Pan de Sal
For generations, pandesal has been the staple bread of Filipinos from all walks of life. Growing up in a bakery, my fondest childhood memories have always been accompanied by the smell of the pandesal baking in a woodfire
Pan de Sal
Makes about 30 rolls
500 grams bread flour
70 grams granulated sugar
1 1/4 tsp salt
1 1/2 tsp active dry yeast
225 ml warm milk
1 large egg (at room temperature)
50 grams shortening or lard
2 tsp Blue Grass N12 blend
In a medium bowl, mix together the flour, Blue Grass blend, and salt.
Make a well in the center of the flour and add sugar & the yeast.
In a small bowl, mix together warm milk and egg. Pour these into the well you made in the flour. Allow the yeast mixture to sit for 5 minutes or until the mixture forms bubbles at the top.
Slowly incorporate the wet ingredients into the dry.
As the dough begins to form, slowly add fat until it is fully incorporated.
Once the dough stops sticking to the sides of the bowl, turn dough out onto a floured surface. Knead your dough for 10 minutes using the slap and fold method. Use the window pane test to determine if dough is ready.
Grease the sides of a bowl. Place the dough in and cover the bowl with plastic wrap. Rest for 1 1/2 hours, until it has doubled in size.
Punch dough down, divide into two equal parts, remove to a work surface, and roll each piece into a long rectangle.
Roll each piece of dough lengthwise into a log that's about 1 1/2 inches in diameter.
Cut the log into about 15 equal pieces using a bench scraper.
Dredge the pieces in breadcrumbs.
Line sheet trays with parchment paper, place the pieces evenly on the sheets, cut side facing up, and proof at room temperature for 40 minutes, until doubled in size.
Preheat your oven to 400° F.
They take about 10 minutes using a convection oven, but may take longer in a regular oven.
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