Comments on: Freshly Baked Pan de Sal

By: JONATHAN

JONATHAN — Thu, 11 Mar 2010 20:23:49 +0000

Saraaap nman niyan. I like pandesal with corned beef or sardines with egg na ginisa. Well we will be serving it here at soon to open Jonathan’s Grill in Houston, Texas USA.

By: john

john — Mon, 08 Feb 2010 03:41:30 +0000

How many calorie do one bread contain?

By: Steven

Steven — Fri, 17 Apr 2009 22:25:25 +0000

Where are I can find “Pan De Manila” in Malate?

By: Delia V

Delia V — Mon, 06 Oct 2008 15:42:22 +0000

I am now in Georgia,US and I missed the taste of our PINOY pan de sal which we used to enjoy with a coffe in the morning or even three times a day as long as its freshly baked. Much yummier if its hot.
I’ve searched for recipes and try baking.At first I was so frustrated; it doesn’t come out really good.I have tested too some of yeast is what you call dead? Now, I finally make it right and I am receiving orders from my friends here.

By: Marylou

Marylou — Fri, 30 May 2008 15:14:41 +0000

I love the pandesal with bruun butter, I live in New York now
Where can I buy Bruun Butter? do we still have it in Manila?
Thanks

By: LJ

LJ — Thu, 29 May 2008 17:38:05 +0000

If I could eat pandesal everyday for breakfast, I would. I’m not a baker, but when I visit a filipino bakery I always get a bag. Very nostalgic for me waking up to the aroma of the slightly sweet bread. Coco jam, melted cheese, sweet butter, baked condensed milk, sardines; I can think of several things to put in it. Simple things like this make life so much more interesting!

By: lety

lety — Mon, 07 Apr 2008 02:05:10 +0000

Hi, MM.

I tried to make some pandesal but from the get-go my dough was very dry. The recipe called for 5 to 6 cups of flour and I used 5 cups of all purpose flour. I do not have a mixer so I mixed it by hand. Is there a correct way of kneading the dough? Thanks!

By: betty q.

betty q. — Sat, 29 Mar 2008 17:18:49 +0000

If I were there, MM ,here’s what I would do…Since I am not that familiar with the type of wheat the flour mills use there, I would call the HELP LINE number which is usually listed either at the side or back of the package. I would ask them the paricular type of flour I am looking for..in baker’s terms: hard flour. OR maybe they have a website. Try googling ROBINHOOD.CA. I get the impression that what you are looking for is something similar to PORTUGUESE BUNS (UH…OH! I am asking for trouble if SILLY LOLO reads this!!!). This is the wrong time to go back to the drawing board and start baking PAN DE SAL>>>I have TOTALLY cut down on my WHITE bread intake and have switched to ORGANIC BREAD made with sprouted wheat. But I am willing to assist you MM in your quest for perfect PAN DE SAL ONLY if there are people willing to taste them..ANY TAKERS? PLEASE let me know…BUT you guys have to pick them up for I cannot and am NOT ABLE to DRIVE for another 3 months at least!

By: Homebuddy

Homebuddy — Sat, 29 Mar 2008 15:19:57 +0000

Betty,you’re right, I too read about the technique you mentioned called windowpaning described in detail in Baking Illustrated Book by the Editors of Cook’s Illustrated.
MM, first time I’ve heard of gluten flour, its good to learn new things. I use what’s available, good old bread flour. I wouldn’t know its protein content but I’ve read that bread flour translates to a sturdy dough for a crisp crust and chewy texture.
I am trying the “Rustic Italian Bread Recipe” from Baking Illustrated for my pan de sal experiments. Although the recipe says it requires a bit of patience because of the sponge dough, it calls for only for bread flour, yeast, water and salt. No shortening, but I will add a little so it doesn’t become too hard. If it doesn’t work then I’ll try the one of Bernard Clayton, “pain Italien, Page 262. Have you tried this?

By: Marketman

Marketman — Sat, 29 Mar 2008 07:50:37 +0000

betty, I do have Bernard Clayton’s book and have been referring to it. And yes, I did try the water trick to get a crust. Actually the crust was not the problem, it was the insides really. And my specimens were just too much like a hard roll… so I suspect some milk or other substance is required to find that personal favorite… Also, the flour in Manila is really quite a challenge I find… sometimes it works, sometimes it doesn’t…