@@bkgupta6356 5 grams to every 500grams of flour is a good start but honestly insofar you are letting the dough long proof - which is recommended for taste, texture, etc - it kind of doesnt matter. You can use a very small amount and itll populate in time. If you want a quicker rise and plan to bake day of use more yeast
OMG... Martin, I made this yesterday. I was a little intimidated but it turned out beautifully! I'm totally obsessed with this bread and slightly embarrassed to admit I ate nearly one loaf within minutes of it coming out of the oven. And so much fun to make. The stretch and fold dough technique is like, playing with adult Play-Doh! 😂 It's a beautiful recipe!
This bread is a lot of fun to make and has become a friend and family favorite. Just rewatched the video while weaving. Love when my crafts come together.
Spaniard here. Shoutout to the Italians as our Pan de Cristal was based on their Ciabatta. This thing, and a good old warm french baguette are as glorious as bread can get.
Hello! I am a person from Catalonia, in Spain. I just wanted to say that "glass bread" in Catalan is called "pa de vidre". The Catalan language is kind of endangered so as you already were calling the bread by it's name in Spanish, I was wondering if you could help the original name in Catalan get more known. Great video!
Hello! You'll want to allow the oven to preheat for 1 hour to ensure it’s thoroughly heated, as the bread needs a blast of heat when it enters the oven, and does not require steam. Happy baking! -🍮Nicole
Steam isn't required becase high hidration prevents early crust formation. Steam is inside the bread. There was a baking stone inside owen as heat accumulator - it is reason for preheating. Stone realises energy instantly at the beginning of baking. Water blasts and steam forms bubbles.
Ok...I've spent 20 years trying to achieve this holy grail...I finally got it today!!!! I can't tell you the sense of satisfaction! Thank you for the key!
One of my happiest travel memories is sitting on a rooftop in Catalonia overlooking the sea with some pan de cristal smeared with tomatoes alonside a plate of jamon iberico and a glass of wine. Watching this brought all of that back for me - thank you!!!
The importance in using good bread flour cannot be understated, it was a gamechanger for me. I used to make bread, focaccias, pizzas with AP flour, which can be great, but with bread flour it's just fanfuggingtastic. Great video, straight to the point.
I am typing this as I’m eating this bread freshly cooled out of the oven. It is SO GOOD!!! I can’t believe how “easy” it was too!! Thank you for the recipe I’ll be making it a million times this year ❤
Not only was this surprisingly simple and straight forward to make, but also some of the best bread I’ve ever made. This recipe will be a new staple in my home. I highly suggest trying these with pesto and fresh mozzarella.
My bread is always beautiful with King Arthur bread flour , But this is SOMETHING ELSE !! Omg !! I love bread with big Air pockets and this one is amazing . My glass bread turned out perfect , didn't believe I made it !!😂
I'm from Catalonia, where this bread is from, try rubbing a really ripe tomato over it, drizzling olive oil, and sprinkling salt. Will change your life.
@@KingArthurBakingCompany Hi there, just a quick question....i dont have fan assisted oven jus a regular gas oven which is vented so doesn't hold steam. Does this matter to the baking process? If so could it be baked in a Dutch oven/large casserole dish to retain the steam
This is like magic to me. Just a few basic cheap ingredients turn into one of the tastiest things in the world. Thank you so much for teaching us how to do this!
Made 1/2 recipe today, success. To newer bakers: Don't be shy. It is easy to do thanks to the very good video. The olive oil makes it very easy to work with. 👍
yeah and I think the oil probably keeps the moisture in the dough and helps give the bubbles more strength so the air pockets don't collapse... that high water content certainly does a lot of work, it seems to give the bread a really good crust, and obviously yeast likes flour but it probably likes having a lot of water to live in too!
Thank you Martin! I made Pan De Cristal yesterday and it is great! Your video lessons are the best. 100% hydration scared me to death before. I will be making more Cristal.
They have fantastic flours as well. Been my choice for years with the exception of Southern style biscuits - for that it's only White Lily unbleached white.
This is the evolution of the recipe on the back of the flour sack that I've been waiting for. So many people's family favorites are based off of King Arthur recipes from a flour bag. Video instruction helps to convey subtle technical details that a written recipe cannot. I look forward to more from this series! Maybe add QR codes to the bags that link to here?
