Pan De Cristal Sandwich Rolls with Wide Open Crumb

Video Description

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/BreadFlourPanDeCristalSubsYT SAF Red Instant Yeast: https://bakewith.us/InstantYeastPanDeCristalYT Bench Knife: https://bakewith.us/BenchKnifePanDeCristalSubsYT Half-Sheet Baking Parchment Paper: https://bakewith.us/ParchmentSheetsPanDeCristalSubsYT King Arthur Square Pan: https://bakewith.us/SquarePanPanDeCristalYT 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