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Crystal Bread (High-Hydration Catalan Bread)
Recipe no. 30 · mikilab.de/30
Strong flour W300-320 (or blended with Manitoba)
Tested by Michele
Michele's touch: soaked breadcrumbs
In all my savoury recipes I add a little soaked breadcrumb, the «Brösel» (German bakers call it an old-bread soaker). It makes the crumb softer, brings crust flavour and keeps the bread fresh longer. Optional: the recipe works without it, but I always do it.
Dry breadcrumbs
50 g
Water
150 g
for this recipe, with 1000 g of flour
Use plain breadcrumbs, with no salt or seasoning. Best of all is your own bread from yesterday, dried and grated.
On TikTokRecipe no. 30
What you need· draft
Allergens
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Oven and steam can burn.
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Calculated from the recipe: facts about the method, not a nutrition label nor medical advice.
Process diagram
Ingredients
Procedure
MICKEY LAB INTRODUCTION A bread of 'air and crust': almost entirely water, very little yeast, and long fermentation times. It demands a gentle hand and a very hot oven. The Biga provides strength and aroma; the bassinage pushes hydration to the extreme. EQUIPMENT Stand mixer or spiral mixer, large bowls, wet bench scraper, baking tray with parchment, baking stone or scorching-hot tray, spray bottle/steam. STEP-BY-STEP PROCEDURE 1) Biga (12–16 h at 18°C): 500 g flour, 220 g water, 1 g yeast. Shaggy, not kneaded smooth. 2) Mixing: combine the Biga, remaining flour, malt, and approximately 60% of the water. Mix and develop a strong gluten network. 3) Add salt and yeast, then BASSINAGE: incorporate the remaining water in a thin, steady stream, a little at a time, always re-developing the gluten between additions. 4) Finally, add the olive oil in a thin, steady stream. The dough should be glossy, elastic, and very soft (28–30°C max). 5) Bulk fermentation for 30 minutes, then 3–4 rounds of stretch & fold in the bowl every 30 minutes. 6) Cold retard in the refrigerator for 12–18 hours (to develop flavour and structure). 7) Turn out WITHOUT deflating onto a generously semolina-dusted surface; gently spread into a rectangle. 8) Cut into strips or squares with the bench scraper without compressing the air pockets. 9) Short final proof (appretto) of 30–45 minutes at room temperature. BAKING 250°C with abundant steam for the first 8–10 minutes, then 230°C with the vent open for a further 10–12 minutes. The crust should be amber and glassy, the crumb shiny and open. STORAGE At its most fragrant on the day of baking. Refreshes beautifully with 3–4 minutes at 200°C; freezes excellently when sliced. NATURAL IMPROVER (optional): I always add my Natural Improver (2-3% of the flour) for more strength, aroma and lasting softness; you can replace it with a simple malt or omit it. COCONUT FAT, OIL AND VINEGAR (my method): add the coconut fat once the dough comes together into a ball; add the olive oil, apple cider vinegar and salt last.
The why
This recipe's steps explained by Sitor (AI). The quantities stay Michele's.
Machine Sheet
Production Mode: Manual
Hourly Yield: ≈ 40-80 pcs/hour (by hand)
No machine active: manual work. Turn on the Machine Park in the Lab.
The Catalan 'Pan de Cristal' in my style: 85%+ hydration, extreme open crumb that is almost hollow, thin glassy crust that shatters, olive oil for fragrance. Incredibly light.
Useful terms *
Made with Michele's hands
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