Pan De Cristal Sandwich Rolls with Wide Open Crumb

Поделиться
HTML-код
  • Опубликовано: 10 дек 2024

Комментарии • 198

  • @shuyiliu7517
    @shuyiliu7517 8 месяцев назад +5

    I love how fun, calm, tender, professional... all that goodness in one Martin.

  • @A7productions
    @A7productions 8 месяцев назад +10

    No one ever removed a baking peel with that verve. You rock the house Martin, thank you for teaching me all these cool bread techniques!

  • @amandas1464
    @amandas1464 8 месяцев назад +21

    I’ve had excellent results with the pain de Cristal. The first few attempts the loaves got too dark for the whole cook time. Amazing results happened when I used a 3/8 inch baking steel, an inverted roasting pan and a hunk of ice. Followed exactly- using KAB flour is important- it really is not very difficult. It’s a long time for sure. The cold fermented method found in the comments - it really did give the best rise as the author suggested. Plus - you can leave your house a lot more. Go for it even if you are a beginner baker.

    • @hijackn2890
      @hijackn2890 7 месяцев назад +2

      Where is the cold ferment method described? I didn’t see it in the comments

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  7 месяцев назад +7

      Hey there! The cold ferment method is found on the recipe page on our website (linked in this video's description box). When on the recipe page, scroll all the way down beyond the recipe, tips, and then you'll find the comments for the recipe. There is a 🔍 bar to filter through the recipe comments; I typed "cold" and the method in reference appeared. Hoping this helps! -🥐Lily

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  7 месяцев назад +3

      We're glad to bake this with you, Amanda! We appreciate you sharing your experience with us, and for the shout-out of another baker's cold ferment tip! 😊 -🥐Lily

    • @Orian1701
      @Orian1701 2 месяца назад

      @@KingArthurBakingCompany searching on the website did not result in finding the cold fermentation method. Can you confirm it is still there?

  • @AndrewDasilvaPLT
    @AndrewDasilvaPLT 8 месяцев назад +12

    Best King Arthur Baking Host.

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  8 месяцев назад +2

      We do(ugh) dearly appreciate Martin! 😄😄 -🥐Lily

    • @Rj-dq1qe
      @Rj-dq1qe 4 месяца назад

      I would find another flour. Their company went "woke" big time several months ago.

  • @tamathamavraides5532
    @tamathamavraides5532 8 месяцев назад +5

    I got up and made the dough immediately. I’m waiting my first 20 minutes. I’m excited!

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  8 месяцев назад +6

      😄😄 You're a go-getter, Tamatha! Redefining the hustle of making dough! -🥐Lily

  • @bellevue260
    @bellevue260 8 месяцев назад +5

    Looks like a delicious sandwich! Thank for for not moaning like most every other chef who does their taste tests!

  • @Annette-qt2pj
    @Annette-qt2pj 8 месяцев назад +3

    This is my favorite bread for sandwiches. It also makes for GREAT french bread pizzas. Crispy and light. Yum!

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  8 месяцев назад +2

      😄 We're glad you enjoy it, Annette! 😊 What kind of sandwich do you find the best for this bread? -🥐Lily

  • @davegregg6136
    @davegregg6136 8 месяцев назад +2

    Thanks for posting this - Pan de Cristal is one of the greatest challenges of a home baker. But so good. And perfect for Pan Con Tomate

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  8 месяцев назад +2

      It's our pleasure to make this video and share it with you, Dave! We're excited to see how your Pan Con Tomate bakes out! Feliz hornear 😄 -🥐Lily

    • @philip6502
      @philip6502 7 месяцев назад +1

      It really isn't a great challenge. I made it using one of his earlier recipes. the dough is very easy to work with. It came out very well. It's just a matter of following instructions.

  • @vegeking3840
    @vegeking3840 8 месяцев назад +5

    I started to love King Arthur's video clips from Chocolate focaccia. Keep your form
    Support from South Korea

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  8 месяцев назад +4

      We're so glad you're enjoying them! Happy baking! -👩‍🍳Morgan

  • @albertharrison3945
    @albertharrison3945 8 месяцев назад +2

    Watching during my work break .what a master class of a video . Your skill and humour just oozes throughout . I will be attempting this over the weekend.thabk you for sharing

  • @paulharris4256
    @paulharris4256 8 месяцев назад +2

    Brilliant! Love Pan de Crystal and Martin is on the top of his game! Thank you for the modifications to shaping; I was wondering if I could make a sandwich bread - case closed!

