Pan De Cristal - Spanish Glass Bread - BEST version so far!
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- เผยแพร่เมื่อ 18 ส.ค. 2023
- 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.
About six months ago, we published an episode of Pan De Cristal that became quite popular actually. One of our subscribers (@andi63) noted that we were using Caputo type 00 pizza flour, which we did, and suggested that we should instead use Caputo Manitoba. It has a protein content of 14.5%, so it's almost one and a half percent higher than the pizza flour and it has a baking strength of W380, where 400 is the highest (means it can take quite a lot of hydration). That should make this even better version than the previous Pan De Cristal. So we're gonna try to make Pan De Cristal v2.0 here.
Is it better? Decide for yourself.
Ingredients:
600 ml / 2.5 cups Lukewarm Water
600g / 21 oz Caputo Manitoba flour
15 g / 0.5 oz Sea Salt
1 tsp Sugar
8 g / 0.3 oz Dry Yeast
PanDeCristal v1.0: • Spanish Glass Bread | ...
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#recipe #foodie #cooking #greece #baking #bread #pandecristal - แนวปฏิบัติและการใช้ชีวิต
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I was very happy to see that you followed my advice with the flour and are very happy with the result 😃
So I will leave another advice:
Replace your amount of sugar with 3 tablespoons of honey (i always use acacia honey).
Honey has an enzyme which is very good for the yeast and the dough.
Hey it was great advice that flour is the bomb, again thank you 🙏 for that, I will certainly try out the honey instead of sugar - we have great honey here in Greece 😋
Hmm, but you can actually kill micro organisms with honey (you can use it as a sterilizer for wounds), so I'm not sure if that is a good move. Since the yeast consumes the sugar, it does not matter in which form it comes.
I am using Blue Agave Nectar instead of sugar or honey with amazing results.
@@gregbridwell1351 i will try - thanx :)
Great advice with the Manitoba flour! Huge difference!! Thanks from many of us!
It's amazing to watch dough strength buildup - stubbornness does pay off!!!
Gluten is an amazing thing and oh yes it certainly does!
Great episode!!!
Fun Fact: «Tired of hearing the myth that the crumb is fattening, I decided to create a bread with a non-existent crumb». Jordi Nomen 😄
Hahaha well apparently we have many things to Thank Jordi Nomen for.
Nice! Made the first one. Great taste. For sure gonna make this one as well. Thanks!
Great to hear and it is a great bread, love to make it, just seeing the development of strength on the dough is amazing. Stay tuned we upload new episodes twice a week.
Looks fantastic! Thank you for sharing, as always!
Hey Chris thanks great bread and is is fun to see how the dough gets stronger and stronger 😉
Perfection! I’ll definitely try this! It looks amazing and the sound of crust is music to my ears
Glad you liked it - the crust is amazing 🤩 stay tuned we upload episodes twice a week.
Your enthusiasm is charming.
I could almost taste it!! So alluring 🐉
Thank you.
You are so very welcome 🙏 great bread, trust me - stay tuned we upload new episodes every week!
I'm currently making loaves with KA bread flour at 12,7%, waiting on the Manitoba flour you used. I think it's fabulous that you took advice and shared it with us all on your channel. It will be about 4-5 days until I get the flour you used and I'll compare the two of them. I've retired about 5 years ago and have made pizza and bread making my hobby to enjoy and share with others. You explain things very well and simple to understand, you have my gratitude and thanks!!
Thank you 🙏 so much for your comment that means the world to us - you will see a big difference with the Manitoba also if you make pizza soon we have a new pizza video coming up where we use Manitoba with a Poolish preferment the crust is unbelievable. I hope to be able to semi retire soon and focus more on cooking videos it is my hobby so aiming in that direction 😁
How did it go with Manitoba ? Very nice hobby making bread and pizza dough.
@@Lou-Lou8343 I'll be making some right after Easter. Keep you posted!
To avoid big hole on top of bread cut final rise to 15 min max.
WoW! What an amazing looking bread! Thank you so much for sharing this and definitely will make it soon and I hope I could get the same results as you! :)
Thanks for watching 🙏 It is a great bread, we have made it many times since we discovered this recipe, flour with high protein content then it can not fail 😉 stay tuned we upload new episodes twice a week!
