Focaccia de Cristal Has That Wide Open Crumb
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- čas přidán 13. 06. 2024
- Get the recipe: bakewith.us/PanDeCristalForFo...
This Focaccia is exceptionally tall, fluffy, and open-crumb - and that's because it uses the same dough as our famous Pan de Cristal! The high-hydration dough, which begins with a consistency so liquid it’s akin to pancake batter, stiffens up and becomes beautifully smooth and silky during fermentation. (The high protein content of our bread flour is a key ingredient for success here.) Watch Martin as he steps through the entire process and enjoys the fruits of a baker's labor: an incredibly textured and flavorful focaccia.
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Bread Flour: bakewith.us/BreadFlourFocacci...
Digital Scale: bakewith.us/DigialScaleFocacc...
9 Inch x 13 Inch Pan and Lid Set: bakewith.us/9x13PanFocacciaDe...
Bowl Scraper: bakewith.us/BowlScraperFocacc...
And what's that tiny refrigerator on the counter behind Martin? Oh that's the Sourdough Home by Brod & Taylor! It keeps your sourdough starter at the perfect temperature for as long as you need it, making your sourdough baked goods more consistent and predictable. Pick one up: bakewith.us/SourdoughHomeFoca...
Credits
Martin Philip - Host
Tucker Adams - Producer
Chapters
0:00: Introduction to Focaccia with Pan de Cristal Dough
0:51: Step 1 - Mix the Focaccia Dough
4:33: Step 2 - Do a Bowl Fold
5:45: Step 3 - Do a Coil Fold
8:42: Step 4 - Transfer Dough to Pan
13:40: Step 5 - Bake the Focaccia and Enjoy!
Baking with Martin is my happy place.
Ours too, Hillary! It's warm and smells like bread! 🍞🥖 -🍰Grace
I bake Pan de Cristal almost every week. I found that using a whole lot of olive oil keeps it from sticking to the bowl during the rising process. I always make a half recipe and then it fits perfectly into a 4"x8" bread pan, which I use for the final rise and baking. I bake it for around 50-55 minutes. Then let it sit in the oven with the door slightly cracked open for another 20 minutes or so (with the oven off) after baking for a super dark and crunchy crust. Now I have the yummiest bread for toasting ever! A slice or two with mountains of KerryGold butter and I am in heaven.
That does sound heavenly! Thank you for the suggestion, David! -🍰Grace
Martin has the best bread instructions on youtube makes everything so easy to follow
🍞🥖💕 -🍰Grace
“I want to eat the whole thing!” Exactly! Who wouldn’t want to try this?
You got that right, Kathryn! -🍰Grace
Best King Arthur presenter.
💚💚💚 -🥐Lily
Grin! This is how I've been baking my PdC doughs! It's fantastic! Should anyone be interested in topping w/rosemary - a trick to help keep it from burning is to soak the dry leaves in olive oil for a few hours before using. It's also fun to use some garlic confit oil to add another layer of flavor.
Great tip with the rosemary, Wendy! And 100% agree with the garlic addition 😋🧄 -🍰Grace
omg that crunch... literally drooling... 😋
🤤🤤🤤 -🍰Grace
Wonderful. Thank You Martin.
We're glad you enjoyed the video, Linda! 😊 -🥐Lily
My family and I have been eagerly watching your videos. I can’t wait to make this!
What a fun way to spend time with family! Let us know what you think when you do make this recipe! -🍰Grace
bravo, Martin
Ohhhhh……I have got to make this! Great job Martin👍🏻
It's a must on anyone's bread baking to-do list! -🍰Grace
Oh that crunch sounds splendid! I love baking Pan de Cristal and I’m sure this focaccia is no different. Can’t wait to bake
Let us know how it goes! -🍰Grace
You are the bread king!
It's in our name after all! 👑 -🍰Grace
Thank you so much for your amazing videos! I especially like the information on salinity, it is great to learn the method of recipe formation. Best channel ever!
We're always happy to share, thank you for your kind words! -🍰Grace
Wow! This is what I’ve been making at home the last several weeks! Bright minds think alike 😉 I have been making focaccia using King Arthur bread flour exclusively with Pan de Cristal level hydration. I love the taste of olive oil in my bread and the thin crispy crust. Yum! I also prefer instant yeast over active dry.
