Pandesal à la Archie - an Attempt to Bake Pandesal at Home


I used to bake breads and cakes when I was once working in a food ingredients company.  I had ample time to practice my skills in baking back then.  Daily, I baked a lot of breads for testing purposes.  It is good to reminisce my old days in the baking industry.  I used to bake the traditional bread of the Filipinos – the Pandesal.  At home, this was the first time I had attempted.

One weekend morning, I thought of Pandesal and coffee for breakfast. I was in Riyadh that time when I baked this for the first time.  Hoping to eat a soft and tasty Pandesal, I prepared to bake with the available ingredients in the kitchen.  Good thing, there was a very functional oven in the place I lived.

Ingredients: 2 cups all purpose flour
2 cups water
3 tsp instant yeast
1 tsp salt
3 tbsp sugar
1 tbsp softened unsalted butter
bread crumbs (to coat the dough)


Procedure:
1. Mix all dry ingredients in a bowl, then add the water and butter.
2. Continue to mix by hand until the dough forms. Stop for a 2 minutes because your hands are painful now. = )
3. Transfer the dough in a sturdy table and continue to knead until the dough becomes smooth.
4. Wipe away sweat using a tissue to prevent from mixing with dough. =) It will make your Pandesal salty. = 0
5. Round the dough, and rest for 30 minutes. Cover with the bowl to prevent from drying the dough. You can also rest while the dough is at rest. = ) Do not snore, if you fall asleep.
6. Then, form the dough into long dough, shaping into a log, similar to a French bread. Roll until smooth. Sprinkle with bread crumbs. Cover with plastic to prevent drying.
7. Allow the dough to increase in size a bit. Let stand for 1 hour.
8. Cut the dough using a sharp knife making sure a straight cut a quick slice. Use a dough cutter preferably to get that ‘Pandesal cut’. Hirap i-explain ah… = )
9. Roll into bread crumbs and place on the tray, each pieces apart about 1-2 fingerbreadths.
10. Allow to proof or double in size about 3 hours (at room temperature). Cover to prevent drying the crust. (this is too long, needs adjustment on mixing or ingredients) =0
11. Bake to 160 degree Celsius for 10-15 minutes minutes until golden brown crust.
12. Enjoy while hot with coffee.

Evaluation:
1. Needs adjustment on the recipe to make the dough softer and facilitate ease of kneading.
2. Can use the oven (on warm temperature for faster proofing time).
Servings:  This recipe makes 12 medium-sized pieces.  — 12 yan, nakain ko na yung isa bago ko na-picturan, =)

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