@@bkgupta6356 5 grams to every 500grams of flour is a good start but honestly insofar you are letting the dough long proof - which is recommended for taste, texture, etc - it kind of doesnt matter. You can use a very small amount and itll populate in time. If you want a quicker rise and plan to bake day of use more yeast
Spaniard here. Shoutout to the Italians as our Pan de Cristal was based on their Ciabatta. This thing, and a good old warm french baguette are as glorious as bread can get.
OMG... Martin, I made this yesterday. I was a little intimidated but it turned out beautifully! I'm totally obsessed with this bread and slightly embarrassed to admit I ate nearly one loaf within minutes of it coming out of the oven. And so much fun to make. The stretch and fold dough technique is like, playing with adult Play-Doh! 😂 It's a beautiful recipe!
This bread is a lot of fun to make and has become a friend and family favorite. Just rewatched the video while weaving. Love when my crafts come together.
One of my happiest travel memories is sitting on a rooftop in Catalonia overlooking the sea with some pan de cristal smeared with tomatoes alonside a plate of jamon iberico and a glass of wine. Watching this brought all of that back for me - thank you!!!
I am typing this as I’m eating this bread freshly cooled out of the oven. It is SO GOOD!!! I can’t believe how “easy” it was too!! Thank you for the recipe I’ll be making it a million times this year ❤
Ok...I've spent 20 years trying to achieve this holy grail...I finally got it today!!!! I can't tell you the sense of satisfaction! Thank you for the key!
Hello! I am a person from Catalonia, in Spain. I just wanted to say that "glass bread" in Catalan is called "pa de vidre". The Catalan language is kind of endangered so as you already were calling the bread by it's name in Spanish, I was wondering if you could help the original name in Catalan get more known. Great video!
Hello! You'll want to allow the oven to preheat for 1 hour to ensure it’s thoroughly heated, as the bread needs a blast of heat when it enters the oven, and does not require steam. Happy baking! -🍮Nicole
Steam isn't required becase high hidration prevents early crust formation. Steam is inside the bread. There was a baking stone inside owen as heat accumulator - it is reason for preheating. Stone realises energy instantly at the beginning of baking. Water blasts and steam forms bubbles.
The importance in using good bread flour cannot be understated, it was a gamechanger for me. I used to make bread, focaccias, pizzas with AP flour, which can be great, but with bread flour it's just fanfuggingtastic. Great video, straight to the point.
Made 1/2 recipe today, success. To newer bakers: Don't be shy. It is easy to do thanks to the very good video. The olive oil makes it very easy to work with. 👍
yeah and I think the oil probably keeps the moisture in the dough and helps give the bubbles more strength so the air pockets don't collapse... that high water content certainly does a lot of work, it seems to give the bread a really good crust, and obviously yeast likes flour but it probably likes having a lot of water to live in too!
Thank you Martin! I made Pan De Cristal yesterday and it is great! Your video lessons are the best. 100% hydration scared me to death before. I will be making more Cristal.
Not only was this surprisingly simple and straight forward to make, but also some of the best bread I’ve ever made. This recipe will be a new staple in my home. I highly suggest trying these with pesto and fresh mozzarella.
My bread is always beautiful with King Arthur bread flour , But this is SOMETHING ELSE !! Omg !! I love bread with big Air pockets and this one is amazing . My glass bread turned out perfect , didn't believe I made it !!😂
I'm from Catalonia, where this bread is from, try rubbing a really ripe tomato over it, drizzling olive oil, and sprinkling salt. Will change your life.
@@KingArthurBakingCompany Hi there, just a quick question....i dont have fan assisted oven jus a regular gas oven which is vented so doesn't hold steam. Does this matter to the baking process? If so could it be baked in a Dutch oven/large casserole dish to retain the steam
This is like magic to me. Just a few basic cheap ingredients turn into one of the tastiest things in the world. Thank you so much for teaching us how to do this!
i was exploring starch gelation recently, and i made a flat bread where i put half the flour with all the water and left it several hours before adding the rest of the flour. glassy is exactly how i would describe the cooked bread, with large transparent panes of crispy bread. i'll probably do this again
Just finished my second batch; 4 loaves 1st time and now i went for 12 sandwich rolls and a loaf for soup. Just wanted to say thanks for the great and inspiring vid; it's rare I put hand to something that brings me close to tears of fulfillment, but DANG.. this bread is awesome! Bonus: it's a hit with the wife hehe. It took me a rewatch to realize the final curl fold[s] are off-camera; I panicked for a sec; as I began this on whim and on the fly and kept thinking i missed something and yet it still came out fantastic. I preheat the oven for 2 hours as my kitchen barely gets over 70F and use a baker's secrete cookie sheet. Ordering a steel slab asap though; pizzas are on the horizon!
I was thinking of doing something similar. The 4 loaves were great but I was thinking of cutting them to 8 rolls next time. Were the 12 rolls small from the same batch size?
@@mrquicknet Small, but just right! It does take me a bit longer to prep; but it's so worth it! They elevate anything you put on it. I'm still fine-tuning the prep; I've got a limited workspace, so I've opted to split them earlier [after 1st rise/20min] and do the fold on each of the 12 individually. It just helps me avoid possibly deflating any of them later, after the 2 hour rise when transferring them to the baking steel.
Bonjour puisque vous avez fait ce pain est-ce que vous pouvez me dire quelle est la quantité d’eau je n’ai pas très bien compris merci d’avance pour la réponse
I bake many sorts of bread (ciabatta, artesian, baguettes, focaccia) using many types of flour (A/P, 00, whole wheat, buckwheat, semolina) and I love to try new recipes and methods. When I saw that this was a bread made with 100% hydration, I was intrigued.. Other bread recipes I have made vary from 75% to 88% hydration, and about the only thing I make with 100% hydration is my spaetzle.. so I HAD to try this bread recipe and method. I made this (1/2 recipe to just try it). Beautiful. The crust is gorgeous (but as the notes in the recipe indicate, it does not stay crusty overnight.. reheat in the oven if you want the crispy crust the next day) I've made other breads that require TONS of kneading and/ or days to make. This recipe is done in 6 hours, no fuss.. no extra work. So delicious and easy. It is a must. Thank you for sharing this!
I know! I had no idea Martin was still making videos until the algorithm sent me here. I loved that series with him and Jeffrey Hamelman. Martin looked like a child compared to now!
They have fantastic flours as well. Been my choice for years with the exception of Southern style biscuits - for that it's only White Lily unbleached white.
I am addicted to Cristal bread that is imported and sold via two options for me here (Sprouts and a local grocery delivery service) 😊I would love to make my own, and have watched several videos - maybe this one will be the one that makes me take the leap. It is my go-to bread for everything! Thanks for the video!!
I'm dreaming of making "pan de cristal" myself, using my levito madre. Since I had seen a similar video months ago, with no comments, only music, I am planning for it. It seemed too difficult and I dare not start. But now, after you explained and showed so nicely, it's another matter! And the less than inspiring wheat harvest of 2021 (in Europe) is more or less used up. I am going to try it! Thank you, Sir!
This is the evolution of the recipe on the back of the flour sack that I've been waiting for. So many people's family favorites are based off of King Arthur recipes from a flour bag. Video instruction helps to convey subtle technical details that a written recipe cannot. I look forward to more from this series! Maybe add QR codes to the bags that link to here?
We're glad you enjoyed this video! The recipe featured here isn't the same as the one on the back of our bread flour bag but I'm happy to share your suggestion with the team! Kindly, -👩🍳Morgan
This is the closest I can get to a 'teacher'. The details are extremely helpful and the KA website offers more detailed tips. Having the videos is the best. Thank you for posting.
I absolutely agree. I have tried bread recipes from their website, but I'm a terrible bread baker and even following the weight measurements my bread didn't turn out well. This video helped me (for the first time EVER) to turn out a fantastic loaf.
Love your techniques and your right those flat pans are fantastic for transferring dough to the oven. I teach at the local college and we are actually doing baking next week. This will be on the lesson plan.