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  8 месяцев назад +2

      Woohoo! We're thrilled to know you're enjoying the video, Paul! -🥐Lily

  • @joefabbri6453
    @joefabbri6453 8 месяцев назад +10

    Omg your said brusketta, no brush Etta….Respect !!!!!
    Love the recipe, thanks 😊

    • @breadwright
      @breadwright 7 месяцев назад +1

      !!! Thanks for the shout, Joe!

  • @mattbruzzese7492
    @mattbruzzese7492 8 месяцев назад +1

    Made that brea$ this morning for sandwiches for dine and then see this on my feed. This bread is amazing. Just trust the process

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  8 месяцев назад +1

      Thanks for baking this with us, Matt! 😄 What is your personal favorite filling for your Pan De Cristal sandwiches? -🥐Lily

  • @CybrRafi
    @CybrRafi 8 месяцев назад +12

    Another Amazing episode of Martin's King Arthur Baking Company Show, Love it, Thank you

  • @razawbarzingi5687
    @razawbarzingi5687 8 месяцев назад +2

    Really amazing thank you 🙏

  • @clarekrmiller
    @clarekrmiller 8 месяцев назад +2

    Oh man... that looks delicious. I'm really going to have to try it.

  • @Heidi_Bradshaw
    @Heidi_Bradshaw 8 месяцев назад +2

    This looks like the kind of bread I’d enjoy making! We don’t have KA flour here in the UK but will try with a good reputable bread flour I use. Thank you!

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  8 месяцев назад +2

      How awesome to still bake with you, Heidi! 😄 We'd loaf to know how it goes! -🥐Lily

  • @stevegee_smokinpapasteve
    @stevegee_smokinpapasteve 7 месяцев назад +5

    I didn't think I could work with 100% hydration dough, but following all the instructions, it was very easy and fun. It is amazing how light the bread is. I made a 1/2 recipe to test it out and it yielded 2 x 10" long sub rolls and 3 pcs of rectangular sandwich size breads. I baked on a pizza stone for 15 minutes and added 5 minutes and they were done. Thanks for the recipe

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  7 месяцев назад +1

      Wow, Steve, that was brave to try something new! We're thrilled you're enjoying the recipe and have extra success with your adjustments. 😄🙌 What kinds of sandwiches are yours destined for? -🥐Lily

  • @um8351
    @um8351 8 месяцев назад +1

    Lovely bread! Love its crunchiness!❤

  • @BillDishman
    @BillDishman 5 месяцев назад

    This is my favorite recipe for bread, Thanks Martin!

  • @lindacoffin5110
    @lindacoffin5110 8 месяцев назад +2

    Thank You Martin!

  • @viennehaake9149
    @viennehaake9149 7 месяцев назад +2

    Like the idea of sandwiches w this great bread and hey man, its gotta be lower carb. I'm using it for garlic, a little EVOO, a little pizza sauce, olives and good cheese or BBTs this summer- Bacon, basil tomatoe sandwich. Such a treat.

  • @paintedbunting123
    @paintedbunting123 8 месяцев назад +1

    I tried the original PDC recipe and was blown away. Gotta try this version now!

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  8 месяцев назад +2

      🙌 Woot woot! Please let us know what you think of this one! -🥐Lily

  • @michaeldespirito9595
    @michaeldespirito9595 7 месяцев назад

    Made this bread during the week.
    absolutely AMAZING ! Thank you !

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  7 месяцев назад

      Incredible, Michael! Thanks for baking this with us 😄 What are you enjoying about you Pan de Cristal? -🥐Lily

  • @ronalddevine9587
    @ronalddevine9587 8 месяцев назад +1

    I can't wait to try this.

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  8 месяцев назад +2

      Let us know what you think of it, Ronald! Happy baking 😄😄 -🥐Lily

  • @stephengambone2068
    @stephengambone2068 7 месяцев назад

    With a little less bake time, this looks like it could make a good banh mi

  • @robertbrewer2190
    @robertbrewer2190 6 месяцев назад

    Just finished this recipe and the result is great! I was surprised that it took the prescribed time for the baking stone to return to full temperature. I find so many uses for the IR thermometer. Now I know!

