baguette and also pizza doughs are commonly moistened around 67-70%, and also their crumbs can be extremely open due to excellent gluten growth, considerable fermentation, and also an extremely hot oven. Actually, if you wish to see a contrast of crust oygenation on pizzas prepared at regarding 750F versus 500F, take a look at this blog post.

< img aria-describedby=" caption-attachment-282201" loading= "lazy" class=" wp-image-282201 size-full" src

=” https://breadtopia.com/wp-content/uploads/2022/04/20220412_121801a-Copy.jpg “alt size =” 1000″ height =” 563″ srcset=” https://breadtopia.com/wp-content/uploads/2022/04/20220412_121801a-Copy.jpg 1000w, https://breadtopia.com/wp-content/uploads/2022/04/20220412_121801a-Copy-300×169.jpg 300w, https://breadtopia.com/wp-content/uploads/2022/04/20220412_121801a-Copy-96×54.jpg 96w, https://breadtopia.com/wp-content/uploads/2022/04/20220412_121801a-Copy-42×24.jpg 42w, https://breadtopia.com/wp-content/uploads/2022/04/20220412_121801a-Copy-60×34.jpg 60w, https://breadtopia.com/wp-content/uploads/2022/04/20220412_121801a-Copy-680×383.jpg 680w” dimensions=” (max-width : 1000px) 100vw, 1000px “> Final bake of lengthy glass breads at 91 %hydration In evaluating the different dishes I tested for glass bread, I realized the ones in English pressed the hydration of the dough over 100% while the ones in Spanish moisturized the dough at around 90%. I’m uncertain why this difference exists, but you can see I ended up on the Spanish side of things. Including the flour and also water from the sourdough starter in the dough, my final glass bread dough is 91% hydration. Breadtopia’s bread flour is 13.5 % healthy protein, as well as if you have a lower protein flour, you may

intend to drop the water in the recipe.< img aria-describedby =" caption-attachment-282207" loading

=” lazy” class=” wp-image-282207 size-full” src=” https://breadtopia.com/wp-content/uploads/2022/04/20220412_131158-Copy.jpg” alt width=” 1000 “elevation =” 563 “srcset=” https://breadtopia.com/wp-content/uploads/2022/04/20220412_131158-Copy.jpg 1000w, https://breadtopia.com/wp-content/uploads/2022/04/20220412_131158-Copy-300×169.jpg 300w, https://breadtopia.com/wp-content/uploads/2022/04/20220412_131158-Copy-96×54.jpg 96w, https://breadtopia.com/wp-content/uploads/2022/04/20220412_131158-Copy-42×24.jpg 42w, https://breadtopia.com/wp-content/uploads/2022/04/20220412_131158-Copy-60×34.jpg 60w, https://breadtopia.com/wp-content/uploads/2022/04/20220412_131158-Copy-680×383.jpg 680w “sizes=”( max-width: 1000px )100vw, 1000px “> The crunchy crust and also webby crumb of the last recipe The video clip below shows the dough consistency of this final glass bread recipe. You can see that the dough transforms from a goopy batter at blending to a sticky-but-stretchable blob throughout the 3rd( of 4) coil folds up.

It’s great to use a stand mixer or slapping as well as folding rather than Rubaud mixing if you prefer.< iframe loading=" lazy "title=" Rubaud blending as well as coil folding dough for glass bread "size =" 1220" elevation=" 686" src=" https://www.youtube.com/embed/kLGR2-nw9YA?feature=oembed" frameborder=" 0" allow=" accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture" allowfullscreen > How glazed your final bread is may likewise rely on your oven shelf setting as well as warmth. For this recipe, I preheated my oven as well as stone for 45 mins as opposed to 30 minutes. I utilized an infrared thermostat to inspect the temperature of different parts of the stone, and also this longer preheat appeared required to get the stone to 500F or even more almost everywhere. Both a cooler preheat and having my baking stone on the center rack as opposed to one shelf lower, appeared to create a denser bread base. Because of some almost-gummy bread bases, I likewise established a different heavy steam system than common, placing an actors iron frying pan over the baking stone so regarding not deflect warmth to the rock at any type of point during the baking procedure.

