Crusty Pandesal

hamdesal, ham and egg sandwich on crusty but soft pandesal

sausage Mcpandesal with egg and cheese

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.