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.
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 is smooth on the outside. If you mixed your dough properly, this will not be a problem. If the dough fights back, cover the whole batch with plastic then relax it for at least 15 minutes then start again.
3rd photo shows the last stage of rolling and pinching. Notice how smooth the dough is. This technique applies to rolling a baguette dough as well.
So the dough has been rolled, seal the edges tightly making sure it won't unravel when you cut them individually.
Roll the dough in bread crumbs, the seal side should be at the bottom.
Cut using a wooden tapered cutter. You can but this from Divisoria, and don't get the one from supermarkets because they don't do the job of creating that perfect singkit cut.
This is why they called it the "singkit" cut. I did not coin this word, it was the baker i trained with at Purefood's Flour and Bakery Division.
The Pandesal, fully proofed and baking.
Cutting Baston style is fast and no fuss, quick and easy for the veterans in baking Pandesal but hard and frustration for beginners.
Your only way through this is to practice, practice and more practice. Every dough you have in your hands, no matter what the type of dough it is, try to do the baston, roll it, pinch and seal, and cut to this style.
In my class, you will get 3 days of practice to do this style. You will get a feel of what a stiff dough is like, sticky and semi-stiff dough etc.,
Quick easy Pandesal recipe
Bread flour 500 grams
Instant Yeast 15 to 18 grams
Salt 8 grams
Sugar 100 grams
Bread Improver 4 grams
Milk Powder 20 grams
Margarine or Shortening 40 grams
vanilla 5 grams
Water variable but the average % is 53 to 55 %
Mix all ingredients to 100 % gluten development. This is a no time dough method so do not omit the bread improver. Relax the dough for 10 to 15 minutes after mixing and roll as shown above.
Proof in greased baking sheets for about an hour and a half or until the dough doubles in size.
Bake at a hot 325 to 350 F oven for 12 to 15 minutes.
Get to experience shaping and baking in my class. 100% hands on with free ebook and videos as well. NO need to take photos and videos.
For inquiries, text 09495705091 and ask for Shirley or visit my site,
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