This recipe and bread is next level good! Relatively simple and easy to make and came out insanely good. I did 100grams of whole wheat flower along with 400grams of white the results were amazing! This bread also retoasts incredibly well. Besides a sourdough loaf this has become my favorite bread recipe.
ikr. My go-to bread recipe is 60% hydration 13% fat and that already feels so sticky. I'm so mind-blown that I just have to try it myself and see how it works.
@@KingArthurBakingCompanyI tried, I measured everything very precisely, but the dough still turned out to be too sticky. Does this mean that the flour is not good? I can't find your brand (I live in Europe) - what type of flour would you recommend?
@@ravnjakjasmina : I’m not an expert, but when watching British baking shows when they give a recipe they often “translate” “strong flour” as “bread flour”. Also, I’ve seen the definition that hard/bread flour is made from “harder” wheat varieties and has more protein, from 12 to 14 percent. Hope any of this is of some help. (Good luck with your baking.)
All i had on hand was all purpose flour so I used 600 grams to 500 grams of water and it came out great. An open crumb with medium size bubbles inside, and a crispy crackery crust on the outside. It's just like Martin said, the bread literally weighs nothing. Awesome video. More bread recipes please!
Excellent recipe. I do recommend using the weight vs. the measure as my dough was very dry when it was time to pour it into the dish. I NEVER do this, but went ahead and added some additional water until the consistency looked like the video. Also, my son recommended that we get rid of a little of the excess flour before we baked it. We used a dry basting brush to "dust off" some of the larger clumps of flour. Although we made meatballs from scratch for dinner, I ended up eating a salad, glass of wine and the bread with roasted garlic and olive oil. This is one OUTSTANDING bread! Will absolutely be baking this again.🥰🤩🥰
This recipe works! At first I didn’t think it would turn out but it did and it was delicious. Even my super picky mom loved it. She loved it so much that she shared the recipe with her friend who made it right away and also loved it. The next time I make Porchetta I will make this bread to go along with it. Yum!
I did it!!!!!! I did it!!!! I did it!!!!! Pure joy!! And let me say why🤗🤗🤗. 1. I was super nervous with the high hydration because of having crappy flour , heat and all but. But I followed the instructions right down to the full stop 🤣... I didn't have a baking stone and stuff ..so just used a baking tray . I had to bake for about 10 mins more because of my oven.... All I can say right now is that I slapped a huge chunk of Anchor butter on a slice ,with a huge smile and feeling so proud of myself. Will definitely be baking again so to get the shaping on point!!. Thank you so much ❤️
I have been a loyal customer of KAF for decades, including a huge fan of the business model which includes selling the company to the employees and becoming a B Corp. I am a "from-scratch" cook, but one of the few things I have never been able to master has been bread. It seems that no matter what I did, my loaves/rolls/baguettes/etc always turned out like hockey pucks (to the point where it was a running joke in the family - they would joke about my being the best cook in the world, with the exception of bread). I never knew King Arthur had a UA-cam channel until this week. I saw this video come across my feed and immediately bought the bread flour to make this recipe. You may laugh, or disbelieve me, but I tell you I WEPT when this bread came out of the oven and I cut into it after the cooling period, and discovered how light and airy it was. THANK YOU! I have never had a loaf of bread turn out so well. I adore crusty, chewy, open-cell bread (anything like foccacia/french/italian). Over the years, I had given up trying to make bread out of frustration - It doesn't help I am military, and just when I thought my bread was starting to improve, I got moved to a different location. But THIS has re-ignited my resolve to master the art of turning flour, water, yeast, and salt into the "staff of life." Thank you from the bottom of my heart for this video.
We're so happy to hear that you baked some bread you love with the help of this video! Thank you so much for your kind words and for baking with us. 🧡 -👩🍳Morgan
I want to thank you for a truly amazing recipe. I made this pan de cristal yesterday, it took some time and I got 2 smaller loaves and a larger loaf that is sliceable for sandwiches. The taste, texture is how I dream of bread; not cakey, not eggy or sweet. It toasts beautifully, I warmed some for breakfast and I thank you again...an older fan and baker.
Baking, time and temp While the loaves are resting, preheat the oven to 475°F with a baking stone or steel on a lower rack. (If you don't have a stone or steel, see "tips," below.) Allow the oven to preheat for 1 hour to ensure it’s thoroughly heated. The loaves are ready for the oven when there are a few large bubbles on the surface of each loaf and they feel light and airy. To bake the bread: Carefully slide the two loaves (still resting on the parchment) into the oven onto the preheated stone or steel. If space is tight and the full sheet of parchment won’t fit on the stone or steel, cut the parchment between the two loaves and arrange them as best you can. Allow the other two loaves to continue to rest. Bake the loaves for 15 minutes, then transfer them, from the stone or steel, directly onto a rack in the upper third of the oven for an additional 13 to 15 minutes. (Leave the stone in place.) Moving them to the rack allows the baking stone or steel to become hot again in preparation for the next two loaves. After a total of 27 to 30 minutes of baking, remove the loaves from the oven and allow them to cool on a rack.
This video was a perfect teaching moment for me! Some years ago I was really into sourdough. I got the whole fermentation part down, made plenty of beautiful loaves, but when it came to making high hydration, I didnt have a clue 😂 I couldnt find one video showing the process. This video is perfection simplified 🥰 Time to get some starter going, and for sure, Im making this glass bread. YUM!! Thank You!!
My first shot at this, expired regular yeast, AP flour. It was incredible, nevertheless! I do intend to do this again, with the correct ingredients. Excited to see the difference! I noticed the crust softened as it cooled and there was this lovely soft almost flaky crust. I also toasted it and the crust got crunchy again. Wonderful bread!!! Always a pleasure to learn from your videos!!! Thanks so much😊
Made this bread last night. This recipe is a keeper. Indeed an amplified ciabatta! So good. Instructions on the recipe was very detailed and more importantly, very clear......and the video enhanced it even more.
Great video. I'm no longer intimidated to try hydration dough. Absolutely beautifully demonstrated. Also, I must commend you on covering the resting dough with a baking pan. Let's all do our best to keep the saran wraps out of the landfills. Every little bit of conservation helps.💖
Tried this today. Worked brilliantly! Took a long, nervewrecking hour of folding until the dough showed any sign of holding a shape. Very fun and very good taste.
I'm on the 3rd set of folding and it doesn't feel like it's going to come together, same consistency as the first bowl fold really? I'll give it another couple then scrap it and try again another day.
I made a batch today. It's amazing! I didn't get as many holes as you did but it's still light and airy and crisp on the outside. Thank you for this recipe. I also like tte silky texture of the dough. Fun to make 😊
This is a perfect recipe for people like me who due to age, wear and tear and arthritis find kneading dough a thing of the distant past. I can do the first bit in a mixer and the rest is easy-peasy. Thank you!
The bread of my dreams! I’ve been intimidated by high hydration doughs before, but going to give it another shot after watching this. Great instructions!
as professional baker NOT in the USA, with my own bakery/bistro, you demonstrated this very nicely. We make such a bread, nice touch with the yeast... ONE NOTE HERE:we do NOT flour the dough, (a light dusting with flour or semolina is done) we only wet our hands! The moment you add flower, YOU just changed your hydration. Adding flower to your work surface and/or dough is the most common mistakes backers both home and pro make. A good source to watch regarding this, because many will not believe this, is another youtube channel called Bake With Jack, from UK. he explains this very well. Remember extra water can evaporate in the OVEN from the heat, extra flower STAYS in your bread. ;O) Also, the Americans should really start weighing their ingredients for baking for very consistent results, AS YOU KNOW. like I said the yeast trick was nice, or get a small accurate scale for the yeast and other small measurements... it is interesting how you keep saying 'the power of bread flower', when in fact you are talking about gluten development, but we know in the USA, and CANADA, etc...gluten is a Villain...lol there was an interesting book that was out a few years ago, the gluten lie, an interesting read especially the historic aspect... apparently a few centuries, about 20 or so, the Chinese monk class was promoting a grain and gluten free diet, stating that by eliminating these grains, 5 of them, including bread flower being one of them, you would gain better health, stamina, and with proper monk training and discipline, levitate, and transport through thought... you see a little of the in the western movie Crouching Tiger, Hidden Dragon... after some time this practice of avoiding gluten and other grains was abandoned, as it did in fact NOT deliver what was promised... funny how history, fashion, and fads repeat...just give them time.
