The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Pan De Sal


Having migrated to Singapore five years ago (that long already?), I miss comfort food I grew up with back in Manila. The food which evokes the most memories is this Filipino breakfast bread. It's named Pandesal, or Bread of Salt. The name itself is a misnomer as over the decades it has become sweet than salty to suite the Filipino palate. They say that this breakfast roll is a barometer of the economy as it is common breakfast fare among the lower-income masses. You would know that the economy is bad if the roll gets smaller and sweeter (as the there would be no need to purchase filling and it will be a meal by itself). This breakfast roll is normally taken plain and dunked in coffee. It also serves as a sandwich carrier for everything from butter, cheese, sardines, corned beef, etc. It has also evolved into some gourmet variations baked with traditional Philippine meat fillings.


I had been craving for this the past few days and had been planning to bake it. Unfortunately, I never really found a good recipe until a few days ago. I read through a dinner roll recipe on a flour pack and thought I could modify it. And let me share this with you.


Pandesal


Makes 16 rolls


500g strong bread flour


50g barm starter


7g sachet Rapidrise Yeast


1 1/2 teaspoon sea salt


1 1/2 tablespoons sugar


175 ml tepid milk


150 ml tepid water 


50g bread crumbs


Mix together the flour, yeast, salt,sugar and the starter until it just gets mixed well, Then add the milk and water. It is best to hold back on a little water and just add as needed. Knead in a mixer using a dough hook for 8 minutes until the dough is smooth and leastic.


Shape into a ball and let rest on a lightly floured counter for about 10 minutes.


Shape into a rope (like a baguette in diameter). Roll the dough on a bed of bread crumbs. This addition of bread crumb coating is a signature finish of the roll. Once the rope is evenly but lightly(!) coated in crumbs, use a plastic bench scraper to cut the into 16 equal pieces.


Place on lightly-greased baking sheet with the cut-side up. If you examine the picture closely, you will see an oval rim on the top of the roll due to the cut. the top part will have little or no bread crumbs on it.


Cover the rolls with a damp tea towel for 15 minutes or until doubled in size.


Bake in a pre-heated oven at 220C for 12-15 minutes, spraying oven with water to create steam for the first 3 minutes. Bake until golden brown. Cool for 15 minutes and enjoy with butter, scrambled eggs or just with strong plain black coffee.


Brings back many memories...

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naughtyprata

My sourdough starter had been doing quite fine the past few days,as I had been paying closer attention to refreshing it lately. It was so lively yesterday morning I decided to make one of the recipes in Reinhart's BBA. 


I was driving like a mad-man to get home from office (as best a mad-man Singapore's traffic laws would allow) anticipating my bread-baking adventure. I had to make a quick stop-over at the grocery as I had wanted to get some sharp cheddar cheese.


My wife was wondering why I had gone into the kitchen and started to mise en place in my shirt and tie. I brought out my starter from the fridge to take off the chill before I changed clothes. After which, I dove into my baking.  And here is the result...


I was so pleased with the results, I nearly ate half as soon as they cooled. I brought one to the office today and  was quickly consumed by my team with a few gulps of coffee. Seeing how my staff enjoyed it was even far better than great taste of the bread itself.


Very satisfying indeed!

naughtyprata's picture
naughtyprata

Hi, there!


I've been watching all this great content about bread making and have long wanted to participate in the discussions. I have been interested in baking bread for a long time and had taken some commercial bread making classes back in the Philippines, as well as some personal lessons from my old aunt who is a nun. It has best remained as a hobby for me till I got to Singapore where I wet my feet again. The Fresh Loaf site is quite inspiring and I have shared your site with some of my officemates. And yes, they get surprised that a guy like me is into baking.


Artisan flours are a bit hard to come by here except for some Gold Medal and Bob's Red Mill varieties and an occasional Waitrose strong bread flour from Down Under. The locally-milled flours do not perform as well specially with the extremely hot weather here.  


I've been trying out recipes from Reinhart, Bertinet and Berenbaum. Here are a few of my recent attempts - Bertinet's Guinness Loaf (w/o the Aniseed), Berenbaum's Flaxseed and White Sandwich Bread. I hope you enjoy these photos.


Cheers


Guinness LoafFlaxseed LoafSoft White Sandwhich Loaf

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