  • @davidboudreau4054
    @davidboudreau4054 8 месяцев назад +2

    I watched your first Pan de Cristal video last year and I have been baking that bread every week since. Obviously I love it, and so does my family. Lately I have been baking it in a 8"x4" bread pan (which is what I do the final proofing in) and the results are just as wonderful. You just reminded me to make another batch this morning, which I will in just a few minutes.

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  8 месяцев назад +2

      Wow, David! We're thrilled this became a beloved recipe in your home! 🙌 Happy baking 😄 -🥐Lily

  • @HireMichaelEverson
    @HireMichaelEverson 7 месяцев назад +1

    I am trying this with 200g of sourdough starter and after the coil folds I am going to rest it in the fridge for 14 hours. When I get back from work tomorrow I will loaf it out and try it out. We are making pulled pork on saturday so itll be nice.

    • @karenkennedy8952
      @karenkennedy8952 7 месяцев назад

      Stealing your idea. Sourdough has the right tang!

  • @cneuzil
    @cneuzil 8 месяцев назад +1

    Martin needs to make a sandwich with pan de cristal and potato chips in the inside, triple layer.

  • @Heidi_Bradshaw
    @Heidi_Bradshaw 8 месяцев назад +2

    I see Martin is using a square stone for baking this bread on. Which one do you recommend or can I use any pizza stone etc to bake this bread on? Thank you!

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  8 месяцев назад +2

      Any baking stone will work well! -🥐Lily

    • @terrymovold4364
      @terrymovold4364 7 месяцев назад +1

      ​Hi KA, any recommendations for those of us WITHOUT a stone? I have some physiological issues and can't lift anything heavy. My 70 yo cast iron pans are sidelined; no more 25#+ turkeys, so I'll have lots of leftovers..so - HELP! Please. Any and all alternative suggestions would be greatly appreciated!
      .​@@KingArthurBakingCompany

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  7 месяцев назад +1

      Hi Terry! The full recipe has tips at the bottom for baking without a stone or steel, instead using a sheet pan! -👩‍🍳Morgan

    • @terrymovold4364
      @terrymovold4364 7 месяцев назад

      @@KingArthurBakingCompany Thanks so much! I hadn't (obviously) gone there yet. Figured I'd try here first, striking while the stone is hot, so to speak. I came directly here from the link in my email 😬

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  7 месяцев назад

      We're glad you're excited to give Pan de Cristal a try! Happy baking! -👩‍🍳Morgan

  • @koundinyavajjha
    @koundinyavajjha 8 месяцев назад +1

    Can never believe how he picks up 100% hydration dough with his bare hands...

  • @GregCurtin45
    @GregCurtin45 8 месяцев назад +7

    Great episode, appreciate the detailed instructions. I have one request, not a complaint, just a request. When Martin or whomever is hosting are doing something with their hands please focus in on their actions and not their face. Any folding, turning, flipping etc needs to have a closeup so we learn how to do it. #PanDeCristal #Sandwiches #Bread #Baking

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  8 месяцев назад +2

      Thank you for sharing your note, Greg! We appreciate hearing from you, as it helps us know how we can improof. 😊 We're glad to bake with you! -🥐Lily

    • @beezeley
      @beezeley 8 месяцев назад +2

      @@KingArthurBakingCompany”Improof” Well played 😹

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  8 месяцев назад +2

      😉😉 -🥐Lily

  • @denisehammons779
    @denisehammons779 7 месяцев назад

    Love making this bread!! ❤️ I would live to make these for my farmer’s market. Could I bake to a light blonde (maybe temp right at about 190-200), the night before, and then pop back in oven the next morning to a richer color, and recrisping it? Any ideas would be appreciated.

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  7 месяцев назад +1

      Yes! You could do that. 😊 You could also provide a note with your products with "re-crisping" instruction when at home. We have some additional tips to keeping breads crispy www.kingarthurbaking.com/blog/2015/09/15/keep-baking-crispy. Please let us know if these help, Denise! 😊 -🥐Lily

  • @Sugarshack3
    @Sugarshack3 Месяц назад

    Can I use a Dutch oven to cook the bread so I can have a round loaf?