Don't repeat the stereotype that Americans don't measure. I have measured for decades, and have converted many more to do it. Mostly because it reduces dish washing, but also because it's easier. Whether it's grams or ounces is irrelevant, it's just a number and our scales can do either.
It turned out absolutely wonderful, just wooooow. I shortened its baking time to 10 mins with steam and 15 without. Only with high-protein flour (mine 14% protein content, Italian) will it bake soooo great. I'm over the moon with joy 😁
Thank you Martin for the instructions you provide for making some of the best bread recipes on the planet. You have developed such an easy way with dealing with high hydration doughs. I think the most important thing is to make sure you use King Authors Bread flour which has a high % of protein at 12.7%. With your methods making breads with 100% hydration has become easy. No more fussing with the stickiness and shaping. All those problems no longer exist. Thanks so much for letting all us who have been struggling with messes.
Watched video in the morning and made the bread this afternoon. It was fantastic! Everyone kept going back for more. Can’t wait to try it using my sourdough starter. Thx for the recipe and the techniques.
Please post how you plan to use your Starter. I made this today and wanted to add some discard, but first wanted to try the 'official recipe' before I messed with it. It came out great. But i'd still like to 'tang up' the taste a tad.
Hi there! We have a great blog article detailing the process of using sourdough starter for this bread: www.kingarthurbaking.com/blog/2022/04/07/how-to-make-pan-de-cristal-with-sourdough-starter. Happy baking! -🍮Nicole
@@KingArthurBakingCompany Thank you so much for this link. I made the 'Original' version last night and it came out Terrific! Here's my next question... My Sourdough Starter is made with Dark Rye Flour, not the Bread Flour of this recipe. Will this inclusion make any difference? Big Fan of your products. have a good new year! 🫓
I never would have thought you could handle bread dough with 100% hydration until I did it. The time and gentle stretch is key. Getting big crumb means being really gentle at the last stage and fermenting until big bubbles appear. I don’t think it’s as likely if you had done a shaping step to get height. These loaves don’t look meant for vertical slices, only horizontal.
In Spain (I live here) it is sometimes sliced vertical, but only for toasting. The toasted slices are then usually offered as a side and delivery method for beef and tuna tartare. They are too airy to hold up anything liquidy, but would hold up great things that are soft but have some consistency to them, like beef or tuna tartare, or Baba ganoush or even a nice hummus. The toast slices add some crunch but are so airy and light that they barely add an volume to whatever you're piling on it.
I agree about the magic of baking. After just a rough mix I can pour a litre of water onto my worktop and it doesn't spill. It's just suspended in this beautiful grain. Grains and yeasts are such delights to spend time with!
I can hold my own in the kitchen but I'm not much of a baker. I tried this recipe and it turned out fantastic. Looked great, tasted even better. Thanks for this video.
Thank you for this video. My usual hydration was around 80%, so I was excited to see what a 100% hydration dough would do, and it makes a stunning bread! “Glass” bread is absolutely correct. I actually modified the recipe a bit (made a Biga the night before, then an autolyse in the morning, and combo’d them for the dough at 100% hydration). Worked great!! Thank you for the inspiration! King Arthur Bread Flour for the win!!
Love the video it’s well-explained and the production quality is great. Just one correction: the hardest part about baking bread is that it’s so many steps of folding and waiting 20ish minutes. It’s just so insanely time consuming while you’re not actually doing all that much. It’s also very space intensive if I’d want to make more than those 4 loaves.
I agree. I'm easily distracted and don't want to be home all day. I recently discovered cold fermenting. I make my foccacia/ciabatta dough in the morning, put it in the fridge, fold it once when I get home from work (maybe once before bed if I remember) and then the next day fold it once more, put it in the pan let it come back to room temp and cook it. Works out great for me. I haven't tried it with any other breads yet.
@@Alice_Walker, you still doing a long process with the dough. If your family need bread - it's a long wait. I am sure that your bread is a good but waiting 20 minutes is definitely not a long time. 😊
You might enjoy our recipe called No-Knead Crust White Bread, or as my family calls it, "Lazy Bread." Just mix the ingredients, plop them in the fridge in a bucket for a few days, and take out some of the dough to form a loaf on whatever days you want to bake. You can find the recipe here: www.kingarthurbaking.com/recipes/no-knead-crusty-white-bread-recipe. -👩🍳Kat
@@KingArthurBakingCompany thanks for the pointer! I have tried out the No-Knead recipe from the New York Times in the past and iirc that also has at least 4 folds? I'm happy to leave bread baking to the professionals/other home-bakers 😁 Plenty of other recipes for me to bake!
My goodness… I tried it ! And it is genuinely the best I have ever done with getting lots of open holes- chewy moist and crispy delicious crust. Woot woot !
Hi there! There is a total of 5 folds in this recipe. In the Tips from our Bakers section, at the bottom of the recipe page, there is a helpful sample timeline for the folds. Let us know how it goes! -🍮Nicole
Rings are banned in kitchens all over the world for god sake don't put a bad habbit in others eyes.... All those youtube cooks that does it are just annoying sorry but don't you know the rules that you may not give out misleading information and rings in a kitchen can poison people... and your video will mislead people in to thinking rings are and is safe in a kitchen enviroment and it's annoying to think about right? do you get me now?
@zakelwe I nor had marks to scare people, and I had not intended to scare people in regard to it but if you think it's not potentially a problem then please do it at home and not in a restaurant or share the info that you do something like that on social media sites... Because I feel deeply sorry for those who carry it over to a restaurant or a home hobby.
@@Drefar In the kitchen then main issues are personal hygene, food that is comtaninated at source, food that is kept at the wrong temperature and cross contamination on surfaces and implements. Although rings can harbour bacteria good handwashing with alcohol can negate this and often plain wedding bands are allowed. I don't recall ever reading about an outbreak of food poisoning caused by rings, although no doubt google might pull up a very few. Apologies if I appeared rude by the way !
@zakelwe sounds good. I hope you get a good day... I just hope youtube creators can emphasize this point more because I have often seen that people get themselves into situations where people get sick because of their belief rings are allowed here, including all rings while it's true that plain wedding rings after a rough wash is allowed those people thought all rings were allowed... yes, I repeated myself because it's not emphasized enough in social media... that's really what I hate about food channels on UA-cam...
That crust is way too dark and bitter. Not the flavor I want in bread. I would trim away the dark and bitter crust, then lightly toast the airy bread to give it a very light crust.
I worked on Baguette for months on end, river stones in the oven the whole bit, and finally got comfortable with 85% hydration. I was using commercial bread flour from Costco, but none are nearby. Grocery Outlet gets the Same 12% King Arthurs and I stock up on a couple of bags when it comes in. I am going to have to try this!
Try using some vital wheat gluten from Bob's Red Mill. It's a bit pricey, around $8 last time I bought it, but a pound bag, maybe from Walmart?, will turn at least 16 pounds of that Costco AP flour into pretty good bread flour. Just a thought.
I think it would be useful if you can specify what percentage of Gluten is in the "Bread Flour" when you talk about it and why that ratio of gluten and water allows the dough to work at that hydration, people who only have access to All purpose flour can modify their flour with additional gluten to make a comparable flour to use with your recipe.
KA flours indicate on the package what % of gluten/protein is in their flours. So helpful! I use KA Sir Galahad Professional Bakers flour - not available on the K A website, but through restaurant supplies. Only seems to come in 50# bags. Wish KA would make that more widely available. And Sir Lancelot - 14% protein!
