HOW TO BAKE PANDESAL


Students will get to practice doing the baston cut over and over in my hands on class. By the time you reach the 5th day, you will be surprised at how much you have improved in shaping the logs.

Many students find it hard to shape the dough on the first day, but wait till you get to the 3rd and 4th day and you will be glad to see yourself doing so well. Even if you are a beginner. 

               


         

                                                     ONE WEEK OLD PAN DE SAL

***quick update, this Pan de Sal lasted for exactly 2 weeks, on the 15th day, the mold started to appear on the right side of the bread, August 2012

*** GET THE FREE RECIPE OF THIS PAN DE SAL WHEN YOU BUY THE EBOOK ON BREADS. THE FORMULA FOR THIS PAN DE SAL IS DIFFERENT FROM THE TWO RECIPES OF PAN DE SAL IN THE EBOOK, THIS ONE IS A RECENT EXPERIMENT OF MINE AND I MYSELF WAS SURPRISED TO SEE THIS BREAD LASTING LONGER THAN ONE WEEK, LET ALONE TWO WEEKS WITHOUT PRESERVATIVE IN A HOT NEW YORK SUMMER.

The One Week Old Pan de Sal, exactly one week after the breads are still mold free (amag free) and soft you do not need to reheat them at all. Some breads, especially Pan de Sal which we all love to eat for breakfast, snacks and light meals sometimes need to be re-heated after you bought them from the store. This batch is incredibly soft, i ate one piece last night for a light snack and i was amazed that it was still soft and light.

The secret? First, the formula. How much water, the fat and sugar, softeners that you use. The handling. The packaging. All the techniques for creating a perfect bread contribute into the making of these lovely delicious Pan de Sal.

I still have one piece left which i will eat later for a snack while watching baseball and Olympics ( i am a huge Yankee and Mets fan). I pick the Yanks because my nephew loves them, but i like the Mets for David Wright. I eat before 6 pm, so by the time my favorite shows come on tv, i am hungry again. A piece of Pan de Sal is the best hunger buster, one small piece, with cheese inside preferably light cheddar is enough, and my tummy will be fine. This is why i always save some for myself whenever i bake Pan de Sal, i hate to snack on junk food or cookies because they are either salty or sweet, no fruits as well because they will make me visit the bathroom more than once on my sleep. So the Pan de Sal is really if you ask me, my tummy's best friend. The bread that can settle not only my mind, but my growling stomach.

DAY 10 OF THE PAN DE SAL

Already made another batch 10 days after i made this batch, i reserved the last piece to test the shelf life and still no molds.


Bottom of the Pan de Sal

More close up look of the record breaking Pan de Sal. You can get a copy of the free formula, the same one i used in this bread upon purchase of the eBook, i suggest that you try it yourself and do the same testing. Place two pieces of the bread in a ziploc bag, not a Tupperware or plastic container. Write the baking date and check everyday. You need to take note of whatever alterations you made from the original formula because if you do, you cannot expect to have as close near a result as possible.

DAY 14, I CHECKED THE BREAD AGAIN AND NO MOLDS STILL. BELOW IS THE DAY AFTER, I NOTICED A SLIGHT GREENISH TINGE ON THE RIGHT SIDE OF THE BREAD. END OF TESTING.


Top part


Bottom part of the bread


If you look at the side of the bread, it is clear that there is slight molding going on at Day 15, exactly two weeks after it was baked. The top and bottom side though are mold free still.


                                      THE PANDESAL CUT

Okay, so what exactly is this "baston" Filipinos say when we shape the pandesal dough into a log? 

This is the local lingo they use to call the long log. "Baston" in English translates into "cane", so maybe because a cane is long, Filipinos and maybe the early Spanish colonists liken the "pag ba-baston" or "bastonin" to its shape.

Beginning bakers will find this task hard at first, you cannot "baston" a dough that is too soft and sticky, you cannot use a plastic or metal dough cutter to do the cuts, and you need to tightly seal and fold the baston to make the cuts even and "singkit".

Another term they use when they cut pandesal is the word "singkit". No offense meant to our Chinese friends but i cannot find another word to replace this since this is  the word all bakers use to mean a cut that is close and tight, not open and flat. Chinese people have eyes that are close and tapering at the ends, resembling an almond that is thin. In our local dialect we also call this "tsinita" meaning your eyes are somewhat Chinese looking since majority of Filipinos have chinese blood just like my great grandmother. 

