Glass Bread - Pan de Cristal

"WEBVTTKind: captionsLanguage: en(playful upbeat music)- Greetings, my beautiful lovelies.It's Emmy.How are you?It's great to see you and welcome back.Today's video is sponsoredby Capital One Shopping.Capital One Shopping isa simple and free wayto save money online.Add Capital One Shopping to your browser.It's free, it just takes seconds.So how does it work?Capital One Shoppingsearches for a better pricewhile you shop across thousands of stores,like Target, Walmart,Apple, and lots more.And then available coupons are appliedto your cart at checkout.So here's a couple examples.I was shopping Crocs,looking for kid shoesand Capital One Shoppingpops up and says that I can save $8.And then I was shoppingfor Death Cab for Cutieconcert tickets on SeatGeekand Capital One Shoppingpopped up and said that I could save $10.Try it for yourself byclicking the link down belowor head over tocapitaloneshopping.com/emmymadeand add it to your favorite browser.That's capitaloneshopping.com/emmymadeBig thanks to Capital OneShopping for sponsoring this videoand allowing me to makebetter videos for all of you.Alrighty, my lovelies.Today we are going tobe making glass bread.Isn't that a great name?Glass Bread, otherwiseknown as Pan de Cristal.It comes from the Cataloniaregion of Spain, Espania.And this bread looks so beautiful.I am very intrigued by the name.Isn't that amazing how mucha name can make you curiousabout a recipe or a food?But this technique looks very interesting.First of all, the dough is a1:1 ratio of flour to water.So it's a 100% hydrated dough,which I've never made before.And what does that mean?Essentially, the dough isgonna look like a batter,at least initially.But over time, the glutenis still going to develop,and we're gonna make this batterinto a type of slipper bread.It's gonna look a littlebit like a ciabatta,but this one comes from Spain.Ciabatta comes from Italy,but we're all relativesin the sense that we'rebread family, right?But this bread is supposedto be shatteringly crispand have big, big holes on the inside.Bleh....What more do we ask for?Crystal bread, glassbread, crispy exterior,bready, bready in the middle.Big, big holes. Sold.So that's what we'regonna be making today.The recipe that I'madapting today comes fromKing Arthur Flour.I think every single recipe I've donethrough King ArthurFlour has not failed me.Has, has...they've always worked.Love them.So I'll put a link down belowto the original video and recipe.So, let's go ahead and get started.I've said this many times before:when it comes to baking,precision is your friendand a scale is really great for that.Let's use this bowl.I picked this up at the thrift storefor $4.99 because I brokemy other large glass bowl.This is an old Pyrex bowl with this great,I think, daisy detailing on it.Don't know how old it is, butI like it 'cause it's big.That's a new thing I've been working on.Go for the bigger bowl, Emmy, bigger bowl,because I always go for the smaller bowland then it's hard to stir.You know!You know what I'm talking about.We're gonna get some bread flour.Salt --using kosher here; and instant yeast.Boop.Finally, our warmed water.Bloop, bloop, bloop, bloop, bloop, bloop.We're just gonna mix this.Look how much water is in there.That is a wet batter.I've been assured thatthis will turn into bread.I think, given enough time, the gluten,the protein that's in theflour, will still develop.That's what gives it thatbeautiful chew in breadand gives us those great big holes.Okay.So we are incorporated.(Singing.) Kids Incorporated.Okay. Got a nine by nine brownie pan.Give it a couple good glugs of olive oil.And apparently the square formdoes have some importance,because when we do thelast steps of this bread,we want to have somewhatof a square in dimensions.The finished dough.Pour the batter into the pan.It flows.It's totally a batter.Incredible.And now we're going to cover this.Now we're gonna letthis rest for 20 minutesbefore we do our first fold.This recipe requires foldsthat we're gonna do over a period of timeafter letting the dough rest.There's no kneading tothis dough, technically.None of this, which Ireally actually love,but that's another reasonwhy I'm very intriguedby this recipe.Alrighty, lovelies, 20minutes have elapsedand this is what the dough looks like:still very wet looking.This is called the bowl fold.What we're gonna do is getour hands nice and wet --the dough's gonna be very sticky --and we're gonna just draw up the doughinto the middle and then give it a flip.So, oh, look at that.It's so wet.Get under there and scoop it.Draw it up.And this will turn into a manageable doughby the end of this.This is so luscious.Look at that.A few times.We're gonna flip this whole thingso that the drawn part is on the bottom.Boop.Tuck everything under and restit for another 20 minutes.And now we're going todo our first coil fold.What we're gonna