E’s Baking Day, Pandesal…

E has been baking up a storm – of loaves!

But this time around he wanted to learn how to make pandesal.  Of course I was more than willing to oblige.

Pandesal is bread that we grew up with.  Back then it seemed that all the neighborhoods had a panaderia that churned out freshly baked pandesal throughout the day.  In our neighborhood, it was about 3 blocks away.  It was open 24 hours everyday and during the school year, we would buy pandesal at 5 o’clock in the mornng.  But when school was out, we would take our dogs for a walk around the neighborhood at midnight and head to the bakery!  Aside from pandesal, I would buy Spanish bread and ensaymada!

Pandesal, literally, means salted bread.  It is ironic, though, because pandesal is actually a bit sweet.

I couldn’t find a no-knead recipe for pandesal so I improvised by using the basic no-knead recipe I’ve using but I added sugar!  I also substituted part of the water with an egg.

It was a success!  At least for my half of the dough… as pandesal I mean…

When E realized that making the pandesal was more complicated than he thought, he decided that his half of the dough would be baked as a boule!

He did say that he found it a bit weird because it tasted like pandesal but did not look like it!

Anyway, going back to the recipe, it is basically the no knead bread from “Artisan Bread in Five Minutes a Day” with sugar added and egg substituted for part of the liquid.  I halved the recipe, which makes about 20 to 24 pieces.  The beauty of it is, first of all, no knead!  Secondly, I can simply bake enough pandesal each day and store the dough in the fridge for the following days.

1-1/3 cups water
1 egg, lightly beaten
1 tablespoon melted shortening
7g instant yeast
1 teaspoon fine salt
3-1/4 cups bread flour
6 tablespoons brown sugar
breadcrumbs

Mix everything together in a large container with a vent in the cover.  Leave the container at room temp for about 2 to 3 hours, until the dough rises and the top is flattened.  Store in the fridge overnight.

The following day, take out 1/3 or 1/2 of the dough with floured hands (cut with scissors).  Roll out and form a long cylinder.  Roll in breadcrumbs.  Slice the log into 8 or 12 pieces.  Arrange on a baking sheet that is oiled and sprinkled with breadcrumbs.  Leave to rise for about 30 to 60 minutes.  Meanwhile preheat oven to 400F.  Bake pandesal about 10 minutes.  To make sure bread is done, inner temperature should register 195F when tested with an instant thermometer.

 

 

 

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