PAN DE CRISTAL - 106% hydration, sourdough, handmixed (full recipe & method) | by JoyRideCoffee
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- เผยแพร่เมื่อ 5 ก.ย. 2024
- Pan de Cristal or Sourdough Cristal Bread (very high hydration bread), mixed by hand is always a big challenge. Sometimes it may seem like an impossible mission.
So delicate spanish version of the ciabatta bread, this sourdogh glass bread need a lot of work for gluten development and building up hydration. It requires a lot of attention and understandings in terms of fermentation and some very good skills to develop and feel the dough structure. It is definitely not for beginners.
Very special for sandwiches and tapas with tomato spread, olive oil, serrano/iberico ham and so on.
Formula for four:
400g strong flour
420g water (350+70)
10g olive oil
11g salt
100g starter (100% hydration)
Total hydration: 106%
Method:
45min autolyse. handmixed. Rubaud kneaded with starter. build up hydration with rest of the (cold and salted) water & oil, 6 hours bulk at RT with 5 coil folds, 45 min. between. 24h bulk at 3 degrees Celsius in the fridge. cut carefully. 1 hour final proofing at RT. bake 8 minutes at 250 degree Celsius with steam and 20 minutes at 210 degree Celsius without steam.
If you're like me, animated by the same passion, subscribe & comments are most welcome.
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Inspired by:
- Trevor Jay Wilson: / trevorjaywilson
- Kristen (fullproofbaking): / fullproofbaking
- Claudio Perrando: claudio-perran...
I'm a pro. I watch a lot of tutorials to sharpen my cooking skills. This Video is not the flashiest but this your bread making skills are top tier and any pro can tell. This is advanced bread making and easy to follow without even any dialogue. Bravo.
Thank you Nicholas! Many thanks.
@Jay M he never said that the techniques in this video apply to larger scale operations, he just complimented the skill of the baker in the video
@Jay M you probably have never baked a bread in your life lmao
Jay M that’s the reason some people buy good bread and pay for it ,and other buy crappy supermarket bread , sorry for my English is not my native lenguaje , I from chile and a have a restorant and make make bread the old way , in a big scale with big stand mixer but fold and form by hand
Jay M of course this can be done and is done on large scale. what a ridiculous comment.
Legends say that bread dough refuses to stick to the hands of the elder bread wizards
:)))) Gluten is the wizard: th-cam.com/video/vSnAjDJy_4s/w-d-xo.html
Keeping your hands wet is the trick :)
@@MrPhatties if you can beat them, join them
When your 100% starter dehydrates your dough
Bartooc :)))
lmaoooooooo
This is an underrated comment 😂
Looool
😂😂😂
This is quite possibly the single best tutorial that absolutely transformed my homemade breads. "You get what you give". Working with this dough is beyond satisfaction!
I have watched it so many times, that now each time I work on a new bread - this tune starts playing in my head. No stopping it.
I'm glad nobody charges copyrights for that.
I just write this comment to remind you of the music
@@Zoruk_ we need more people like you on the internet 😁 peace!✌️
My bread would be too salty from all the tears dripping into them. I have yet to make an 80% percent dough that can stand on its own in the dutch oven. They always flatten out. I'm so impressed! Good job!
although I have some beautiful results I still shed tears quite often :)
Wait a minute... that photo... lemmino
No Name Kallan Did you notice the great amount of flour used in the shaping process? I have started doing the same and solved that issue when doing high hydration.
If your bread flattens our it could be that you’re over fermenting in the final bulk fermentation stage. The yeast will peak and then start to decline so it won’t rise up in the oven. Try to cut back by a couple of hours and see if it helps. Good look with your bread making!
@@desdes9281 Thanks, I did not even realize that was possible. But it sounds logical now
"hey I'd like bread but I'd like less bread in my bread"
"Say no more"
😂😂
literally no one: "Well i thought the sandwich was a bit to bready you know"
OP: "Hold my beer"
Imagine baking smaller buns with this technique, then slicing them in 2 and either dipping them in sauce or like spreading pesto or other condiments over the slice. It won't leak because it is a small bun with the crust holding the sauce inside.
