My only solution to a chilly room, low protein bread flour, and every nasty thing that could happen to make your bread a failure, is THE GOOD OLE SPONGE. Since i left my bread flour ( i use Emperor and Wellington) in my kitchen/baking school, an overnight sponge is a must. I have been baking with one, but in Manila, if i forget to make an overnight sponge, any number will do. 4 hours, 5 or 6, as long as the sponge went through some fermentation cycle. Great results.
So while enduring the last of the winter chills, i had to make some breads or i will die of boredom and this one right here is a kilogram batch of Spanish breads for my sister. It took some 8 hours to proof them, still not happy with the size but she was leaving in a few minutes so i had to bake them right away.
The recipe is your basic Pan de sal dough, filling is a bit special because i added some yolks into it, something my students find exceptionally good even without the yolks.
Word of Advice: Make a sponge, make a sponge. Makes the bread tastes better with excellent yeasty aroma and flavor, larger volume, mixes faster, proofs shorter and best of all, you get more attune to the wonderful world of yeast dough baking.
A complete step by step of Spanish Breads, Pan de Sal etc., is in my Ebook, please log on to the website above.