Focaccia de Cristal Has That Wide Open Crumb
Рет қаралды 43,491
25 күн бұрынGet 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!
@davidboudreau4054 23 күн бұрын
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.
@KingArthurBakingCompany 23 күн бұрын
That does sound heavenly! Thank you for the suggestion, David! -🍰Grace
@won-ton-wisdom7634 Күн бұрын
God Bless you're livin the life
@hillaryroberts3623 23 күн бұрын
Baking with Martin is my happy place.
@KingArthurBakingCompany 23 күн бұрын
Ours too, Hillary! It's warm and smells like bread! 🍞🥖 -🍰Grace
@janedoe4 2 күн бұрын
Thank you, this came out super delish! I made a garlic/rosemary version and took some to my coworkers. I added some garlic powder and fresh rosemary to the dry ingredients. I also tried a tip from someone in the comments. They suggested soaking fresh rosemary in olive oil before using for topping. I soaked it in the olive oil that I set aside for topping when doing dimples and it came out great! Also I only have stone bakeware and a cast iron skillet - no flat stone. For a workaround I let dough do the 2hr rise in a oiled cast iron skillet, did dimple/oil drizzle and popped it into the well heated oven (per recipe temp). It worked perfectly and was really pretty with the round shape, nice carmel coloring on sides/bottom and browned on top like in the video. My husband and coworkers loved it! I shared the video with coworkers who like to bake.
@KingArthurBakingCompany 2 күн бұрын
It sounds that it was a gorgeous bake in every way! 😍 Excellent improvising and adjusting! -🥐Lily
@adamcain4603 23 күн бұрын
Martin has the best bread instructions on youtube makes everything so easy to follow
@KingArthurBakingCompany 22 күн бұрын
🍞🥖💕 -🍰Grace
@ropro9817 23 күн бұрын
omg that crunch... literally drooling... 😋
@KingArthurBakingCompany 23 күн бұрын
🤤🤤🤤 -🍰Grace
@kathrynmoll86 23 күн бұрын
“I want to eat the whole thing!” Exactly! Who wouldn’t want to try this?
@KingArthurBakingCompany 23 күн бұрын
You got that right, Kathryn! -🍰Grace
@SkkyJuse 23 күн бұрын
My family and I have been eagerly watching your videos. I can’t wait to make this!
@KingArthurBakingCompany 23 күн бұрын
What a fun way to spend time with family! Let us know what you think when you do make this recipe! -🍰Grace
@yt100mil 23 күн бұрын
bravo, Martin
@jessca268 23 күн бұрын
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
@KingArthurBakingCompany 22 күн бұрын
Let us know how it goes! -🍰Grace
@janetg2508 23 күн бұрын
Ohhhhh……I have got to make this! Great job Martin👍🏻
@KingArthurBakingCompany 23 күн бұрын
It's a must on anyone's bread baking to-do list! -🍰Grace
@wendywolfe3205 20 күн бұрын
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.
@KingArthurBakingCompany 19 күн бұрын
Great tip with the rosemary, Wendy! And 100% agree with the garlic addition 😋🧄 -🍰Grace
@janedoe4 2 күн бұрын
I tried your tip with soaking the rosemary in olive oil before topping and it worked perfectly! Thanks for the tip 😊
@rogerbeaulieu4556 4 күн бұрын
Thanks king arthur and Martin for another great video. I've been making various recipe focaccias for years, and this was my best yet. Keep these wonderful videos coming.
@KingArthurBakingCompany 4 күн бұрын
Thank Roger for your compliment and for baking with us! We'll pass your message along to Martin and the rest of our team! -🍰Grace
@djsennhauser 23 күн бұрын
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!
@KingArthurBakingCompany 22 күн бұрын
We're always happy to share, thank you for your kind words! -🍰Grace
@HuggableHound 23 күн бұрын
You are the bread king!
@KingArthurBakingCompany 22 күн бұрын
It's in our name after all! 👑 -🍰Grace
@AndrewDasilvaPLT 23 күн бұрын
Best King Arthur presenter.
