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Showing posts from November 18, 2018

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 is smooth on the outside. If yo…