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Pandesal Crumb Texture

Filipinos who eat Pandesal are divided into two groups.  The ones who want their Pandesal "siksik" or dense and the ones who prefer theirs light and fluffy or "maalsa".
 The dense type have less proofing so only you, the baker can create this. It will depend on the formula, humidity, temperature of both the dough and the proofing area and also whether your yeast is old or fresh off the store..  
And so there goes the difficulty of running into problems of when to bake them. It is hard indeed unless your proof box is equipped with a thermostat, set it at a desired temperature, time and set the alarm. 
Because of this, the baked breads are not the same for beginners. The only thing I can advise any aspiring baker is to just keep on practicing and record the proofing time and temperature in your kitchen and LOOK AT THE CRUMB STRUCTURE all the time, meaning evwrytume ypu bake to know if you're getting there.
If at first the bread is too dense, add more proof time.

 If they ended up me being wrinkly on top and collapsing, reduce the proof time. Just remember that doughs will rise slow during colder months and fast when the temperature is warm (summer).

As shown on the photos above, breads are well risen and just about the type I like my breads to be. Unless it is a Bagel, I don't go for dense chewy breads. These are the perks of baking your own bread, you can choose the texture and crumb structure of your own signature bread.

For November 21 24 27 Hands ON bread making lessons, text at 09495705091 and check out for details.

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Anonymous said…
Anonymous said…
Will try doing this next time.

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