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• 
  @Ycytd5d78vcy46 минут бұрын

  None of the recipes on here are good. They are generic low quality junk

• 
  @alexisverbic45092 сағат бұрын

  I just made this pizza tonight and it was TERRIFIC!!!!! Everything was perfect!! The dough, was delicious!!! I made the pizza just as this video instructed, using the exact ingredients that I purchased from King Arthur!!! And the same pan too! I did everything exactly the same and the pizza turned out perfect!!!! I am so over-the-top happy! Thank you so much!!!!!

• 
  @nancythompson64257 сағат бұрын

  Since the oven temp is so high and would burn rosemary sprinkled on top, could I sprinkled a generous amount on top before the first coil fold so it's well mixed inside the dough after the final fold?

• 
  @calij58611 сағат бұрын

  Love your teaching style. You leave nothing out! Just subscribed

• 
  @KingArthurBakingCompany10 сағат бұрын

  Martin sure is brilliant! 😄 Welcome, Cali! -🥐Lily

• 
  @TheStormLarge12 сағат бұрын

  I can't wait to try this today. Can I use a 9x13 inch Lloyd pan that has about a 1 inch side?

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  @KingArthurBakingCompany12 сағат бұрын

  We're excited to learn what you think of it, Anne! You could try with the 1" pan, though there's the chance of the dough spilling over. You could place the pan on a baking sheet to catch anything if it seems to be the case. Hoping this helps! -🥐Lily

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  @Whatizzit13 сағат бұрын

  I’m making this right now along with the video. I’m so excited! I just did the first coil fold and noted that my dough is not quite as slack as Martin’s looks in the video. I’m using KA bread flour, and I did weigh my flour and water in grams. Stay tuned.

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  @KingArthurBakingCompany13 сағат бұрын

  Staying tuned! Thanks for baking alongside us, Marjorie 😄 -🥐Lily

• 
  @Whatizzit7 сағат бұрын

  I gave the dough an extra 5 or 6 minutes before the second coil fold, and everything was back on track. It came out of the oven a gorgeous masterpiece. However it stuck like the dickens to my all-aluminum pan (Doughmaker’s pebble finish). I panicked but finally got it chiseled out with moderate damage. I will absolutely make this again, but in a different pan.

• 
  @s.p.153616 сағат бұрын

  Yay Grandma!

• 
  @marlenepolicastro487918 сағат бұрын

  I love watching your videos Martin. You’re an EXCELLENT teacher!!!!

• 
  @KingArthurBakingCompany13 сағат бұрын

  We're glad you're enjoying his videos, Marlene! 😊 -🥐Lily

• 
  @ssab906321 сағат бұрын

  That's not thin crust, but it does look great!

• 
  @KingArthurBakingCompany13 сағат бұрын

  Let us know if you give it a try, S Sab! 😄 -🥐Lily

• 
  @marcpeterson109223 сағат бұрын

  Interesting 4:13 "I like to keep my hands clean". 7:40 spreads olive oil all over the pan with his hands.

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  @KingArthurBakingCompany13 сағат бұрын

  Great observation! 😅 The olive oil on his hands from oiling the pan actually helps to keep his hands clean(er) when spreading the dough into the pan, so the dough doesn't stick to his hands. -🥐Lily

• 
  @UndrKvrPatriarchКүн бұрын

  Hey Martin, I’d like to bake this recipe in a 12” cast iron skillet. I know I need to work out the volume but, provided I do, what adjustments should I make to the bake given it won’t heat up as quickly as your 9x13?

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  @KingArthurBakingCompany13 сағат бұрын

  That sounds delish, Anthony! 😋 Ensure that the pan is well-oiled, and place the skillet on the lower part of the oven. Bake until the description of "deeply brown". This recipe is a great reference for baking with the skillet: www.kingarthurbaking.com/recipes/crispy-cheesy-pan-pizza-recipe. We're excited to hear how it goes! -🥐Lily

• 
  @thecrumblydoughКүн бұрын

  Hi! Does making the starter for this dough help it be a softer bagel? I’ve made this recipe with no starter and the cinnamon crunch are always a bit dry.