Bread twins! 🍞🥖 -🍰Grace
Incredible bread. Wish I could add a picture of the first loaf I made. Thank you so much, Martin, for your information and educational videos. I have learned so much from you! Thank you 💚 I just wish we could get KA here in Canada
Thank you for sharing. 😊 We're glad that Martin's videos have helped you grow as a baker! We are aware that some bakers in Canada obtain their KABC goods by picking up, or having a USA point of contact to pick up from or to send to Canada from there. Though we cannot ship directly to you, we will send your sentiment to the team for future considerations. In the meantime, we are delighted to bake with you through our virtual resources. 🥰 -🥐Lily
Made this today! It's like eating a cloud!!!
Excellent comparison, Sam! ☁️🍞😋 -🍰Grace
instant (fast rising) vs active dry yeast ! sheesh, I didn't pick up on that in your Pan De Cristal vid's which I just used active dry yeast, I'll use instant this weekend.
PS. I love my Kitchenaid Pro stand mixer...however to your point. I sincerely love just hand folding dough's like this taking the time waiting for the pay off at each step. I wouldn't use a stand mixer if it even worked/made sense.
There's just something to a (more literal) handmade bread, nothing can top that! 🥖 -🍰Grace
I’m making this right now along with the video. I’m so excited! I just did the first coil fold and noted that my dough is not quite as slack as Martin’s looks in the video. I’m using KA bread flour, and I did weigh my flour and water in grams. Stay tuned.
Staying tuned! Thanks for baking alongside us, Marjorie 😄 -🥐Lily
I gave the dough an extra 5 or 6 minutes before the second coil fold, and everything was back on track. It came out of the oven a gorgeous masterpiece. However it stuck like the dickens to my all-aluminum pan (Doughmaker’s pebble finish). I panicked but finally got it chiseled out with moderate damage. I will absolutely make this again, but in a different pan.
This is one of the best bread I've ever made (40 years worth of baking). Not sure I got the coil technique right but nevertheless worked great. I need to have some sort of abacas to keep track of the 20 minute times I've done.
We're thrilled for you! 🙌 Thanks for baking this with us. To keep track of the coil folds, you could have a pen and paper or white board handy and tally for each coil fold. Hoping this helps! -🥐Lily
i love you martin
I'm glad he mentioned the inclusion of Olive Oil because in the end there's probably 75g in the final product.
I love this. I’m making one small change because I’m like that. 😂. I just made a poolish with 150 grams each water and KA bread flour. I’ll start the dough tomorrow morning. Let’s see what a little poolish will change. Thank you so much for this recipe. I can’t wait!!!
Ooo can't wait to hear how it turns out, Paul! 🍞🥖 -🍰Grace
It turned out amazing. Thank you all so much for sharing!!!
This recipe basically starts as a poolish. Add all the flour and water with just a pinch of yeast. Add the salt and EVOO the next day.
I love making Pan de Cristal. Martin is right…the dough is amazing to handle. I am definitely going to try this version. My favorite Focaccia that I make has roasted tomatoes and confit garlic. Would those work in this recipe?
We're excited to hear how your bake goes, Lisa 😄 You can add in whatever you like to this recipe! Those can either be folded into the dough or dimpled in before the bake. -🥐Lily
HI! I've recently started to re-learn how to bake bread. Took some classes previously but was unable to practice for a while. I find it very interesting to learn new things and re-learn others that I forgot how to do. Out of context though, I've read your blog on how to do a chocolate makeover on bread/ doughs, can you possibly make a video explaining how to add chocolate to doughs. Thank you.
Thanks for the suggestion, Leslie! We'll pass that along to our team! In the meantime, have you seen our Double Chocolate Focaccia video (czcams.com/video/NvttwLccx-Y/video.html) Let us know how we can expand more of chocolate bread beyond this video! -🍰Grace
Martin what a lovely Focaccia definitely looks delish. Can you not proof and do the folds in the cooking pan to save from transferring later?
You'll want to add more olive oil to the bottom of the baking pan prior to transferring the dough to get a nice crust. -🍰Grace
I can't wait to try this today. Can I use a 9x13 inch Lloyd pan that has about a 1 inch side?
