Jul 14 2026
Restaurants›Hestia›Pan De Cristal Recipe

Pan De Cristal Recipe

Inspired by Hestia
Time6h
Serves6

Lactic Strawberry Jam, Cultured Butter

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Ingredients

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Pan de Cristal (bread)

Lactic Strawberry Jam

Cultured Butter

Finishing

Method

Pan de Cristal (bread)

  1. 1

    Autolyse and mix

    In a large bowl combine 500 g bread flour and 400 g water. Mix until all flour is hydrated and a shaggy dough forms. Let autolyse 30 minutes at room temperature (this improves extensibility).

  2. 2

    Add yeast and salt

    Sprinkle 2 tsp instant yeast over the dough, then add 12 g fine sea salt. Mix gently by folding and pinching until ingredients are incorporated (about 2–3 minutes). The dough will be wet and sticky — that's normal.

  3. 3

    Bulk fermentation with folds

    Cover bowl with plastic or a damp towel and ferment at room temperature (21–24°C / 70–75°F) for 2 hours. Every 30 minutes for the first 90 minutes perform a set of stretch-and-folds: reach under one side of dough, stretch upward and fold over; rotate bowl and repeat 4–6 times. After last fold let rest until bulk ferment completes (dough should increase ~30–50% and be airy).

  4. 4

    Pre-shape and bench rest

    Lightly oil a work surface and your hands. Turn the dough onto the oiled surface, being gentle to retain gas. Divide into two equal pieces (~450–500 g each). Very gently pre-shape each piece into a loose rectangle by folding edges toward center once; do not degas. Cover and rest 20 minutes.

  5. 5

    Final shaping into thin loaves

    On a well-oiled surface, very gently stretch each piece into a thin rectangle about 25–30 cm long and 12–15 cm wide. The goal is to maintain as many air pockets as possible — handle minimally. Place each rectangle seam-side down on a well-oiled baking sheet (or couche) leaving at least 4 cm between loaves. Cover loosely and proof 45–60 minutes until slightly puffy.

  6. 6

    Bake

    Preheat oven to 250°C (480°F) with a baking stone or inverted sheet and a steam tray if available. Just before baking, drizzle 1 tsp olive oil lightly over each loaf and sprinkle lightly with flour if desired. Slide the oiled parchment (or well-oiled sheet) with loaves onto the hot stone/sheet. Inject steam (pour 250 ml hot water into steam tray or use spray) and immediately reduce temperature to 230°C (450°F). Bake 12–16 minutes until crust is deeply golden and extremely blistered/crisp. Rotate halfway if necessary. Internal temperature should be ~96°C (205°F).

  7. 7

    Cool

    Remove loaves to a wire rack and cool completely (at least 1 hour) so crumb sets and moisture redistributes. Pan de cristal is best served the same day for maximum crispness.

Lactic Strawberry Jam

  1. 8

    Prep and macerate

    Place 500 g quartered strawberries and 120 g sugar in a medium saucepan. Stir gently and let macerate 15–30 minutes until juices begin to release.

  2. 9

    Cook with lactic component

    Add 80 ml lactic whey (or the strained yogurt/whey mixture), 1 tbsp lemon juice and 1 tsp pectin (if using) to the strawberry-sugar mixture. Cook over medium heat, stirring occasionally, bringing to a gentle simmer. Skim any foam that rises.

  3. 10

    Reduce to jam consistency

    Maintain a gentle simmer for 12–20 minutes, stirring and pressing berries against the side of the pan with a spoon to break them down to your preferred texture. The lactic whey will add a mild tang and help preserve a fresh flavor. To test, place a small spoonful on a chilled plate — it should wrinkle when pushed after cooling for 15–30 seconds. Remove from heat.

  4. 11

    Cool and store

    Let jam cool slightly, then transfer to a sterilized jar. Cool to room temperature, then refrigerate. Jam will thicken as it cools. Keeps 2–3 weeks refrigerated.

Cultured Butter

  1. 12

    Culturing the cream

    Pour 500 ml heavy cream into a clean jar. Stir in 2 tsp buttermilk or live-culture yogurt to inoculate. Cover loosely and leave at warm room temperature (20–25°C / 68–77°F) for 12–18 hours until the cream smells pleasantly tangy and slightly thickened.

  2. 13

    Chill and churn

    After culturing, chill the cream for 1–2 hours until cold (this helps the butterfat coalesce). Using a stand mixer with whisk or a jar/shaking method, whip/churn the cultured cream on medium-high. First it will become whipped cream, then collapse into a grainy curd and buttermilk will separate. This can take 5–15 minutes depending on method.

  3. 14

    Wash and knead

    Pour off and reserve the buttermilk. Place the butter solids in a bowl and wash with cold water, kneading gently to remove remaining buttermilk (repeat 2–3 times) until the water runs clear. This helps shelf life. Season with up to 2 tsp fine sea salt if desired and knead to distribute.

  4. 15

    Shape and store

    Form butter into a log or block, wrap in parchment, and refrigerate. Keep refrigerated and use within 1–2 weeks. Reserved buttermilk can be used in baking.

Assembly & Finishing

  1. 16

    Slice and dress

    Slice Pan de Cristal horizontally or into rustic torn pieces to expose the open crumb. Spread a generous layer (about 1–2 tbsp) of cultured butter on warm (not piping hot) slices so it melts into the holes. Spoon lactic strawberry jam (about 1–2 tbs per slice) atop the butter.

  2. 17

    Finish

    Drizzle a scant 1 tsp extra olive oil over assembled slices and sprinkle with flaky sea salt to taste. Serve immediately so crust remains crisp and butter/jam present a creamy, tangy contrast.

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