Thanks for this comment. I can't find KA bread flour locally, only their AP flour, which is why I buy vital wheat gluten for when I need to use bread flour. Usually I use a finely ground while wheat flour from Montana that's about 13% protein content. Makes a great loaf! I'm planning to make plan cristal when I feel better. But this recipe is only 100% hydration. The recipe I saw in a video from Catalán was 106%hydration. I think my flour will be able to handle that. We'll see. 😊
Just finished baking this for the first time, and it’s the first and only time I’ve made a recipe that turned out looking EXACTLY like the Video/pictures and it’s AMAZING. Temperature is the key, it seems… house temp is 68-70F, water temp I used was 90F, dough temp 76F, and I used our Breville toaster oven on Proof at 80F to ensure the dough stayed warm throughout the folds. Used an 8” on-stick brownie pan. No pizza stone or steel, so put two 50 year old wafer-thin steel cookie sheets on the lower rack and preheated for an hour. Followed all instructions as is, with KA bread flour, Red Star Active Dry Yeast, and sea salt. My dough by the first coil fold already had more structure than Martin’s. It didn’t come out in a rectangle, so I just randomly had to cut because I didn’t want to deflate it. It was really really simple. You just have to be gentle and don’t try to rush anything - just go slow. Can’t WAIT to make this as Roman style garlic bread (just rub half a garlic clove across the bread and drizzle with olive oil).
Amazing how he can wear dark colors and not get a spot of flour on him. I'm covered with flour just watching and I'm not anywhere near my kitchen, LOL. :)
I am usually intimidated by breads with yeast and afraid I will mess up but this video has me determined to try it this weekend. That bread looks so delicious and light. I would like to try it with roasted garlic, pesto, or avocado. Thanks for sharing this recipe.
We were in Barcelona last year and had pan de cristal for the first time. I have tried other recipes but this is the best one yet. I live in Denver and i did not have to adjust for the altitude. KAF products are fantastic. Keep these going.
Hi, I am in CO at 8,000 ft and want to try making this bread. It's encouraging to hear you didn't change anything. Did you notice any difference in rising/resting times? Or anything? Thank you.
@@1ACL I had to add a little more water. KAF is so nice but seems to need more water up here. Play around with the timing. I made 4 small ones and that seems perfect. You will live the crunch as Martin said. Try Pan con tomate with the pan de cristal
@@cherilaarsen6682 Thank you!I made one yesterday, and did add more water, but maybe too much because it took forever to come together. But it worked! But then I think I did not bake it quite long enough. -- anyway -- I'll figure it out! Thank you for the tips.
Thank you for this recipe. Tried it and it turned out great! I appreciated the further detail in the linked recipe. Thankful people like you share your methods, techniques, processes, and recipes!
Hi, Lynn! It will warm up nicely if you put it in the oven for a few minutes with the warmth created by the oven to cook dinner or at 325-350 for about 5 minutes. Wrap the bread loosely and store it at room temperature for up to several days after baking; freeze for longer storage. -🍮Nicole
So he gives out this baking information which is useless for most people on here but still refuses to give the oven temperature or baking time, apparently this information is sacred and not to be given out willy nilly to just anybody so we will just have to take a guess folks and hope for the best, good luck to us all ..hahaha
I like this video. Bit as an italian grown up with home made bread, pizza and Focaccia i have to tell you, that this "bread" is nothing else then a focaccia Bianca, just with another type of Fluor.
Tried it. Worked beautifully. I used the organic bread flour. I think the next time I will cut them in four strips, to better cut them into sandwiches. It is a fun dough to work with. So fluffy.
As someone who likes to bake, I can not comprehend how is he baking a bread without getting his clothes covered in flour :D
Film crew, extra shirts?
Makeup stylist
It's CGI. Filmed on the set of The Truman Show.
as a soon to be qualified baker, i can tell you its near impossible xD
🤔, yeah. I'm a mess at the end.
"We need to be very accurate with the yeast measurement." "OK that's about a quarter."
For 2 cup flour how much yeast should be used.
Yes, that was funny
@@bkgupta6356 5 grams to every 500grams of flour is a good start but honestly insofar you are letting the dough long proof - which is recommended for taste, texture, etc - it kind of doesnt matter. You can use a very small amount and itll populate in time. If you want a quicker rise and plan to bake day of use more yeast
Haha exactly everything was in grams but the yeast which was totally eye balled.
He said he was using a 3/4, then he said that's a half, and about a quarter.
Isn't a half and a quarter the same as 3/4?
Spaniard here.
Shoutout to the Italians as our Pan de Cristal was based on their Ciabatta.
This thing, and a good old warm french baguette are as glorious as bread can get.
Don’t listen to him. A real Spaniard hates the French
OMG... Martin, I made this yesterday. I was a little intimidated but it turned out beautifully! I'm totally obsessed with this bread and slightly embarrassed to admit I ate nearly one loaf within minutes of it coming out of the oven. And so much fun to make. The stretch and fold dough technique is like, playing with adult Play-Doh! 😂 It's a beautiful recipe!
No shame from me! I would've eaten all of them 😂😂
I definitely get that grown-up play dough feeling from working with bread dough as well! It's so satisfying. 😁 -👩🍳Kat
This bread witch garlic, tomato and olive oil...
Thank you for giving this bake a try, Kimberly! -🍮Nicole
This bread is a lot of fun to make and has become a friend and family favorite. Just rewatched the video while weaving. Love when my crafts come together.
Holy crud it worked 🎉🎉🎉 Finally got large holes in my bread!
Woohoo! 😀 -👩🍳Kat
THANK YOU for not covering the dough with plastic wrap! There are so many other options instead of automatically reaching for plastic. ❤
One of my happiest travel memories is sitting on a rooftop in Catalonia overlooking the sea with some pan de cristal smeared with tomatoes alonside a plate of jamon iberico and a glass of wine. Watching this brought all of that back for me - thank you!!!
cheap lambrusco wine
Not much better than that! We hope baking this loaf can bring you back there 🧡 -🍮Nicole
Good old Pantumaca!
A classic here. Toasted bread, mashed tomato with some good olive oil on top and a pintch of salt. Best breakfast ever.
🤤🤤🤤🤤
Well la dee daa
I am typing this as I’m eating this bread freshly cooled out of the oven. It is SO GOOD!!! I can’t believe how “easy” it was too!! Thank you for the recipe I’ll be making it a million times this year ❤
😄 Wonderful, Kayla! We're thrilled that you've found a new favorite recipe! -🥐Lily
Ok...I've spent 20 years trying to achieve this holy grail...I finally got it today!!!! I can't tell you the sense of satisfaction! Thank you for the key!
Hello! I am a person from Catalonia, in Spain. I just wanted to say that "glass bread" in Catalan is called "pa de vidre". The Catalan language is kind of endangered so as you already were calling the bread by it's name in Spanish, I was wondering if you could help the original name in Catalan get more known. Great video!
greetings from a kurdish brother. we see you, we hear you!
Its called glass bread in ALL of Valencia state. Sorry but this is what its called in Valencia
Some people are really rude. I appreciate learning what you shared. Thank you ❤
@@ValidityJso true. It’s sad. They must be very unhappy.
Catalan is not endangered; it is the official language of Andorra. :):)
Hello! You'll want to allow the oven to preheat for 1 hour to ensure it’s thoroughly heated, as the bread needs a blast of heat when it enters the oven, and does not require steam. Happy baking! -🍮Nicole
thank you....I was just wondering if we needed steam like other artisan breads !
@@ImForgivenToo Same! Came to ask the same thing. Not a flour we can get over here but this bread I need to try.
Is it possible to cold bake this type of bread?
Steam isn't required becase high hidration prevents early crust formation. Steam is inside the bread.
There was a baking stone inside owen as heat accumulator - it is reason for preheating. Stone realises energy instantly at the beginning of baking. Water blasts and steam forms bubbles.
What's the TEMPERATURE of the OVEN???
HOW LONG do you bake the breads!?
GEEZUS!!! That's a COOKING SHOW!???
Good on King Arthur for this channel. Brilliant marketing that actually benefits consumers hope it pays for them.
We're glad you're enjoying our videos, Dana! Happy baking! -👩🍳Morgan
The Magic of Bread Flour™
this bread is literally my most favorite since living in Spain. Its most commonly found in Catalonia and Valencia.
It really is so delicious! -🍮Kat
I decided to make this around 11 this morning.
I am just now getting it in the oven and I am completely covered with flour.
This guy is a simulation.
🤣
The importance in using good bread flour cannot be understated, it was a gamechanger for me. I used to make bread, focaccias, pizzas with AP flour, which can be great, but with bread flour it's just fanfuggingtastic.