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  @KingArthurBakingCompany14 сағат бұрын

  Hey there! Yes, the starter contributes to a softer bagel. Do you use a substitute for the starter, or simply omit? -🥐Lily

• 
  @ralphconstantino3930Күн бұрын

  Hi Martin, great video, a quick question what is the least amount of salt to still have that great loaf., thank you

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  @KingArthurBakingCompany14 сағат бұрын

  For the least amount of salt, omit it as the topping and for the dough, you could reduce to 1 tsp. To bear in mind, the dough may proof faster. Please let us know how your bake goes, Ralph! 😊 -🥐Lily

• 
  @pjesfКүн бұрын

  So how could this be seasoned with rosemary if it will burn during the bake? Can it be baked lower/slower? Rosemary added later? Thanks! It looks delicious but I gotta have my rosemary on focaccia

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  @KingArthurBakingCompany14 сағат бұрын

  Hi, PJE! I'm the same way with my focaccia. 😊 You could toss some on about halfway through the bake. Please let us know how it bakes out! -🥐Lily

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  @pjesf13 сағат бұрын

  @@KingArthurBakingCompany Thanks so much, Lily ‼️😘

• 
  @KingArthurBakingCompany12 сағат бұрын

  You're most welcome! Happy baking 😊 -🥐Lily

• 
  @danbrady1685Күн бұрын

  After the 2 hour final rise, the dimples in the dough closed up into slits. Could this be from over-proofing before baking?

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  @KingArthurBakingCompanyКүн бұрын

  Hi Dan! When are you dimpling the dough? It should be done after the final rise, just before going into the oven. -🍰Grace

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  @danbrady1685Күн бұрын

  @@KingArthurBakingCompany Thanks for your reply. Yes I dimpled the dough just before I placed it in the oven

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  @KingArthurBakingCompanyКүн бұрын

  Hmm that's odd then. But I think you may be on the right track with over proofing. Try proofing it slightly less and let us know if there's any difference! -🍰Grace

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  @breadwright14 сағат бұрын

  @@danbrady1685Hey Dan, try being just a little firmer with your dimples, pushing to the depth of the pan. Let us know how it goes! Martin@KABC

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  @verdigrissirgidrev4152Күн бұрын

  you forgot to add temp in C in the recipe

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  @KingArthurBakingCompanyКүн бұрын

  Our apologies, 475°F translates to approximately 250°C. -🍰Grace

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  @verdigrissirgidrev4152Күн бұрын

  @@KingArthurBakingCompany I meant on your website. The measurements are listed in metric and imperial, but the temps are all imperial.

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  @MrChristopherMolloyКүн бұрын

  I'm glad he mentioned the inclusion of Olive Oil because in the end there's probably 75g in the final product.

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  @jessca268Күн бұрын

  Oh that crunch sounds splendid! I love baking Pan de Cristal and I’m sure this focaccia is no different. Can’t wait to bake

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  @KingArthurBakingCompanyКүн бұрын

  Let us know how it goes! -🍰Grace

• 
  @Dmb1107Күн бұрын

  i love you martin

• 
  @jcs63472 күн бұрын

  Where is the recipe for the focaccia? You keep saying its like the Pan de Crystal, but the video instructions' are not the same. For a neww baker this is really confusing. Please fix

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  @KingArthurBakingCompanyКүн бұрын

  Thanks for the question! The recipe this video is about (www.kingarthurbaking.com/recipes/pan-de-cristal-recipe?) is for classic Pan De Cristal, but the written instructions for the focaccia version Martin is demoing can be found at the very bottom of the linked recipe. Scroll down to "Tips from our Bakers" and you'll find the note "To make this dough into a bubbly focaccia:..." You'll want to follow that. Same recipe, different methods. Hope this helps! -🍰Grace

