Recipe hydration
Pan de Cristal — Hydration Guide
Target 95%. Workable range 90–105%.
Why this hydration for Pan de Cristal?
Pan de Cristal ('glass bread') is the Spanish extreme-hydration hearth bread. 95%+ hydration produces a crumb so open it's nearly hollow — hence 'glass.' The dough includes 5% olive oil, which lubricates the extreme hydration and allows handling. Very difficult for beginners; requires wet-hand and bench-scraper technique throughout.
Flour mix: 100% bread flour.
Technique at 95%
Mix in stand mixer: all flour, 60% of water, oil, salt, levain. Gradually add remaining water over 5-10 min while mixing until dough is fully developed but extremely loose. 4 sets of coil folds every 30 min in first 2h, then rest for 2 more hours. Gently tip onto heavily oiled sheet pan. Cut into 4-6 rectangles with oiled bench scraper. Short 1h proof. Bake 500°F with steam, 18-22 min.
Calculator pre-set to 95%
- Flour to add
- 450 g
- Water to add
- 425 g
- Salt
- 10 g
- Levain @ 100%
- 100 g
- Total dough
- 985 g
- Effective hydration
- 95%
How the math works
Total water = flour × hydration %. Your levain contributes 50 g flour + 50 g water — both count toward the totals. You add only the remainder as fresh flour and water.
Salt % is computed on total flour weight, not final-dough flour.