Pan De Cristal Sandwich Rolls with Wide Open Crumb
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- Опубліковано 11 кві 2024
- Get the recipe: bakewith.us/PanDeCristalRecipeYT
Martin's back with a new way to shape-and eat-Pan de Cristal. This high-hydration dough starts off with a thin consistency (akin to pancake batter), but after a few folds it becomes beautifully smooth. (The high protein content of our bread flour is a key ingredient for success here.) When shaped like a torpedo, the result is a loaf with a shatteringly crispy crust and a beautiful, open interior that's perfect for subs. Add all sorts of spreads and toppings and make it the sandwich that dreams are made of!
Shop this video:
Bread Flour: bakewith.us/BreadFlourPanDeCr...
SAF Red Instant Yeast: bakewith.us/InstantYeastPanDe...
Bench Knife: bakewith.us/BenchKnifePanDeCr...
Half-Sheet Baking Parchment Paper: bakewith.us/ParchmentSheetsPa...
King Arthur Square Pan: bakewith.us/SquarePanPanDeCri...
Credits:
Martin Philip - Host
Tucker Adams - Producer
Chapters
0:00: Introduction to Pan De Cristal Sandwiches
0:36: Step 1 - Mix the Dough
4:30: Step 2 - Fold the Dough
6:53: Step 3 - Divide the Dough
11:48: Step 4 - Make Sandwiches
No one ever removed a baking peel with that verve. You rock the house Martin, thank you for teaching me all these cool bread techniques!
🥰🥰🥰 -🍮Kat
Best King Arthur Baking Host.
We do(ugh) dearly appreciate Martin! 😄😄 -🥐Lily
I love how fun, calm, tender, professional... all that goodness in one Martin.
💛💛💛 -🍮Kat
I didn't think I could work with 100% hydration dough, but following all the instructions, it was very easy and fun. It is amazing how light the bread is. I made a 1/2 recipe to test it out and it yielded 2 x 10" long sub rolls and 3 pcs of rectangular sandwich size breads. I baked on a pizza stone for 15 minutes and added 5 minutes and they were done. Thanks for the recipe
Wow, Steve, that was brave to try something new! We're thrilled you're enjoying the recipe and have extra success with your adjustments. 😄🙌 What kinds of sandwiches are yours destined for? -🥐Lily
Looks like a delicious sandwich! Thank for for not moaning like most every other chef who does their taste tests!
I’ve had excellent results with the pain de Cristal. The first few attempts the loaves got too dark for the whole cook time. Amazing results happened when I used a 3/8 inch baking steel, an inverted roasting pan and a hunk of ice. Followed exactly- using KAB flour is important- it really is not very difficult. It’s a long time for sure. The cold fermented method found in the comments - it really did give the best rise as the author suggested. Plus - you can leave your house a lot more. Go for it even if you are a beginner baker.
Where is the cold ferment method described? I didn’t see it in the comments
Hey there! The cold ferment method is found on the recipe page on our website (linked in this video's description box). When on the recipe page, scroll all the way down beyond the recipe, tips, and then you'll find the comments for the recipe. There is a 🔍 bar to filter through the recipe comments; I typed "cold" and the method in reference appeared. Hoping this helps! -🥐Lily
We're glad to bake this with you, Amanda! We appreciate you sharing your experience with us, and for the shout-out of another baker's cold ferment tip! 😊 -🥐Lily
I got up and made the dough immediately. I’m waiting my first 20 minutes. I’m excited!
😄😄 You're a go-getter, Tamatha! Redefining the hustle of making dough! -🥐Lily
Omg your said brusketta, no brush Etta….Respect !!!!!
Love the recipe, thanks 😊
!!! Thanks for the shout, Joe!
I started to love King Arthur's video clips from Chocolate focaccia. Keep your form
Support from South Korea
We're so glad you're enjoying them! Happy baking! -👩🍳Morgan
Another Amazing episode of Martin's King Arthur Baking Company Show, Love it, Thank you
Lovely bread! Love its crunchiness!❤
Like the idea of sandwiches w this great bread and hey man, its gotta be lower carb. I'm using it for garlic, a little EVOO, a little pizza sauce, olives and good cheese or BBTs this summer- Bacon, basil tomatoe sandwich. Such a treat.
Thank You Martin!
