Glass Bread Sandwich Rolls

Also known as pan cristal, this traditional bread from the Spanish region of Catalonia is similar to ciabatta. The wet dough stiffens as it ferments, producing a thin, crisp crust and holey or glassy interior. Photo by Justin Snavely.

Serves 6

Ingredients

500 g (about 3 cups) bread flour

400 g (about 1-1/2 cups) water

7 g (about 1/2 tablespoon) dry active yeast

12 g (about 2 teaspoons) salt

Instructions

In the bowl of a stand mixer bowl, combine the flour, water, salt and yeast. With the dough hook, mix for 5 minutes, then cover the bowl and let it rest for 1 hour. Turn dough onto a floured surface. With wet hands, grab a section of dough from one side, lift it up, then press it down into the middle. Turn dough and repeat this process 8-12 times. Cover dough and let rest for another hour.

Divide dough into 6 pieces and shape into sandwich rolls. Place rolls on floured parchment paper sheet and let rest (ferment) for 1 hour. Preheat the oven to 450°. Bake for 15 minutes. Let cool on wire rack.