Skip to main content

Pandesal A and B

I am posting here images of one Pandesal dough made-up and baked in two different ways. Pandesal A is shaped individually, B is cut baston style but not "singkit". The dough has a high hydration rate, an improvised plastic dough cutter was used. If you have read the post on how to roll the baston and cut the "singkit" style in my website, then this is a follow-up on how important it is to create the perfect "singkit" cuts, etc.


This is not the "singkit " cut you want. The cut is open and wide, once the dough bakes, it will flatten and spread out.


This is the "singkit" cut you want, again as i have posted before, my apologies to my Chinese students and friends, this is the term i learned from the bakers at Purefood's, i did not coin it myself. In my ebook, i included 70 images on how to do the baston and singkit cut, plus another version of the Pandesal free style shape or form.







Pandesal A, shaped individually is rounder on top and has a finer grain structure. Pandesal B on your right is flatter and wider, the texture of the grain is coarser and drier. Now Pandesal A is baked 5 minutes less than Pandesal B, which contributes to the darker crust color.

Day 4 and the bread on the left is still soft (i used a sponge) but the Pandesal that was cut and baked needs to be reheated to soften it up. Pandesal A would reach this stage probably on its 7th or 8th day, while Pandesal B should be removed from the shelves (if you are selling them).

This is the reason why baking Pandesal crispy "malutong" on the outside is never a choice for me when i was selling breads back home. The breads are meant to be eaten on the day it was baked only, and not meant to be packaged and sold for distribution, say in smaller "sari-sari" stores or groceries. "Lugi ka" if you think about it, unlike when you shape or mold it individually, or make the singkit cut perfect and bake them light brown, not golden brown. Go to your grocery aisles, do you notice how pale the Pandesal you buy are?

Well, this post answers your question. The more time it spends baking inside the oven, the breads lose moisture. That simple.

I will try to post more on this Pandesal and let you see the comparison between this one and the Pandesal or breads made using bread flour. The French Open will start on May 23 and this is a 2 - week long season of tennis, i may be tied up in between this one and baking so no, i will not hibernate, i will just watch my favorite tennis stars for awhile. Feel free to tweet me though, and thank you to those who write me through email, you can drop your comments and ask me questions direct in this blogspot.

Comments

Popular posts from this blog

3rd Class Flour, What's It All About

For starters i cannot make this Hard Monay if i did not bring any 3rd class flour or soft weak flour to New York. Once i ran out of 3rd class and tried Cake Flour, it turned bad, do not even think of using All Purpose, it will be soft but not chewy as this one made with yes, 3rd class indeed. So third class is hard to find here in the US if you will use that term. You have to say or look for soft wheat flour, that's it, not hard wheat flour, not cake or All purpose but something in between these two. It is easy to find in the Phil., just ask your local bakery suppliers and they know it is Tercera. Tercera is not for bread, bakers use it basically for cookies, cakes and other pastries, but we bakers know how to create bread recipes using part of this flour with the bread flour or hard wheat flour. It makes a softer version of any of your fave breads, with a cheaper price tag. Plus if i own a bakery, i get to use the third class for my cakes and cookies, lowering my food cost i…

July Session

This is the only session I had so far where i used 2 different brands of flour which is Globe by Universal Robina and Sun Moon Star by Pilmico.Now, if you have attended my class, and I know some of my former students still read my blog then you know that i preach water and adore first class flours with a high protein content. Anything that is lower than my expected level is out of the book just like this popular brand I will call Brit (not it's real name). If you know your history and you bake breads, you know what this brand is. Now, you can certainly email me so I can divulge to you in secret what this horrible I mean disappointing brand of first class is.First off, it does not deserve it's price tag. Too expensive for an over P800.00 per sack flour when a P720.00 sack can use up more water. Why is that important? Well, too long to discuss but I hope your teacher can tell you why. If not, then you went to the wrong school.So here I am, using my student's flour ( they alr…

Baking Pandesal, Once Again on Proofing

I finished my one one one last August, fortunately my student arrived and made it on time before i left or went back to New York. Originally, she was asking for a September 23 to 27 date and since my flight was September 7, i had to decline her request.

I was surprised to hear from her a couple of days later when she changed her mind and decided to go home so she can catch up with me. Paid her deposit and we set the date. 3 days later, she sent me a photo of one of her cook, badly burned and all bandaged up from the hospital. Class postpone. I prayed for her that she gets well so my student can still make it. I was thinking, she would have to wait till December and well, December being a busy month, i have a feeling we will not make it and i have to return her deposit.

Praise G-d, she made it and we had a really really fun session. Her goal was to bake Pandesal and Ensaimada. She has a restaurant in Taiwan and she caters to Pinoys there selling Chicken Inasal which judging from her st…