Made this bread during the week.
absolutely AMAZING ! Thank you !
Incredible, Michael! Thanks for baking this with us 😄 What are you enjoying about you Pan de Cristal? -🥐Lily
This is my favorite bread for sandwiches. It also makes for GREAT french bread pizzas. Crispy and light. Yum!
😄 We're glad you enjoy it, Annette! 😊 What kind of sandwich do you find the best for this bread? -🥐Lily
Watching during my work break .what a master class of a video . Your skill and humour just oozes throughout . I will be attempting this over the weekend.thabk you for sharing
Oh man... that looks delicious. I'm really going to have to try it.
Please let us know how it goes, Clare! Happy baking 😄 -🥐Lily
I watched your first Pan de Cristal video last year and I have been baking that bread every week since. Obviously I love it, and so does my family. Lately I have been baking it in a 8"x4" bread pan (which is what I do the final proofing in) and the results are just as wonderful. You just reminded me to make another batch this morning, which I will in just a few minutes.
Wow, David! We're thrilled this became a beloved recipe in your home! 🙌 Happy baking 😄 -🥐Lily
Made that brea$ this morning for sandwiches for dine and then see this on my feed. This bread is amazing. Just trust the process
Thanks for baking this with us, Matt! 😄 What is your personal favorite filling for your Pan De Cristal sandwiches? -🥐Lily
Really amazing thank you 🙏
Our pleasure! -🍮Kat
Thanks for posting this - Pan de Cristal is one of the greatest challenges of a home baker. But so good. And perfect for Pan Con Tomate
It's our pleasure to make this video and share it with you, Dave! We're excited to see how your Pan Con Tomate bakes out! Feliz hornear 😄 -🥐Lily
It really isn't a great challenge. I made it using one of his earlier recipes. the dough is very easy to work with. It came out very well. It's just a matter of following instructions.
With a little less bake time, this looks like it could make a good banh mi
Brilliant! Love Pan de Crystal and Martin is on the top of his game! Thank you for the modifications to shaping; I was wondering if I could make a sandwich bread - case closed!
Woohoo! We're thrilled to know you're enjoying the video, Paul! -🥐Lily
Just finished this recipe and the result is great! I was surprised that it took the prescribed time for the baking stone to return to full temperature. I find so many uses for the IR thermometer. Now I know!
That's wonderful to hear! -🍮Kat
I can't wait to try this.
Let us know what you think of it, Ronald! Happy baking 😄😄 -🥐Lily
This looks like the kind of bread I’d enjoy making! We don’t have KA flour here in the UK but will try with a good reputable bread flour I use. Thank you!
How awesome to still bake with you, Heidi! 😄 We'd loaf to know how it goes! -🥐Lily
I tried the original PDC recipe and was blown away. Gotta try this version now!
🙌 Woot woot! Please let us know what you think of this one! -🥐Lily
Great episode, appreciate the detailed instructions. I have one request, not a complaint, just a request. When Martin or whomever is hosting are doing something with their hands please focus in on their actions and not their face. Any folding, turning, flipping etc needs to have a closeup so we learn how to do it. #PanDeCristal #Sandwiches #Bread #Baking
Thank you for sharing your note, Greg! We appreciate hearing from you, as it helps us know how we can improof. 😊 We're glad to bake with you! -🥐Lily
@@KingArthurBakingCompany”Improof” Well played 😹
😉😉 -🥐Lily
Wow!
Can never believe how he picks up 100% hydration dough with his bare hands...
Martin needs to make a sandwich with pan de cristal and potato chips in the inside, triple layer.
That sounds so fun! -🍮Kat
I am trying this with 200g of sourdough starter and after the coil folds I am going to rest it in the fridge for 14 hours. When I get back from work tomorrow I will loaf it out and try it out. We are making pulled pork on saturday so itll be nice.
Stealing your idea. Sourdough has the right tang!
Any adjustments I would have to make if I wanted to use my sourdough starter?
Hey there! Check out this blog article for tips on doing that! www.kingarthurbaking.com/blog/2022/04/07/how-to-make-pan-de-cristal-with-sourdough-starter -👩🍳Morgan
I see Martin is using a square stone for baking this bread on. Which one do you recommend or can I use any pizza stone etc to bake this bread on? Thank you!
