PAN DE SAL
(Using B & S Standard or Hard Bread Blend)
INGREDIENTS |
BAKER’S % |
WEIGHT IN GRAMS |
| Bread Flour |
100.00 |
1000.00 |
| Instant Yeast |
1.00 |
10.00 |
| B & S Standard or Hard Bread Blend |
5.00 |
50.00 |
| Refined Sugar |
10.00 |
100.00 |
| Shortening |
2.00 |
20.00 |
| Margarine |
4.00 |
40.00 |
| Butter Oil Substitute (B.O.S) |
4.00 |
40.00 |
| Cooking Oil |
4.00 |
40.00 |
| Ice Cold Water |
48.00 (+/-) |
480.00 (+/-) |
PROCEDURE: Straight Dough Method
- Dissolve sugar and standard bread blend in the required amount of water in the recipe
- Add the rest of the ingredients except shortening, oil, B.O.S., and margarine. Mix to combine.
- Add shortening, oil, B.O.S., and margarine. Mix until dough becomes smooth and elastic.
- Ferment dough in bulk for 45 minutes to 1 hour.
- Punch down. Mould into baston. Roll into bread crumbs and rest for another 10 to 15 minutes.
- Cut and place dough in a lightly greased baking tray and proof for 1 hour or to at least double in size.
- Bake at 180°C for 20 to 25 minutes or until done.
Note:
- The (+/-) means more or less. In the recipe, water can be adjusted depending on the capacity of the dough to absorb water and develop gluten during mixing.
This material is supplied as reference and guide for your testing. All recommendations are based on tests and research believed to be reliable. While it may meet your needs, no guarantees are assumed or implied.
