Focaccia de Cristal Has That Wide Open Crumb

Summary by Krater

Martin from King Arthur Baking Company demonstrates how to make pan de cristal focaccia using a simplified method where the dough is mixed, fermented, and dumped straight into a pan for coil folds and baking without shaping individual loaves.

From the video

Answers: How do you make pan de cristal focaccia?

• pan de cristal focaccia recipe
• 100 percent hydration bread dough
• coil fold bread technique
• focaccia baking method

Ingredients

• 500 g King Arthur bread flour
• 10 g table salt
• 2.5 g instant yeast
• 500 g water
• 1 tablespoon plus 1 to 2 tablespoons olive oil
• 2 large pinches flaky sea salt

What it concludes

• Using bread flour allows the dough to handle 100 percent hydration and still rise high.
• Instant yeast moves more quickly than active dry yeast.
• Mixing high-hydration dough in a bowl with a spatula eliminates the need for early heavy kneading.
• Rectangular baking containers help shape the dough into natural four-part division or pan shapes.
• Stretching and folding the dough in the pan builds necessary gluten strength over time.
• Adding olive oil directly to the pan and the top of the dough helps create a crispy, tender crust with large bubbles.