Any baking stone will work well! -🥐Lily
Hi KA, any recommendations for those of us WITHOUT a stone? I have some physiological issues and can't lift anything heavy. My 70 yo cast iron pans are sidelined; no more 25#+ turkeys, so I'll have lots of leftovers..so - HELP! Please. Any and all alternative suggestions would be greatly appreciated!
.@@KingArthurBakingCompany
Hi Terry! The full recipe has tips at the bottom for baking without a stone or steel, instead using a sheet pan! -👩🍳Morgan
@@KingArthurBakingCompany Thanks so much! I hadn't (obviously) gone there yet. Figured I'd try here first, striking while the stone is hot, so to speak. I came directly here from the link in my email 😬
We're glad you're excited to give Pan de Cristal a try! Happy baking! -👩🍳Morgan
Love making this bread!! ❤️ I would live to make these for my farmer’s market. Could I bake to a light blonde (maybe temp right at about 190-200), the night before, and then pop back in oven the next morning to a richer color, and recrisping it? Any ideas would be appreciated.
Yes! You could do that. 😊 You could also provide a note with your products with "re-crisping" instruction when at home. We have some additional tips to keeping breads crispy www.kingarthurbaking.com/blog/2015/09/15/keep-baking-crispy. Please let us know if these help, Denise! 😊 -🥐Lily
Wonderful videos! I know converting this recipe into sourdough would never be an exact science, but what percentage of levain recommend to start with trial and errors when replacing the yeast amount for levain?
Hi there! Check out this blog article for tips on using sourdough starter in Pan de Cristal: www.kingarthurbaking.com/blog/2022/04/07/how-to-make-pan-de-cristal-with-sourdough-starter Happy baking! -👩🍳Morgan
How do I make or buy the balsamic glaze ?
Hi there! You can find balsamic glaze at most supermarkets with the salad dressings! -👩🍳Morgan
The bread looks incredible, could you use sourdough instead of the yeast? If yes, how much and would anything else change?
Hi, Joy! Yes, this can be made with starter. 😊 Directions are here: www.kingarthurbaking.com/blog/2022/04/07/how-to-make-pan-de-cristal-with-sourdough-starter, and you would then follow the UA-cam video for the shaping into subs. Happy baking! -🥐Lily
Would love to see this done as a sourdough. Is it possible and if yes, what modifications would be needed ?
Hey there! For details on that, check out this blog article: www.kingarthurbaking.com/blog/2022/04/07/how-to-make-pan-de-cristal-with-sourdough-starter -👩🍳Morgan
What size is the square pan that he uses? There are two sizes and I would like to know which to purchase.
It looks like he's using an 8 inch cake pan here, but a 9" will work beautifully too! 😊 -🍮Kat
Looks amazing. Would a poolish be good with this bread? Or skip it?
We recommend making our recipes as-written - however, 😏 we have a guide to making this as sourdough (www.kingarthurbaking.com/blog/2022/04/07/how-to-make-pan-de-cristal-with-sourdough-starter), for which you could try using these conversions as a guideline to add poolish (more on preferments here: www.kingarthurbaking.com/blog/2020/02/05/baking-with-preferments). Let us know what you think, Steven! -🥐Lily
@@KingArthurBakingCompany thank you!
You're welcome! Happy baking 😄 -🥐Lily
@@KingArthurBakingCompany I just finished making this, and dear lord this is the best bread I ever had.
That's what we love to hear! 💛 -🍮Kat
Is there a cookbook available with the YT recipes?
There is not, though that's a splendid idea for the future! All of these recipes can be found on our website, through the links in each video's description box. 😊 -🥐Lily
I never heard of putting potato chips on a ham sandwich, but I used to put Doritos on my hamburger when I was a kid. Same concept, but it added a bit of cheesiness when there wasn't any cheese to place on it.
That sounds yummy, too, Jason! 😋 -🥐Lily
I am so thankful for your videos! You, sir, have made me a successful Artisan Sourdough Baker!! 🥖🍞🧈
any particular reason why between folds the dough rests on a flat surface and not in a bowl?
