Get the recipe: https://bakewith.us/PanDeCristalRecipeYT

Martin's back with a new way to shape—and eat—Pan de Cristal. This high-hydration dough starts off with a thin consistency (akin to pancake batter), but after a few folds it becomes beautifully smooth. (The high protein content of our bread flour is a key ingredient for success here.) When shaped like a torpedo, the result is a loaf with a shatteringly crispy crust and a beautiful, open interior that's perfect for subs. Add all sorts of spreads and toppings and make it the sandwich that dreams are made of!

Shop this video:

Bread Flour: https://bakewith.us/BreadFlourPanDeCr...

SAF Red Instant Yeast: https://bakewith.us/InstantYeastPanDe...

Bench Knife: https://bakewith.us/BenchKnifePanDeCr...

Half-Sheet Baking Parchment Paper: https://bakewith.us/ParchmentSheetsPa...

King Arthur Square Pan: https://bakewith.us/SquarePanPanDeCri...

Credits:
Martin Philip - Host
Tucker Adams - Producer

Chapters
0:00: Introduction to Pan De Cristal Sandwiches
0:36: Step 1 - Mix the Dough
4:30: Step 2 - Fold the Dough
6:53: Step 3 - Divide the Dough
11:48: Step 4 - Make Sandwiches