Focaccia de Cristal Has That Wide Open Crumb

Get the recipe: https://bakewith.us/PanDeCristalForFo... This Focaccia is exceptionally tall, fluffy, and open-crumb — and that's because it uses the same dough as our famous Pan de Cristal! The high-hydration dough, which begins with a consistency so liquid it’s akin to pancake batter, stiffens up and becomes beautifully smooth and silky during fermentation. (The high protein content of our bread flour is a key ingredient for success here.) Watch Martin as he steps through the entire process and enjoys the fruits of a baker's labor: an incredibly textured and flavorful focaccia. Shop this recipe Bread Flour: https://bakewith.us/BreadFlourFocacci... Digital Scale: https://bakewith.us/DigialScaleFocacc... 9 Inch x 13 Inch Pan and Lid Set: https://bakewith.us/9x13PanFocacciaDe... Bowl Scraper: https://bakewith.us/BowlScraperFocacc... And what's that tiny refrigerator on the counter behind Martin? Oh that's the Sourdough Home by Brod & Taylor! It keeps your sourdough starter at the perfect temperature for as long as you need it, making your sourdough baked goods more consistent and predictable. Pick one up: https://bakewith.us/SourdoughHomeFoca... Credits Martin Philip - Host Tucker Adams - Producer Chapters 0:00: Introduction to Focaccia with Pan de Cristal Dough 0:51: Step 1 - Mix the Focaccia Dough 4:33: Step 2 - Do a Bowl Fold 5:45: Step 3 - Do a Coil Fold 8:42: Step 4 - Transfer Dough to Pan 13:40: Step 5 - Bake the Focaccia and Enjoy!