@@user-sm9tk1ur8k it's a good ban to fill it with stuffing, that's true
The no bread bread.😂
If there is a soundtrack when I get to hell, it will be this music looped.
You misspelled heaven
It will haunt me in my sleep
I know right?? crazy music
All the way down, in one of those "project blue book" MIB cars
Really? Sorry to contradict you. Try this music in a loop. This is hell. I know it because I’ve spent more than a night over there.
th-cam.com/video/7Fj6pH_dTxs/w-d-xo.html
I've been baking bread for 6 years now and this is probably the toughest recipe I've come across. Yet you made it look really fun to do and easy to understand, you clearly have a talent for this! Keep on
I’ve been making sourdough for almost 7 years with up to 70% hydration. I watched your video and decided to go for it. They just came out of the oven, and although not to your level, I’m super happy with the results.
I am so glad for this!
So it does work? Do you know what is "strong flour"?
@@julietaperez9721 High gluten/protein content, usually called 'bread' flour.
@@Murlockingqc in the video itd labelled as "strong white bread flour", so its probably more powerful than the regular bread flour (i'd guess the strong one has almost 14% protein content compared to the usually regular bread flour's 12.7% protein content)
When you need to bake bread for a large family but you’re down to the last bag of flour and there’s a quarantine.
Pls do thena simpler recipe.
And have 8 hours time for make this bred
@@cuja6034 8? U need two days bro xd
Lmao
😂🤣🤣🤣
Bread with more layers than a croissant, beautiful
very few people understand the level of skill and patience displayed in this video...
Thank you Jake!
There's a lot of patience needed just to watch it. LOL.
If I tried handling a dough of this hydration, I'd have to chop my hands off, destroy my kitchen counter, burn my house down, and emigrate to a very quiet place where no one would ever find me again.
:))))) but more easy tot try this: th-cam.com/video/vSnAjDJy_4s/w-d-xo.html
Well that’s an over reaction
🤣
@@BreadbyJoyRideCoffee Okay, i must admit that really helped. I baked a loaf of 80% hydration and it turned out perfectly. Given the humidity of where i stay is in the high 90%, and the temperature is in the high 30s (C), that was quite an achievement for me. Thanks a lot. Keep teaching us Master Joy Ride 😊
We could not forget this commentary for the whole day😂😂😂
If i can make a suggestion on editing, the music wasn't bad for the first three minutes but by minute five i wanted to build a time machine to murder the inventor of the tap shoes.
That tapping is the worst. over and over and over over and over and over.
😅👌🏻
I watched the video on my tv and just grabbed my phone to come here to say the same thing.
Sound on if you wanna have nightmares.
I realized I had muted TH-cam and also closed my headphones :))
I've just started to up the hydration in my sourdough to get a lighter texture but this has just blown my tiny little mind !! RESPECT 🤘
I watch this often just to relax. So soothing. They may sound silly, but I don’t care. Just wonderful!
Wow! You make it look easy... but as a novice bread baker, such a wet dough seems an impossibly! I think the best thing I learned from this is keeping it in a bowl & square dish. I tried a wet dough once and it just ran all over the counter! Thanks for this video! It makes me want to try again
Oh, do it! My first loaf (from another baker) didn't have near the finesse but came out divine! All those awesome little crevices to cradle all the butter you could possibly want!!!
This is so beautiful. Really amazing how you can get the dough to 106% hydration like that. This recipe takes a lot of time and attention. A real work of passion!! Loved watching it!
Yes it’s a challenge but a real pleasure to work with such a wet dough. Thank you for watching & comment. 🤘
Super high protein flour allows it to take the water.
I was going to get married and raise kids, but I guess I am gonna make this bread instead.
:)))
LoL !
:-) LOL
my brain can't process how anxious this makes me, the skills are amazing man.
Patience...
Best bread ever... 30 years baking bread as a homemaker.
Now that's dedication!
