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Pandesal Bun

Any type of dough can turn into a Pandesal bun, so here it is. To make it flatter, i made sure there is extra water in the dough, and the breadcrumbs is homemade. If you ask me, i like Marby's breadcrumbs sold at Rustan's. To make sure it will hold up during proofing, because i am adding some veggies in the dough mix, i made an overnight sponge. Just take part of the flour, add some water and a pinch of yeast and mix them all together in a bowl, cover and ferment. If you decide to use some ancient grains in your yeast dough baking, the sponge is important. Proofing, using the oven light. Fini! I used brown sugar so the crust is a bit darker than your typical bun and i also used a glaze. Incidentally i am looking into coming back around October, possibly resuming classes end of the month. I will post the schedule "aussitot que possible", as soon as possible once i purchased the ticket. It's very hot in New York right now, but manageable just drink lots of iced water and your body cools off instantly. Being from a tropical country, it's not such a bad experience, what i dread is the horrible winter so i decided to go home every winter, stay longer in Manila as much as i can when the snow is at its fiercest. Cheating. Yeah, i think i am but who wants to shiver in cold while baking? Nah ah. I also would probably spend more time in Manila these coming months, stay in New York for just a couple of months, and go back again before the 6 months expire so i won't lose my residency status. Or so i was told. I still prefer teaching in Fairview, i cannot imagine doing something else here, not happy about it, so despite the cost of going back and forth, i still think that for my sanity's sake, it is so worth it. I hope to see you guys, my friends, my students, call me to say hi when i get back. Can't wait. www.breadmakinglessons.com

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