Pan De Cristal (100% Hydration Spanish Glass Bread) is an Airy Crunchy Dream
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Published 2023-01-03
Get the recipe: bakewith.us/PanDeCristalYT
Buy a bag of our Bread Flour: bakewith.us/BreadFlourPanDeCristalYT
Pick up your own Dough Scraper: bakewith.us/BowlScraperPanDeCristalYT
Grab a trusty Bench Knife: bakewith.us/BenchKnifePanDeCristalYT
Credits
Host: Martin Philip
Producer: Tucker Adams
Chapters
0:00-0:39: Introduction with Martin Philip
0:40-1:35: What is Pan De Cristal (Spanish Glass Bread)?
1:36-3:04: Step 1 - Making the Dough
3:05-4:54: Placing the dough into an oiled pan to let it rise
4:55-5:14: The essential elements of well-made bread dough
5:15-5:59: The 1st bowl fold, building structure in the dough
6:00-7:00: The 1st coil fold, lifting and elongating the dough
7:01-7:56: The 2nd coil fold, once dough has some structure
7:57-10:08: Step 2 - Gently divide the Pan De Cristal dough
10:09-10:54: Let divided loaves proof uncovered
10:55-11:53: Step 3 - Bake the Pan De Cristal loaves
11:54: Feast your eyes on this beautiful, airy bread!
All Comments (21)
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As someone who likes to bake, I can not comprehend how is he baking a bread without getting his clothes covered in flour :D
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"We need to be very accurate with the yeast measurement." "OK that's about a quarter."
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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!
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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
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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!
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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.
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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!!!
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Great to see recipes coming straight from the manufacturer considering all the variances in different flours. Looks awesome, will be trying soon
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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.
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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
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One of the things I love about this recipe is how simple it is to scale up or down.
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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!!
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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. 👍
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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 😊
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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!
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This series has evolved so much over the years. These guys are really coming into their element
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The in oven compressed footage of the bread baking was amazing
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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.
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Hi- Made this today and it is absolutely gorgeous. Nutty and crumpety in taste. Didn't get the elastic texture to the first bowl mix but I don't think I did the first mix for long enough. It still tasted brilliant and will be trying it again during the week. Thanks Milo
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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.
