An absolute delight of a bread from Catalonia in Spain.
Super high hydration gives an egg shell type of crust and a very soft, juicy open crumb.
Ingredients:
600 ml / 2.5 cups Lukewarm Water
600g / 21 oz Wheat flour type 00 (AP will not work)
15 g / 0.5 oz Sea Salt
1 tsp Sugar
8 g / 0.3 oz Dry Yeast
27 Comments
Very nice – great tutorial. Clear and well presented. The breads came out perfect!
When you answered to my comment few days ago "Can you show how to make Glass Bread?" on Artisan Bread video: "Oh its coming real soon…", didn't expect to be this soon 😀
Now I see what mistake I made when I tried to make one 😀
Asking for advice in the comments on your channel really works!!! Thanks a million 😊
This looks delicious. I can't wait to make some this weekend.
Thank you for the wonderful video, it was a pleasure to watch and the bread looked fantastic! I hope to try the recipe myself someday. Thank you again for your work.
Wow even I could make that lol. You make it look so easy!
Not sure did anyone noticed, but this bread satisfied all 5 senses. Great taste, smells great, looks great, great to squeeze and SOUNDS great as well 🤣
😎👍🏿
You are all right, that looks really really fantastic! Great outcome once again, I will try it soon!
Grande, eseguirò questa ricetta, grazie l'esecuzione.
is it just Dry Yeast? I am confused because there are many, dried active, easy bake, instant;
which one should I use?
Awesome video. Where did you get that rectangle plastic container?
I made bread like this purely by accident once. Now I know how to do it on purpose, and better. Wow! 😍👍🏻
What is 00 flour? What is it’s protein number? More than 12 %?
What arw the ingredients and messure? 1:12
I want that to be my new mancave
If you mix the flour with the water and let it rest for 45 minutes, before adding the yeast, (Autolysis), you will get a much more manageable dough. After the last fold, I put it in the refrigerator at 5ºC and leave it to ferment for 24 hours. In this way the gluten is eliminated and the flavor is increased. A greeting from Spain.
I tried it with a 00 flour that has only 12% gluten, it completely failed it was super wet and impossible to handle. I'm trying it now with AP + extra gluten, the AP I'm using has 11 grams gluten per 100 grams of flour. I'm using 3 grams extra per 100 grams of flour. So I added 18 grams of gluten. I will let you know if I fail or not lol.
very nicely done
Looks delicious
Looks sooogood 🍞☕ good Job 🥇
Question… What is the oven temperature? How long approximately should you leave the bread in the oven? The flour you spread on the counter and on top of the dough, should be the same type you use to make the bread? I love this video! Thank you!
I always stop watching when people add sugar to yeast… A clear sign they do not know what they are doing 😀
Tearing the gluten network for the video, haha…
This video seems like a cheap ripoff from the King Arthur Baking Company Video about the Pan de Crystal. You say the same key words, even with the skin on proofing.
https://www.youtube.com/watch?v=6sOEHrawhX0
Great video, the bread looks amazing
Can you cut this recipe in half? Just worried as there may be a minimum volume for I to do it’s thing.
I'm letting mine rest right now! Oven is pre heating as I type..I hope it comes out right.😂
Epitome is pronounced eh-pitta-mee.