This was a master class in bread baking. I subscribed because I appreciated the quality and care you show for your profession.
thank you! it's just a passion, not a profession. I make bread just for my family :)
@@BreadbyJoyRideCoffee marry me then
The sound of the bread being cut would be awesome in this video.
next time :)
Imagine hell- its having to make these loaves, forever, with that soundtrack.
Tozmo M th-cam.com/video/7Fj6pH_dTxs/w-d-xo.html
Even worse: with this band’s whole repertoire.
Ooooh myy
It that's your hell then sign me in.
The music isn't even that bad for what it is, but why overlay the ENTIRE video and audio with it? So annoying. I'd rather hear the actual kitchen sounds than some music that just sounds like it was piped in to avoid a copyright claim.
MixyMixerton Agreed. It was mildly fun the first two times. Then it was awful.
Very nice.
I make a very similar Pan de Cristal, but I mix in the KA, and put all the water in at once.
I use the standard flat beater to mix it until all the dough is stuck to the beater and the bowl is clean.
I follow pretty much the same fold timetable as you, and leave for a 6 hour bulk afterwards.
I tip it out, fold it once and bake.
Yours looks very nice too, and the overnight cold fermentation must add some interesting taste.
I am going to try your recipe tomorrow I think !
it was a great challenge for me to make this bread. I don't have KA yet, I had to deal with manual mixing. In the end, I was afraid to fold it again without destroying its inner structure. Thanks for the comment and success at your Pan de Crystal.
It's like watching my father the carpenter do what he does best, when something beautiful appears from seemingly nothing after some complicated algorithm proven by centuries!
Simply WOW!
It's a real pleasure to watch you making breads ! It's like a zen therapy ! You're just doing the right move at the right moment ! Thanks
When you want to play with slime, but you're an adult.
After capturing Cerberus and completing all 12 labours, Hercules was presented with one final challenge... to make a loaf of Pan De Cristal.
Hercules refused and was cast into the Underworld
Been a Bread Baker since 1989 and liked this a lot. Nice work!
thank you!
Essentially a highly hydrated ciabatta. Nice loaves 👌
Thank you Chris! :)
This is very typical bread in Catalonia we call it "pa de vidre" wich means "pan de cristal" . This one and "pa de pagès" are the best breads for "pa amb tomàquet". Looks great. Congrats!
Jordi, would you have the recipe for "pa de pagès"?
Legend says that he's still folding his second batch of flour to this day
:)))) ... and still has to much time because of pandemic times
@@BreadbyJoyRideCoffee Scamdemic Times.
oh that made me laugh, thank you. I love this video and have forwarded to many people. One day maybe I can finesse dough with such aplomb.
in case anyone feels like jamming along to this song, its | C - - - | D7 - - - | G7 - - - | C - G7 - |
Lol thanks!
This is the baking equivalent of dividing by zero.
:))
No? Cause the % Hydration amount is on a dry weight basis and not total %.
Xiu Xiu it’s a joke dude lol I know
Jeremy Schmidt :)))
ive never seen a starter DE-hydrate a dough lol well done!!! this looks wonderful.
I just made this for the second time a couple of days ago. It came out beautifully, as it did the first. This is now officially my favourite sourdough bread. The crust is not as overpowering as the usual boule. I would say one thing: in order to achieve the gluten development, I started with a high protein bread flour and added another heaping tablespoon (about 14 grams) of gluten. Since I was using a 14% protein flour, that probably gets me up to 17-18%. The first time, I followed the hand method here. The second time, I did the autolyse and first mix and addition of salted water and oil in my old Electrolux Assistent; then I proceeded with the coil folds as shown. I’m in Colorado at 6400’ above sea level, so nothing rises here very well. Still, this is an awesome recipe.
Thank for info Allan.
If lavish monarchies were still a thing, I think you should have been the baker of the king who produces such marvelous creations!
I'm a baker, your tutorial is on point! Really good work keep it up man.