@KingArthurBakingCompany 23 күн бұрын
💚💚💚 -🥐Lily
@jackdorsey4850 6 күн бұрын
I love that you included a complete written recipe and signed on to take this culinary adventure together
@KingArthurBakingCompany 6 күн бұрын
💛💛💛 -🍮Kat
@jackdorsey4850 6 күн бұрын
@@KingArthurBakingCompany thanks
@marissarivera4545 23 күн бұрын
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.
@KingArthurBakingCompany 22 күн бұрын
Bread twins! 🍞🥖 -🍰Grace
@michaelmcnally1242 5 күн бұрын
You can get rosemary flavor onto the bread by heating the oil in advance with a good sprig of rosemary. Let that cool and take out the sprig and then that's your topping oil. Some leaves can be added right towards the end of baking if you like the leaves.
@KingArthurBakingCompany 4 күн бұрын
Thanks for the tip, Michael! We'll keep that in mind in developing future recipes! -🍰Grace
@Whatizzit 21 күн бұрын
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.
@KingArthurBakingCompany 21 күн бұрын
Staying tuned! Thanks for baking alongside us, Marjorie 😄 -🥐Lily
@Whatizzit 21 күн бұрын
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.
@samsciascia8557 20 күн бұрын
Made this today! It's like eating a cloud!!!
@KingArthurBakingCompany 20 күн бұрын
Excellent comparison, Sam! ☁️🍞😋 -🍰Grace
@suzyhermes4147 14 күн бұрын
It was fabulous! I doubled it and baked one in my cast iron skillet. Definitely next time I need to add extra olive oil because it stuck in the metal 9x13” pan.
@KingArthurBakingCompany 14 күн бұрын
Glad to hear it! -🍮Kat
@marblesotherhalf 16 күн бұрын
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
@KingArthurBakingCompany 15 күн бұрын
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
@lindacoffin5110 23 күн бұрын
Wonderful. Thank You Martin.
@KingArthurBakingCompany 23 күн бұрын
We're glad you enjoyed the video, Linda! 😊 -🥐Lily
@elwood9408 10 күн бұрын
I made an approximation of this and it was DELICIOUS....
@KingArthurBakingCompany 9 күн бұрын
That's great! What kind of alterations did you make in your version? We always love to hear different takes on our recipes! -🍰Grace
@Dmb1107 23 күн бұрын
i love you martin
@srt10h4rml3ss 23 күн бұрын
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.
@KingArthurBakingCompany 22 күн бұрын
There's just something to a (more literal) handmade bread, nothing can top that! 🥖 -🍰Grace
@paulroberts1799 23 күн бұрын
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!!!
@KingArthurBakingCompany 22 күн бұрын
Ooo can't wait to hear how it turns out, Paul! 🍞🥖 -🍰Grace
@paulroberts1799 19 күн бұрын
It turned out amazing. Thank you all so much for sharing!!!
@tonydeangelo7317 16 күн бұрын
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.
@MrChristopherMolloy 22 күн бұрын
I'm glad he mentioned the inclusion of Olive Oil because in the end there's probably 75g in the final product.
@jdhoover123 23 күн бұрын
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.
@KingArthurBakingCompany 22 күн бұрын
Thank you for the suggestion, Jon! We'll take that into consideration for future bread recipes! -🍰Grace
@dianegougelet1829 9 күн бұрын
Hi~ I have actually done that, but used 30 minute intervals. It works well. I was extremely proud of it because I took a chance & used KA KETO Flour. Give it a go.🙋
@chsyank 15 күн бұрын
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.
@KingArthurBakingCompany 15 күн бұрын
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
@lisahaber958 15 күн бұрын
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?
@KingArthurBakingCompany 15 күн бұрын
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
@lisahaber958 13 күн бұрын
@@KingArthurBakingCompany Thank you Lily!!
@joymontalbano1132 18 күн бұрын
I was wondering if you could substitute sourdough for the yeast. If you can, could you provide information on amounts etc.