do is liftthis dough up till we get itall the way out of the pan.Look at that.Oh, it tore.I don't think we're supposed to tear it,but that's all right.We're gonna draw it back up.It definitely doesn'thave its stretch yet.Lift it up and then fold it over itself.Quarter turn, lift it upand fold it on itself.So now we're gonna let thisrest another twenty minutes.Then we'll repeat this.We'll lift the doughup and out of the pan,fold it over itself.Give the pan a 90 degree turn.Lift the dough up again.Fold it over itself.And that is one coil turn.So we're gonna do that three more times,20 minutes of waiting between each time.Here is my beautiful dough.Look how gorgeous this is.It's just brimming over the top.Look how gorgeous and jiggly it is.And then this has rested foran additional 80 minutes.Now we are going to shape the loafs.And make sure you wear dark clothingso that when you get flour everywhere,it shows up reallynicely on your clothing.Or you can wear an apron.But I've never reallybeen an apron person.I just haven't.Generously flour our countertop.Then we're gonna take our precious doughand we're just gonna dumpit out onto the surface.Really? Ready?Here we go.And it should come out pretty easily.Oops.It stuck a little bit on that side.Wow. (chuckles)What a mass.It's so gorgeous, I love it.Use the flour from the countertopto kind of work with usand that will kind ofrein in the shape a bit.And we're going togenerously dust the top.Just pretty much cover it.Now we're going todivide this in quarters.All the way down.Oof.Make sure you cut it all the way through.That's our bread.Oh my gosh.Look at that.It's so beautiful.Okay, so now we're gonna let this restand rise for another two hours.Not covered, just like this.So we'll know when thedough is ready to be bakedwhen we see large bubbleson the surface of the doughand it looks nice and inflated.And then we'll bake itin a preheated oven.What's the temp?475 degree oven.Very, very hot.And this recipe works bestif you've got a baking steelor a pizza stone in your oven.It really needs that immediate heat.Then after 15 minutes,take it off and then placeit directly on a rackin the oven for additional...13 to 15 minutes and that'sit for the baking time.Alrighty, lovelies.I'll see you in a little bit.Ooh, la la.Alrighty, my lovelies.I am back.This project, has taken many hours.Yeah, it's, it's night out.It's dark.We've already had dinner andnow my bread is finished.I am so grateful,because I think the breadturned out beautifully,but now we're gonnataste it and make sure.Pretty dark.But they sound beautifully hollow.(bread thudding)Hear that?So let's give them a slice,'cause I really wanna seethe crumb structure inside.So pan de cristal meanscrystal bread or glass bread.So it should be really crispyon the outside and have great big holes.So let's see how we did.(bread crunching)Sounding great.All right, let's see how wedid with the crumb structure.Here we go.Looks beautiful!Look at that.Great big holes.Yay! It totally worked.How beautiful is that?Gorgeous. Gorgeous, gorgeous.Yay!King Arthur Flour has not let me down.Again, look. Beautiful!And the crust is so thin.Oh my gosh.Can you hear the rain outside?To get a cross section the other way,let's cut it this way and seewhat it looks like this way.(bread crunching)Oh, that sounds so good.That's what looks like.I'm gonna try this straight up.No butter, no nothing.Here we go.Itadakimasu!(Emmy hums)It's fantastic.The crumb is moist and chewy.But it has a gorgeous crust.Can you hear that?The crust in the bottom thattouched the really hot steel,a little bit thicker than the top portion.(bread crunching)It's so crispy.Lovely, nutty, toasted flavor.Mm, it's so good.Perfect amount of salt.It's fantastic.Wonderful.Some of the best bread I've ever madeand I'm so glad that itwas worth all the effortand it really isn't that much effort.It's just about remaining on schedule.You can do all these otherthings at the same time,but I have a sick kid right now,it's Friday, it's a littlebit busy, gotta make dinner.And this bread happenedwhile all that was happening,which is kind of great, butanother ball to kind of juggle.So, but a weekend project, yes.Highly recommend doingthis for a weekend project.Oh my gosh, I'm so proud andhappy and pleased about this...recipe.So good!Alrighty, my lovelies,thanks so much for watching.And big thanks to Capital One Shoppingfor sponsoring this video.If you'd like to try it for yourself,please click the linkdown below or head overto capitaloneshopping.com/emmymadeto add it to your favoritebrowser and start saving.Thanks again for watching.I hope you enjoyed that one.I hope you learned something.Please share this video with your friends.Follow me on social media,like this video, subscribe.And I shall see you in the next one.Toodaloo, take care.Bye!(orchestral outro music)That is what I would look likeif I had bread for a face.\n"