Thank you, in each video I feel like writing: " - Bakers, don't look!!!" :))
that's a really smart loaf, when you use such a big hydration level the gluten became stronger and the Levain can make a lot of bubbles without breaking The dough
I love this technique.more then 100%hydration.
that's very cool, between the first and second fold you can already see so much more strength in the gluten. Thanks for another pet project idea.
Damn, this is approaching the borderline between dough and batter. Handling dough this wet has got to be incredibly challenging.
Just oil your hands and it's quite easy to handle if you've made it properly
I can just imagine me. I wear long-sleeved sweaters, shirts and am very messy - as well as being clumsy. Oh, and I also have a lactating cat who tries to 'help' me every time I use the bench space..What could go wrong?
@@MsZoedog66 lactating cat wtf lmaoo
Imagine putting that much effort and time in making this bread and almost fucking up while putting it in the oven because you wanted to bake four of these at the same time. Like he’s the most patient and skillfull soul on earth until he has to bake, then all hell breaks loose and he cant wait another 30minutes
:)))))
Immediately understood: coffee lover video 😁
you got me :))))
I am sure this bread is amazing. And no one can question your commitment or indeed technique.. It’s just my life is to short for this particular bread making technique.
apparently so. :)
Please accept my apologies for my previous comment, when I re-read my comment I felt it was somewhat rude and dismissive of your skill and it was in no way meant that way, I admire your bread making techniques and enjoyed the video very much. So once again, sorry. Debra.
@@debrariley2057 Hey Debra, you don't have to apologize. Your comment is really ok. We are different, everyone has their passions. I have a friend who is a radio amateur and I don't understand how he spends his nights communicating with other radio amateurs through where in this era of communications. But his passion deserves all the respect.
I said that only apparently home baking takes up your time because once you master the fermentation you can integrate making bread at home in your life without kidnapping from another important time.
OMG jiggly wiggly! It's like you've created the fifth state of matter or something holy moses that's amazing.
That stretch is God tier.
For people strugguling with high hydration, flour gluten amount is very important. I couldn't find any flour that holds 106% water. So I tested my flour with 80% 90% 95% hydrations and checked if which one holds together and used that ratio.
Thanks this is probably the best sourdough video I have seen (Have seen a lot) Shows all the careful techniques and involvement. No shortcuts or half truths on how to make it. You can just sit and watch!
Thank you Craig!
As someone new to baking, I'm really struggling with just the basics. I haven't even gotten a basic sourdough country style round to rise properly yet! (I've gotten tips from friends but I think I just need a lot of practice -- and a pan for steam.) But this was really interesting to watch.
not easy to do (especially as a beginner). but as you see is posible
Matt Redding try Patrick Ryan’s sourdough recipe. It’s a easy beginner method that can’t fail. Don’t go for the super high hydration just yet.
I thought we were here to enjoy and learn a beautiful technique and not to discuss bread prices. I enjoyed very much the technique. Thank you! 👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼❤️
Thank you Maria!
I did not have high expectations that I could pull this one off; but I followed through as shown and it came out beautifully. I should add that I’m in Colorado at 6400’ so elevation and dryness are issues with baking. I’ll be making this again soon. Thanks.
What miracle from heaven did I just watch!?! You are a bread God.
Guys, if you do this, planned well, I'm on my 3rd fold at 04:04 am, my sourdough was not 100%, so be careful, i rescue the base dough,
until now I'm in a good hope for a successful result, tell you later..., Love!
This is another level of bread making!.. .
y'all must have a different type of skin then me, the second i touched that dough i would enveloped in it and we would become one.
:))) it not a miracle: th-cam.com/video/vSnAjDJy_4s/w-d-xo.html
EXACTLY! I was thinking the same! I feel so frustrated with myself, I bake loafs 77% hydration but I still don’t know the Freakin technique to not let the MF***ing dough stick in my hands.