The only question that I have is flour. Any bread flour should work? I don't have access to the flour you used here in the U.S. Thank you :) @@cuttingedge.cooking
@@TheRomi34 Flour is the important part for success - brand is not important but you need a type 00 flour which means it is very finely milled. King Arthur has one and also Robin Hood, look for the highest protein content you can find, the higher the protein content the stronger the flour and can take more hydration - Caputo can also be found in the US but not sure if it is in every state. Caputo Manitoba is made with a US wheat. Try to look for 13% or higher then it will work out fine. Let us know how it works out 😊
Thank you so much for taking the time to get back to me! will do :)@@cuttingedge.cooking
Hello there. I used the King Arthur flour and followed your recipe! It was wonderful! The only thing is the temprature and baking time I had to adjust a bit. Now I am making it today again using a different oven than normal we'll see how it turns out. Thank you so much for sharing!! :) @@cuttingedge.cooking
Rye Pan de Cristal V2.0 I gave the Rye another try. This time I got my percentages more inline. It went much better this time! I'd send you some photos, but I don't know how to attach them here.
In a nutshell this is what i used for this second attempt: 500gm 00 KA pizza flour, 100gm Bob's Red Mill Dark Rye, 75gm Bob's RM Whole Wheat, 2 heaping Tbsp caraway seed, 2 Tbsp olive oil, 19gm sea salt, I proofed 8gm instant dry yeast in 600ml luke warm water with 1 tsp honey. i mixed the ingredients and used the same process as you use for the pan de cristal. I accidentally let the 45 min initial proofing time run over a little. it was lifting the lid on my proofing container. I really love the results and would love to send your some pictures somehow..
Great that sounds like a solid plan and I am sure going to give this a try, also I am sure the rye gives both flavor and texture, one thing I have started to do in basically all my bread recipes is adding bakers enzyme about 2-3% of the flour weight in enzyme powder, it gives better crust and extends the shelf life of the bread quite a bit. I would love to see pictures you can send to cuttingedgegr@icloud.com 😊
just saying.. Molino Spadoni from italy has a manitoba flour with 16% strength. they also have 15% pizza/bread flour. i get mine from their online shop at casa spadoni
Hey thanks for watching 🙏 I will most certainly look that up, 16% I gotta try that out - stay tuned we upload new episodes every week 😊
Yeah, talking abou tthe sugar: I tried it without sugar and it did not rise well and the bubbles stayed small. As a matter of fact, yeast consumes sugar and grows with it and since the dry yeast needs to wake up and become strong, boosting it with sugar is key. It can also get that from the dough, BUT the starch is not as easily usable for the yeast.
Hey thanks for watching and fully agree with your point on the sugar, they yeast needs to wake up, you can go without but then I have found that it works best with a poolish or biga that have fermented overnight but usually I just go with the sugar and bake the same day. Stay tuned we upload new episodes twice a week 😊
Can’t wait to try this…can I use just any good quality strong Canadian white flour, Anders?
Hi thanks for watching 🙏 yes you can use any strong flour as long as it is type 00 and have a high protein content, preferably above 13 % King Arthur bread flour will work if you can find that in Canada. Stay tuned we upload new episodes every week 😊
I have tried this recipe several times. I first tried it with King Author 00 Pizza flour with disappointing results. After I discovered your second video using Caputo Manitoba flour, my results were, like yours, drastically different. I am in the process of making another batch now and want to try making different size loafs. Some with a baguette style shape and others with a hot dog/brat bun shape. I assume i will have to closely monitor the baking time. Any suggestions/tips? I love the Manitoba flour and this recipe makes the best bread ever! Thank you!
Thanks for watching and yes it is great bread once you have the right flour, as mentioned in the video we used Caputo pizza flour the first times and they were "okay" but with the Manitoba it's a whole new level. I just did some the day before yesterday and went for larger loafs using 800 g flour to make 4 and I let them rise longer after shaping and got a more airy crumb. Certainly you can shape them baguette style or other so they fit for steak sandwich for instance - just be carefull if you bake different sizes together you will need to monitor and take the small ones out earlier. Stay tuned we upload new episodes twice a week 😊
i have made this bread around 6 times now and want to experiment by using a sour dough starter and even adding a little rye flours in the mix. I'm unsure as to how many grams of starter ill need for the 600 grams of flour. I will try using about 120g of sour dough starter. I may also give the bread an overnight rest to give it a little more flavor. I have been home brewing beer for decades and known for playing with unconventional grain and hops additions. I don't see that baking bread should be any different. I love creating new and exciting flavors and textures. Thanks for your content and look forward to your upcoming videos.
