Spanish Glass Bread | Pan De Cristal
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- เผยแพร่เมื่อ 5 ก.ย. 2024
- An absolute delight of a bread from Catalonia in Spain.
Super high hydration gives an egg shell type of crust and a very soft, juicy open crumb.
Ingredients:
600 ml / 2.5 cups Lukewarm Water
600g / 21 oz Wheat flour type 00 (AP will not work)
15 g / 0.5 oz Sea Salt
1 tsp Sugar
8 g / 0.3 oz Dry Yeast
Not sure did anyone noticed, but this bread satisfied all 5 senses. Great taste, smells great, looks great, great to squeeze and SOUNDS great as well 🤣
When you answered to my comment few days ago "Can you show how to make Glass Bread?" on Artisan Bread video: "Oh its coming real soon…", didn't expect to be this soon 😀
Now I see what mistake I made when I tried to make one 😀
Asking for advice in the comments on your channel really works!!! Thanks a million 😊
That's advantage of smaller youtube channels. Like family owned restaurant - every customer gets Royal treatment 😊.
But I wish for them to become so big on youtube in exchange of not answering our comments 😂.
Anyway, you will be able to find answers to all the questions you might have if you look the vast collections of recipes they are uploading on weekly basis 😋
@@cuttingedge.cooking 🤣🤣🤣
@@Dr.Do-Little Agree !!!
If you mix the flour with the water and let it rest for 45 minutes, before adding the yeast, (Autolysis), you will get a much more manageable dough. After the last fold, I put it in the refrigerator at 5ºC and leave it to ferment for 24 hours. In this way the gluten is eliminated and the flavor is increased. A greeting from Spain.
Great info I will certainly try out all of those - autolysis we do use and also overnight fermentation but mostly for Poolish - This combination I believe will improve result - thanks a lot for watching and stay tuned we upload new episode twice a week 😁
Hello, thank you for the information. Do you shape them before overnight fermentation or after?
@@xinyeyao5437After. Put the container in the fridge overnight, then do the shaping etc
I made bread like this purely by accident once. Now I know how to do it on purpose, and better. Wow! 😍👍🏻
Thanks for watching and yeah it is a great bread, the high hydration really does wonders to the crust. Stay tuned we upload new episodes twice a week 😊
Very nice - great tutorial. Clear and well presented. The breads came out perfect!
You are all right, that looks really really fantastic! Great outcome once again, I will try it soon!
Thank you for the wonderful video, it was a pleasure to watch and the bread looked fantastic! I hope to try the recipe myself someday. Thank you again for your work.
This looks delicious. I can't wait to make some this weekend.
Bravo! Cheers for your process; cheers for your bread. A masterpiece.
Thank you for watching 🙏and thanks for your support, stay tuned we upload new episodes every week !
Excellent teaching!! Loved it and I can't wait to make this recipe!
Thank you so much for watching 🙏you are going to love this bread 🥖 make sure to find a flour with super high protein content, if you can, use Manitoba flour. Stay tuned we upload new episodes twice a week 😊
Wow even I could make that lol. You make it look so easy!
Best teacher thank you
You are so very welcome 🙏 and stay tuned we upload new episode twice a week and soon we will do French baguettes and pizza 🍕
It looks amazing and I bet it tastes amazing too, I like that it does not involve a lot of kneading etc as I have a small kitchen. I’m trying to understand why you do specific things when you bake and how to best do them myself. So far it’s hard to find anything that shows everything well, and you both show and explain very clearly, thank you!
Thanks for watching and it is an amazing bread, if you have the time then cut the yeast in half and let it ferment double the time, then the crumb get even more open and the crust is soo good. If you have nay questions feel free to ask and we will try to help out. Stay tuned we upload new episodes twice a week 😊
I want that to be my new mancave
Haha thanks for watching, honestly that's how it all started, Corona hit and I needed a place to burn some energy so the only way to justify all the BBQ's was to start a TH-cam channel 🤣🤣🤣 Stay tuned we upload new episodes twice a week
Grande, eseguirò questa ricetta, grazie l'esecuzione.
Great video, the bread looks amazing
Instant sub. Thank you for stellar content
Thank you so much for watching and subscribing 🙏 that means the word to us and yes this bread is sooo good, we actually did a second episode not long ago with some upgrades check it out here:
th-cam.com/video/QZJ2JYRUVkY/w-d-xo.htmlsi=96EZR0sTaN5rdWCK
That version is even better.
Stay tuned we upload new episodes twice a week. 😊
very nicely done
Looks delicious
Thanks for watching, and YES these are so good, stay tuned we upload new episodes twice a week.
Looks sooogood 🍞☕ good Job 🥇
Thank you so much 😊, keep watching we upload episodes twice a week.
Awesome video. Where did you get that rectangle plastic container?
Thanks a lot for watching, well the container is actually from IKEA believe it or not 🤣🤣 I tend to get a lot of basic stuff there, pretty cheap for reasonable quality - keep watching we upload episodes twice a week.
