100% Hydration Chocolate Pan De Cristal is an Sweet Spin on Spanish Glass Bread

Summary by Krater

A baking guide to making chocolate pan de cristal using high hydration bread flour and cocoa blend, featuring coil folds and chocolate chunks.

From the video

Answers: How do you make chocolate pan de cristal?

• Chocolate pan de cristal
• High hydration bread dough
• Coil folds technique
• Lamination process for bread
• Baking bread with chocolate

Ingredients

• 4 cups plus 2 1/2 tablespoons (500g) King Arthur unbleached bread flour
• 10 g salt
• 3/4 teaspoon or 2 1/2 g yeast
• 1/4 cup (21g) King Arthur triple cocoa blend
• 2 1/3 cups (520g) water
• 1 tablespoon olive oil
• 3/4 cup (128g) chopped chocolate or chocolate chips

What it concludes

• Switching to volumetric measures for amounts under 10 grams of high-impact ingredients like yeast ensures measurement accuracy.
• Warming or cooling water allows you to control the dough temperature at the end of the mix.
• Bread flour has more strength and elasticity than all-purpose or pastry flour, allowing the dough to hold air and rise.
• Using a container with oil helps the dough easily release during the folding process.
• Baking bread with chocolate carries a risk of burning, so keep an eye on it and remove any migrated burnt pieces before serving.