It's easier to handle and to ensure that all of the dough is worked, but a bowl will work just as well! -🥐Lily
Your bread looks incredible. I tried to make one yesterday following your recipe but failed completely. I used a strong Italian flour with protein content of 15%. The dough turned out watery and structureless despite several bowl folds and coil folds in between. I wonder is it the Poolish (fermented for 12 hours ) the culprit for 100%-hydration dough or I should have used yeast instead. I am trying to trouble shoot. My ingredients are 500g of flour (100g used for Poolish), 500g of water (100g used for Poolish). 0.3g of yeast for Poolish and 2.7g of yeast for the main dough. I live in a tropical climate and the kitchen temp is around 30c at the moment. I did put the dough in the fridge between folds in order to achieve the 25c DDT. Thank you.
Oh no! We're sorry to hear your first batch didn't go well. It sounds like you're on the right track, but let us know if you're still having trouble with this next one. There's also our Baker's Hotline that you can reach out to! -🍰Grace
Instructions with complete ingredients needed in a format that can be printed please. Also, what temperature are we cooking the bread at? Thank you
Hi Ann! You can find the full recipe and the option to print linked in the video description! -👩🍳Morgan
Check the site. 💞
Can you make this bread with starter?
Yes! 😄🙌 www.kingarthurbaking.com/blog/2022/04/07/how-to-make-pan-de-cristal-with-sourdough-starter Happy baking, Linda! -🥐Lily
@@KingArthurBakingCompany thank you so much!! I'm gonna try it straight with just yeast first, like the article suggests. Really appreciate the info!
You're most welcome, Linda. 😊 Please share how the bakes go! Happy baking! -🥐Lily
Any steam needed in the oven?
Not for this recipe but we do highly recommend a preheated stone or steel for baking these loaves on! -👩🍳Morgan
I'm looking for good bread recipes for Farmer Markets. Been reading up on my King Arthur Baking website and these videos. Thanks!!! ❤
Hi, Christina! We have our collection of bread recipes here www.kingarthurbaking.com/recipes/bread. For selling, a few things to consider when browsing recipes: local demand, your style (what types of breads do you *enjoy baking?), preservation, time and cost of recipes, packaging. We're glad to know you're making your way through our website! Please let us know how else we can help. 😊 -🥐Lily
@@KingArthurBakingCompany Thanks so much. I love the website/UA-cam channel and Martin's videos. Entertaining and educational!
We'll keep it all coming, Christina 😄 -🥐Lily
Do you mean pan de Cristal or de campagna? I found pan de cristal but I can't find de campagna. Could you please clarify cristal or campaña?Campana? Thank you!
These are Pan de Cristal: www.kingarthurbaking.com/recipes/pan-de-cristal-recipe 😊 We have Pan de Campagne here: www.kingarthurbaking.com/recipes/pain-de-campagne-country-bread-recipe Hoping this helps, Irene! -🥐Lily
Is the stone necessary?
The stone is ideal for getting the right texture, but you could make this on a sheet pan if needed. -🍮Kat
@@KingArthurBakingCompany I have a pizza stone, but it's only thin. I can use that I reckon...
That should work fine! -🍮Kat
Thanks very much!! I have been making bread nearly every day for the past few weeks. I have to use a mixer as I have arthritis, but even so, it is SO therapeutic. I have ballsed up a few loaves, but they still smell and taste better than store bought "bread". My aim is to make french baguettes like the ones in France. A meal there involved a baguette, some brie and a bottle of wine. Nothing more. Just can't get it right...
So, if I use AP flour... what would the hydration need to be at?
Bakers have shared with us that they've used AP Flour just the same and achieved their loaves! It may need an additional coil fold (or so), depending on how the gluten develops. At about 2:50 in this video is the consistency of the dough you're aiming for when adding water. Hoping this helps! -🥐Lily
Martin HELP! I made this bread and followed directions to the letter! It was so so wet it didn’t react the way I expected. What did I do wrong.
Perhaps Martin will weigh in, too, but in the meantime I'll offer this: Any time a dough seems too wet to work with, I skip the stretch-and-folds (or bowl folds, as Martin calls them) and go straight to coil folds. Not sure why, but coil folds encourage the batter-like dough to come together, smooth out, and begin to rise as a single mass. It may also help to wait a bit longer in between folds, esp if your ambient temp is on the cooler side. Good luck!
I’m sorry - what a bummer. I hope he chimes in too. Did you use a scale or volumetric?