@@robsondiem you have to use the right kind of flour with lots of gluten. The gluten binds the water and is so important to hold the structure and air. Buy good quality bread flour and try it with different brands 😊
I love this video. Smiled at the music and appreciated the high hydration dough making. Wish I could pull it off
Everything from the technique to the final result is so damn beautiful 😍😭
Very impressive! Seriously. I just love instructional videos with actual instruction/voice. Still impressed tho. Similar to ciabatta that I make every Sunday. I think it's about 70 something hydration.
Here are the instructions and ingredients in a different format for those who like to see the process in another way.
Mix 400g flour & 350 water. Autolyse 45min
Add 100g starter, fold/work, 60 min rest
Combine 70g reserve COLD water & 11g salt, add half and fold/mix. 10min rest
Add remaining water/salt & mix, add EVO & mix, 15 min rest
Folds: Oil glass pan, add dough and do a few large folds. 45 min rest
Folds: Large folds in thirds, then rotate 90 and fold in thirds, rest 45 min
Folds: Repeat folds, rest 45 min
Folds: Repeat folds, rest 45 min
Folds: Repeat folds, Overnight in fridge for cold bulk
Room temp rest 60 min
Heavily flour table and pour the dough out, divide into 4 & place on parchment. 60 min rest
Bake on steel at 500 for 8min with steam, drop to 410 and bake for 20 min
Thanks!
Most grateful! 👍🏻
I’m lucky enough to have a bakery near me that sells these exact ones. Best bread I’ve ever eaten.
Absolutely spectacular, I hope my skills get there eventually!
I discovered that using a kitchen aid at level 6 for about 10 minutes was helpful in developing gluten strands. Once I added the oil it seemed impossible, but the KA was able to get it going really well. Run it until it cleans the inside of the bowl and all the dough is holding onto the "flat beater" attachment, not the hook.
Thank you. I don't have a KA yet but sure is more easy way
9:21 how it falls from bowl 👌❤️
What work and time comittment ! I ate this kind of pane as a kid in Switzrland. What good memories.
I like placing a towel under the Pyrex pan to prevent it sliding around everywhere ;)
:)) thank you!
I’m shocked! 106%, congrats this is true talent, hard work pays off!!
thank you!
Actually the Spanish version of the ciabatta bread is called chapata, I'd say pan de cristal is a modification of it. Btw, you should try making 'molletes de Antequera'.
I've learned a terrific amount from this gentleman. Although I haven't tried this particular procedure yet, I've enhanced my understanding of fermentation considerably. This skill comes from lots of trials and lots of errors, believe me, but once you feel it, you have it. That may sound vague and just plain weird, but it's true. You don't learn how to do this level of baking by reading about. You gotta do it, over and over and over again.
yes, true!
@@BreadbyJoyRideCoffee I did an experiment today, to see what would happen if I abbreviated everything. I put 1 1/2 cups of water with 1/2 cup of very active starter and 3/1/2 cups of flour with salt. I let it autolyse for 45 minutes. I did a slap and fold for 15 minutes, let it rest for 15, then repeated the slap and fold for another 15. It rested for 15 minutes. (1 hour 45 minutes total so far). I did a pull and fold every 15 minutes 4 times. (2 hours 45 minutes). I let it rest in the Banneton for 2 hours. (4 hours 45 minutes). I baked it for roughly 40 minutes. It came out better than ever. (5 hours 20 minutes total). Great oven rise and really wonderful crumb. Wish I could give a pic.
Never thought I'd end up at Home Depot getting putty knives and lava rock to make a loaf of bread.
The maximized sour dough that holding up massive aeration with natural fresh air...goog job bro..
pieces of art and perfection ever lol
Turn the music off and replace it with Enya and it will turn into a spiritual experience. Bread is the staff of life.
yeah ... I know, music ...
I like the music, there is tension trying to manipulate that dough
LOL
Beautifully done, cheers from mexico
How are you handling the dough without it sticking? Is that a result of kneading so much in the beginning? That texture looks incredibly smooth!!
Here is my video about that: th-cam.com/video/vSnAjDJy_4s/w-d-xo.html
Never seen like this before..a lot of work..but explain everything..thanks
Great video! I will definitely try this once I get more experienced with sourdough in general. The music was horribly repetitive though.