We're excited to learn what you think of it, Anne! You could try with the 1" pan, though there's the chance of the dough spilling over. You could place the pan on a baking sheet to catch anything if it seems to be the case. Hoping this helps! -🥐Lily
Hi Martin, great video, a quick question what is the least amount of salt to still have that great loaf., thank you
For the least amount of salt, omit it as the topping and for the dough, you could reduce to 1 tsp. To bear in mind, the dough may proof faster. Please let us know how your bake goes, Ralph! 😊 -🥐Lily
I was wondering if you could substitute sourdough for the yeast. If you can, could you provide information on amounts etc.
Sure thing, Joy! That sounds even more scrumptious. 😋 Use this guide as the base and follow along with the steps in the new recipe: kingarthurbaking.com/blog/2022/04/07/how-to-make-pan-de-cristal-with-sourdough-starter Happy baking! Please let us know how it turns out! -🥐Lily
Trying this for my next focaccia. I make mine in a 12” cast iron skillet with lots of EVOO. The bottom of the bread is almost fried.
That sounds incredible, Tony! 🙌🤤🤤 -🥐Lily
This looks amazing! Question- if I wanted to prep this and bake the next day, at what point would I refrigerate it?
It is a tricky recipe and is best made as written, if refrigerated it may lose some loft. If anything, I would suggest prepping your ingredients and tools prior so you're ready to dive right into baking the next day! -🍰Grace
@@KingArthurBakingCompany thank you!
You're welcome, Joe. 😊 We'd be delighted to know how your bake goes! -🥐Lily
It looks amazing but what as if i do not have that pan? Am I still able to make it?
The pan Martin uses to do the coil folds is not a strict pan size, you could use a two-quart rectangular baking dish (10" x 7") or a 8" or 9" square pan, or anything similar. To bake it as focaccia, a 9" x 13" pan is ideal, but you could use a similar sized smaller or larger oven safe pan. It was just effect the final thickness of your focaccia. -🍰Grace
I’m making tomorrow and will be baking it in a well seasoned 10 inch 80 year old cast iron pan
Would the result be the same in terms of crispiness if I replaced yeast for sourdough?
You're in luck! We've got a blog post all about sourdough Pan de Cristal here: www.kingarthurbaking.com/blog/2022/04/07/how-to-make-pan-de-cristal-with-sourdough-starter. The crispiness should stay the same, but we do have to suggestions when attempting this. First, it's best to start with the original Pan de Cristal recipe if you have never attempted a recipe like this before, then make the sourdough version after. Second, this would be a "semi-sourdough" bread as you do not want to fully omit the yeast when adding sourdough the the recipe. Good luck and happy baking! -🍰Grace
Hey Martin do you think you can ever mix say soybean pulp from soymilk with bread flour and get a decent loaf of bread?
Martin shares, "I’m sure you’re on the right track with this - - I would start with a low percentage - less than 10% of flour, and see how that performs. You can always increase! Thanks for reaching out. Martin.." 😄 Happy baking, kb! -🥐Lily
Would like to see these receipts done with stand mixers
We'll keep that in mind when developing future recipes, Elliot! -🍰Grace
So how could this be seasoned with rosemary if it will burn during the bake? Can it be baked lower/slower? Rosemary added later? Thanks! It looks delicious but I gotta have my rosemary on focaccia
Hi, PJE! I'm the same way with my focaccia. 😊 You could toss some on about halfway through the bake. Please let us know how it bakes out! -🥐Lily
@@KingArthurBakingCompany Thanks so much, Lily ‼️😘
You're most welcome! Happy baking 😊 -🥐Lily
Hey Martin, I’d like to bake this recipe in a 12” cast iron skillet. I know I need to work out the volume but, provided I do, what adjustments should I make to the bake given it won’t heat up as quickly as your 9x13?
That sounds delish, Anthony! 😋 Ensure that the pan is well-oiled, and place the skillet on the lower part of the oven. Bake until the description of "deeply brown". This recipe is a great reference for baking with the skillet: www.kingarthurbaking.com/recipes/crispy-cheesy-pan-pizza-recipe. We're excited to hear how it goes! -🥐Lily
Thank you so much Lily - I made it yesterday and it was PERFECT!
Oh my goodness! 😄 Hooray! Thanks for sharing, Anthony! -🥐Lily
Since the oven temp is so high and would burn rosemary sprinkled on top, could I sprinkled a generous amount on top before the first coil fold so it's well mixed inside the dough after the final fold?
