Comments on: Pan de Sal / Salted Bread

By: jennifer ong

jennifer ong — Thu, 17 Sep 2009 05:55:34 +0000

hi, im a dealer of San Miguel Purefoods here in Metro Manila. We also have fresh (compressed) yeast (WHITE ROSE INDUSTRIES) and some instant yeast (SAF). I’ll post a list of the products we have. Thank You.

HARD FLOUR
Emperor
King
Count
Monarch
SOFT FLOUR
Queen
Countess
ALL-PURPOSE FLOUR
Baron
CAKE FLOUR
Princess
SIOPAO FLOUR
BAKE BEST Baking Powder (double-acting)
ZUPRIM (Bread Improver)
SHORTENINGS/LARD
MARGARINE
SAF-INSTANT YEAST
WHITE ROSE FRESH YEAST

By: Marketman

Marketman — Wed, 09 Sep 2009 10:23:24 +0000

Flooke, try Cook’s Exchange in some of the larger malls. If all else fails, go with the instant… :)

By: Flooke

Flooke — Wed, 09 Sep 2009 08:32:43 +0000

Hi MM, you mentioned that you don’t use instant yeast for baking bread. But what I commonly see in groceries and stores that sell baking stuff are instant yeasts. Where can I buy ordinary yeast here in manila?

By: Midge

Midge — Tue, 07 Jul 2009 19:48:10 +0000

Hello, MM. I just chanced upon your blog as I was researching all things pan de sal. Is it possible to create the same texture without using all-purpose flour and refined white sugar? I’m really trying to veer away from highly-processed ingredients and swap them for better ones.

By: Marketman

Marketman — Sat, 13 Jun 2009 02:00:03 +0000

TT, not all baked goods have baking soda or powder. In this case yeast makes the bread rise. If you think about it for decades if not centuries, bread was made WITHOUT the benefit of baking soda or powder. Happy baking!

By: TT

TT — Fri, 12 Jun 2009 02:41:32 +0000

Hello MM

I have been looking for this recipe, but I was curious why don’t you use baking powder nor baking soda? Isn’t that some what essential is baking?

Thanks

By: Marketman

Marketman — Mon, 30 Mar 2009 19:10:55 +0000

breadnob, if reno is way above sea level, it could affect the bread… but I am not sure how. Just try it and see if it works, it can’t hurt, and the ingredients don’t cost an arm and a leg…

By: breadnoob

breadnoob — Mon, 30 Mar 2009 18:19:07 +0000

hi MM…i wanted to try this pan de sal recipe of yours, the 1st bread recipe ever that I’m gonna be making..so yeah no experience in kneading or whatsoever. I’m ready to fail…lol..but i’ll try again. Only question is I live in a very dry area..Reno, NV 0% precipitation, no humidity…just dry weather…will does affect making pan de sal. So what’s your suggestion?? thanks…hope to hear from you soon.

By: tengskieg

tengskieg — Thu, 06 Nov 2008 12:35:35 +0000

Hi MM, thanks for the recipe, I never thought making pan de sal is simple and easy, not until I have tried baking my own, of course thru your recipe. I am so fortunate that for my first try I didn’t have any problem with the rising and also with the texture of the dough (despite of the cold weather). But, I just wanna ask whether your pan de sal is really chewy instead of airy? Coz my husband wants his pan de sal airy like the ones being sold from the bakeries in the Philippines(unfortunately there are no bakeries selling pan de sal here), but my pan de sal turns out chewy. If I want it to be airy what should I do? One more thing, it’s also too salty for my taste, I wonder whether I can reduce the amount of salt, will that affect the dough most esp the rising? Thanks a lot.

By: sizzlingsquid

sizzlingsquid — Thu, 31 Jul 2008 08:43:18 +0000

wow, thanks for the recipe; it sounds quite simple.

yeah i hate those small commercial types that have harder crusts, parang hindi pinag-tiyagaan. i want my pandesal moist and hot. steaming hot. always. until it gets to the customers’ stomachs. set it up in mountainous, cold area towns and watch working men and moms flock to the store like bees.