Pan de Cristal

Method

1. 1

   Mix the dough

   At room temperature, about 20°C to 22°C, mix the bread flour, yeast and lukewarm water in a large bowl for 2 minutes, until no dry flour remains. Cover and rest for 20 minutes.

2. 2

   Add salt and oil

   At room temperature, add the salt and olive oil and pinch and fold them into the dough for 3 minutes, until evenly incorporated. Cover and rest for 20 minutes.

3. 3

   Build strength

   At room temperature, wet your hand, lift one edge of the dough and fold it over the centre, repeating around the bowl for 1 minute. Cover and rest for 20 minutes.

4. 4

   Repeat the folds

   Repeat the fold-and-rest sequence 3 more times, taking 80 minutes in total. The dough is ready when it looks smoother, holds its shape briefly and has visible bubbles.

5. 5

   Heat the oven

   During the final rest, heat the oven to 250°C, or 230°C fan, for at least 30 minutes, with a baking stone or heavy tray inside.

6. 6

   Shape gently

   At room temperature, dust a worktop generously with rice flour and gently turn out the dough. Dust the top, divide into 2 long loaves with a floured scraper, and transfer to baking paper without pressing or stretching them.

7. 7

   Bake

   At 250°C, or 230°C fan, slide the loaves on their baking paper onto the hot tray and bake for 10 minutes. Lower the oven to 220°C, or 200°C fan, and bake for 15 to 20 minutes more.

8. 8

   Check for doneness

   The loaves are done when deeply golden, crisp and hollow-sounding when tapped underneath.

9. 9

   Cool

   At room temperature, transfer the loaves to a wire rack and cool for at least 30 minutes before slicing.

Tips

• Resist adding extra flour to the loose, sticky dough.
• Wet your hand for folding to help prevent tearing.
• Shape for no more than 3 minutes, taking care not to press or stretch the loaves.
• If your oven has no steam setting, put a small metal tray on the oven floor while heating and carefully pour in 100 ml boiling water just before baking.

Storing

Store cooled bread in a paper bag at room temperature and refresh briefly in a hot oven before serving.