  • @joymontalbano1132
    @joymontalbano1132 7 месяцев назад

    The bread looks incredible, could you use sourdough instead of the yeast? If yes, how much and would anything else change?

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  7 месяцев назад

      Hi, Joy! Yes, this can be made with starter. 😊 Directions are here: www.kingarthurbaking.com/blog/2022/04/07/how-to-make-pan-de-cristal-with-sourdough-starter, and you would then follow the RUclips video for the shaping into subs. Happy baking! -🥐Lily

  • @stevenmhensley
    @stevenmhensley 8 месяцев назад

    Looks amazing. Would a poolish be good with this bread? Or skip it?

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  8 месяцев назад +1

      We recommend making our recipes as-written - however, 😏 we have a guide to making this as sourdough (www.kingarthurbaking.com/blog/2022/04/07/how-to-make-pan-de-cristal-with-sourdough-starter), for which you could try using these conversions as a guideline to add poolish (more on preferments here: www.kingarthurbaking.com/blog/2020/02/05/baking-with-preferments). Let us know what you think, Steven! -🥐Lily

    • @stevenmhensley
      @stevenmhensley 8 месяцев назад

      @@KingArthurBakingCompany thank you!

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  8 месяцев назад +1

      You're welcome! Happy baking 😄 -🥐Lily

    • @stevenmhensley
      @stevenmhensley 8 месяцев назад

      @@KingArthurBakingCompany I just finished making this, and dear lord this is the best bread I ever had.

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  8 месяцев назад +1

      That's what we love to hear! 💛 -🍮Kat

  • @Chocobo0Scribe
    @Chocobo0Scribe 6 месяцев назад

    Any adjustments I would have to make if I wanted to use my sourdough starter?

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  6 месяцев назад

      Hey there! Check out this blog article for tips on doing that! www.kingarthurbaking.com/blog/2022/04/07/how-to-make-pan-de-cristal-with-sourdough-starter -👩‍🍳Morgan

  • @pandecadadia8046
    @pandecadadia8046 7 месяцев назад

    Wonderful videos! I know converting this recipe into sourdough would never be an exact science, but what percentage of levain recommend to start with trial and errors when replacing the yeast amount for levain?

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  7 месяцев назад

      Hi there! Check out this blog article for tips on using sourdough starter in Pan de Cristal: www.kingarthurbaking.com/blog/2022/04/07/how-to-make-pan-de-cristal-with-sourdough-starter Happy baking! -👩‍🍳Morgan

  • @deb2936
    @deb2936 3 месяца назад

    If I choose to use a sourdough starter in place of the instant yeast, how many grams of starter would I use? Thank you.

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  3 месяца назад

      Hi Deborah! There's a bit more to it than just substituting the two, so I would advise you read through this blog post on making Pan de Cristal with a sourdough starter: www.kingarthurbaking.com/blog/2022/04/07/how-to-make-pan-de-cristal-with-sourdough-starter -🍰Grace

    • @deb2936
      @deb2936 3 месяца назад

      @@KingArthurBakingCompany Excellent! Thank you, Grace. This is exactly what I need.

  • @holg3070
    @holg3070 2 месяца назад

    Yum Yum

  • @jase_allen
    @jase_allen 7 месяцев назад

    I never heard of putting potato chips on a ham sandwich, but I used to put Doritos on my hamburger when I was a kid. Same concept, but it added a bit of cheesiness when there wasn't any cheese to place on it.

  • @lesliezion8820
    @lesliezion8820 7 месяцев назад +1

    What size is the square pan that he uses? There are two sizes and I would like to know which to purchase.

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  7 месяцев назад

      It looks like he's using an 8 inch cake pan here, but a 9" will work beautifully too! 😊 -🍮Kat

  • @1DebOsborn
    @1DebOsborn 6 месяцев назад

    Without a stone could I bake it on a tray with some hot water for steam?

  • @Cbbq
    @Cbbq 8 месяцев назад

    Would love to see this done as a sourdough. Is it possible and if yes, what modifications would be needed ?

