Pan de cristal

Pan de cristal, also known as "glass bread" or pa de vidre in Catalan, is a high-hydration bread originating from the Catalan region of Spain. Developed around 2010 by baker Jordi Nomen, it is characterized by its exceptionally crisp, thin crust and a highly open, airy crumb structure with minimal interior. The dough, which is extremely wet and requires careful handling, relies on a high protein flour to achieve its unique texture. Pan de cristal is commonly used in traditional pa amb tomàquet (tomato bread), a Catalan dish where bread is rubbed with tomatoes and drizzled with olive oil. The bread's name comes from its transparent, web-like crumb, resembling shards of glass.