• 
  @adamcain46032 күн бұрын

  Martin has the best bread instructions on youtube makes everything so easy to follow

• 
  @KingArthurBakingCompanyКүн бұрын

  🍞🥖💕 -🍰Grace

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  @marissarivera45452 күн бұрын

  Wow! This is what I’ve been making at home the last several weeks! Bright minds think alike 😉 I have been making focaccia using King Arthur bread flour exclusively with Pan de Cristal level hydration. I love the taste of olive oil in my bread and the thin crispy crust. Yum! I also prefer instant yeast over active dry.

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  @KingArthurBakingCompanyКүн бұрын

  Bread twins! 🍞🥖 -🍰Grace

• 
  @djsennhauser2 күн бұрын

  Thank you so much for your amazing videos! I especially like the information on salinity, it is great to learn the method of recipe formation. Best channel ever!

• 
  @KingArthurBakingCompanyКүн бұрын

  We're always happy to share, thank you for your kind words! -🍰Grace

• 
  @sunnycd42 күн бұрын

  Would the result be the same in terms of crispiness if I replaced yeast for sourdough?

• 
  @KingArthurBakingCompanyКүн бұрын

  You're in luck! We've got a blog post all about sourdough Pan de Cristal here: www.kingarthurbaking.com/blog/2022/04/07/how-to-make-pan-de-cristal-with-sourdough-starter. The crispiness should stay the same, but we do have to suggestions when attempting this. First, it's best to start with the original Pan de Cristal recipe if you have never attempted a recipe like this before, then make the sourdough version after. Second, this would be a "semi-sourdough" bread as you do not want to fully omit the yeast when adding sourdough the the recipe. Good luck and happy baking! -🍰Grace

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  @srt10h4rml3ss2 күн бұрын

  instant (fast rising) vs active dry yeast ! sheesh, I didn't pick up on that in your Pan De Cristal vid's which I just used active dry yeast, I'll use instant this weekend. PS. I love my Kitchenaid Pro stand mixer...however to your point. I sincerely love just hand folding dough's like this taking the time waiting for the pay off at each step. I wouldn't use a stand mixer if it even worked/made sense.

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  @KingArthurBakingCompanyКүн бұрын

  There's just something to a (more literal) handmade bread, nothing can top that! 🥖 -🍰Grace

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  @paulroberts17992 күн бұрын

  I love this. I’m making one small change because I’m like that. 😂. I just made a poolish with 150 grams each water and KA bread flour. I’ll start the dough tomorrow morning. Let’s see what a little poolish will change. Thank you so much for this recipe. I can’t wait!!!

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  @KingArthurBakingCompanyКүн бұрын

  Ooo can't wait to hear how it turns out, Paul! 🍞🥖 -🍰Grace

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  @HuggableHound2 күн бұрын

  You are the bread king!

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  @KingArthurBakingCompanyКүн бұрын

  It's in our name after all! 👑 -🍰Grace

• 
  @63Lsp2 күн бұрын

  I have such a hard time with timing. This has the series of folds plus two 12 hour rests. Tough for me, so that's what I most need to figure out. Love the instruction and expertise!

• 
  @KingArthurBakingCompanyКүн бұрын

  It all takes practice! But we're always happy to help with your baking journey, let us know if you have any questions along the way! -🍰Grace

• 
  @robsledgegroupie2 күн бұрын

  If i want to do this recipe in the mini loaf pans (divided in 2), how long should it bake in the oven? Same temp but shorter time?