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  8 месяцев назад +1

      Hey there! For details on that, check out this blog article: www.kingarthurbaking.com/blog/2022/04/07/how-to-make-pan-de-cristal-with-sourdough-starter -👩‍🍳Morgan

  • @marantz7c
    @marantz7c 6 месяцев назад

    Your bread looks incredible. I tried to make one yesterday following your recipe but failed completely. I used a strong Italian flour with protein content of 15%. The dough turned out watery and structureless despite several bowl folds and coil folds in between. I wonder is it the Poolish (fermented for 12 hours ) the culprit for 100%-hydration dough or I should have used yeast instead. I am trying to trouble shoot. My ingredients are 500g of flour (100g used for Poolish), 500g of water (100g used for Poolish). 0.3g of yeast for Poolish and 2.7g of yeast for the main dough. I live in a tropical climate and the kitchen temp is around 30c at the moment. I did put the dough in the fridge between folds in order to achieve the 25c DDT. Thank you.

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  6 месяцев назад

      Oh no! We're sorry to hear your first batch didn't go well. It sounds like you're on the right track, but let us know if you're still having trouble with this next one. There's also our Baker's Hotline that you can reach out to! -🍰Grace

  • @josephshir3140
    @josephshir3140 2 месяца назад

    how would this work with sourdough instead of yeast?

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  2 месяца назад +1

      We have the instructions right here for you: www.kingarthurbaking.com/blog/2022/04/07/how-to-make-pan-de-cristal-with-sourdough-starter 😎 Happy baking, Joseph! -🥐Lily

    • @josephshir3140
      @josephshir3140 2 месяца назад

      @@KingArthurBakingCompany thank you!

  • @caokynam2418
    @caokynam2418 2 месяца назад

    Texture

  • @mm-wy3he
    @mm-wy3he 8 месяцев назад +1

    Instructions with complete ingredients needed in a format that can be printed please. Also, what temperature are we cooking the bread at? Thank you

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  8 месяцев назад +2

      Hi Ann! You can find the full recipe and the option to print linked in the video description! -👩‍🍳Morgan

    • @AndrewDasilvaPLT
      @AndrewDasilvaPLT 8 месяцев назад +1

      Check the site. 💞

  • @RichardMann-t8h
    @RichardMann-t8h 8 месяцев назад

    How do I make or buy the balsamic glaze ?

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  8 месяцев назад +1

      Hi there! You can find balsamic glaze at most supermarkets with the salad dressings! -👩‍🍳Morgan

  • @moussajoubi2574
    @moussajoubi2574 3 месяца назад

    What oven temperature ? Please

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  3 месяца назад

      475°F! The full recipe with instructions and bake times is linked in the description or can be found here: www.kingarthurbaking.com/recipes/pan-de-cristal-recipe -🍰Grace

  • @thewefactor1
    @thewefactor1 8 месяцев назад

    Wow!

  • @alaskangypsy
    @alaskangypsy 8 месяцев назад +1

    I am so thankful for your videos! You, sir, have made me a successful Artisan Sourdough Baker!! 🥖🍞🧈

  • @putruccu
    @putruccu 7 месяцев назад

    any particular reason why between folds the dough rests on a flat surface and not in a bowl?

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  7 месяцев назад

      It's easier to handle and to ensure that all of the dough is worked, but a bowl will work just as well! -🥐Lily

  • @1rachp
    @1rachp 8 месяцев назад

    Is there a cookbook available with the YT recipes?

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  8 месяцев назад +2

      There is not, though that's a splendid idea for the future! All of these recipes can be found on our website, through the links in each video's description box. 😊 -🥐Lily

  • @rlewis2009
    @rlewis2009 7 месяцев назад

    Any steam needed in the oven?

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  7 месяцев назад

      Not for this recipe but we do highly recommend a preheated stone or steel for baking these loaves on! -👩‍🍳Morgan

  • @ireneaguero-torres1586
    @ireneaguero-torres1586 6 месяцев назад

    Do you mean pan de Cristal or de campagna? I found pan de cristal but I can't find de campagna. Could you please clarify cristal or campaña?Campana? Thank you!

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  6 месяцев назад +1

      These are Pan de Cristal: www.kingarthurbaking.com/recipes/pan-de-cristal-recipe 😊 We have Pan de Campagne here: www.kingarthurbaking.com/recipes/pain-de-campagne-country-bread-recipe Hoping this helps, Irene! -🥐Lily

  • @alanshort1
    @alanshort1 5 месяцев назад

    what size tin is Martin using? Is this the 8 or 9 inch ?

