Over breakfast this morning I read a piece in the (UK) Guardian newspaper about how Anglo-Italian chef Angela Hartnet meet her partner Neil Borthwick who is also a chef. They had worked together at London's five-star Connaught Hotel. Being inquistive this set me off on a rabbit hole of links looking for the Connaught hotel's web site and from there to its sample menus. I do this idea-/link-following activity often. Typically my goal is to check out the patisserie menu(s) of whichever institution I land on.
On one Connaught menu was mention of Pan de Cristal, wihch is obviously a bread but not one that I have been acquantited with until now. A Catalan speciality with 100% hydration. High hydration doughs is not something I have worked with yet. King Arthur Baking provides a recipe, which thanks to EYB I found online. I anticipate making this bread in the next few days even with its six hour preparation time and mastering one high hydration dough technique.