• 
  @KingArthurBakingCompanyКүн бұрын

  Correct! Use the same method of decreasing the oven temperature just prior to baking as stated in the recipe. Bake the mini focaccia for less time to start, you can always bake it longer if it looks underdone! -🍰Grace

• 
  @elliotstern85822 күн бұрын

  Would like to see these receipts done with stand mixers

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  @KingArthurBakingCompanyКүн бұрын

  We'll keep that in mind when developing future recipes, Elliot! -🍰Grace

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  @jdhoover1232 күн бұрын

  It would be great to have a stand mixer version where you keep it all in the mixer, attachment as well, covered when needed, and come by and give it a short spin every 20 min or so to be the equivalent of the “bowl fold”. Sometimes I’m doing other stuff in the kitchen and getting hand doughy doesn’t help ha.

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  @KingArthurBakingCompanyКүн бұрын

  Thank you for the suggestion, Jon! We'll take that into consideration for future bread recipes! -🍰Grace

• 
  @SvEnjoyPro2 күн бұрын

  Can you just place the dough into the baking dish when you're performing your last stretch and fold? Then you wouldn't have to be so careful when moving it to the baking dish.

• 
  @KingArthurBakingCompany2 күн бұрын

  Great point! You could try that, for sure, with the pan prepared next to the dish. We'd be delighted to know how it goes for you! 😊 -🥐Lily

• 
  @dostevenk2 күн бұрын

  So excited to try this! Any thoughts on using a preferment with this recipe?

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  @KingArthurBakingCompany2 күн бұрын

  We have a guide for sourdough Pan de Cristal, which can be used as a guide for this new recipe. 😊 Please let us know how it goes, Steven! www.kingarthurbaking.com/blog/2022/04/07/how-to-make-pan-de-cristal-with-sourdough-starter -🥐Lily

• 
  @laurarenda83832 күн бұрын

  ❤

• 
  @kaywhaley66942 күн бұрын

  Don't have a metal pan that size. Can it be baked in a 9 x13 glass pan?

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  @KingArthurBakingCompany2 күн бұрын

  It can! The crust will not be as crisp and may take longer to bake, but it can be done. 😊 -🥐Lily

• 
  @beverlyfitzgerald76752 күн бұрын

  @@KingArthurBakingCompanyLily, excellent point. I happen to have both pan types. Many thanks,

• 
  @KingArthurBakingCompany2 күн бұрын

  You're most welcome, Beverly. 😊 Please let us know how your bake goes! -🥐Lily

• 
  @lindacoffin51102 күн бұрын

  Wonderful. Thank You Martin.

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  @KingArthurBakingCompany2 күн бұрын

  We're glad you enjoyed the video, Linda! 😊 -🥐Lily

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  @AndrewDasilvaPLT2 күн бұрын

  Best King Arthur presenter.

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  @KingArthurBakingCompany2 күн бұрын

  💚💚💚 -🥐Lily

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  @YC-hj5iv2 күн бұрын

  It looks amazing but what as if i do not have that pan? Am I still able to make it?

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  @KingArthurBakingCompany2 күн бұрын

  The pan Martin uses to do the coil folds is not a strict pan size, you could use a two-quart rectangular baking dish (10" x 7") or a 8" or 9" square pan, or anything similar. To bake it as focaccia, a 9" x 13" pan is ideal, but you could use a similar sized smaller or larger oven safe pan. It was just effect the final thickness of your focaccia. -🍰Grace

• 
  @paulroberts17992 күн бұрын

  I’m making tomorrow and will be baking it in a well seasoned 10 inch 80 year old cast iron pan

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  @kuzmen972 күн бұрын

  What if I want to ferment it overnight? At what stage to do it? Also how can I bake it without baking stone?