Hi please do let me know about the amount of sour dough starter I am curious, also to the idea of adding some Rye. Regarding the brewing thats a coincidence because we have actually bought a small distillery as we want to experiment making our own Gin, whiskey etc. I might actually look into the beer making also. Keep us posted on the bread if you get a good result we will try to make an episode with this variation 😊
The rye addition and sour dough starter was a fail. I believe two things contributed to the fail. I think the ratio of rye to the manitoba flour was off and the second thing could be my starter wasn't ready for prime time. ill need to do a retry after my sour dough starter is stronger. @@cuttingedge.cooking
@@gregbridwell1351 possibly but I still believe a certain amount of rye will improve the texture / taste ( not that it is bad in the original ) but yeah I can see if the starter is not at it’s prime yet then it will probably not rise enough and build strong enough gluten network. Keep me posted
BTW: is this a electric oven or natural gas? Because I have a gas one and they are notoriously tricky with not allowing steam to form (it gets vented out constantly)
Agree fully, this is a gas oven and it works okay with this bread due to the high hydration but if I do regular Ciabattas or French Baguettes then I have a cast iron pan in the bottom of the oven while preheating and when the breads go in I pour in hot water to that pan it keeps the humidity high for the first part of the bake, that works like a charm.
We used that trick in this episode:
th-cam.com/video/MeilJbf4VQk/w-d-xo.htmlsi=p1_JfeItVtm8MYDm
Did you use 250° with upper-lower heat or convection?
Well unfortunately it is not a convection oven so it was 250 over/under I am though looking at upgrading with a deck oven in the near future 😁when my wife approves the budget 😂😂
Could you please share the size and depth of the container that you are using? Thank you!!!!
Hi and thanks for watching 🙏the box is 36*25*15 cm / 14*10*6" and it fits perfect for the purpose, the height could easily be 10 cm / 4" instead, that would actually make it easier to get the dough out. Stay tuned we upload new episodes twice a week 😊
Where do you get your flour? I've never laid eyes on those.
Hi thanks for watching 🙏 We buy Caputo online and for this we use the Caputo Manitoba. You can also get it done using Caputo Pizza flour type 00. I know it is available throughout Europe and US but probably you will have to search online who carries this flour. It is worth the effort because it is by far the strongest flour you can find and it elevates Ciabatta, Pan de Cristal or Pizza and gives a much better crust and texture. Stay tuned we upload new episodes twice a week 😊
How long does it usually take to proof the yeast in mins? Do you use warm water or room temperature?
Hi thanks for watching 🙏 I use lukewarm water and then it takes abt. 8-10 minutes as soon as you can see good bubbles you don’t have to wait further if by 10 minutes you have no action then the yeast is not good. Stay tuned we upload new episodes twice a week 😊
@@cuttingedge.cooking Yeast really does not like me, whenever I want airy and lots of rise, I get almost none. In this case I waited 2 hours for the yeast to show any bubbles and froth and NOTHING. So I used it anyway and it worked for doing great pizza, not especially airy of course, but it worked, it took forever to finally rise (almost 24 hours) so I would think the yeast was not dead, but yeast is really tough so far, so far no matter what I do, the blasted yeast does not rise properly and nicely how it should and most of my experiments end up with a dense brick of dough. Thank you for the feedback, I now always use the luke warm water with sugar and yeast to check out what the yeast is doing, it is a good way to see if the yeast is happy and active or lethargic and dead. This is taking dry yeast that is just bought. I grew up in Germany and got raised on amazing bread, now I live in the USA and even in California, amazing bread is impossible to get and the second quality, which is not so good is super expensive (10 dollars for a loaf of 1 pound, which is insane), then of course normal bread in the USA (packaged in plastic bags and full of preservatives, soggy and soft, no crust, pumped full of sugar) is really disgusting to me, so I figured the only way would be to create my own. The open crumb of a pan cristal so far the holy grail for me that I have never ever been to reach, even trying for years.
Wy the stone when you use baking foil?
Hi thanks for watching 🙏 well the stones are there to retain heat and the bread is only on baking paper to be able to load them with the pizza peel, if the hydration was lower, Ciabatta 80% or so, I would probably load them as a pizza and slide them of to the stones only using some coarse Semolina, but since this is 100% hydration it is just safer to slide them on the baking paper. Stay tuned we upload new episodes twice a week 😊
Can you use sourdough starter! ?
Hi thanks for watching. Yes absolutely, it will give great flavour to this bread for sure, it could also be done with a poolish prepared the day before, we are going to do this with sourdough starter also, in a coming episode. Stay tuned we upload new episode twice a week 😊
Have you made this bread with a sour dough starter?
Hey thanks for watching 🙏 well no, not yet it is on our list of episodes to do - I am sure it will give even better flavor and texture - Stay tuned we upload new episodes twice a week 😊
Instant yeast does not require pre proofing and yeast has difficulty in metabolising sucrose. Yeast is geared up biochemically to metabolise maltose. It mostly relies on the amylase in the flour to break the starch down into maltose. If you have to do this use malt.
I tried but my dough never went past the goo state 😢
Hi thanks for watching 🙏 well it can be tricky, what kind of flour are you using it is critical that the flour has a very high protein content and is milled to 00, let me know so we can figure out why 😊