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  5 месяцев назад +1

      Great question Alan! I believe Martin is using a 9" pan. But in this recipe, you can use wither two-quart rectangular baking dish (10" x 7") or an 8" or 9" square pan like Martin is demonstrating. -🍰Grace

    • @alanshort1
      @alanshort1 5 месяцев назад

      Thank you. Made this and it turned out great, however I used an oval pan to mix which made it difficult to get similar sized rolls. Be nice to use something that is proven to work. 🥖

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  5 месяцев назад

      We're glad you enjoyed your subs, Alan! Thanks for following up with us. 😊 -🥐Lily

  • @christinacurtis4140
    @christinacurtis4140 8 месяцев назад

    I'm looking for good bread recipes for Farmer Markets. Been reading up on my King Arthur Baking website and these videos. Thanks!!! ❤

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  8 месяцев назад +2

      Hi, Christina! We have our collection of bread recipes here www.kingarthurbaking.com/recipes/bread. For selling, a few things to consider when browsing recipes: local demand, your style (what types of breads do you *enjoy baking?), preservation, time and cost of recipes, packaging. We're glad to know you're making your way through our website! Please let us know how else we can help. 😊 -🥐Lily

    • @christinacurtis2411
      @christinacurtis2411 8 месяцев назад

      @@KingArthurBakingCompany Thanks so much. I love the website/RUclips channel and Martin's videos. Entertaining and educational!

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  8 месяцев назад +1

      We'll keep it all coming, Christina 😄 -🥐Lily

  • @puffandpatsycat
    @puffandpatsycat 7 месяцев назад

    Can you make this bread with starter?

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  7 месяцев назад

      Yes! 😄🙌 www.kingarthurbaking.com/blog/2022/04/07/how-to-make-pan-de-cristal-with-sourdough-starter Happy baking, Linda! -🥐Lily

    • @puffandpatsycat
      @puffandpatsycat 7 месяцев назад

      @@KingArthurBakingCompany thank you so much!! I'm gonna try it straight with just yeast first, like the article suggests. Really appreciate the info!

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  7 месяцев назад

      You're most welcome, Linda. 😊 Please share how the bakes go! Happy baking! -🥐Lily

  • @morrit33
    @morrit33 8 месяцев назад

    Is the stone necessary?

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  8 месяцев назад +1

      The stone is ideal for getting the right texture, but you could make this on a sheet pan if needed. -🍮Kat

    • @morrit33
      @morrit33 8 месяцев назад

      @@KingArthurBakingCompany I have a pizza stone, but it's only thin. I can use that I reckon...

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  8 месяцев назад +1

      That should work fine! -🍮Kat

    • @morrit33
      @morrit33 8 месяцев назад

      Thanks very much!! I have been making bread nearly every day for the past few weeks. I have to use a mixer as I have arthritis, but even so, it is SO therapeutic. I have ballsed up a few loaves, but they still smell and taste better than store bought "bread". My aim is to make french baguettes like the ones in France. A meal there involved a baguette, some brie and a bottle of wine. Nothing more. Just can't get it right...

  • @Sugarshack3
    @Sugarshack3 Месяц назад

    Can I make a loaf of bread instead of a sandwich loaf?

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  Месяц назад

      Certainly, Anna! Here's the video for the loaf version: ruclips.net/video/6sOEHrawhX0/видео.html. The recipe is accessed through a link in that video's description box. Happy baking! -🥐Lily

  • @viennehaake9149
    @viennehaake9149 7 месяцев назад

    How is he covering the dough each time it rests- it stickes to all coverings- I spray w some avo oil- but i think theres a better way- I dont use the size vessel he recs cuz it really poofs out-even flows over w 80 min rise so i use a 9x13.

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  7 месяцев назад

      We understand the struggle, Carolyn! In this video, Martin is using Bowl Covers (come in different sizes shop.kingarthurbaking.com/items/set-of-10-bowl-covers) over the pan. You have some happy dough! To prevent the dough from sticking to a cover, you can use a little more oil or lightly dust with flour. Hoping this helps! -🥐Lily

  • @louannejones2304
    @louannejones2304 Месяц назад

    The oven temp of 475 was too hot for my bread. Could there be an error? Help . . . .

