GLASS BREAD, TYPICAL CATALAN

Spanish glass bread, crispy on the outside and light on the inside, is an artisanal treasure that enhances any dish with its tradition and unique flavor.

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Glass bread, an icon of Spanish bakery, has its roots in Catalonia, where it was born at the end of the 20th century as a creative response to the search for a lighter and more versatile bread. It was Catalan baker Jordi Nomen, of La Gavina bakery in Barcelona, who in 2004 developed this recipe after experimenting with high-hydration flours and long fermentations. Inspired by French techniques, but adapted to the Mediterranean palate, pan de cristal is characterized by its honeycombed crumb and thin, crispy crust, which seems almost translucent, hence its evocative name.

This bread emerged at a time when Spanish gastronomy was booming, with chefs such as Ferran Adrià revolutionizing modern cuisine. Glass bread quickly became a favorite among haute cuisine restaurants, as its light texture and ability to absorb flavors made it ideal for accompanying tapas, cured meats and quality olive oils. Its popularity grew especially in Barcelona and Madrid, where it established itself as a must-have item on bar and restaurant tables, often served with grated tomato and Iberian ham as the classic "pa amb tomàquet".

Today, pan de cristal bread transcends the borders of Spain and has earned a place in international bakeries, from Mexico to Japan, while maintaining its artisanal essence. Its preparation requires patience and precision, with doughs that reach up to 90% hydration and long resting times to achieve its characteristic airy structure. This bread not only represents a milestone in the history of Spanish bakery, but also a symbol of how innovation and tradition can come together to create something truly exceptional.

Pan de cristal