If done correctly, the coil fold does not break the dough
Thanks for watching. Agree and we have done quite some after this one heres a version with Manitoba flour and that is amazing
th-cam.com/video/QZJ2JYRUVkY/w-d-xo.htmlsi=hUhRQ9a0c3wwts5o
Stay tuned we upload new episodes twice a week 😊
Question... What is the oven temperature? How long approximately should you leave the bread in the oven? The flour you spread on the counter and on top of the dough, should be the same type you use to make the bread? I love this video! Thank you!
Thanks for watching, so happy you liked the video 😊. The oven temp. is 230 C / 450 F, if your oven can go 250 C / 500 F then it is even better and make sure to pre-heat quite some, 1 hour is best, even better if you have a pizza stone in the bottom because that retains heat when you open the door so the oven temp stays relatively even. I do us the same flour for dusting both counter and dough, but AP his also fine for this purpose. Stay tuned we upload new episodes twice a week.
Can you cut this recipe in half? Just worried as there may be a minimum volume for I to do it’s thing.
Thanks for watching and yes you certainly can - I would no recommend to double it though and you will run out of oven space ;-) stay tuned we upload new episodes twice a week 😁
Hey Buddy, your flour does not have enough protien content to develop the required strength. Use higer protien bread flour or add VWG.
Hey thanks for watching 🙏and yes you are absolutely correct this version was the first we made using Caputo type 00 around 13% protein, in the later version we used Caputo Manitoba which holds 14.5% and that gave even better results. I will though take you up on the suggestion to try out using VWG - hold on for results 😉stay tuned we upload new episodes every week 😊
I'm letting mine rest right now! Oven is pre heating as I type..I hope it comes out right.😂
Hope they turned out great 👍 we have made them many times and we just love them. Thanks for watching and stay tuned we upload new episodes twice a week 😁
I tried it with a 00 flour that has only 12% gluten, it completely failed it was super wet and impossible to handle. I'm trying it now with AP + extra gluten, the AP I'm using has 11 grams gluten per 100 grams of flour. I'm using 3 grams extra per 100 grams of flour. So I added 18 grams of gluten. I will let you know if I fail or not lol.
Well thats weird, did you proof your yeast? When we we trying this out we had one batch that failed didn't come together and we suspect it was the yeast that was bad. Keep us posted on the outcome with the AP+gluten flour.
What arw the ingredients and messure? 1:12
Hi thanks for watching, the ingredients are:
600 ml / 2.5 cups Lukewarm Water
600g / 21 oz Wheat flour type 00 (AP will not work)
15 g / 0.5 oz Sea Salt
1 tsp Sugar
8 g / 0.3 oz Dry Yeast
I guess we edited out the measure of flour, I need to have a serious conversation with my editor 😄 (wife). Stay tuned we upload episodes twice a week.
is it just Dry Yeast? I am confused because there are many, dried active, easy bake, instant;
which one should I use?
Use dry instant, just make sure you have fresh stuff. I keep mine in the freezer, even if it's in a jar. I take what I need from it, then put it back. It's never failed me. 😊
how much additional flour was added by dusting. that seemed a lot.
Hey thanks for watching 🙏 Actually very little is added, yes it is a lot on the surface to ensure the high hydration dough does not stick, but only a very little bit sticks to the dough the rest stay on the work surface, that flour I move to a plastic container with my bench scraper and re-use for the next dusting, not to waste it. Stay tuned we upload new episodes twice a week 😊
@@cuttingedge.cooking i tried it. the bread was great!!!! ty
Super so happy to hear that - soon we will also do French Baguettes (again) and there we will also show how to pre-bake and freeze baguettes so fresh bread can be done every day in no time 😊
What is 00 flour? What is it’s protein number? More than 12 %?
Hey thanks for watching, double zero or 00 means that the flour has been milled to a finer powder - typically this happens to high end wheats which has a protein content of above 13%, the one we are using right now is from Caputo and carries 13.5%. This allows for a much stronger gluten network in the dough and you can go as high as to 125% hydration. Stay tuned we upload episodes twice a week 👍
@@cuttingedge.cooking thank you🙏
Caputo has different types and all are 00
Classica
Pizzeria
Nuvola
Chef
Each one has different protein %
Chef is the highest
Epitome is pronounced eh-pitta-mee.
I always stop watching when people add sugar to yeast... A clear sign they do not know what they are doing :D
Tearing the gluten network for the video, haha...
For a baking beginner like myself, what is bad about doing that and what should be done instead? As far as I know, adding a bit of sugar just adds a “boost” to the yeast, right? Since it “eats” the flour but can eat sugar as well? The comment you made is not very helpful if you just say “don’t do this thing” without saying why or what to do instead.
@@Trassel242 adding sugar changes the taste a bit, and as you say it speeds thing up. But you don't want to speed things up.
The process of Glyadin and Glutenin building the Gluten structure takes time. And that is why you use little yeast and no sugar and keep the dough cold. If above 4° C the yeast will still do its thing, but very slowly and this will give the natural enzymes in the flour enough time to build flavor.
Also if you speed up Yeast doughs, they are often heavy in your stomach, while - because the natural - enzymes in the flour make it easy digestible.
The creator here does not know what he is doing, he is just repeating a video of the Arthur Baking Company, check the original it is much better. He builds Gluten structure, then tears it for the video... that is nothing you should learn or do.
@@fpvx3922 could you do a video for us