Spain ยท Southern Europe
Pan de Cristal
Also known as Glass bread
A Catalan loaf pushed to extreme hydration until the dough behaves almost like batter, baking into a wafer-thin, glass-like crust around vast open holes.
Method
Ultra-High-Hydration Deck Oven
Hydration
100%
water to flour
Glycemic index
74
High GI
Energy
260 kcal
per 100 g
Sensory profile
- sourness
- 3
- sweetness
- 1
- crispiness
- 8
- chewiness
- 4
- aroma
- 6
- moistness
- 7
Scale 0โ10
Nutrition
per 100 g| Energy | 260 kcal |
|---|---|
| Protein | 8.5 g |
| Carbohydrates | 50 g |
| of which sugars | 1 g |
| Fat | 1.2 g |
| Fiber | 2 g |
| Sodium | 470 mg |
Typical values; recipes vary.
Texture
- Glass-thin shattering crust
- Huge irregular holes
Typical ingredients
- Wheat Flour
- Water
- Yeast
- Salt
Similar breads
Closest sensory profiles in the Atlas.