Great video, straight to the point.
Made 1/2 recipe today, success. To newer bakers: Don't be shy. It is easy to do thanks to the very good video. The olive oil makes it very easy to work with. 👍
Thank you for inspiring others to try this fabulous bake! -🍮Nicole
yeah and I think the oil probably keeps the moisture in the dough and helps give the bubbles more strength so the air pockets don't collapse... that high water content certainly does a lot of work, it seems to give the bread a really good crust, and obviously yeast likes flour but it probably likes having a lot of water to live in too!
Thank you Martin! I made Pan De Cristal yesterday and it is great! Your video lessons are the best. 100% hydration scared me to death before. I will be making more Cristal.
We're happy to see you baking with us, thanks to Martin's wisdom! 😊 -🥐Lily
@@KingArthurBakingCompanyyou are very good at explaining recipes! Thanks!
Martin sure is an effective instructor! 😊 -🥐Lily
Not only was this surprisingly simple and straight forward to make, but also some of the best bread I’ve ever made. This recipe will be a new staple in my home. I highly suggest trying these with pesto and fresh mozzarella.
This is fantastic news 🥳 Thank you for giving this bread a try! -🍮Nicole
My bread is always beautiful with King Arthur bread flour ,
But this is SOMETHING ELSE !! Omg !! I love bread with big
Air pockets and this one is amazing .
My glass bread turned out perfect , didn't believe I made it !!😂
I'm from Catalonia, where this bread is from, try rubbing a really ripe tomato over it, drizzling olive oil, and sprinkling salt. Will change your life.
@@KingArthurBakingCompany
Hi there, just a quick question....i dont have fan assisted oven jus a regular gas oven which is vented so doesn't hold steam. Does this matter to the baking process? If so could it be baked in a Dutch oven/large casserole dish to retain the steam
This is like magic to me. Just a few basic cheap ingredients turn into one of the tastiest things in the world. Thank you so much for teaching us how to do this!
The delicious magic of baking 🍞✨Thank you for baking along with us! -🍮Nicole
i was exploring starch gelation recently, and i made a flat bread where i put half the flour with all the water and left it several hours before adding the rest of the flour. glassy is exactly how i would describe the cooked bread, with large transparent panes of crispy bread. i'll probably do this again
Just finished my second batch; 4 loaves 1st time and now i went for 12 sandwich rolls and a loaf for soup.
Just wanted to say thanks for the great and inspiring vid; it's rare I put hand to something that brings me close to tears of fulfillment, but DANG.. this bread is awesome!
Bonus: it's a hit with the wife hehe.
It took me a rewatch to realize the final curl fold[s] are off-camera;
I panicked for a sec; as I began this on whim and on the fly and kept thinking i missed something and yet it still came out fantastic.
I preheat the oven for 2 hours as my kitchen barely gets over 70F and use a baker's secrete cookie sheet. Ordering a steel slab asap though; pizzas are on the horizon!
I was thinking of doing something similar. The 4 loaves were great but I was thinking of cutting them to 8 rolls next time. Were the 12 rolls small from the same batch size?
@@mrquicknet Small, but just right! It does take me a bit longer to prep; but it's so worth it! They elevate anything you put on it. I'm still fine-tuning the prep; I've got a limited workspace, so I've opted to split them earlier [after 1st rise/20min] and do the fold on each of the 12 individually.
It just helps me avoid possibly deflating any of them later, after the 2 hour rise when transferring them to the baking steel.
I used a cast iron skillet and Dutch oven both worked great. The cast iron skillet need a lot less preheating thanks to the dark color.
Bonjour puisque vous avez fait ce pain est-ce que vous pouvez me dire quelle est la quantité d’eau je n’ai pas très bien compris merci d’avance pour la réponse
@@danoul5881c’est pareil que la farine. 500g tous les deux.
I bake many sorts of bread (ciabatta, artesian, baguettes, focaccia) using many types of flour (A/P, 00, whole wheat, buckwheat, semolina) and I love to try new recipes and methods. When I saw that this was a bread made with 100% hydration, I was intrigued.. Other bread recipes I have made vary from 75% to 88% hydration, and about the only thing I make with 100% hydration is my spaetzle.. so I HAD to try this bread recipe and method. I made this (1/2 recipe to just try it). Beautiful. The crust is gorgeous (but as the notes in the recipe indicate, it does not stay crusty overnight.. reheat in the oven if you want the crispy crust the next day) I've made other breads that require TONS of kneading and/ or days to make. This recipe is done in 6 hours, no fuss.. no extra work. So delicious and easy. It is a must. Thank you for sharing this!
This series has evolved so much over the years. These guys are really coming into their element
I know! I had no idea Martin was still making videos until the algorithm sent me here. I loved that series with him and Jeffrey Hamelman. Martin looked like a child compared to now!
Great to see recipes coming straight from the manufacturer considering all the variances in different flours. Looks awesome, will be trying soon
They have fantastic flours as well. Been my choice for years with the exception of Southern style biscuits - for that it's only White Lily unbleached white.
I used Pillsbury flour and it worked great.
Thank you from UK,I'm still struggling with sticky pizza dough 65% hydration,so this 100% is on a different level!
You've got this! 😊 -👩🍳Kat
The in oven compressed footage of the bread baking was amazing
I am addicted to Cristal bread that is imported and sold via two options for me here (Sprouts and a local grocery delivery service) 😊I would love to make my own, and have watched several videos - maybe this one will be the one that makes me take the leap. It is my go-to bread for everything! Thanks for the video!!
I've been using King Arthur for 35 years.
Yes the brand matters. Also easily makes a sourdough starter.
I'm dreaming of making "pan de cristal" myself, using my levito madre. Since I had seen a similar video months ago, with no comments, only music, I am planning for it. It seemed too difficult and I dare not start.
But now, after you explained and showed so nicely, it's another matter! And the less than inspiring wheat harvest of 2021 (in Europe) is more or less used up. I am going to try it! Thank you, Sir!
This is the best demo of Pan de Crystal I have ever seen. Thank you.
Welcome back!
Hey Kevin! I just made this today. I'm about to put it up on the site.
@@philip6502
Small world!
I've just seen the pics for your bake now.
Magnificent!
I like your recipe tweaks too.
Bravo!
🤗
This is the evolution of the recipe on the back of the flour sack that I've been waiting for. So many people's family favorites are based off of King Arthur recipes from a flour bag. Video instruction helps to convey subtle technical details that a written recipe cannot. I look forward to more from this series! Maybe add QR codes to the bags that link to here?
We're glad you enjoyed this video! The recipe featured here isn't the same as the one on the back of our bread flour bag but I'm happy to share your suggestion with the team! Kindly, -👩🍳Morgan
who paid you to write this
This is the closest I can get to a 'teacher'. The details are extremely helpful and the KA website offers more detailed tips. Having the videos is the best. Thank you for posting.
I absolutely agree. I have tried bread recipes from their website, but I'm a terrible bread baker and even following the weight measurements my bread didn't turn out well. This video helped me (for the first time EVER) to turn out a fantastic loaf.
@@leerygg4137 Ha! Lol! Who paid for you to go to hilarious school? 💥 Rotmffalmmfaho!
Love your techniques and your right those flat pans are fantastic for transferring dough to the oven. I teach at the local college and we are actually doing baking next week. This will be on the lesson plan.
Thank you for learning with us, Robbie! -🍮Nicole
This recipe and bread is next level good! Relatively simple and easy to make and came out insanely good. I did 100grams of whole wheat flower along with 400grams of white the results were amazing! This bread also retoasts incredibly well. Besides a sourdough loaf this has become my favorite bread recipe.
Loafly! 😄😄 It's a joy to see you find a go-to bread recipe! How do you like to enjoy your Pan de Cristal? -🥐Lily
I honestly didn't see how a 100% hydration bread recipe could work, but this convinced me! I'm going to try it, thanks!
Yay! Let us know how it goes 💜 Happy baking! -🍮Nicole
ikr. My go-to bread recipe is 60% hydration 13% fat and that already feels so sticky. I'm so mind-blown that I just have to try it myself and see how it works.
