Recipes

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

  1. Preheat oven to 190°C.

  2. Sugar content can reach 18%, if so, the shortening content should be reduced to 6 – 8%.

  3. Spiral mixer 3 minutes on slow speed, then 6 minutes on second speed.

  4. Rest for 10 minutes.

  5. Scale at 750 grams pieces.

  6. Mould into a baton shape with a diameter of 4 to 5 cm.

  7. Spread bread crumbs on the table and completely cover the baton.

  8. Leave to ferment for 30 to 40 minutes.

  9. Cut into pieces approximately 50 grams each, using a wooden dough cutter (sharp cuts should be avoided).

  10. Bake immediately on the sole of the oven.

  11. Baking temperature 190°C.

  12. Bake for 15 minutes.

  • Specialty Breads
  • Yield: 36 @ 50 g
  • Bake: 15 minutes
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