Get the recipe: https://bakewith.us/3gjgz4o0
Pan de Cristal, a rustic, chewy bread marked by its beautifully holey interior, is a wildly popular King Arthur Baking recipe. This riff on the original adds cocoa powder for a hint of dark chocolate, and chopped chocolate (or chips) for richness and even more flavor.
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Square Pan: https://bakewith.us/zaqxrme3
Thermapen One: https://bakewith.us/vu59jqtc
Bread & Pizza Stone: https://bakewith.us/790dc99z
Pizza Steel: https://bakewith.us/c6sd4hou
Bread Flour: https://bakewith.us/zus3sp1d
Credits
Host: Martin Philip
Senior Producer: Tucker Adams
Producer: Cecile Dyer
Culinary Producer: Lydia Fournier
Editor: Rob Strype
Multimedia Design: Matthew Johnson
Editorial Coordinator: Rachel Burcham
Executive Producer: Chris McLeod
Chapters
0:00 Introduction to Pan De Cristal
1:04 Mix and the importance of bread flour
6:25 Bowl folds to build strength
7:50 Coil fold to further develop structure
10:54 Prepare the chocolate and incorporate the mix-ins
14:45 Gently divide the Chocolate Pan De Cristal dough
20:26 Bake this beautiful, airy bread!
35 Comments
Will you ever produce a keto flour, and give us some keto bread recipes? I'm sure your version would be the best.
A very important tip: if you're planning to make this bread, do not use another flour 🤣 Trust me. I tried the original one using my local flour (where I live, KAF isn't sold) and failed miserably. Even tho the flour had a similar protein content 🤣
What chocolate chips/chunks do you like? Bittersweet, semisweet, milk chocolate…?
More stuff to try Thank You!
Martin Philip has once again managed to outdo himself! Always a pleasure to watch the master at work.
👏🏼👏🏼👏🏼 Looks Devine! Thank you!
And that's why I have two scales: one that handles up to 5kg +/- 1g, and one that handles up to 250g +/- 0.05g. The small scale is perfect for measuring coffee for a really consistent pour-over, or yeast or salt or other low-weight high-impact recipes.
Inexpensive, bullet-proof, and just the right tool.
I feel like sourdough would work well for this
3:23
How about giving specific target temperatures (for either the water or the dough)?
That looks amazing. I'll definitely have to give it a try.
Would adding hazelnuts be an option?
I would never go back to inaccurate volumetric measuring. Just have a milligram scale along with the gram scale, for items under 20g. I use AWS 0.01×20 and 0.1×1000 along with my 8kgx1g scale… cannot go wrong with accuracy.
Can you guys make a sourdough channel, with the sourdough version of each recipe? That would be so cool.
This bread. Salted butter, red jam. So good. Thank you, Martin!!!
The King Arthur help line saved me the first time I made a high hydration dough. Total panic set in. This recipe is in the K.A new bread book. Thanks for the learning opportunity!
Found my scale doesn’t measure those small quantities when I tried to use a half-envelope of yeast for a bread recipe I was halving… live and learn!
As always another recipe from Martin that I want to try! Any chance we could have a sourdough version please? and the plain Pain de Cristal – a sourdough version? Pretty please 🙂
King Arthur needs to protect Martin at all costs
I used to make this same chocolate 100% hydration dough in Japan a few years ago. only difference is we used levain and a pre-ferment, but otherwise the exact same steps. Thanks for the nostalgia
Same as it ever was…now I have Talking Heads “Once in a lifetime” ear worm while watching you make this bread. Wonder if adding some dried cherries to the dough with the chocolate would work.
I made these "rolls" today. They are delicious! While my process did not go quite as smoothly as the videos, it was fun and challenging to make, tasted great, and gave me a great experience with very high hydration dough. Thanks for the video, and for having this recipe in the bread book. Jim, Trinidad, CA
I love your videos ❤️ I plan to make this today what adjustments need to be made if using AP flour? Thank you
Could it be switched to sourdough?
If we don’t have access to bred flour should we just decrease the dough’s hydration?
Think of the sandwich you could make with that🤔
now to pair with a chocolate cheese and a dutch chocolate wine yes they are both real ran into them in 2014
Scales that do down to the 0.01 g aren’t that expensive nowadays. I’ve had a reasonably priced one that does 0-100 g in hundredths of a gram for a while and it’s quite helpful for small amounts of yeast, salt, baking soda, etc
or use a smaller scale to weigh your lighter ingredients separately
I'm thinking I'm going to need some peanut butter on it.
Too much talking , and are you really trying to make this more difficult than it seems?
Mine was a total fail. It never gained structure. I used bread flour and followed the recipe. I even did two extra coil folds because it was not gaining the same structure. 😢
Martin is awesome!
I bought a precision scale for yeast, salt, spices, herbs. Of course recipes don't include those amounts so I have converted and made my own measurements, but I want to do almost everything in weight.
would this bread freeze well?
alternately, obtain a spice scale that reads in hundredths of a gram, with a maximum load of 200g.. Cheers!