How To Bake Pandesal and Other Breads

Flour, Water, Yeast and Salt These are the only ingredients you need to bake a delightfully crusty, flavor packed flatbread or pizza. Call it as you like it, the flavor in this bread is in the technique and method you use to make the dough, not in the ingredient. If you use the No time dough method to make the crust or focaccia, you will only taste the flour and salt, or some yeasty flavor of some sort, no deep hearty tones, something you cannot explain why you keep on munching on the bread even if there is nothing else there but the bread itself. That's how good and excellent it is. What method? Simple. Fermentation. It builds flavor, extends the shelf life, speeds up the mixing and proofing times, etc., etc., If you haven't tried making your bread using this method, you have to try!!! There are so many recipes online that you can find or simply just take a portion of the flour in your recipe, be it 1 cup or 2 cups, it doesn't really matter for a beginne...