We're glad you enjoyed this video! The recipe featured here isn't the same as the one on the back of our bread flour bag but I'm happy to share your suggestion with the team! Kindly, -👩🍳Morgan
This is the closest I can get to a 'teacher'. The details are extremely helpful and the KA website offers more detailed tips. Having the videos is the best. Thank you for posting.
I absolutely agree. I have tried bread recipes from their website, but I'm a terrible bread baker and even following the weight measurements my bread didn't turn out well. This video helped me (for the first time EVER) to turn out a fantastic loaf.
i was exploring starch gelation recently, and i made a flat bread where i put half the flour with all the water and left it several hours before adding the rest of the flour. glassy is exactly how i would describe the cooked bread, with large transparent panes of crispy bread. i'll probably do this again
I'm dreaming of making "pan de cristal" myself, using my levito madre. Since I had seen a similar video months ago, with no comments, only music, I am planning for it. It seemed too difficult and I dare not start. But now, after you explained and showed so nicely, it's another matter! And the less than inspiring wheat harvest of 2021 (in Europe) is more or less used up. I am going to try it! Thank you, Sir!
I know! I had no idea Martin was still making videos until the algorithm sent me here. I loved that series with him and Jeffrey Hamelman. Martin looked like a child compared to now!
Love your techniques and your right those flat pans are fantastic for transferring dough to the oven. I teach at the local college and we are actually doing baking next week. This will be on the lesson plan.
I bake many sorts of bread (ciabatta, artesian, baguettes, focaccia) using many types of flour (A/P, 00, whole wheat, buckwheat, semolina) and I love to try new recipes and methods. When I saw that this was a bread made with 100% hydration, I was intrigued.. Other bread recipes I have made vary from 75% to 88% hydration, and about the only thing I make with 100% hydration is my spaetzle.. so I HAD to try this bread recipe and method. I made this (1/2 recipe to just try it). Beautiful. The crust is gorgeous (but as the notes in the recipe indicate, it does not stay crusty overnight.. reheat in the oven if you want the crispy crust the next day) I've made other breads that require TONS of kneading and/ or days to make. This recipe is done in 6 hours, no fuss.. no extra work. So delicious and easy. It is a must. Thank you for sharing this!
Just finished my second batch; 4 loaves 1st time and now i went for 12 sandwich rolls and a loaf for soup. Just wanted to say thanks for the great and inspiring vid; it's rare I put hand to something that brings me close to tears of fulfillment, but DANG.. this bread is awesome! Bonus: it's a hit with the wife hehe. It took me a rewatch to realize the final curl fold[s] are off-camera; I panicked for a sec; as I began this on whim and on the fly and kept thinking i missed something and yet it still came out fantastic. I preheat the oven for 2 hours as my kitchen barely gets over 70F and use a baker's secrete cookie sheet. Ordering a steel slab asap though; pizzas are on the horizon!
I was thinking of doing something similar. The 4 loaves were great but I was thinking of cutting them to 8 rolls next time. Were the 12 rolls small from the same batch size?
@@mrquicknet Small, but just right! It does take me a bit longer to prep; but it's so worth it! They elevate anything you put on it. I'm still fine-tuning the prep; I've got a limited workspace, so I've opted to split them earlier [after 1st rise/20min] and do the fold on each of the 12 individually. It just helps me avoid possibly deflating any of them later, after the 2 hour rise when transferring them to the baking steel.
Bonjour puisque vous avez fait ce pain est-ce que vous pouvez me dire quelle est la quantité d’eau je n’ai pas très bien compris merci d’avance pour la réponse
This recipe and bread is next level good! Relatively simple and easy to make and came out insanely good. I did 100grams of whole wheat flower along with 400grams of white the results were amazing! This bread also retoasts incredibly well. Besides a sourdough loaf this has become my favorite bread recipe.
I am addicted to Cristal bread that is imported and sold via two options for me here (Sprouts and a local grocery delivery service) 😊I would love to make my own, and have watched several videos - maybe this one will be the one that makes me take the leap. It is my go-to bread for everything! Thanks for the video!!
Made this bread last night. This recipe is a keeper. Indeed an amplified ciabatta! So good. Instructions on the recipe was very detailed and more importantly, very clear......and the video enhanced it even more.
I want to thank you for a truly amazing recipe. I made this pan de cristal yesterday, it took some time and I got 2 smaller loaves and a larger loaf that is sliceable for sandwiches. The taste, texture is how I dream of bread; not cakey, not eggy or sweet. It toasts beautifully, I warmed some for breakfast and I thank you again...an older fan and baker.
