Sponge and Dough Pandesal, Your Best Pan de Sal

Yes, to those who are asking if you can use a sponge to make the best ever Pan de Sal. Not only will the rolls be larger in volume, the flavor will be exceptional, shelf life extended. To Marge, my friend sorry i am posting this only now, you can use any kind of sponge you want to use, 50 60 70% sponge flour is fine.

There is a huge difference when cutting with a plastic and wooden dough cutter. Find out how you can perfect this baston in my Ebook. See how the dough is tapered on both ends, making the "singkit" style of cut. There are 70 images in the ebook on how to make this baston, and another recipe Pandesal B using the freeform style.

My proofing area is a separate closed room, this is why you cannot see any sheet cover etc., The window allows me to peek through the rising dough. Very convenient, a welcome surprise when i had this bakery/proofing room built.

Visible signs of the cuts on top of the Pan de Sal, another indicator that you did a good job, the consistency of the dough is perfect, did not flatten at all. I did practice maybe 3 times before i was able to perfect this. Check out old postings on Pan de sal in this blog, especially the Malunngay Pan de Sal..

Comments

Anonymous said…

this is a very old blog post but i was wondering if you would recommend a proper sponge and dough recipe
with the proper proportions of salt and what the best flour to use would be?

4:41 AM

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 cos

Cutting Pandesal, Baston Style

So how do we really do the Baston style "singkit" cut? First start with a slightly stiff dough, if your dough does not have eggs or eggyolks, a hydration of around 55% is ideal. I have seen bakers use less water, but that will make your Pandesal too dry and dense after 1 day or so so try to keep it slightly on the soft side, but not too sticky. Why? If you use a sticky dough for the Baston style cut, the dough will spread and will have a flat look rather than a rounded shape we are all familiar with. In Tagalog, "lalapad" ang dough so medyo flat ung Pandesal. So after you mix the dough, divide it into 2 to 4 portions if you are mixing kilogram. Experienced bakers divide their dough into 500 gram portions, i do mine the same way. Flatten the dough, focusing more on the length and not on the height. The height of the dough should be around 2 to 3 inches only. Next, fold the dough while pinching the edges making sure the dough surface

Kape at Pandesal

When someone emailed me about Kape at Pandesal, i suddenly felt home sick. Just these two words. Dipping Pandesal in coffee. Who got this phenomenon or practice started? We all know the colonial Spanish era and Gregorio Zaide mentioned our fondness for idling around in the history books (Juan Tamad and siesta), but for breakfast? Who wants to jump up and down when you wake up? This is the answer. Dunking the warm, crispy Pandesal into hot, steaming coffee. How did this thing start? Who invented it? What made the Pinoys dunk their Pandesal? Maybe the Pandesal in those days are rock hard, or maybe it is one way to sweeten the bread. Baka may alamat dito. Is it because the Pandesal is salty in those days? After all, sal means salt right? The Italians love to dunk their Biscotti in coffee, but the Biscotti deserves it. Seriously, Biscottis if not dunked in coffee can give you a free tooth extraction. But the Pandesal? Okay to some, it cools down the coffee. Don't tell me they

How To Bake Pandesal and Other Breads

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