October 29, 2010

Crusty Pandesal

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Hamdesal
hamdesal, ham and egg sandwich on crusty but soft pandesal

Sausage, Egg, and Cheese Pandesal
sausage Mcpandesal with egg and cheese


food friday chiclet


The recipe for these crusty but soft pandesal buns is adapted from the hamburger bun recipe in ADVANCED BREAD AND PASTRY by Michel Suas. It has a 12-hour pre-ferment which I thought would make the pandesal more flavorful. And they are specially with brown sugar glazed ham and moist omelet or breakfast sausage patties, egg, and a slice of sharp cheddar cheese.

Crusty Pandesal
adapted from Hamburger Buns
ADVANCED BREAD AND PASTRY by Michel Suas

sponge

4½ ounces bread flour
2 ¾ ounces water
1/8 teaspoon instant yeast
  • Mix all the ingredients in a bowl until well incorporated. Cover with plastic wrap and allow to ferment at room temperature (65 to 70°F) for 12 hours.
final dough
13 ¼ ounces unbleached all-purpose flour
8 ½ ounces water
1 1/8 teaspoons instant yeast
2 teaspoons kosher salt
1 ½ tablespoons sugar
1 ½ ounces soft butter
¼ cup milk powder
sponge
very fine bread crumbs
  • In the bowl of a standing mixer with the dough hook attachment, mix all the ingredients except bread crumbs on low until fully incorporated. Increase the speed to medium and knead for 5 to 6 minutes until a soft smooth dough forms.
  • Transfer into a container, cover with plastic wrap and let ferment on the kitchen counter for 45 minutes to 1 hour.
  • Knead lightly then divide and scale to 2 ounces. Cover and let rest for 30 minutes. Shape into ovals and flatten slightly. Dredge in bread crumbs and place on sheet pans 2 inches apart. Cover with plastic wrap, put the pans in food grade plastic bags to proof for 1 hour and 30 minutes.
  • Bake in a preheated 400°F oven for 10 minutes, lower the heat to 375°F and bake for another 10 to 15 minutes or until golden. Let cool on wire racks.

16 comments:

kayni said...

with these photos, i really miss hot/warm pandesal in the mornings. i've been meaning to make my own pandesal but i'm a bit scared it might not taste good :(.

maiylah said...

now that got me drooling!!!! :D
my parents used to have a bakery and hot pandesal was always around early mornings (which we pair with hot choco)...nakakamiss.

Joy said...

That looks great. I love the recipe.

Jay - agent112778 said...

wow, thats what i like on a bread-for-breakfast a crusty and soft pandesal and those fillings.

thanx for sharing to us the pan de sal recipe

here's my FOOD FRIDAY entry

Cheerful said...

photos makes me crave for pandesal...really looks delicious! happy weekend!

Sidney said...

That is a power breakfast ! :-0

oggi said...

Hi all, hot pandesal with salted butter early in the morning and a cup of strong coffee always make my day.:)

Midge said...

Those pan de sal look really scrumptious!

Trissa said...

I miss pan de sal! The recipe sounds really complicated and professional but hey, anything for pan de sal!

oggi said...

Midge, thanks. The sausage one is filling and so good.:)

Trissa, it takes 2 days but most of it is for the pre-ferment. I mix the sponge before I go to sleep and by morning it's ready.

moonglowgardens said...

I'm so glad I found your site again. I was rechecking a similar recipe we have for Sans Rival. Thanks for the tips. Pat Dayrit's old cookbook also doesn't say how long to bake in the oven...Really yummy recipe though! Nothing beats it.

oggi said...

moonglow, I know, her recipe doesn't tell how long to bake but I just keep an eye on them so they don't get burnt. I agree her recipe is the best so far.:)

kayni said...

oggi, update: i made the crusty pandesal and i was so happy it came out good. i'm going to make the soft one this coming weekend. by the way, i'd like to ask permission to post your recipe with your blog as source. thank you.

oggi said...

Hi Kayni, that's great! I'm also making a batch tonight and tomorrow I will replace half of the bread flour with whole wheat.

Sure, go ahead and post the recipe on your blog with a link to this post and mention the book too.:)

Anonymous said...

Hi Oggi - absolutely love your Filipino bread recipes, especially the monay which I have shared with so many friends. Do you by any chance have the recipe for crusty Bonete? I have been looking for the Batangas version which is crusty on the outside and soft and chewy on the inside. Everything I have found so far is more like a dinner roll. Help please?

Agnes from Batangas

Oggi said...

Agnes
I've never heard of bonete and started searching online. I will try to make similar shaped although I don't know the texture and flavor. Are they sweet or salty? I even found my own bicho bicho recipe which according to the commenter is the closest to the bread. I have my doubts, though. From the photos of the dough and finished buns, the soft crumb resembles brioche more. I'll blog about the bread in the coming days. Thanks for introducing me to this unfamiliar Filipino bread.

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