All i had on hand was all purpose flour so I used 600 grams to 500 grams of water and it came out great. An open crumb with medium size bubbles inside, and a crispy crackery crust on the outside. It's just like Martin said, the bread literally weighs nothing. Awesome video. More bread recipes please!
Great video. I'm no longer intimidated to try hydration dough. Absolutely beautifully demonstrated. Also, I must commend you on covering the resting dough with a baking pan. Let's all do our best to keep the saran wraps out of the landfills. Every little bit of conservation helps.💖
Excellent recipe. I do recommend using the weight vs. the measure as my dough was very dry when it was time to pour it into the dish. I NEVER do this, but went ahead and added some additional water until the consistency looked like the video. Also, my son recommended that we get rid of a little of the excess flour before we baked it. We used a dry basting brush to "dust off" some of the larger clumps of flour. Although we made meatballs from scratch for dinner, I ended up eating a salad, glass of wine and the bread with roasted garlic and olive oil. This is one OUTSTANDING bread! Will absolutely be baking this again.🥰🤩🥰
ikr. My go-to bread recipe is 60% hydration 13% fat and that already feels so sticky. I'm so mind-blown that I just have to try it myself and see how it works.
@@KingArthurBakingCompanyI tried, I measured everything very precisely, but the dough still turned out to be too sticky. Does this mean that the flour is not good? I can't find your brand (I live in Europe) - what type of flour would you recommend?
@@ravnjakjasmina : I’m not an expert, but when watching British baking shows when they give a recipe they often “translate” “strong flour” as “bread flour”. Also, I’ve seen the definition that hard/bread flour is made from “harder” wheat varieties and has more protein, from 12 to 14 percent. Hope any of this is of some help. (Good luck with your baking.)
This video was a perfect teaching moment for me! Some years ago I was really into sourdough. I got the whole fermentation part down, made plenty of beautiful loaves, but when it came to making high hydration, I didnt have a clue 😂 I couldnt find one video showing the process. This video is perfection simplified 🥰 Time to get some starter going, and for sure, Im making this glass bread. YUM!! Thank You!!
This recipe works! At first I didn’t think it would turn out but it did and it was delicious. Even my super picky mom loved it. She loved it so much that she shared the recipe with her friend who made it right away and also loved it. The next time I make Porchetta I will make this bread to go along with it. Yum!
Tried this today. Worked brilliantly! Took a long, nervewrecking hour of folding until the dough showed any sign of holding a shape. Very fun and very good taste.
I'm on the 3rd set of folding and it doesn't feel like it's going to come together, same consistency as the first bowl fold really? I'll give it another couple then scrap it and try again another day.
Thank you Martin for the instructions you provide for making some of the best bread recipes on the planet. You have developed such an easy way with dealing with high hydration doughs. I think the most important thing is to make sure you use King Authors Bread flour which has a high % of protein at 12.7%. With your methods making breads with 100% hydration has become easy. No more fussing with the stickiness and shaping. All those problems no longer exist. Thanks so much for letting all us who have been struggling with messes.
My first shot at this, expired regular yeast, AP flour. It was incredible, nevertheless! I do intend to do this again, with the correct ingredients. Excited to see the difference! I noticed the crust softened as it cooled and there was this lovely soft almost flaky crust. I also toasted it and the crust got crunchy again. Wonderful bread!!! Always a pleasure to learn from your videos!!! Thanks so much😊
I made a batch today. It's amazing! I didn't get as many holes as you did but it's still light and airy and crisp on the outside. Thank you for this recipe. I also like tte silky texture of the dough. Fun to make 😊
This is a perfect recipe for people like me who due to age, wear and tear and arthritis find kneading dough a thing of the distant past. I can do the first bit in a mixer and the rest is easy-peasy. Thank you!
I did it!!!!!! I did it!!!! I did it!!!!! Pure joy!! And let me say why🤗🤗🤗. 1. I was super nervous with the high hydration because of having crappy flour , heat and all but. But I followed the instructions right down to the full stop 🤣... I didn't have a baking stone and stuff ..so just used a baking tray . I had to bake for about 10 mins more because of my oven.... All I can say right now is that I slapped a huge chunk of Anchor butter on a slice ,with a huge smile and feeling so proud of myself. Will definitely be baking again so to get the shaping on point!!. Thank you so much ❤️
I agree about the magic of baking. After just a rough mix I can pour a litre of water onto my worktop and it doesn't spill. It's just suspended in this beautiful grain. Grains and yeasts are such delights to spend time with!
