Sunday, 5 May 2013

My Unsuccessful No-Knead Pandesal

I've been experimenting on baking pandesal using the no-knead dough method by Jim Lahey.  I did it twice, and I had been unsuccessful twice.  

I have no good dough-mixer so if I want to bake breads I need to manually do the mixing and the kneading and that is really really difficult and very laborious.  That's the very reason why I am trying the no-knead dough method since kneading the dough is no longer required.  

Here was the last recipe I used.  I think I over-proofed the dough.  The resulting breads had pale, thick and tough crust that is gummy inside and with less volume than expected.  Though I was really trying to make a crusty pandesal I want the crust to be that of a baguette - crusty crisp.    

I am posting this for any baker to see and do please give me your two cents on this matter please.  I still would like to make pandesal using this no-knead dough process.  Any help / advice will greatly be appreciated.  Thank you in advance. 

I was just going over my list of ingredients and I think I have an idea as to what caused my problem:  

1.  I need to increase my oven temperature to 200 to 240 degrees Celsius
2.  I think I need to use the blue label yeast of Bruggeman as this is intended for low-sugar breads.  I am not sure if Le saf has another instant yeast type for low sugar breads.

     NO-KNEAD PANDESAL (Unsuccessful)

Ingredients :

Baker’s Percentage
Quantitty in US measurement
Bread flour
3 c
Instant Yeast (Le Saf)
1/2 tsp
Sea Salt
1 tsp
Water (+/-)
1 1/4 c
1 tsp

Other Ingredients

Bread flour (for dusting)

Bread Crumbs

Baking Procedure :

Yield  :   20 pandesal
Mixing Method :  No-Knead Dough
First Fermentation   :  10 hours

Second Fermentation :  2 hours
Proofing            :  1 hour
Baking in oven : 180 degrees Celsius for 20-25 minutes
Special Instruction : Roll in Bread Crumbs;  Spray water while baking

1. In a medium bowl, stir together the flour, table salt, sugar and yeast. Add the water and, using a wooden spoon, mix until you have a wet, sticky dough, about 30 seconds. Cover the bowl and let sit at room temperature for 10 hours.  The surface should be dotted with bubbles and the dough is more than doubled in size 
2.  When the first rise is complete, generously dust a work surface with flour. Use a bowl scraper or rubber spatula to scrape the dough out of the bowl in one piece. Fold the dough over itself  three times and gently shape it into a somewhat flattened ball.
3.  Cover bowl with a towel and rise for 1 to 2 hours. The dough is ready when it is almost doubled. If you gently poke it with your finger, it should hold the impression. If it springs back, let it rise for another 15 minutes.
4. Half an hour before the end of the second rise, pre-heat the oven to 180 degrees Celsius. 

5.  Cut each dough-log into 1" thick, around 10 pieces each.  Roll each cut dough on the bread crumbs and place it on a baking dish.  do this for the rest of the dough.
6.  Proof for 60  minutes.
7.  At least 15 minutes before the proofing period is over, preheat the oven to 180 degrees Celsius. 

8. Bake the pandesal for 20-25 minutes or until the crusts are brown

© myFresha-licious (05May2013)

1 comment:

  1. Two unsuccessful attempts are nothing. I had four unsuccessful attempts before getting no-knead pan de sal right. I based my no-knead technique on Steve Gamelin's videos and books (well, book, because I was only able to buy one of his books).

    My first proof is 8 to 24 hours depending on the current temperature and humidity. Humidity was actually what I found to be the most important factor (I'm baking from Australia, so the air is so dry I had to artificially humidify our oven).

    It's actually a bit long to explain, but it's detailed in our blog post over here: