The crystal bread is characterized by having a percentage of hydration of 90%, that is to say that for every kilo of flour we use 900 g of water. The crystal bread is characterized by having a very thin and crunchy crust, with a light and not very dense crumb and a very mild flavor, it is a delicious homemade bread! Perfect to serve with cheese or any kind of charcuterie or simply with crushed tomato and a good extra virgin olive oil.
Due to the large amount of water that we use in this glass bread recipe, it is necessary to use a flour with a minimum strength of 350W, because the higher the percentage of strength of the flour, the greater its capacity to absorb water. In this way we will be able to work better the dough of our glass bread and get a better result.
The elaboration of the glass bread may seem a little complicated to you, because, as it contains so much hydration, its dough is very sticky and difficult to handle. But following all the steps of the recipe and above all having a good raw material, your glass bread will be a success!
- 400 g of flour of force (minimum 350W)
- 340 g of water
- 8 g salt
- 9 g of fresh baker's yeast
We prepare the dough
It is a very sticky dough, very difficult to knead, we are going to use a mixer to facilitate the kneading.
In the bowl of the mixer we add the flour and little by little we add the water, we start by adding 50 g of water, we let the flour absorb it. With the dough hook, knead for a couple of minutes.
Without stopping kneading we add 100 g more water, you will see how little by little the flour will absorb it and a ball of dough with homogeneous texture is formed.
From now on, is when we have to add the rest of the water little by little, we will see how the dough will acquire a more liquid and sticky texture, add the salt and continue kneading at medium speed. Little by little we will add the rest of the water until it is finished. Add the yeast and continue kneading until the yeast is perfectly integrated with the other ingredients.
We increase the speed of kneading to help the dough to integrate well and the result is optimal.
Folding the dough
Pour the dough on the worktop, wet your hands well and fold it in 4, that is to say, bring the 4 sides towards the center. Cover with a cloth and let it rest for 30 minutes. Fold the dough again with wet hands and let it rest, 3 times in total.
Pour the dough in a bowl greased with olive oil, cover with plastic wrap and let it ferment at room temperature until it doubles its volume. You can also leave the dough to ferment in the refrigerator overnight (we recommend it).
Shape the glass bread
Remove the dough from the refrigerator and let it rest at room temperature for 1 hour.
Prepare the kitchen worktop with plenty of flour, put the dough on the worktop and let it rest for 5 minutes without touching it, do not remove the gas it has inside.
Put your hands under the dough and stretch it into a rectangle, without forcing it. It has to be done in several times, letting it rest a little because the dough resists a little. When it is thin to our liking, sprinkle a little flour on top and cut into rectangular loaves that we will put on the baking tray.
Let it continue to ferment covered with film or a cloth while the oven is preheated to 240ºC up and down heat. It is not necessary to steam water inside the oven, although I recommend it.
Bake for 25-30 minutes until the breads are completely dry and crispy, then transfer them to a wire rack to cool.
It is very important to respect the fermentation times. If you are in a hurry you can leave the dough fermenting inside the oven with the light on (and the oven off).
When we manipulate the dough to form the breads we will have to have the worktop well floured to avoid that the dough sticks to the surface.
In winter you can add some more fresh yeast, my recommendation would be to add 5 grams more.