< img aria-describedby=" caption-attachment-282191" loading =" careless" class=" wp-image-282191 size-full" src=" https://breadtopia.com/wp-content/uploads/2022/04/20220329_142433-Copy.jpg" alt width=" 1000" height=" 563 "data-headline =" 2" srcset="

https://breadtopia.com/wp-content/uploads/2022/04/20220329_142433-Copy.jpg 1000w, https://breadtopia.com/wp-content/uploads/2022/04/20220329_142433-Copy-300×169.jpg 300w, https://breadtopia.com/wp-content/uploads/2022/04/20220329_142433-Copy-96×54.jpg 96w, https://breadtopia.com/wp-content/uploads/2022/04/20220329_142433-Copy-42×24.jpg 42w, https://breadtopia.com/wp-content/uploads/2022/04/20220329_142433-Copy-60×34.jpg 60w, https://breadtopia.com/wp-content/uploads/2022/04/20220329_142433-Copy-680×383.jpg 680w” sizes=”( max-width: 1000px) 100vw, 1000px “> Shorter preheat as well as higher rock seemed to lead to a denser crumb in this test bake Collaborating with this very damp dough requires a minimalist approach throughout forming and dividing. Right here is a video clip demonstrating how to shape lengthy glass breads, as well as if you like to shape rolls, see the video web link after the dish. Keep in mind that when you move the dough and raise to the parchment paper, you may have to squeeze it and after that extend it out once more like an accordion, preferably utilizing two bench knives or a bench blade and also a dough scrape.

< iframe loading="lazy "title=" Cutting and Shaping Glass Bread( frying pan de cristal, pa de vidre)" size=" 1220 "height =" 915" src =" https://www.youtube.com/embed/bHBA13_gqKA?feature=oembed” frameborder =” 0″ allow =” accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture “allowfullscreen > Pan con Tomate When I resided in Barcelona in the early 90s, I commonly ate Catalonian tomato bread, known as frying pan catalán or pan disadvantage tomate in Spanish as well as pa amb tomàquet in Catalan. Catalan is the language of this region of Spain. I was rather rapt with this conventional bread preparation and take pleasure in making it still. Pan con tomate seems to be in the family members of Italian bruschetta, yet with simply the essence of fresh tomato as well as garlic, no portions of anything. Glass bread is perfect for frying pan disadvantage tomate because it’s so crusty as well as a result leakage evidence, as well as it has minimal crumb and also is therefore not likely to obtain soggy. To make tomato bread, you reduced the bread lengthwise, salute it, rub the open faces of the bread with raw garlic and also tomato, drizzle on olive oil, as well as spray with salt. That’s it yet it tastes magical!

Below’s a video clip demonstrating how to make it with among my examination batches of glass bread (108% hydration).

  • beware of temperature limitations on non-stick sheets). Heavily flour your work surface area and then carefully scuff the dough out onto it. Use a bench blade to shove some of the flour under the exuding dough as you stretch the dough right into a rectangular shape that’s
  • about 1 inch think. With your hands, lift and also navigate the dough to determine
  • that none of it is adhered to your work surface. If it is, include more flour to your bench blade and also work it below the dough. Heavily powder the top of your dough and then sufficed right into 2 lengthy slim strips. Sprinkle flour on both cut surfaces and guarantee they are not adhering to your work surface. With a bench knife and a dough scrape( spatula might work too), scoop up both ends
  • of a dough and move it to the sheet of parchment paper.
  • The dough will scrunch up but as you lay it down, you can stretch it out once again like an accordion.
  • Repeat with the various other dough. Flour the tops of the doughs once more and cover with a tea towel. If your dough is trendy, let proof for concerning 1 hr or longer. My dough was in the low 80s. Baking Establish your oven with a baking stone or steel on the second-to-lowest rack as well as a cast iron pan( for steam) on the greatest possible rack, likely the 2nd from the top. Preheat this oven configuration for regarding 45 mins at 500F. When the final evidence is complete

    , reject any kind of excess flour on the doughs, and slide the parchment paper onto a peel

  • or cooking sheet with open sides similar to this one or bottom-side-up flat pan. Boil 1 mug of water and also established it near your stove. Lots the doughs onto your baking rock. Putting on stove mitts to avoid heavy steam burns, pour the boiling water right into the cast iron frying pan as well as close
  • the stove door. Bake for 10 minutes at 500F. Reduced the stove temperature level to 410F as well as cook for 20 mins more. If you want a darker crust, feel free to cook longer. Turn off the oven, fracture open the stove door, as well as leave the bread inside for an additional 10 minutes. This assists the crust get more crunchy.
  • Picture Gallery Research Study Sources and also Supplementary Videos Video of the bassinage as well as gluten development for my batch of 108 %hydration glass bread. Video of reducing and shaping rolls of glass bread. Delight Ride Coffee video for 106% hydration sourdough glass bread– in English.
  • Forner De Alella video for 85% hydration yeast glass bread– in Spanish.
  • Thread on the Fresh Loaf message board reviewing the essential of oil as well as sugar in the recipe.< div course=" vc_separator wpb_content_element vc_separator_align_center vc_sep_width_100 vc_sep_border_width_4 vc_sep_pos_align_center vc_sep_color_grey vc_custom_1636633642764 vc_separator-has-text" >

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