Pan De Sal
Ingredients
Weight/ Volume |
Ingredients | Volumetric Measure |
---|---|---|
1,000 g | Laucke Wallaby Flour | 6¼ cups |
600 g | Water, variable | 2⅖ cups |
35 g | Yeast, compressed | 2⅘ tbsp |
20 g | Salt | 1 tbsp |
80 g | Sugar | ⅓ cup |
100 g | Shortening | ½ cup |
10 g | Laucke Soft 1% Improver | 4 tsp |
Method
Preheat oven to 190°C.
Sugar content can reach 18%, if so, the shortening content should be reduced to 6 – 8%.
Spiral mixer 3 minutes on slow speed, then 6 minutes on second speed.
Rest for 10 minutes.
Scale at 750 grams pieces.
Mould into a baton shape with a diameter of 4 to 5 cm.
Spread bread crumbs on the table and completely cover the baton.
Leave to ferment for 30 to 40 minutes.
Cut into pieces approximately 50 grams each, using a wooden dough cutter (sharp cuts should be avoided).
Bake immediately on the sole of the oven.
Baking temperature 190°C.
Bake for 15 minutes.