Sourdough Pan de Cristal (Glass Bread)

Learn how to make this 100% hydration sourdough bread that's great for sandwiches!

What is Pan de Cristal?

Pan de Cristal, or glass bread, is a 100% hydration bread that was created in the Catalonia region of Spain. It's similar to ciabatta but with a crispier crust and more open interior.


You only need a few basic ingredients to make Pan de Cristal! •Bread Flour •Water •Sourdough Starter •Salt •Olive Oil

1. Mix Dough

I like to use a dough whisk to mix this high-hydration dough. Mix together the flour, water, salt, and sourdough starter in a medium mixing bowl.

2. Bulk Fermentation

At first, the dough will be very sticky and wet. Cover and place it in a warm location for bulk fermentation for 4-5 hours until it doubles in size.

3. Stretch & Folds

Perform a series of stretch & folds on the dough throughout bulk fermentation to strengthen it. Drizzle olive oil on top of the dough and stretch and fold the dough multiple times.

4. Coil Folds

Then, every 30 minutes for a couple of hours perform a series of coil folds on the dough. This will bring the dough together and build gluten strength.

5. Option to Overnight Proof

After 4-5 hours, the dough will double in size and be full of bubbles. You have the option to continue proofing in the refrigerator or you can shape now.

6. Shape & Divide

Dump the dough onto a floured surface and shape it into a long rectangle. Then, divide the dough with a bench scraper into four equal pieces.

7. Final Proof

Proof the doughs on baking sheets prepared with parchment paper for at least 4 hours or until they've expanded in size.

8. Bake

Bake at 500ºF (260ºC) for 10 minutes, then lower the temperature to 425ºF (218ºC) and bake for 20 minutes until the tops are dark brown and crispy.

Cool & Enjoy!

Cool the Pan de Cristal on wire racks and slice them in half. Use for sandwiches or to snack on alone!

Learn more!

Get the full recipe by clicking the link below! The recipe includes a how-to guide with photos and detailed instructions.