@@KingArthurBakingCompanyI tried, I measured everything very precisely, but the dough still turned out to be too sticky. Does this mean that the flour is not good? I can't find your brand (I live in Europe) - what type of flour would you recommend?
@@ravnjakjasmina : I’m not an expert, but when watching British baking shows when they give a recipe they often “translate” “strong flour” as “bread flour”.
Also, I’ve seen the definition that hard/bread flour is made from “harder” wheat varieties and has more protein, from 12 to 14 percent.
Hope any of this is of some help. (Good luck with your baking.)
@@NichaelCramer Thank you very much! 🌹
All i had on hand was all purpose flour so I used 600 grams to 500 grams of water and it came out great. An open crumb with medium size bubbles inside, and a crispy crackery crust on the outside. It's just like Martin said, the bread literally weighs nothing.
Awesome video. More bread recipes please!
I made this bread and was amazed how good it was.
Thank you for baking this delicious treasure with us, Angie 🍞! -🍮Nicole
Excellent recipe. I do recommend using the weight vs. the measure as my dough was very dry when it was time to pour it into the dish. I NEVER do this, but went ahead and added some additional water until the consistency looked like the video. Also, my son recommended that we get rid of a little of the excess flour before we baked it. We used a dry basting brush to "dust off" some of the larger clumps of flour. Although we made meatballs from scratch for dinner, I ended up eating a salad, glass of wine and the bread with roasted garlic and olive oil. This is one OUTSTANDING bread! Will absolutely be baking this again.🥰🤩🥰
lol I had no idea this was a flour commercial until the very end, thought he just really loved bread flour, good job!
To be fair, Martin REALLY does love bread flour also. 😁 -👩🍳Kat
Literally everything is an ad of some description. King Arthur recipes are really good though. I've made many.
Oh, yes, pà de vidre. Pan de cristal. A true delicacy form Catalan cuisine. Thanks for posting.
This recipe works! At first I didn’t think it would turn out but it did and it was delicious. Even my super picky mom loved it. She loved it so much that she shared the recipe with her friend who made it right away and also loved it. The next time I make Porchetta I will make this bread to go along with it. Yum!
HOW DO YOU MAKE YOUR PORCHETTA??
I did it!!!!!! I did it!!!! I did it!!!!! Pure joy!! And let me say why🤗🤗🤗. 1. I was super nervous with the high hydration because of having crappy flour , heat and all but. But I followed the instructions right down to the full stop 🤣... I didn't have a baking stone and stuff ..so just used a baking tray . I had to bake for about 10 mins more because of my oven.... All I can say right now is that I slapped a huge chunk of Anchor butter on a slice ,with a huge smile and feeling so proud of myself. Will definitely be baking again so to get the shaping on point!!. Thank you so much ❤️
Thank you for taking the leap into making a delicious loaf! -🍮Nicole
Love that Martin is back. Loved his book and his teaching style. 💗💗💗💗
Chef if it possible withou biga /sourdough,plese let me know beciurse im a biginer to baker
Hey there! This recipe doesn't use a biga or sourdough starter. You can find the full recipe linked in the video description. Happy baking! -👩🍳Morgan
I have been a loyal customer of KAF for decades, including a huge fan of the business model which includes selling the company to the employees and becoming a B Corp. I am a "from-scratch" cook, but one of the few things I have never been able to master has been bread. It seems that no matter what I did, my loaves/rolls/baguettes/etc always turned out like hockey pucks (to the point where it was a running joke in the family - they would joke about my being the best cook in the world, with the exception of bread). I never knew King Arthur had a UA-cam channel until this week. I saw this video come across my feed and immediately bought the bread flour to make this recipe. You may laugh, or disbelieve me, but I tell you I WEPT when this bread came out of the oven and I cut into it after the cooling period, and discovered how light and airy it was. THANK YOU! I have never had a loaf of bread turn out so well. I adore crusty, chewy, open-cell bread (anything like foccacia/french/italian). Over the years, I had given up trying to make bread out of frustration - It doesn't help I am military, and just when I thought my bread was starting to improve, I got moved to a different location. But THIS has re-ignited my resolve to master the art of turning flour, water, yeast, and salt into the "staff of life." Thank you from the bottom of my heart for this video.
We're so happy to hear that you baked some bread you love with the help of this video! Thank you so much for your kind words and for baking with us. 🧡 -👩🍳Morgan
Hi, Terri! The baking times and temps are listed in steps 14-16 of the recipe: bakewith.us/PanDeCristalYT Happy baking! -👩🍳Kat
I want to thank you for a truly amazing recipe. I made this pan de cristal yesterday, it took some time and I got 2 smaller loaves and a larger loaf that is sliceable for sandwiches. The taste, texture is how I dream of bread; not cakey, not eggy or sweet. It toasts beautifully, I warmed some for breakfast and I thank you again...an older fan and baker.
Baking, time and temp While the loaves are resting, preheat the oven to 475°F with a baking stone or steel on a lower rack. (If you don't have a stone or steel, see "tips," below.) Allow the oven to preheat for 1 hour to ensure it’s thoroughly heated. The loaves are ready for the oven when there are a few large bubbles on the surface of each loaf and they feel light and airy.
To bake the bread: Carefully slide the two loaves (still resting on the parchment) into the oven onto the preheated stone or steel. If space is tight and the full sheet of parchment won’t fit on the stone or steel, cut the parchment between the two loaves and arrange them as best you can. Allow the other two loaves to continue to rest.
Bake the loaves for 15 minutes, then transfer them, from the stone or steel, directly onto a rack in the upper third of the oven for an additional 13 to 15 minutes. (Leave the stone in place.) Moving them to the rack allows the baking stone or steel to become hot again in preparation for the next two loaves. After a total of 27 to 30 minutes of baking, remove the loaves from the oven and allow them to cool on a rack.
This video was a perfect teaching moment for me! Some years ago I was really into sourdough. I got the whole fermentation part down, made plenty of beautiful loaves, but when it came to making high hydration, I didnt have a clue 😂 I couldnt find one video showing the process. This video is perfection simplified 🥰 Time to get some starter going, and for sure, Im making this glass bread. YUM!! Thank You!!
My first shot at this, expired regular yeast, AP flour. It was incredible, nevertheless! I do intend to do this again, with the correct ingredients. Excited to see the difference! I noticed the crust softened as it cooled and there was this lovely soft almost flaky crust. I also toasted it and the crust got crunchy again. Wonderful bread!!! Always a pleasure to learn from your videos!!! Thanks so much😊
Expired yeast?
Ordinary flour :) Why not! We can all get a bit too finicky about this stuff, I'm gonna try it.
Made this bread last night. This recipe is a keeper. Indeed an amplified ciabatta! So good. Instructions on the recipe was very detailed and more importantly, very clear......and the video enhanced it even more.
Great video. I'm no longer intimidated to try hydration dough. Absolutely beautifully demonstrated. Also, I must commend you on covering the resting dough with a baking pan. Let's all do our best to keep the saran wraps out of the landfills. Every little bit of conservation helps.💖
We believe in you, Joan! Thank you for baking with us 🧡🍞 -🍮Nicole
New to baking… can’t you use tea towels or bees wax wrap?
@@loveiselasticcreations3663 yes you can
This is an amazing recipe. I have made this as loaves, focaccia, and rolls for sandwiches. Just perfect!!!
😄😄 We loaf that you're using this recipe for anything you like, Lisa! -🥐Lily
This was my first time ever making bread and I can't believe how well it turned out! Absolutely delicious!! Thank you :)
Wonderful, Christine! We're so glad you gave the recipe a whirl! -👩🍳Morgan
This was the first bread recipe you decided to make?????? Wild. Glad it turned out well lol
@@48956l lol not to sound smug but I'm super lucky to have a Serbian husband who bakes the bread here :D
Tried this today. Worked brilliantly! Took a long, nervewrecking hour of folding until the dough showed any sign of holding a shape. Very fun and very good taste.
Thank you for giving this fun bake a try, Stig! -🍮Nicole
I'm on the 3rd set of folding and it doesn't feel like it's going to come together, same consistency as the first bowl fold really? I'll give it another couple then scrap it and try again another day.
