Pan De Cristal (100% Hydration Spanish Glass Bread) is an Airy Crunchy Dream

was that that guy who does the Dos Equis commercials you know most interesting man I usually end up a little salty I think I'm on like the salty end of the spectrum a little bit all right let's make some bread hey friends it's Martin I'm in the studio today and we're doing the first in a series of videos that are going to focus on bread and pastry skills for everybody out there we're putting a lot of energy into the YouTube channel hit the Subscribe and like and join us for the video today which is Panda Kristoff [Music] thank you foreign style is is like the ultimate expression of crispy open crumbed bread it's like ciabatta but Amplified in all the ways that are delicious so basically what we're going to do is through the sort of superhero power of bread flour we're going to use equal parts by weight flour and water so it's a super high hydration bread and the reason that that is good is that it allows us to have a very open structure which we couldn't do with all-purpose flour as an example we'd need to drop the hydration a little bit so through the magic of bread flour we're going to make a bread which is incredibly open incredibly crisp and one of my favorite things come out pretty easily okay so I haven't measured any ingredients because I want you to see how simple this is to scale right on top of my scale here so it's 500 grams of bread flour and I'm going to put it straight in the bowl my water today you know you want to seasonally adjust the temperature of your water there's a note down in the baker's notes that'll give you some guidance in terms of what temperature water you should use so 10 grams of salt if you're using volumetric or you want to use teaspoons and cup measures those amounts are also down in the body of the formula so check that out because there's such a small quantity of yeast I'm using the volumetric measure that may not make sense but scales can be variably accurate with small amounts so I'm switching over to this volumetric measure it's three quarters of a teaspoon because I really want to make sure I get that right so I've got a half and then about a quarter flower water salt yeast in the bowl and just stir to combine you know this is one of those does where you start mixing it and you say oh no I've made a mistake like can this possibly be something that's going to become workable and I'll just tell you yes through the magic of bread flour this is going to form a cohesive dough and that's pretty much it that's the mix when I was looking around in the kitchen for something to let this dough rise in and we're not going to bake in here but this is just for the sort of bulk fermentation period of the dough I wanted a container that had a shape that I could dump out and it would be sort of square or slightly rectangular either we're fine and we have these casserole dishes at my house which were very handy if you don't have those you could use an eight inch or a nine inch square like brownie pan or something like that I'm going to put some olive oil in here it's like 15 grams I mean we wrote 15 grams just to give you a measurement it's just a well-oiled dish basically this is going to keep the dough from sticking a little bit as we do this series of folds during bulk fermentation so I just take the oil which is a fair amount of oil and putting some on the sides you don't have to be too sort of detailed with that just get the oil in there and sort of spread it around and then I'm just going to pour the dough and it seems crazy but this is going to become something that's totally manageable by the end of bulk fermentation through the powers of time and folds and this good bread flour it's going to become actually a pretty manageable dough even though right now it looks like you know we're gonna make pancakes or something so we're going to let this rest for 20 minutes and then we'll do our first fold when I was working on this recipe I would get a little bit nervous at this stage and I would say oh my gosh if no one's going to be able to make the Stow or everybody's going to hate me because I've made this terrible dough but trust me that it will come around so covered 20 minute timer and then come back the hardest thing about bread is that is understanding the ways which accuracy and measurement and guiding environmental controls sort of come together right so first and foremost start with quality ingredients accurately measured well fermented that's the way you do it okay so it's been 20 minutes and now we're going to do our first Bowl fold we're calling it a bowl fold even though it's in this you know casserole dish but the idea is the same as a bowl fold where I'm sort of pulling from the outside and folding into the middle wet your hands and the dough won't stick as badly and you're going to see that even though this is still really sloppy it's it's starting to get some structure it's not a lot but there's a little bit so I'm just working my way around the outside of the dough folding it into the middle until it feels like it has some amount of strength and you can see that by the end I can kind of pick it up and we're going to cover it and give it another 20 minutes okay so it's been 20 minutes since we did the bowl fold and now we're ready to do our first coil fold the coil fold is nice because it really allows the dough to sort of elongate and wrap onto itself so let