I gradually added water the second time, as my flour needed less due to local temperature and humidity. I hope this helps.
We're sorry to hear that you're having trouble, Maryellen! Most commonly when this happens with this recipe, it's because the flour used was lower in protein than expected or was bleached both of which will cause the flour to absorb less liquid. Another reason the dough might be more slack than expected is if the water used was too warm and caused the dough to ferment faster than expected. Did the dough ever come together and then go back to being slack or did it stay slack the whole time? -👩🍳Morgan
Coil folds hold water better! I use 5-6 folds every 30-45 minutes, and 1 hour before the final fold. Hope this helps.
How is he covering the dough each time it rests- it stickes to all coverings- I spray w some avo oil- but i think theres a better way- I dont use the size vessel he recs cuz it really poofs out-even flows over w 80 min rise so i use a 9x13.
We understand the struggle, Carolyn! In this video, Martin is using Bowl Covers (come in different sizes shop.kingarthurbaking.com/items/set-of-10-bowl-covers) over the pan. You have some happy dough! To prevent the dough from sticking to a cover, you can use a little more oil or lightly dust with flour. Hoping this helps! -🥐Lily
🥖🥰
Made this bread today. First bread I have made in 5 weeks since having surgery on my fingers on one hand. Do not have full use of fingers yet, but enough to handle the coil folds of this bread. My loaves did not come out especially pretty but rose nicely and tasted fantastic! Your videos are so helpful.
One day, one bake at a time! 😊 We're happy for you that you could make your loaves! Hoping this aides your healing journey. 💖 -🥐Lily
Could you please add Turkish translation?….Thank you
you could use a bigger mixing bowl, just sayin'
Use whatever works for you! 😊 -🍮Kat
Everything was going very good until I cut it in 4 and let it rise for 2 hours, I don't know what happened but it just went completely flat. I was very gentle with shaping it but it didn't work. so disappointed since yours looked sooo good. oh well it was a failure.
Hi there! Did it go flat after cutting and not rise again? Or did it rise but then go flat during baking or after taking it out of the oven? -🍮Kat
@@KingArthurBakingCompany It went flat after I cut it in 4 for the second rise. I did go ahead and bake it after the second rise of 3 hours since martin said I could just let it go but it never rose again like the first rise did. The bread looks like ciabatta , tasted ok, but very disappointed it didn't look like Martins.
Sounds like it either could have been over-proofed during that first rise, or was handled too roughly while dividing it. More likely the former, if it didn't manage to rise the second time around. -🍮Kat
@@KingArthurBakingCompany Thanks for the input. it probably was when I cut it
You're welcome! We're happy to help whenever you need. 😊 -🥐Lily
I did baked his sourdough bread recipe and it was awful 😞 it’s hard like 🪨 outside and inside unbaked I don’t know what wrong with
We're sorry to hear that your bake didn't turn out as expected! Do you remember which recipe from our website it was that you were following? That will help us troubleshoot what might have gone wrong, as well as any details you can provide about ingredient or process changes. Kindly, -👩🍳Morgan
No way 500 grams water to 500 grams of flour... this cannot be correct ,,,,I have done this twice and it is not a hydrated dough that is anything resembling your video.. not beating you up just want the correct ratios
It really is 100% hydration! -🍮Kat
It really is! I have made it twice. You must use the King Arthur flour. . . . . .
@@KingArthurBakingCompany Ok I'll give it another shot today.
@@paulharris4256 k I'll give it another shot today.
It may be that you are in a high humidity area. If that is the case use 25% heavier gluten flour. Or use 530 KA bread flour and 500 water
Good recipe except Martin forgot to tell what temperature to bake, how long to pre-heat and how long to bake. Measurements are helpful but recipe is still not useful.
Hi there! The full recipe is linked in the video description. Happy baking! -👩🍳Morgan
Those loaves are too hard. That does not make an appetizing sandwich at all. Then, toasting it and no mayo, no!👀😮
I store them in a plastic bag inside the linen bag, and they remain soft and delicious.
The crust for yours doesn't have to be that crunchy 😊 Bake it to your preference, and add mayo! 🤍 -🥐Lily
Roasted Nightshade fruit & Allium are the mise en place MVPs. 🍆🍅🧄🧅🥖🧀
You know it, Charles 🙌 -🥐Lily