I'm on a bread making binge right now, I think I'll have to make this after work tomorrow, with my sourdough starter.
I live in Spain. This is the most satisfying bread to watch, least satisfying bread to eat.
I made a batch today. It's amazing! I didn't get as many holes as you did but it's still light and airy and crisp on the outside.
Thank you for this recipe. I also like tte silky texture of the dough. Fun to make 😊
This is a perfect recipe for people like me who due to age, wear and tear and arthritis find kneading dough a thing of the distant past. I can do the first bit in a mixer and the rest is easy-peasy. Thank you!
Thank you for baking with us 🧡! -🍮Nicole
I really love the editing on this video -- getting some candid shots of Martin just talkin' 'bout bread was fantastic.
We're so glad you enjoyed it, Kirk! -👩🍳Morgan
@@KingArthurBakingCompanybread
Wonderful bread! So easy, so beautiful and tasty. Thank you Martin and KAF.
And thank you for watching, Jill! -🍰Grace
The bread of my dreams! I’ve been intimidated by high hydration doughs before, but going to give it another shot after watching this. Great instructions!
Thank you for baking with us! -🍮Nicole
as professional baker NOT in the USA, with my own bakery/bistro, you demonstrated this very nicely. We make such a bread, nice touch with the yeast...
ONE NOTE HERE:we do NOT flour the dough, (a light dusting with flour or semolina is done) we only wet our hands! The moment you add flower, YOU just changed your hydration. Adding flower to your work surface and/or dough is the most common mistakes backers both home and pro make. A good source to watch regarding this, because many will not believe this, is another youtube channel called Bake With Jack, from UK. he explains this very well. Remember extra water can evaporate in the OVEN from the heat, extra flower STAYS in your bread. ;O)
Also, the Americans should really start weighing their ingredients for baking for very consistent results, AS YOU KNOW. like I said the yeast trick was nice, or get a small accurate scale for the yeast and other small measurements...
it is interesting how you keep saying 'the power of bread flower', when in fact you are talking about gluten development, but we know in the USA, and CANADA, etc...gluten is a Villain...lol
there was an interesting book that was out a few years ago, the gluten lie, an interesting read especially the historic aspect... apparently a few centuries, about 20 or so, the Chinese monk class was promoting a grain and gluten free diet, stating that by eliminating these grains, 5 of them, including bread flower being one of them, you would gain better health, stamina, and with proper monk training and discipline, levitate, and transport through thought... you see a little of the in the western movie Crouching Tiger, Hidden Dragon... after some time this practice of avoiding gluten and other grains was abandoned, as it did in fact NOT deliver what was promised...
funny how history, fashion, and fads repeat...just give them time.
Don't repeat the stereotype that Americans don't measure. I have measured for decades, and have converted many more to do it. Mostly because it reduces dish washing, but also because it's easier. Whether it's grams or ounces is irrelevant, it's just a number and our scales can do either.
I made this recipe the day after this was first posted and it was freakin fantastic!
It turned out absolutely wonderful, just wooooow. I shortened its baking time to 10 mins with steam and 15 without. Only with high-protein flour (mine 14% protein content, Italian) will it bake soooo great. I'm over the moon with joy 😁
I made this and the Chocolate Pan de Cristal. They are so good 👍
Thank you Martin for the instructions you provide for making some of the best bread recipes on the planet. You have developed such an easy way with dealing with high hydration doughs. I think the most important thing is to make sure you use King Authors Bread flour which has a high % of protein at 12.7%. With your methods making breads with 100% hydration has become easy. No more fussing with the stickiness and shaping. All those problems no longer exist. Thanks so much for letting all us who have been struggling with messes.
Watched video in the morning and made the bread this afternoon. It was fantastic! Everyone kept going back for more. Can’t wait to try it using my sourdough starter. Thx for the recipe and the techniques.
Are you using instant sourdough starter or traditional (i.e. a piece you have saved in the fridge)? Let us know either way how you did. Good luck!😊
@@susan2043 I used a traditional starter. I plan to give it a go later this week, I'll let you know how it goes and what ratio of starter I use.
Please post how you plan to use your Starter. I made this today and wanted to add some discard, but first wanted to try the 'official recipe' before I messed with it. It came out great. But i'd still like to 'tang up' the taste a tad.
Hi there! We have a great blog article detailing the process of using sourdough starter for this bread: www.kingarthurbaking.com/blog/2022/04/07/how-to-make-pan-de-cristal-with-sourdough-starter. Happy baking! -🍮Nicole
@@KingArthurBakingCompany Thank you so much for this link. I made the 'Original' version last night and it came out Terrific! Here's my next question... My Sourdough Starter is made with Dark Rye Flour, not the Bread Flour of this recipe. Will this inclusion make any difference? Big Fan of your products. have a good new year! 🫓
Para mi es un de los mejores panes que existe.
I never would have thought you could handle bread dough with 100% hydration until I did it. The time and gentle stretch is key. Getting big crumb means being really gentle at the last stage and fermenting until big bubbles appear. I don’t think it’s as likely if you had done a shaping step to get height. These loaves don’t look meant for vertical slices, only horizontal.
In Spain (I live here) it is sometimes sliced vertical, but only for toasting. The toasted slices are then usually offered as a side and delivery method for beef and tuna tartare.
They are too airy to hold up anything liquidy, but would hold up great things that are soft but have some consistency to them, like beef or tuna tartare, or Baba ganoush or even a nice hummus.
The toast slices add some crunch but are so airy and light that they barely add an volume to whatever you're piling on it.
I agree about the magic of baking. After just a rough mix I can pour a litre of water onto my worktop and it doesn't spill. It's just suspended in this beautiful grain. Grains and yeasts are such delights to spend time with!
I can hold my own in the kitchen but I'm not much of a baker. I tried this recipe and it turned out fantastic. Looked great, tasted even better. Thanks for this video.
Thank you for this video. My usual hydration was around 80%, so I was excited to see what a 100% hydration dough would do, and it makes a stunning bread! “Glass” bread is absolutely correct. I actually modified the recipe a bit (made a Biga the night before, then an autolyse in the morning, and combo’d them for the dough at 100% hydration). Worked great!! Thank you for the inspiration! King Arthur Bread Flour for the win!!
Love the video it’s well-explained and the production quality is great. Just one correction: the hardest part about baking bread is that it’s so many steps of folding and waiting 20ish minutes. It’s just so insanely time consuming while you’re not actually doing all that much. It’s also very space intensive if I’d want to make more than those 4 loaves.
I agree. I'm easily distracted and don't want to be home all day. I recently discovered cold fermenting. I make my foccacia/ciabatta dough in the morning, put it in the fridge, fold it once when I get home from work (maybe once before bed if I remember) and then the next day fold it once more, put it in the pan let it come back to room temp and cook it. Works out great for me. I haven't tried it with any other breads yet.
@@Alice_Walker,
you still doing a long process with the dough. If your family need bread - it's a long wait. I am sure that your bread is a good but waiting 20 minutes is definitely not a long time. 😊
You might enjoy our recipe called No-Knead Crust White Bread, or as my family calls it, "Lazy Bread." Just mix the ingredients, plop them in the fridge in a bucket for a few days, and take out some of the dough to form a loaf on whatever days you want to bake. You can find the recipe here: www.kingarthurbaking.com/recipes/no-knead-crusty-white-bread-recipe. -👩🍳Kat
@@KingArthurBakingCompany thanks for the pointer! I have tried out the No-Knead recipe from the New York Times in the past and iirc that also has at least 4 folds? I'm happy to leave bread baking to the professionals/other home-bakers 😁
Plenty of other recipes for me to bake!
Oh, this looked so good I decided to make a day of it and bake this. Oh my goodness im in heaven, dripping with butter I ATE 2😅😅😅😅😅THANKS
Haha, that's fabulous! -🍮Kat
Oh yummy! I can't wait to try it. I'm thinking a really great Italian sub 🤤
Martin's a star. A big, bright shining star...
My goodness… I tried it ! And it is genuinely the best I have ever done with getting lots of open holes- chewy moist and crispy delicious crust. Woot woot !