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  Месяц назад

      Did you bake this recipe and experience burning of your bread, Loauanne? 🥺 Could you please describe what went awry? We're happy to help! -🥐Lily

  • @mhunter1969
    @mhunter1969 7 месяцев назад

    So, if I use AP flour... what would the hydration need to be at?

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  7 месяцев назад +1

      Bakers have shared with us that they've used AP Flour just the same and achieved their loaves! It may need an additional coil fold (or so), depending on how the gluten develops. At about 2:50 in this video is the consistency of the dough you're aiming for when adding water. Hoping this helps! -🥐Lily

  • @MaryellenBoudria
    @MaryellenBoudria 8 месяцев назад +2

    Martin HELP! I made this bread and followed directions to the letter! It was so so wet it didn’t react the way I expected. What did I do wrong.

    • @Bo_Lew
      @Bo_Lew 8 месяцев назад +6

      Perhaps Martin will weigh in, too, but in the meantime I'll offer this: Any time a dough seems too wet to work with, I skip the stretch-and-folds (or bowl folds, as Martin calls them) and go straight to coil folds. Not sure why, but coil folds encourage the batter-like dough to come together, smooth out, and begin to rise as a single mass. It may also help to wait a bit longer in between folds, esp if your ambient temp is on the cooler side. Good luck!

    • @amandas1464
      @amandas1464 8 месяцев назад

      I’m sorry - what a bummer. I hope he chimes in too. Did you use a scale or volumetric?

    • @um8351
      @um8351 8 месяцев назад

      I gradually added water the second time, as my flour needed less due to local temperature and humidity. I hope this helps.

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  8 месяцев назад +2

      We're sorry to hear that you're having trouble, Maryellen! Most commonly when this happens with this recipe, it's because the flour used was lower in protein than expected or was bleached both of which will cause the flour to absorb less liquid. Another reason the dough might be more slack than expected is if the water used was too warm and caused the dough to ferment faster than expected. Did the dough ever come together and then go back to being slack or did it stay slack the whole time? -👩‍🍳Morgan

    • @um8351
      @um8351 8 месяцев назад +2

      Coil folds hold water better! I use 5-6 folds every 30-45 minutes, and 1 hour before the final fold. Hope this helps.

  • @mosiah9205
    @mosiah9205 5 месяцев назад

    So just so I'm clear and not messing up, this is essentially the same recipe as in the other video, where the big difference is in how the loaves are shaped, yes?

  • @deb2936
    @deb2936 3 месяца назад

    Additionally, wearing black in the kitchen while making bread -- that's living on the edge.

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  3 месяца назад

      That's why Martin is a pro! 😆 -🍰Grace

    • @deb2936
      @deb2936 3 месяца назад

      @@KingArthurBakingCompany Sure. Rub it in.

  • @marylouder8451
    @marylouder8451 7 месяцев назад +1

    you could use a bigger mixing bowl, just sayin'

  • @figenergungor8122
    @figenergungor8122 8 месяцев назад

    Could you please add Turkish translation?….Thank you

  • @clywat57
    @clywat57 8 месяцев назад

    🥖🥰

  • @catherinecardelein8921
    @catherinecardelein8921 8 месяцев назад

    Everything was going very good until I cut it in 4 and let it rise for 2 hours, I don't know what happened but it just went completely flat. I was very gentle with shaping it but it didn't work. so disappointed since yours looked sooo good. oh well it was a failure.

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  8 месяцев назад

      Hi there! Did it go flat after cutting and not rise again? Or did it rise but then go flat during baking or after taking it out of the oven? -🍮Kat

    • @catherinecardelein8921
      @catherinecardelein8921 8 месяцев назад

      @@KingArthurBakingCompany It went flat after I cut it in 4 for the second rise. I did go ahead and bake it after the second rise of 3 hours since martin said I could just let it go but it never rose again like the first rise did. The bread looks like ciabatta , tasted ok, but very disappointed it didn't look like Martins.