I know ... :) Thanks for view & comment.
This is the most impressive bread video I have ever seen. I see what you’re doing, and I am amazed and in awe.
Amazing - damn an inspiration .... im going to the kitchen RIGHT NOW :)
:)) that's the best appreciation. I wish you great success!
Pretty good job !! I'm a French baker and this skill reminds me a french technique called " bassinage" for the tradition baguette.
Thank you Asken!
I like making bread for 3 straight days too 😭
Yep, it's so much hard work, and you end up being so hungry, that you eat all the bread you have just baked in the end, and you can start all over again.
O melhor pão que já vi! Congratulations from Brasil!
OK LADIES AND GENTLEMEN, LET'S HEAR THAT SONG ONE. MORE. TIIIIMMMEEE!!!
from the top!
Woooooow ! Woooooooow! Woooooow! You are a Master !!!!! Congrats for your talent ! Love your class ! Thank you !🥰
What is this sorcery?
white magic :)
@@BreadbyJoyRideCoffee is it some kind of mix of glue and flour :D ? I can never get my flour to behave remotely close to this :S
Un feuilleté
Absolutely, stunningly beautiful bread made with so much love. I'll probably dream about this tonight!!
Thank you Philip. It is really fascinating what can be done with flour and water. I can't stop being amazed too.
I want a job like this. Work 2 minutes ,rest 45 minutes 🙃
:))))
WOW...Like WOW. The crumb is heavenly.
Thank you!
Imagine dropping the dough on the way to the oven!
Ha. I don't have to imagine,I dropped a few loaves of bread in the past.You will now have crackers.Some strains of sourdough are very fragile. I have made pizza dough with this same hydration but using instant yeast.Its lots less work with not a lot of handling and overnight rest.I bring it to room temps before shaping. It makes great thin crust.Lots of flour on the peel to shape it.The flour doesn't burn as bad as semolina or cornmeal on a 550 deg oven.
I have dropped it. Thankfully it stayed in the container. My heartbeats stopped for a few seconds there.
Great looking bread, mind-numbing accompaniment.
The bread: actually works out and looks exactly the same even though I’m fairly new to sourdough
Me: 👁👄👁
That’s insane!! I don’t know how you handle that at 106%... 75% is tough for me! Looks really interesting!
Interesting experiment, and that bread is impressively open-crumbed. Wow. What an interesting technical exercise!
But I'm not sure what the point is to spend nearly 5 hours out of my life to make a bread that you literally can't put butter on because it's got more holes than bread...
Thank you. It is clear that only those who have passion can stay so many hours just to make folds. And that's the happy case in which it worked. There are many others I missed. Otherwise, if you scroll down you will se the answer that I wrote to Miguel G.
Yeah, I thought this too... Too many holes to even eat and enjoy imo. Bread needs butter and you can't butter this properly.
@@oli3659 you can eat it with a nice brie. The cheese will snuggle into the holes.
well I was really impressed. I'm a newbie so I know I won't be practicing this anytime soon but I loved your Harley Davidson flour tin and then your Blues Clues towel. Too cute
Imagine buying this bread for like 8$ then it turns out to be 90% air
Krololol Nothing more this bread costs probably 20-30 USD for its effort and its probably worth it.
And 900% work
Ba Boom yep
The bakery infront of my house has a really long queue everyday just for this bread.
But so much better than spending the same on one that turns out to be a brick?!!
I have no words to how amazing this is. Im a gastronomy student and I thought I havent found my area yet. Now I did.
Thank you Agnes. Good luck!
I would have liked to see how you ate it, to know the texture. is it crispy or soft? You can also add sound of the bread while trying it, please
it's very soft. crust was very thin and crispy
Ya te vi, Lonrot xd
Las físicas de este pan deben ser extraordinarias!
de artista!!! increible.
Him: *Puts white vanilla scented slime in the oven*
Me: *Visible confusion*
Greetings from India, Absolutely brilliant, i admire your passion, inspires me to try and achieve this, looking forward to more from you.