Watched video in the morning and made the bread this afternoon. It was fantastic! Everyone kept going back for more. Can’t wait to try it using my sourdough starter. Thx for the recipe and the techniques.
Please post how you plan to use your Starter. I made this today and wanted to add some discard, but first wanted to try the 'official recipe' before I messed with it. It came out great. But i'd still like to 'tang up' the taste a tad.
Hi there! We have a great blog article detailing the process of using sourdough starter for this bread: www.kingarthurbaking.com/blog/2022/04/07/how-to-make-pan-de-cristal-with-sourdough-starter. Happy baking! -🍮Nicole
@@KingArthurBakingCompany Thank you so much for this link. I made the 'Original' version last night and it came out Terrific! Here's my next question... My Sourdough Starter is made with Dark Rye Flour, not the Bread Flour of this recipe. Will this inclusion make any difference? Big Fan of your products. have a good new year! 🫓
I am usually intimidated by breads with yeast and afraid I will mess up but this video has me determined to try it this weekend. That bread looks so delicious and light. I would like to try it with roasted garlic, pesto, or avocado. Thanks for sharing this recipe.
The bread of my dreams! I’ve been intimidated by high hydration doughs before, but going to give it another shot after watching this. Great instructions!
It turned out absolutely wonderful, just wooooow. I shortened its baking time to 10 mins with steam and 15 without. Only with high-protein flour (mine 14% protein content, Italian) will it bake soooo great. I'm over the moon with joy 😁
Love the video it’s well-explained and the production quality is great. Just one correction: the hardest part about baking bread is that it’s so many steps of folding and waiting 20ish minutes. It’s just so insanely time consuming while you’re not actually doing all that much. It’s also very space intensive if I’d want to make more than those 4 loaves.
I agree. I'm easily distracted and don't want to be home all day. I recently discovered cold fermenting. I make my foccacia/ciabatta dough in the morning, put it in the fridge, fold it once when I get home from work (maybe once before bed if I remember) and then the next day fold it once more, put it in the pan let it come back to room temp and cook it. Works out great for me. I haven't tried it with any other breads yet.
@@Alice_Walker, you still doing a long process with the dough. If your family need bread - it's a long wait. I am sure that your bread is a good but waiting 20 minutes is definitely not a long time. 😊
You might enjoy our recipe called No-Knead Crust White Bread, or as my family calls it, "Lazy Bread." Just mix the ingredients, plop them in the fridge in a bucket for a few days, and take out some of the dough to form a loaf on whatever days you want to bake. You can find the recipe here: www.kingarthurbaking.com/recipes/no-knead-crusty-white-bread-recipe. -👩🍳Kat
@@KingArthurBakingCompany thanks for the pointer! I have tried out the No-Knead recipe from the New York Times in the past and iirc that also has at least 4 folds? I'm happy to leave bread baking to the professionals/other home-bakers 😁 Plenty of other recipes for me to bake!
Thank you for this recipe. Tried it and it turned out great! I appreciated the further detail in the linked recipe. Thankful people like you share your methods, techniques, processes, and recipes!
Baking, time and temp While the loaves are resting, preheat the oven to 475°F with a baking stone or steel on a lower rack. (If you don't have a stone or steel, see "tips," below.) Allow the oven to preheat for 1 hour to ensure it’s thoroughly heated. The loaves are ready for the oven when there are a few large bubbles on the surface of each loaf and they feel light and airy. To bake the bread: Carefully slide the two loaves (still resting on the parchment) into the oven onto the preheated stone or steel. If space is tight and the full sheet of parchment won’t fit on the stone or steel, cut the parchment between the two loaves and arrange them as best you can. Allow the other two loaves to continue to rest. Bake the loaves for 15 minutes, then transfer them, from the stone or steel, directly onto a rack in the upper third of the oven for an additional 13 to 15 minutes. (Leave the stone in place.) Moving them to the rack allows the baking stone or steel to become hot again in preparation for the next two loaves. After a total of 27 to 30 minutes of baking, remove the loaves from the oven and allow them to cool on a rack.