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  8 месяцев назад

      Sounds like it either could have been over-proofed during that first rise, or was handled too roughly while dividing it. More likely the former, if it didn't manage to rise the second time around. -🍮Kat

    • @catherinecardelein8921
      @catherinecardelein8921 7 месяцев назад

      @@KingArthurBakingCompany Thanks for the input. it probably was when I cut it

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  7 месяцев назад

      You're welcome! We're happy to help whenever you need. 😊 -🥐Lily

  • @lisavh2
    @lisavh2 7 месяцев назад

    Made this bread today. First bread I have made in 5 weeks since having surgery on my fingers on one hand. Do not have full use of fingers yet, but enough to handle the coil folds of this bread. My loaves did not come out especially pretty but rose nicely and tasted fantastic! Your videos are so helpful.

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  7 месяцев назад

      One day, one bake at a time! 😊 We're happy for you that you could make your loaves! Hoping this aides your healing journey. 💖 -🥐Lily

  • @صوت-العذراء
    @صوت-العذراء 8 месяцев назад

    I did baked his sourdough bread recipe and it was awful 😞 it’s hard like 🪨 outside and inside unbaked I don’t know what wrong with

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  8 месяцев назад

      We're sorry to hear that your bake didn't turn out as expected! Do you remember which recipe from our website it was that you were following? That will help us troubleshoot what might have gone wrong, as well as any details you can provide about ingredient or process changes. Kindly, -👩‍🍳Morgan

  • @DennisDBielinski
    @DennisDBielinski 8 месяцев назад

    No way 500 grams water to 500 grams of flour... this cannot be correct ,,,,I have done this twice and it is not a hydrated dough that is anything resembling your video.. not beating you up just want the correct ratios

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  8 месяцев назад +3

      It really is 100% hydration! -🍮Kat

    • @paulharris4256
      @paulharris4256 7 месяцев назад +1

      It really is! I have made it twice. You must use the King Arthur flour. . . . . .

    • @DennisDBielinski
      @DennisDBielinski 7 месяцев назад

      @@KingArthurBakingCompany Ok I'll give it another shot today.

    • @DennisDBielinski
      @DennisDBielinski 7 месяцев назад +1

      @@paulharris4256 k I'll give it another shot today.

    • @popspitspiesandplentymore
      @popspitspiesandplentymore 7 месяцев назад

      It may be that you are in a high humidity area. If that is the case use 25% heavier gluten flour. Or use 530 KA bread flour and 500 water

  • @ginabisaillon2894
    @ginabisaillon2894 5 месяцев назад

    Why is it every time I watch a food video I am interrupted by disgusting ads for either nail fungus, poop, or some other revolting bodily process? Is there not something that you can do, I mean you the person who allows the advertising to be placed on your site? I'm seriously thinking of not watching food videos anymore I am that nauseous!

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  5 месяцев назад

      Oh, yuck! Unfortunately, RUclips selects those based on their own algorithm that includes videos you've watched, other things you've searched for online, and demographic information they know about you. You might find that clearing your cache or opening RUclips in an incognito window helps somewhat. -🍮Kat

    • @ginabisaillon2894
      @ginabisaillon2894 5 месяцев назад

      @@KingArthurBakingCompany well it can't be my algorithm because I have never watched videos with disgusting bodily functions! I will look into opening RUclips incognito. Thanks!

  • @ganga_Kitchen
    @ganga_Kitchen 8 месяцев назад

    Good recipe except Martin forgot to tell what temperature to bake, how long to pre-heat and how long to bake. Measurements are helpful but recipe is still not useful.

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  8 месяцев назад

      Hi there! The full recipe is linked in the video description. Happy baking! -👩‍🍳Morgan

  • @mayas8686
    @mayas8686 8 месяцев назад +2

    Those loaves are too hard. That does not make an appetizing sandwich at all. Then, toasting it and no mayo, no!👀😮

    • @um8351
      @um8351 8 месяцев назад

      I store them in a plastic bag inside the linen bag, and they remain soft and delicious.

    • @KingArthurBakingCompany
      @KingArthurBakingCompany  8 месяцев назад

      The crust for yours doesn't have to be that crunchy 😊 Bake it to your preference, and add mayo! 🤍 -🥐Lily

  • @nocturnus009
    @nocturnus009 8 месяцев назад +1

    Roasted Nightshade fruit & Allium are the mise en place MVPs. 🍆🍅🧄🧅🥖🧀