‘Pan de Cristal’ is Spanish ciabatta style bread named for is crusty light texture that resembles crystal glass. Courtesy of Chef Rob Bragagnolo of Marben Restaurant.
directions
Mix on 1 (slowest speed) for 10 minutes using the paddle attachment on a tabletop mixer.
Place in a rectangular cake mould that has been lubricated with olive oil, and allow to rise until very airy – approximately 2 hours.
Bake at 245ºC for 12 minutes in a convection oven. Remove and allow to cool on a wire rack.
Once the bread has cooled to room temperature, cut a small rectangle about the size of a smart phone. Then slice that piece in half length-wise to get 2 pieces of bread.
Lightly toast the 2 pieces of bread and rub with the garlic and tomato.
Top with Spanish Iberico ham, Spanish anchovies, Manchego cheese or figs.