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  @KingArthurBakingCompany2 күн бұрын

  It is a tricky recipe and is best made as written, if refrigerated it may lose some loft. If you do not have a baking stone, you can use a cast iron pan or another oven-safe skillet. Allow the pan(s) to preheat with the oven. A preheated baking sheet may also work, but results may vary and some baking sheets may warp in the oven when heated alone. Hope this helps! -🍰Grace

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  @leobalan73872 күн бұрын

  Thanks for asking, I was planning to ferment it overnight 😅

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  @davidboudreau40542 күн бұрын

  I bake Pan de Cristal almost every week. I found that using a whole lot of olive oil keeps it from sticking to the bowl during the rising process. I always make a half recipe and then it fits perfectly into a 4"x8" bread pan, which I use for the final rise and baking. I bake it for around 50-55 minutes. Then let it sit in the oven with the door slightly cracked open for another 20 minutes or so (with the oven off) after baking for a super dark and crunchy crust. Now I have the yummiest bread for toasting ever! A slice or two with mountains of KerryGold butter and I am in heaven.

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  @KingArthurBakingCompany2 күн бұрын

  That does sound heavenly! Thank you for the suggestion, David! -🍰Grace

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  @k16e2 күн бұрын

  Hey Martin do you think you can ever mix say soybean pulp from soymilk with bread flour and get a decent loaf of bread?

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  @KingArthurBakingCompany2 күн бұрын

  Martin shares, "I’m sure you’re on the right track with this - - I would start with a low percentage - less than 10% of flour, and see how that performs. You can always increase! Thanks for reaching out. Martin.." 😄 Happy baking, kb! -🥐Lily

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  @hillaryroberts36232 күн бұрын

  Baking with Martin is my happy place.

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  @KingArthurBakingCompany2 күн бұрын

  Ours too, Hillary! It's warm and smells like bread! 🍞🥖 -🍰Grace

• 
  @ropro98172 күн бұрын

  omg that crunch... literally drooling... 😋

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  @KingArthurBakingCompany2 күн бұрын

  🤤🤤🤤 -🍰Grace

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  @janetg25082 күн бұрын

  Ohhhhh……I have got to make this! Great job Martin👍🏻

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  @KingArthurBakingCompany2 күн бұрын

  It's a must on anyone's bread baking to-do list! -🍰Grace

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  @yt100mil2 күн бұрын

  bravo, Martin

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  @kathrynmoll862 күн бұрын

  “I want to eat the whole thing!” Exactly! Who wouldn’t want to try this?

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  @KingArthurBakingCompany2 күн бұрын

  You got that right, Kathryn! -🍰Grace

• 
  @dk285892 күн бұрын

  Pan de Cristal and Focaccia combined... my pancreas is about to be in deep trouble

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  @KingArthurBakingCompany2 күн бұрын

  It's worth it when it comes to homemade fresh bread! -🍰Grace

• 
  @SkkyJuse2 күн бұрын

  My family and I have been eagerly watching your videos. I can’t wait to make this!

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  @KingArthurBakingCompany2 күн бұрын

  What a fun way to spend time with family! Let us know what you think when you do make this recipe! -🍰Grace

• 
  @jase_allen3 күн бұрын

  Before anyone asks, the recipe link is in the description.

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  @KingArthurBakingCompany2 күн бұрын

  It sure is! 😄 Thanks for sharing! -🥐Lily

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  @digbar79133 күн бұрын

  I followed the instructions to a T and my dough refused to stretch to size and just ended up over beaten with holes everywhere. How can I fix that in the future?

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  @KingArthurBakingCompany3 күн бұрын

  Your dough may have needed a little rest. 😴 If it was a bit dry, it could use some extra liquid ingredient as well. Here's more information for giving the dough a rest: www.kingarthurbaking.com/blog/2024/02/14/how-to-stretch-pizza-dough Hoping this helps! -🥐Lily

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  @digbar79133 күн бұрын

  @@KingArthurBakingCompany when I was doing the "kneading" in the bowl a lot of flour was still dry and it was tough to leave behind no residue. I left it to rise for 13 hours but yeah maybe it needs the full 24 hours. I'll try that next time around. Super frustrating but practice makes perfect. Thank you!

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  @KingArthurBakingCompany2 күн бұрын

  You're most welcome! Please share how the next bake goes! 😊🤞 -🥐Lily