We were in Barcelona last year and had pan de cristal for the first time. I have tried other recipes but this is the best one yet. I live in Denver and i did not have to adjust for the altitude. KAF products are fantastic. Keep these going.
Hi, I am in CO at 8,000 ft and want to try making this bread. It's encouraging to hear you didn't change anything. Did you notice any difference in rising/resting times? Or anything? Thank you.
@@1ACL I had to add a little more water. KAF is so nice but seems to need more water up here. Play around with the timing. I made 4 small ones and that seems perfect. You will live the crunch as Martin said. Try Pan con tomate with the pan de cristal
@@cherilaarsen6682 Thank you!I made one yesterday, and did add more water, but maybe too much because it took forever to come together. But it worked! But then I think I did not bake it quite long enough. -- anyway -- I'll figure it out! Thank you for the tips.
I can hold my own in the kitchen but I'm not much of a baker. I tried this recipe and it turned out fantastic. Looked great, tasted even better. Thanks for this video.
My goodness… I tried it ! And it is genuinely the best I have ever done with getting lots of open holes- chewy moist and crispy delicious crust. Woot woot !
Thank you for this video. My usual hydration was around 80%, so I was excited to see what a 100% hydration dough would do, and it makes a stunning bread! “Glass” bread is absolutely correct. I actually modified the recipe a bit (made a Biga the night before, then an autolyse in the morning, and combo’d them for the dough at 100% hydration). Worked great!! Thank you for the inspiration! King Arthur Bread Flour for the win!!
Hi there! There is a total of 5 folds in this recipe. In the Tips from our Bakers section, at the bottom of the recipe page, there is a helpful sample timeline for the folds. Let us know how it goes! -🍮Nicole
Rings are banned in kitchens all over the world for god sake don't put a bad habbit in others eyes.... All those youtube cooks that does it are just annoying sorry but don't you know the rules that you may not give out misleading information and rings in a kitchen can poison people... and your video will mislead people in to thinking rings are and is safe in a kitchen enviroment and it's annoying to think about right? do you get me now?
@zakelwe I nor had marks to scare people, and I had not intended to scare people in regard to it but if you think it's not potentially a problem then please do it at home and not in a restaurant or share the info that you do something like that on social media sites... Because I feel deeply sorry for those who carry it over to a restaurant or a home hobby.
@@Drefar In the kitchen then main issues are personal hygene, food that is comtaninated at source, food that is kept at the wrong temperature and cross contamination on surfaces and implements. Although rings can harbour bacteria good handwashing with alcohol can negate this and often plain wedding bands are allowed. I don't recall ever reading about an outbreak of food poisoning caused by rings, although no doubt google might pull up a very few. Apologies if I appeared rude by the way !
@zakelwe sounds good. I hope you get a good day... I just hope youtube creators can emphasize this point more because I have often seen that people get themselves into situations where people get sick because of their belief rings are allowed here, including all rings while it's true that plain wedding rings after a rough wash is allowed those people thought all rings were allowed... yes, I repeated myself because it's not emphasized enough in social media... that's really what I hate about food channels on RU-vid...
Hi- Made this today and it is absolutely gorgeous. Nutty and crumpety in taste. Didn't get the elastic texture to the first bowl mix but I don't think I did the first mix for long enough. It still tasted brilliant and will be trying it again during the week. Thanks Milo
That crust is way too dark and bitter. Not the flavor I want in bread. I would trim away the dark and bitter crust, then lightly toast the airy bread to give it a very light crust.
I worked on Baguette for months on end, river stones in the oven the whole bit, and finally got comfortable with 85% hydration. I was using commercial bread flour from Costco, but none are nearby. Grocery Outlet gets the Same 12% King Arthurs and I stock up on a couple of bags when it comes in. I am going to have to try this!
Try using some vital wheat gluten from Bob's Red Mill. It's a bit pricey, around $8 last time I bought it, but a pound bag, maybe from Walmart?, will turn at least 16 pounds of that Costco AP flour into pretty good bread flour. Just a thought.
I never would have thought you could handle bread dough with 100% hydration until I did it. The time and gentle stretch is key. Getting big crumb means being really gentle at the last stage and fermenting until big bubbles appear. I don’t think it’s as likely if you had done a shaping step to get height. These loaves don’t look meant for vertical slices, only horizontal.