@KingArthurBakingCompany 18 күн бұрын
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
@purplepastrybakes 19 күн бұрын
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.
@KingArthurBakingCompany 18 күн бұрын
Thanks for the suggestion, Leslie! We'll pass that along to our team! In the meantime, have you seen our Double Chocolate Focaccia video (kzfaq.info/get/bejne/hNykp9p9yMncXY0.html) Let us know how we can expand more of chocolate bread beyond this video! -🍰Grace
@marilynpertsoulis4115 19 күн бұрын
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?
@KingArthurBakingCompany 18 күн бұрын
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
@TheStormLarge 21 күн бұрын
I can't wait to try this today. Can I use a 9x13 inch Lloyd pan that has about a 1 inch side?
@KingArthurBakingCompany 21 күн бұрын
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
@jeremiahcheng889 5 сағат бұрын
hello, great professional video. Won’t it be tasteless since there’s no sugar in there? Other focaccia recipes call for sugar or honey.
@Gratiti 12 күн бұрын
Your recipe is correct and aligns with video for steps 1-11. Steps 12-16 are taken from the pan de Cristal recipe and do not match what's in the video, i.e. loading the dough directly to the baking pan NOT onto the baking stone.
@KingArthurBakingCompany 11 күн бұрын
Hi Jacek! At the end of the recipe, there's "Tips from Our Bakers", which includes by the last ⭐ the instructions for the focaccia. Please let us know if this helps! -🥐Lily
@Michael_Courtney 5 күн бұрын
If you want to make multiple at one time is it best to individually mix/fold each one in its own pan? Is it possible to mix/fold in one container and then divide? Does it have to be a low/rectangular container?
@KingArthurBakingCompany 4 күн бұрын
Great question, Mike! I don't believe we've tested this recipe in a larger batch, but it should be doable. I would suggest making one batch of dough an placing it in one, bigger container to accommodate the increase in dough. Follow the instructions but when it comes to dividing, treat it as if you were making the traditional shaped Pan de Cristal: As gently as possible, turn the dough out onto a heavily floured surface, maintaining the rectangle or square shape - be careful not to deflate the delicate dough. Sprinkle a generous amount of flour on top of the dough, leaving no exposed sticky spots. Then, working as gently as possible, use a bench knife or other sharp knife to divide it into your desired number of pieces. Gently place each in their prepared pans and drizzle 1 tablespoon of olive oil over the top of the dough, then use your hands to very gently encourage it towards the corners. Cover the pan and let the dough rise for 2 hours... Hope this helps and let us know how it goes! -🍰Grace
@ralphconstantino3930 22 күн бұрын
Hi Martin, great video, a quick question what is the least amount of salt to still have that great loaf., thank you
@KingArthurBakingCompany 21 күн бұрын
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
@laurarenda8383 23 күн бұрын
❤
@tonydeangelo7317 16 күн бұрын
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.
@KingArthurBakingCompany 16 күн бұрын
That sounds incredible, Tony! 🙌🤤🤤 -🥐Lily
@Michael_Courtney 14 күн бұрын
I've made this twice with great results. However, when I do the coil folds, after doing it both directions the dough doesn't really hang down much for the 3rd/4th fold (I'm talking about each series including the first coil folds). Do you stop at that point or do you kind of shake it to make the dough come down from the waist? I used active dry yeast so I'm not sure if that makes a difference. I did use bread flour and weigh all the ingredients.
@KingArthurBakingCompany 14 күн бұрын
Haha, if it's feeling a little stiffer I'll give it a jiggle until it stretches out a bit, or see if it relaxes on its own after a pause. But if it's acting like it really doesn't want to relax, I'm not about to force it. I just go with what the dough is willing to do. 💛 -🍮Kat
@Michael_Courtney 14 күн бұрын
@@KingArthurBakingCompany Thanks. I was kind of jiggling it to get it to hang down more.
@sunnycd4 23 күн бұрын
Would the result be the same in terms of crispiness if I replaced yeast for sourdough?
