Join Martin as he makes Pan De Cristal (Spanish Glass Bread) in our kitchen! There is no loaf of bread quite this airy, crunchy, or magical. It starts with a 100% hydration dough (wet and sticky), but after a few easy folds and rests, the dough becomes strong and easy to work with. Both types of folds, the "bowl fold" and the "coil fold", are simple and powerful in their ability to build the structure and interior of the Pan De Cristal. Once the dough is divided into four small loaves, it proofs uncovered, and then goes right into the oven. What comes out is nothing short of breathtaking: such an open crumb! So many bubbles! What crispness! You'll want to try your hand at making Pan De Cristal for yourself. Get the recipe: https://bakewith.us/PanDeCristalYT Buy a bag of our Bread Flour: https://bakewith.us/BreadFlourPanDeCristalYT Pick up your own Dough Scraper: https://bakewith.us/BowlScraperPanDeCristalYT Grab a trusty Bench Knife: https://bakewith.us/BenchKnifePanDeCristalYT Credits Host: Martin Philip Producer: Tucker Adams Chapters 0:00-0:39: Introduction with Martin Philip 0:40-1:35: What is Pan De Cristal (Spanish Glass Bread)? 1:36-3:04: Step 1 - Making the Dough 3:05-4:54: Placing the dough into an oiled pan to let it rise 4:55-5:14: The essential elements of well-made bread dough 5:15-5:59: The 1st bowl fold, building structure in the dough 6:00-7:00: The 1st coil fold, lifting and elongating the dough 7:01-7:56: The 2nd coil fold, once dough has some structure 7:57-10:08: Step 2 - Gently divide the Pan De Cristal dough 10:09-10:54: Let divided loaves proof uncovered 10:55-11:53: Step 3 - Bake the Pan De Cristal loaves 11:54: Feast your eyes on this beautiful, airy bread!