me show you what I mean by that and when I do this you're going to see how the dough is starting to develop how we're gaining some strength and elasticity it's it's pretty amazing again through the power of bread flour so I go in the sides sort of at the waist of the dough and I'm just going to lift it and stretch it and Fold It Down and I'll lift it and stretch it and you can see the strength that's coming together with that that's it that's my first coil and you can see we've got a dough which is manageable it doesn't stick to my hand uh and that's only 40 minutes into fermentation and that's a 100 hydration dough equal parts by weight flour and water if that's not incredible I don't know that's like one of the seven wonders of baking to me how that happens it's incredible okay so that's 20 minutes this is our second coil fold and so a little bit of water on my hands and you can see how we're starting to see some fermentation activity here I'm starting to get some bubbles the dough is shiny it looks smooth to me um and so going to the center here and I'm going to pull up and you can see look how gorgeous it looks great so pull up stretch it and just sort of Roll It Forward I'll do one more just roll it forward that's it silky it's one of the best things about making this bread honestly Beyond eating it is just how beautiful it is and how nice and sort of luxurious it is to touch it okay another 20. so the does had three hours of bulk fermentation we've been folding it we know that it's strong looking at it in the container I can tell that it's active I see some small bubbles on the surface so now we're ready to divide I start by flowering the top surface I like this additional step where I am going to help this come out of the container because I'm going to dump this but so if I flour the top surface and then just sort of like see if I can kind of release the dough from the container just a little bit it's going to come out easier when I dump it okay let's set that aside for just a second and I'm going to dump it onto a really well floured surface like really well floured so I'm just going to dump it and it should come out pretty easily and then I'm going to generously flour the top surface I'm going for pretty much full coverage and a lot of this flour is going to be absorbed by the dough or it's just going to sort of disappear if it feels like it's a little bit heavy don't worry about it now I'm going to divide the dough into basically four pieces it's going to be kind of like along those lines so just with my bench knife [Music] at this point when I'm handling the dough I'm trying not to sort of be rough with it I'm trying to be really gentle because I have this gassy structure that's developing and I don't want to deflate that so at this point I'm being really gentle with the dough and when they bake they'll have a little better contrast and that's it they'll they'll now rise for about two hours at the end of that rise what I'm looking for is to see that they're on the surface are some large bubbles they're starting to form that'll be my sort of visual cue that tells me that they're ready to go in the oven I I don't cover these for the proof and that's never the case with dough I always want to protect a dough from drying out but with this dough that is so high hydration it tends to work out okay it's okay if it has a little bit of a skin on top it actually helps to provide some structure to the dough so I don't cover them I mean maybe in the dead of winter if I really feel like it's crusting I might put a piece of parchment over the top because parchment just doesn't weigh anything and it'll only sort of decrease the amount of airflow that's moving across the surface and drying it out but I just leave them uncovered at room temp it's just like no fuss um and it works so uncovered room temperature just hanging out there we go bada bing bada boom we can take a siesta now or eat eat and then Siesta that's what I want in that order yeah eat and then Siesta okay all right okay so it's been a couple hours and these are starting to look good they look almost inflated which is nice I see some larger bubbles forming on the surface you want to wait until you see those when you see those you know that the inside of the loaf is starting to fill with air and really open up so these look good they're healthy they're ready to go in foreign this is a good tool this is like one of my favorite baking tools just a pan but look it doesn't have an edge on it so I can put a piece of parchment on there it's great for loading it's like whoop and I don't I don't use a ton of tools um but that's one that I always use I always use that thing when I'm loading bread in here [Music] foreign de Cristal is out of the oven and one of the first things you'll notice is how light it is it literally weighs nothing and that's because the inside is full of air it's just air pockets it's this wildly open crumb held by this crackery eggshell thin crust [Applause] so we want to have this real open sort of variable structure all of this magic is afforded by this good bread flour it's got enough strength to hold equal parts water and flour it's a high hydration bread it's delicious go get out there and bake yourself some Pond de Cristal

Channel: King Arthur Baking Company

Views: 993,723

Keywords: baking, king arthur flour, flour

Id: 6sOEHrawhX0

Length: 12min 58sec (778 seconds)

Published: Tue Jan 03 2023