Pan de Cristal

4 hrs 20 min + 80 min rest8, 4 medium (5" × 7") breads

An open-crumb Italian-style bread made with a wet dough, developed through repeated coil folds, then baked in batches on a stone until crisp and airy.

prepPreheat oven to 475°F / 245°C with baking stone or steel on lower rack; allow 1 hour to preheat
2 cups plus 500 ml water	Mix water, flour, yeast & salt until homogenous	Pour dough into oiled dish, check temp ≥ 72°F	Rest 20 min, then bowl fold 8–12 times	Rest 20 min, then coil fold 4–5 times	Rest 20 min, then coil fold 4–5 times	Rest 20 min, then coil fold 2–3 times	Rest 20 min, then coil fold 1–2 times	Rest 80 min, then turn out & divide into 4 pieces	Rest on parchment 2 hrs at room temperature	Bake 2 loaves on stone 15 min, then on rack 13–15 min	Cool on rack, then repeat with remaining 2 loaves
4 cups plus 500 g King Arthur Unbleached Bread Flour
2.5 g instant yeast
10 g table salt
15 g olive oil (for the pan)	Oil 2-quart rectangular baking dish

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