I first learned of these terms when i had a stint at Purefood's Flour and Bakery Division, (now owned by San Miguel Corporation). One of the bakers there taught me how to roll the baston and do the singkit cut. I laughed at first honestly because i thought he was just taking me for a ride but learned later on that he was indeed teaching me the right stuff.

THIS IS WHAT THEY CALL THE "SINGKIT" CUT, AGAIN MY APOLOGIES TO MY CHINESE FRIENDS.... THE CUT IS TIGHT AND NARROW, tapering at the ends.

In order to create the perfect cut, "singkit style", the consistency of the dough should be neither too soft nor too hard that it fights back. Remember, this is a soft roll, not a Hard Monay so it cannot be too stiff or you will end up with a dry Pandesal in just two days.

After rolling the log, sealing the edges and making sure the log is even all the way, you roll the whole log in bread crumbs. Most bakeries i see cover the log after this stage and allow it to rest before proceeding to the cutting. This ensures that the cuts will be even because the dough is given a rest time to recover from the rolling.

THE OTHER HAND SHOULD HOLD THE DOUGH WHILE YOU CUT USING A WOODEN DOUGH CUTTER.

THE "SINGKIT CUT" PROOFING IN THE LIGHT, SEE HOW THE TIPS SLANTING AND ALMOST POINTED, THUS THE TERM "SINGKIT".

THE CUT PANDESAL DOUGH NOW PROOFING INSIDE MY PROOFING ROOM. THIS IS THE PANDESAL MALUNGGAY VERSION, AN INDIGENOUS GREEN LEAFY VEGGIE WITH GARLIC ADDED. NOTICE HOW THE DOUGH PROOFS PERFECTLY, STICKY DOUGHS TEND TO PROOF WIDER AND FLATTER.

 

ALMOST READY TO BAKE, DOUBLING IN SIZE, YOU CAN STILL SEE THE CUTS BARELY VISIBLE EVEN AFTER PROOFING AT ALMOST 2 HOURS.

GET THE BUTTER READY!!! THE BIGGEST ADVANTAGE OF KNOWING HOW TO BASTON IS THAT THE DOUGH IS CUT AND READY FOR PROOFING IN UNDER 5 MINUTES FOR ONE KILOGRAM BATCH. MOLD THESE BABIES ONE BY ONE AND IT WOULD TAKE AT LEAST 45 MINUTES TO FINISH THE WHOLE BATCH.

To find out how to GET STARTED with your bakery or baking, click this link.

Pandesal Basic Recipe

bread flour                    500 grams

yeast                              8 gms

sugar                           100 gms

salt                                 8 gms

eggs                             50 gms

bread improver                 5 gms

margarine                      50 gms

vanilla                           10 gms

water                  variable, start at 55 %


* this recipe is a good start, there are still many variations of this formula, in my class i use milk powder instead of evaporated milk, you can also use shortening or butter, pure eggyolks if you like, brown sugar instead of white sugar, or even washed sugar.

*mix the dough to full gluten development, round the dough and cover.

*relax the dough for 10 minutes and then form the "baston" rolling the log in the breadcrumbs after shaping, you can also shape them individually see Pandesal B recipe in the book.

* cut the dough and place in greased baking sheets, i can make 40 20-21 gram piece cuts from this batch. The cut side should be on top, remember you will not get this the first time, so keep practicing.

*proof until it doubles in size, some proof it triple so this depends on your personal preference, others like the dense "siksik" type of pandesal, so reduce the proofing if this is what you like.

*bake in a very hot 325 -350 F oven for 12 -15 minutes until you get the crust color you want.

Notes to ponder:

 -----rolls with lighter colored crusts will stay fresher and moist longer than dark colored crusts

------baston cut pandesal dries faster than individually shaped rolls

------pandesal doughs that are made using the baston will dry faster than machine mixed doughs

------if you are using dough rollers, you cannot use too much sugar, the sugar competes with the gluten formation making the dough tough

------breads or pandesal made using the modifed no time dough dries faster than the other methods

At the end of the day, what makes a good pandesal? The formula, the method, the technique and your tender loving care!!!

The ebook shows you in 70 step by step images how to do the baston and singkit cut plus many other favorite Filipino bread recipes!

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Light golden brown, the Pandesal done in under 15 minutes. I can make as much as 80 pieces of Pandesal weighing about 20-21 grams each. This is about 28-29 grams. See the Pandesal slideshow in my WEEBLY

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