So glad to hear that, Amanda! -👩🍳Kat
I'm a 60 years old Spanish man. I have never seen this type of bread
I take it you are not from Catalonia
That is a brave color to wear while making bread.
Martin's pretty brave! 😊 -🥐Lily
Hi there! There is a total of 5 folds in this recipe. In the Tips from our Bakers section, at the bottom of the recipe page, there is a helpful sample timeline for the folds. Let us know how it goes! -🍮Nicole
Rings are banned in kitchens all over the world for god sake don't put a bad habbit in others eyes.... All those youtube cooks that does it are just annoying sorry but don't you know the rules that you may not give out misleading information and rings in a kitchen can poison people... and your video will mislead people in to thinking rings are and is safe in a kitchen enviroment and it's annoying to think about right? do you get me now?
@@Drefar There are far more important things to worry about than that in a kitchen. Stop scare mongering.
@zakelwe I nor had marks to scare people, and I had not intended to scare people in regard to it but if you think it's not potentially a problem then please do it at home and not in a restaurant or share the info that you do something like that on social media sites... Because I feel deeply sorry for those who carry it over to a restaurant or a home hobby.
@@Drefar In the kitchen then main issues are personal hygene, food that is comtaninated at source, food that is kept at the wrong temperature and cross contamination on surfaces and implements. Although rings can harbour bacteria good handwashing with alcohol can negate this and often plain wedding bands are allowed.
I don't recall ever reading about an outbreak of food poisoning caused by rings, although no doubt google might pull up a very few.
Apologies if I appeared rude by the way !
@zakelwe sounds good. I hope you get a good day... I just hope youtube creators can emphasize this point more because I have often seen that people get themselves into situations where people get sick because of their belief rings are allowed here, including all rings while it's true that plain wedding rings after a rough wash is allowed those people thought all rings were allowed... yes, I repeated myself because it's not emphasized enough in social media... that's really what I hate about food channels on UA-cam...
This might be my favorite bread now. It's excellent.
I made this today and it was delicious, airy and amazing! Thank you Martin for explaining everything so well!
That crust is way too dark and bitter. Not the flavor I want in bread.
I would trim away the dark and bitter crust, then lightly toast the airy bread to give it a very light crust.
I worked on Baguette for months on end, river stones in the oven the whole bit, and finally got comfortable with 85% hydration. I was using commercial bread flour from Costco, but none are nearby. Grocery Outlet gets the Same 12% King Arthurs and I stock up on a couple of bags when it comes in. I am going to have to try this!
Try using some vital wheat gluten from Bob's Red Mill. It's a bit pricey, around $8 last time I bought it, but a pound bag, maybe from Walmart?, will turn at least 16 pounds of that Costco AP flour into pretty good bread flour. Just a thought.
Thanks Martin, would like to try recipe with sourdough starter instead of dry yeast.
Or a biga, or a poolish.
Bread just came out of the oven. My girlfriend has just made the best bread I've ever tasted. Thanks for a stellar recipe!
We're delighted to share the joy of fresh bread with y'all! 😁 See you soon! -🥐Lily
I think it would be useful if you can specify what percentage of Gluten is in the "Bread Flour" when you talk about it and why that ratio of gluten and water allows the dough to work at that hydration, people who only have access to All purpose flour can modify their flour with additional gluten to make a comparable flour to use with your recipe.
King Arthur Bread Flour contains 12.7% protein; Hard Red Wheat Flour and Malted Barley Flour.
KA flours indicate on the package what % of gluten/protein is in their flours. So helpful! I use KA Sir Galahad Professional Bakers flour - not available on the K A website, but through restaurant supplies. Only seems to come in 50# bags. Wish KA would make that more widely available. And Sir Lancelot - 14% protein!
Thanks for this comment. I can't find KA bread flour locally, only their AP flour, which is why I buy vital wheat gluten for when I need to use bread flour. Usually I use a finely ground while wheat flour from Montana that's about 13% protein content. Makes a great loaf! I'm planning to make plan cristal when I feel better. But this recipe is only 100% hydration. The recipe I saw in a video from Catalán was 106%hydration. I think my flour will be able to handle that. We'll see. 😊
Just finished baking this for the first time, and it’s the first and only time I’ve made a recipe that turned out looking EXACTLY like the Video/pictures and it’s AMAZING.
Temperature is the key, it seems… house temp is 68-70F, water temp I used was 90F, dough temp 76F, and I used our Breville toaster oven on Proof at 80F to ensure the dough stayed warm throughout the folds.
Used an 8” on-stick brownie pan. No pizza stone or steel, so put two 50 year old wafer-thin steel cookie sheets on the lower rack and preheated for an hour.
Followed all instructions as is, with KA bread flour, Red Star Active Dry Yeast, and sea salt.
My dough by the first coil fold already had more structure than Martin’s. It didn’t come out in a rectangle, so I just randomly had to cut because I didn’t want to deflate it.
It was really really simple. You just have to be gentle and don’t try to rush anything - just go slow.
Can’t WAIT to make this as Roman style garlic bread (just rub half a garlic clove across the bread and drizzle with olive oil).
🙌👏 How kind of you to share your process! What awaits your Pan de Cristal to enjoy with? 😋 -🥐Lily
Amazing how he can wear dark colors and not get a spot of flour on him. I'm covered with flour just watching and I'm not anywhere near my kitchen, LOL. :)
the power of autolyse! i never guessed i would enjoy watching a flour company's youtube channel so much.
With all that flour prior to divide it's really like an 85% hydration dough 😅
No its not
I made this and it’s god tier bread. I used a Dutch oven and cast iron skillet both worked well.
I am usually intimidated by breads with yeast and afraid I will mess up but this video has me determined to try it this weekend. That bread looks so delicious and light. I would like to try it with roasted garlic, pesto, or avocado. Thanks for sharing this recipe.
We were in Barcelona last year and had pan de cristal for the first time. I have tried other recipes but this is the best one yet. I live in Denver and i did not have to adjust for the altitude. KAF products are fantastic. Keep these going.
Hi, I am in CO at 8,000 ft and want to try making this bread. It's encouraging to hear you didn't change anything. Did you notice any difference in rising/resting times? Or anything? Thank you.
@@1ACL I had to add a little more water. KAF is so nice but seems to need more water up here. Play around with the timing. I made 4 small ones and that seems perfect. You will live the crunch as Martin said. Try Pan con tomate with the pan de cristal
Also added .5 tsp more of yeast
@@cherilaarsen6682 Thank you!I made one yesterday, and did add more water, but maybe too much because it took forever to come together. But it worked! But then I think I did not bake it quite long enough. -- anyway -- I'll figure it out! Thank you for the tips.
Thank you for this recipe. Tried it and it turned out great! I appreciated the further detail in the linked recipe. Thankful people like you share your methods, techniques, processes, and recipes!
Just made this and holy crap is it good. Recommend this recipe 1000%.
Hi, Lynn! It will warm up nicely if you put it in the oven for a few minutes with the warmth created by the oven to cook dinner or at 325-350 for about 5 minutes. Wrap the bread loosely and store it at room temperature for up to several days after baking; freeze for longer storage. -🍮Nicole
So he gives out this baking information which is useless for most people on here but still refuses to give the oven temperature or baking time, apparently this information is sacred and not to be given out willy nilly to just anybody so we will just have to take a guess folks and hope for the best, good luck to us all ..hahaha
That is the most beautiful crumb structure ive ever seen
We w(hole)-heartedly agree! Let us know if you give it a try, BigBro 😊 -🥐Lily
I like this video. Bit as an italian grown up with home made bread, pizza and Focaccia i have to tell you, that this "bread" is nothing else then a focaccia Bianca, just with another type of Fluor.
I love this type of bread and I am so excited to make it!
🙌🙌 We'd be delighted to know how it goes! Happy baking! -🥐Lily
Tried it. Worked beautifully. I used the organic bread flour. I think the next time I will cut them in four strips, to better cut them into sandwiches. It is a fun dough to work with. So fluffy.
Thank you for giving this recipe a try, Tina 🧡! -🍮Nicole
I like this guy. Addressing both the people who /need/ to know it's 15 g of oil, and those who just want to know it should coat the pan
Haha, it takes all kinds! -👩🍳Kat