In Spain (I live here) it is sometimes sliced vertical, but only for toasting. The toasted slices are then usually offered as a side and delivery method for beef and tuna tartare. They are too airy to hold up anything liquidy, but would hold up great things that are soft but have some consistency to them, like beef or tuna tartare, or Baba ganoush or even a nice hummus. The toast slices add some crunch but are so airy and light that they barely add an volume to whatever you're piling on it.
Hi, Lynn! It will warm up nicely if you put it in the oven for a few minutes with the warmth created by the oven to cook dinner or at 325-350 for about 5 minutes. Wrap the bread loosely and store it at room temperature for up to several days after baking; freeze for longer storage. -🍮Nicole
So he gives out this baking information which is useless for most people on here but still refuses to give the oven temperature or baking time, apparently this information is sacred and not to be given out willy nilly to just anybody so we will just have to take a guess folks and hope for the best, good luck to us all ..hahaha
I'm in the process of making my second batch. Number 1 turner out vey well. I gave 2 loaves to friends...it got rave reviews. Too bad I can only bake 4 loaves at a time. Thanks for the video.
I think it would be useful if you can specify what percentage of Gluten is in the "Bread Flour" when you talk about it and why that ratio of gluten and water allows the dough to work at that hydration, people who only have access to All purpose flour can modify their flour with additional gluten to make a comparable flour to use with your recipe.
KA flours indicate on the package what % of gluten/protein is in their flours. So helpful! I use KA Sir Galahad Professional Bakers flour - not available on the K A website, but through restaurant supplies. Only seems to come in 50# bags. Wish KA would make that more widely available. And Sir Lancelot - 14% protein!
Thanks for this comment. I can't find KA bread flour locally, only their AP flour, which is why I buy vital wheat gluten for when I need to use bread flour. Usually I use a finely ground while wheat flour from Montana that's about 13% protein content. Makes a great loaf! I'm planning to make plan cristal when I feel better. But this recipe is only 100% hydration. The recipe I saw in a video from Catalán was 106%hydration. I think my flour will be able to handle that. We'll see. 😊
I have always wondered how to get a light airy bread like this , and after watching this demo , i am gonna give it a try, thanks for this simplified recipe. 👍🏿👍🏿
I have been a loyal customer of KAF for decades, including a huge fan of the business model which includes selling the company to the employees and becoming a B Corp. I am a "from-scratch" cook, but one of the few things I have never been able to master has been bread. It seems that no matter what I did, my loaves/rolls/baguettes/etc always turned out like hockey pucks (to the point where it was a running joke in the family - they would joke about my being the best cook in the world, with the exception of bread). I never knew King Arthur had a RU-vid channel until this week. I saw this video come across my feed and immediately bought the bread flour to make this recipe. You may laugh, or disbelieve me, but I tell you I WEPT when this bread came out of the oven and I cut into it after the cooling period, and discovered how light and airy it was. THANK YOU! I have never had a loaf of bread turn out so well. I adore crusty, chewy, open-cell bread (anything like foccacia/french/italian). Over the years, I had given up trying to make bread out of frustration - It doesn't help I am military, and just when I thought my bread was starting to improve, I got moved to a different location. But THIS has re-ignited my resolve to master the art of turning flour, water, yeast, and salt into the "staff of life." Thank you from the bottom of my heart for this video.
We're so happy to hear that you baked some bread you love with the help of this video! Thank you so much for your kind words and for baking with us. 🧡 -👩🍳Morgan
Thank you for the recipe! This recipe finally inspired me to buy a pizza stone and I made the bread today. It turned out awesome! So delicious and completely different from any bread I've made or eaten before! Tastes great on its own and I ended up eating a whole loaf in one go with a bit of butter and honey.
THANK YOU FOR THIS RECIPE. I VE BEEN USING KING ARTHR FLOUR FOR YEARS ,ITS THE BEST. I MAKE CIABATTA BREAD A LOT. I CANT WAIT TO TRY THIS RECIPE. GOD BLESS YOU,AND THANK YOU AGAIN.
I like this video. Bit as an italian grown up with home made bread, pizza and Focaccia i have to tell you, that this "bread" is nothing else then a focaccia Bianca, just with another type of Fluor.
I made this today and it turned out amazing. Was a lot easier to make than I'd originally thought. Just wet my hands and a few coil fold sets later it really came together. Thinking of making this with poolish next time