@KingArthurBakingCompany 22 күн бұрын
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
@won-ton-wisdom7634 Күн бұрын
Hi, I was thinking about buying some of y'all fabulous flour in bulk and I'm split between Sir Lancelot and the standard Bread Flour, I make sourdough + pizza + all sorts of baking goods for recreation. I heard that you can supplement protein using Vital Wheat Gluten Flour too, so perhaps I should opt for the bread flour? Then again I heard fantastic things about y'alls high Gluten KASL so I've got a dilemma. Thoughts? Is there any downsides to baking these goods with hi gluten %?
@KingArthurBakingCompany Күн бұрын
It's a joy to see your passion for baking! Since there is a variety of goods baked, we recommend going with a lower protein-content and using the Vital Wheat Gluten as desired. This will offer flexibility. The higher protein % (VWG) benefits bread bakes such as bagels and artisanal loaves to achieve strong, chewy texture and height. Having the lower protein % available (Bread Flour) will offer more tender textures for regular loaves, pizzas, etc. If considering Sir Lancelot, which is 50lbs available from local distributors, our Special Patent will be the 50lb equivalent for Bread Flour. We have a blog about protein %'s that offers additional information: www.kingarthurbaking.com/blog/2023/09/25/protein-percentage This is our list of products that local distributors may have available to sell to, and near, you: www.kingarthurbaking.com/pro/products Please let us know how else we can help! -🥐Lily
@elliotstern8582 23 күн бұрын
Would like to see these receipts done with stand mixers
@KingArthurBakingCompany 22 күн бұрын
We'll keep that in mind when developing future recipes, Elliot! -🍰Grace
@k16e 23 күн бұрын
Hey Martin do you think you can ever mix say soybean pulp from soymilk with bread flour and get a decent loaf of bread?
@KingArthurBakingCompany 23 күн бұрын
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
@nancythompson6425 21 күн бұрын
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?
@KingArthurBakingCompany 20 күн бұрын
You absolutely can fold the rosemary into the dough! -🍰Grace
@putruccu 15 күн бұрын
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 ;)
@UndrKvrPatriarch 22 күн бұрын
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?
@KingArthurBakingCompany 21 күн бұрын
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
@UndrKvrPatriarch 20 күн бұрын
Thank you so much Lily - I made it yesterday and it was PERFECT!
@KingArthurBakingCompany 19 күн бұрын
Oh my goodness! 😄 Hooray! Thanks for sharing, Anthony! -🥐Lily
@joes2596 19 күн бұрын
This looks amazing! Question- if I wanted to prep this and bake the next day, at what point would I refrigerate it?
@KingArthurBakingCompany 18 күн бұрын
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
@joes2596 18 күн бұрын
@@KingArthurBakingCompany thank you!
@KingArthurBakingCompany 17 күн бұрын
You're welcome, Joe. 😊 We'd be delighted to know how your bake goes! -🥐Lily
@pjesf 22 күн бұрын
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
@KingArthurBakingCompany 21 күн бұрын
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
@pjesf 21 күн бұрын
@@KingArthurBakingCompany Thanks so much, Lily ‼️😘
@KingArthurBakingCompany 21 күн бұрын
You're most welcome! Happy baking 😊 -🥐Lily
@YC-hj5iv 23 күн бұрын
It looks amazing but what as if i do not have that pan? Am I still able to make it?
@KingArthurBakingCompany 23 күн бұрын
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
@paulroberts1799 23 күн бұрын
I’m making tomorrow and will be baking it in a well seasoned 10 inch 80 year old cast iron pan
@kuzmen97 23 күн бұрын
What if I want to ferment it overnight? At what stage to do it? Also how can I bake it without baking stone?
@KingArthurBakingCompany 23 күн бұрын
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
@leobalan7387 23 күн бұрын
Thanks for asking, I was planning to ferment it overnight 😅
@danbrady1685 22 күн бұрын
After the 2 hour final rise, the dimples in the dough closed up into slits. Could this be from over-proofing before baking?