You absolutely can fold the rosemary into the dough! -🍰Grace
i also mix herbs in the dough at the earliest stage because I'd lose them if they were just sprinkled on top at the end ;)
❤
It would be great to have a stand mixer version where you keep it all in the mixer, attachment as well, covered when needed, and come by and give it a short spin every 20 min or so to be the equivalent of the “bowl fold”. Sometimes I’m doing other stuff in the kitchen and getting hand doughy doesn’t help ha.
Thank you for the suggestion, Jon! We'll take that into consideration for future bread recipes! -🍰Grace
What if I want to ferment it overnight? At what stage to do it? Also how can I bake it without baking stone?
It is a tricky recipe and is best made as written, if refrigerated it may lose some loft. If you do not have a baking stone, you can use a cast iron pan or another oven-safe skillet. Allow the pan(s) to preheat with the oven. A preheated baking sheet may also work, but results may vary and some baking sheets may warp in the oven when heated alone. Hope this helps! -🍰Grace
Thanks for asking, I was planning to ferment it overnight 😅
Don't have a metal pan that size. Can it be baked in a 9 x13 glass pan?
It can! The crust will not be as crisp and may take longer to bake, but it can be done. 😊 -🥐Lily
@@KingArthurBakingCompanyLily, excellent point. I happen to have both pan types. Many thanks,
You're most welcome, Beverly. 😊 Please let us know how your bake goes! -🥐Lily
After the 2 hour final rise, the dimples in the dough closed up into slits. Could this be from over-proofing before baking?
Hi Dan! When are you dimpling the dough? It should be done after the final rise, just before going into the oven. -🍰Grace
@@KingArthurBakingCompany Thanks for your reply. Yes I dimpled the dough just before I placed it in the oven
Hmm that's odd then. But I think you may be on the right track with over proofing. Try proofing it slightly less and let us know if there's any difference! -🍰Grace
@@danbrady1685Hey Dan, try being just a little firmer with your dimples, pushing to the depth of the pan. Let us know how it goes! Martin@KABC
Could you just use the 9 x 13 pan the whole time?
Great question, Peggie! The folds are done in a separate pan because you'll want to add that additional olive oil to your baking pan prior to adding the dough and baking. It helps with developing a nice, crispy crust! -🍰Grace
Can you just place the dough into the baking dish when you're performing your last stretch and fold? Then you wouldn't have to be so careful when moving it to the baking dish.
Great point! You could try that, for sure, with the pan prepared next to the dish. We'd be delighted to know how it goes for you! 😊 -🥐Lily
Pan de Cristal and Focaccia combined... my pancreas is about to be in deep trouble
It's worth it when it comes to homemade fresh bread! -🍰Grace
Where is the recipe for the focaccia? You keep saying its like the Pan de Crystal, but the video instructions' are not the same. For a neww baker this is really confusing. Please fix
Thanks for the question! The recipe this video is about (www.kingarthurbaking.com/recipes/pan-de-cristal-recipe?) is for classic Pan De Cristal, but the written instructions for the focaccia version Martin is demoing can be found at the very bottom of the linked recipe. Scroll down to "Tips from our Bakers" and you'll find the note "To make this dough into a bubbly focaccia:..." You'll want to follow that. Same recipe, different methods. Hope this helps! -🍰Grace
you forgot to add temp in C in the recipe
Our apologies, 475°F translates to approximately 250°C. -🍰Grace
@@KingArthurBakingCompany I meant on your website. The measurements are listed in metric and imperial, but the temps are all imperial.
Focaccia de Pan de Cristal? Jajajaj you mean Pan de Cristal?
It is! 😊 Just a different way to bake and enjoy it! -🥐Lily
I am sorry this Cristal Focaccia is not even close to open crumb. Specially when I look some Italian bakers or Claudio Perrando which is more and less one of the founder of this bread. He wrote once. Focaccia high hydrated must be baked in 6-8 minutes 300-320 degrees direct on the stone.
Thanks for your note, Christian. We'd be delighted to know if you try some other methods with this recipe! 😊 -🥐Lily
So excited to try this! Any thoughts on using a preferment with this recipe?
We have a guide for sourdough Pan de Cristal, which can be used as a guide for this new recipe. 😊 Please let us know how it goes, Steven!
www.kingarthurbaking.com/blog/2022/04/07/how-to-make-pan-de-cristal-with-sourdough-starter -🥐Lily