The Sourdough Pandesal recipe showcases a beautiful blend of traditional Filipino flavors and sourdough techniques, creating a delightful treat. Using a sourdough starter in pandesal is an innovative approach to introducing a tangy depth to the already-loved roll.
If you decide to make this Sourdough Pandesal, here are a few additional tips to help:
- Maintaining the Sourdough Starter: Ensure that your sourdough starter is active and bubbly before you use it. An active starter will result in better fermentation and rise. Feed your starter 8-12 hours before planning to make the pandesal for optimal results.
- Dough Consistency: The dough should be soft but not overly sticky. Achieving the right consistency ensures that your pandesal is soft and fluffy on the inside.
- Proofing: Environmental factors such as temperature and humidity can influence proofing times. It’s more important to go by the look and feel of the dough rather than strict time intervals. A dough that’s doubled in size and leaves an indent when poked is a good sign.
- Baking: Ensure even spacing between the rolls on the baking sheet, as they’ll expand during the final proof and baking.
- Storage: Store the pandesal in an airtight container to maintain freshness. If you’re planning to consume them the next day or later, a quick reheat in the oven or toaster can bring back the soft texture.
- Variations: While this recipe focuses on the sourdough flavor, pandesal can also be infused with other ingredients like grated cheese, ube (purple yam), or even matcha for a different twist.
- Serve With: This article suggests many fillings. Consider serving these with traditional Filipino dishes like coco jam (matamis na bao) or even with Spanish-style hot chocolate for a delightful breakfast treat.
- ¾ cup whole milk
- ¼ cup oil, plus some for oiling the bowl
- 1 tablespoon sugar
- 57 grams ripe sourdough starter (about ¼ cup)
- 1 teaspoon active dry yeast
- 3 cups all-purpose flour
- 1 teaspoon salt
- In a small pot over medium heat, warm the milk, oil, and sugar until the mixture reaches 100°F. Remove it from heat.
- Whisk in the sourdough starter and yeast until fully combined.
- In a large bowl, whisk together the flour and salt. Add the milk mixture and knead until a soft, sticky dough forms.
- Transfer the dough to a greased bowl, cover it, and let it rise until doubled in size, which usually takes about 1-2 hours.
- Preheat the oven to 425°F.
- Divide the dough into 4 equal portions and roll each portion into a 10-inch long log. Cut each log into pieces that are about 1-½ inches long.
- Place the cut pieces, cut side down, on a rimmed baking sheet lined with parchment paper. Let them rise again until doubled in size.
- Bake until the rolls are just starting to brown and firm on the outside, which takes about 15 minutes.
- Remove from the oven and let them cool slightly before eating.
Nutrition (per serving):
- Calories per Serving: 128
- Total Fat: 4.0 g
- Saturated Fat: 0.5 g
- Trans Fat: 0.0 g
- Cholesterol: 1.1 mg
- Total Carbohydrates: 19.6 g
- Dietary Fiber: 0.7 g
- Total Sugars: 1.4 g
- Sodium: 92.7 mg
- Protein: 2.9 g
Pandesal is versatile and can be enjoyed with various fillings, including cheese, cooked corned beef, scrambled eggs, canned fish, jams, peanut butter, and deli-style fillings. It’s best when eaten fresh, but you can soften it by briefly toasting or microwaving it if it becomes slightly hard the next day.
Remember, baking is both an art and a science. It might take a couple of tries to perfect the Sourdough Pandesal, especially if you’re new to working with sourdough. But with patience and practice, you’ll be enjoying delicious rolls in no time! Enjoy your baking!