{"id":123551,"date":"2025-03-10T05:37:38","date_gmt":"2025-03-10T05:37:38","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/bread\/glass-bread-pan-crystal-bbb\/"},"modified":"2025-03-10T05:37:38","modified_gmt":"2025-03-10T05:37:38","slug":"glass-bread-pan-crystal-bbb","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=123551","title":{"rendered":"Glass Bread ~ Pan Crystal ~ BBB"},"content":{"rendered":"


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Glass Bread ~ Pan Crystal ~ BBB<\/p>\n

Flour Water Yeast ~ Basic Simple Same<\/p>\n

Every bread recipe is the same simple basic: flour, water, yeast. And every time it comes out of the oven it\u2019s\u00a0<\/p>\n

Dramatic Complex Different ~ Flour Water Yeast<\/p>\n

Years ago, the Babes baked the infamous \u201cCrock\u201d aka Coccodrillo, Crocodile Bread AND Babe\u2019s Nightmare. You will find the recipe in Carol Field\u2019s The Italian Baker.\u00a0 At the time, it was the highest water ratio the Babes had ever dealt with. Now, along comes Kelly in AMessyKitchen bringing us Glass Bread with 106% water! There was at least one Babe with hellish memories of the \u201cCrock\u201d and the outcry was deafening. That Babe shall remain nameless at least here. It was not I. I found the \u201cCrock\u201d good bread and had no issues. Yeast can be fickle.<\/p>\n

I strongly urge you to catch this sourdough version video<\/a> because it shows the coiling turns so beautifully.\u00a0 I guess I would say this is a bread to be handled delicately once you turn the dough out to cut and then move to parchment paper.\u00a0 I was overwhelmed with how this dough transformed between coiling turns. Kelly advocates strong gluten bread flour to stand up to the huge amount of water and I would second that advice. Even I did not add flax or any whole wheat HOWEVER when I did the sourdough version I confess my starter is a whole grain rye and that is what I used.<\/p>\n

Comparing my yeast and sourdough bakes, I think you will find the yeast has better color, better rise and many more holes. Both had wonderful oven spring but still the yeast was the winner there as well. The crust was crisper on the yeast. I did leave the yeast bread in the oven longer.\u00a0 I consider both versions excellent breads and would bake them again. I cut 6 rolls when doing the sourdough and find that the optimal size for sandwiches. I made travel sandwiches both times and it is excellent either way.<\/p>\n

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Using yeast\u2026<\/figcaption><\/figure>\n

King Arthur recipe<\/a>:
\u00a0\u00a0\u00a0 500g water
\u00a0\u00a0\u00a0 500g King Arthur Unbleached Bread Flour
\u00a0\u00a0\u00a0 2.5g (3\/4 teaspoon) instant yeast
\u00a0\u00a0\u00a0 10g salt
\u00a0\u00a0\u00a0 15g olive oil, for the pan<\/em>\u00a0<\/p>\n

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\u00a0\u00a0\u00a0 To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. (To measure by volume, see \u201ctips,\u201d below.)<\/p>\n

\u00a0\u00a0\u00a0 In a medium bowl, mix the water, flour, yeast, and salt until thoroughly combined and homogenous. Note: The dough starts off very slack and wet. That\u2019s OK; it will transform itself through time and folds.<\/p>\n

\u00a0\u00a0\u00a0 Oil a two-quart rectangular baking dish (10\u201d x 7\u201d) with the olive oil. If you don\u2019t have a 2-quart dish, an 8\u201d or 9\u201d square pan will work. Don\u2019t worry about any pan you use being oven-safe; you won\u2019t be baking the bread in it.<\/p>\n

\u00a0\u00a0\u00a0 Pour the dough into the pan. Check the dough\u2019s temperature by inserting a digital thermometer into the center. If it\u2019s less than 72\u00b0F, move the pan to a warmer spot, e.g., your oven with the light turned on.<\/p>\n

\u00a0\u00a0\u00a0 Cover the pan and allow the dough to rest for 20 minutes.<\/p>\n

\u00a0\u00a0\u00a0 Start with a bowl fold: Use your wet hands to grab a section of dough from one side, lift it up, then press it down into the middle. Repeat this eight to 12 times.<\/p>\n

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