@KingArthurBakingCompany 22 күн бұрын
Hi Dan! When are you dimpling the dough? It should be done after the final rise, just before going into the oven. -🍰Grace
@danbrady1685 22 күн бұрын
@@KingArthurBakingCompany Thanks for your reply. Yes I dimpled the dough just before I placed it in the oven
@KingArthurBakingCompany 22 күн бұрын
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
@breadwright 21 күн бұрын
@@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
@kaywhaley6694 23 күн бұрын
Don't have a metal pan that size. Can it be baked in a 9 x13 glass pan?
@KingArthurBakingCompany 23 күн бұрын
It can! The crust will not be as crisp and may take longer to bake, but it can be done. 😊 -🥐Lily
@beverlyfitzgerald7675 23 күн бұрын
@@KingArthurBakingCompanyLily, excellent point. I happen to have both pan types. Many thanks,
@KingArthurBakingCompany 23 күн бұрын
You're most welcome, Beverly. 😊 Please let us know how your bake goes! -🥐Lily
@dk28589 23 күн бұрын
Pan de Cristal and Focaccia combined... my pancreas is about to be in deep trouble
@KingArthurBakingCompany 23 күн бұрын
It's worth it when it comes to homemade fresh bread! -🍰Grace
@micah1754 8 күн бұрын
I agree - this is nourishing good food!
@lisahaber958 13 күн бұрын
Another question - the pan...was it a 9"x13"?
@KingArthurBakingCompany 13 күн бұрын
Yes! You'll want to bake the dough in a 9"x13" pan -🍰Grace
@lisahaber958 13 күн бұрын
@@KingArthurBakingCompany Thank you!!
@SvEnjoyPro 23 күн бұрын
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.
@KingArthurBakingCompany 23 күн бұрын
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
@peggieshultz5532 18 күн бұрын
Could you just use the 9 x 13 pan the whole time?
@KingArthurBakingCompany 17 күн бұрын
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
@suzyhermes4147 14 күн бұрын
The bottom of my bread got overdone. Should the pan go directly on the baking steel/stone? Did anyone else have that problem?
@KingArthurBakingCompany 14 күн бұрын
It can go right on the steel/stone! But if you're having difficulty with the bottom burning, you can try moving the rack up higher away from the bottom heating element. -🍮Kat
@suzyhermes4147 14 күн бұрын
Thank you!
@reedosaurus 7 күн бұрын
That crumb looks tight to me. It could be quite more open.
@KingArthurBakingCompany 6 күн бұрын
Thank you for your feedback. You might be more interested in the classic Pan De Cristal recipe and not the focaccia variation as that produces an extremely open crumb! www.kingarthurbaking.com/recipes/pan-de-cristal-recipe? -🍰Grace
@verdigrissirgidrev4152 22 күн бұрын
you forgot to add temp in C in the recipe
@KingArthurBakingCompany 22 күн бұрын
Our apologies, 475°F translates to approximately 250°C. -🍰Grace
@verdigrissirgidrev4152 22 күн бұрын
@@KingArthurBakingCompany I meant on your website. The measurements are listed in metric and imperial, but the temps are all imperial.
@jcs6347 23 күн бұрын
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
@KingArthurBakingCompany 22 күн бұрын
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
@paracaparaca 16 күн бұрын
Focaccia de Pan de Cristal? Jajajaj you mean Pan de Cristal?
@KingArthurBakingCompany 16 күн бұрын
It is! 😊 Just a different way to bake and enjoy it! -🥐Lily
@ChristianChandler-uv5cf 19 күн бұрын
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.
@KingArthurBakingCompany 19 күн бұрын
Thanks for your note, Christian. We'd be delighted to know if you try some other methods with this recipe! 😊 -🥐Lily
@dostevenk 23 күн бұрын
So excited to try this! Any thoughts on using a preferment with this recipe?
@KingArthurBakingCompany 23 күн бұрын
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
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