Comments on: Pan de Sal – Filipino Salted Bread Rolls

By: Musico

Musico — Sun, 08 Nov 2009 00:40:11 +0000

C’mon… sorry for the previous post… My sister loved the taste so much. Except for the rocky skin texture.

I would appreciate much if you could tell us some tips how to have it moistured.

By: Musico

Musico — Sat, 07 Nov 2009 22:56:28 +0000

I don’t like the taste… it’s so “tasteless” at all… I followed the procedure carefully, but I think there should be some additives to make it taste more authentic pandesal (I know pandesal being sweet is not authentic at all, but what I mean is having it tastes like the usual pandesal we buy at Bakery ni Manong at the neighborhood).

One thing more, what could possibly be the reason why the skin part becomes so hard? Is there something wrong with my mixes, the reason why it became so tasteless as well?

By: Pan de Sal « A Bread A Day

Pan de Sal « A Bread A Day — Fri, 04 Sep 2009 13:47:54 +0000

[...] de Sal Adapted from Market Manila and Apple Pie, Patis, & Pâté Makes 18 to 24 [...]

By: Lili

Lili — Sun, 16 Aug 2009 00:12:26 +0000

Geez.this is really good…I have the same story like u…..I have to travel by 65K+ to buy pan de sal…this is very helpful..I will certainly try to bake it..if I get it right hehehe….

By: monsi

monsi — Tue, 26 May 2009 10:48:59 +0000

Hi,
thanks a lot for the info of recipe for pan de sal I am trying to bake my own better to bake than to buy …
I will try one this weekends.

thank you very much indeed..you are good man !!!

best regards,

monsi

By: Jude

Jude — Wed, 06 May 2009 04:50:46 +0000

Will retry this recipe and maybe post a few tweaks.
Did your dough rise considerably? There’s a a possibility that the yeast you used may have been inactive.

By: novice

novice — Sun, 03 May 2009 18:37:22 +0000

Hi, Jude. I’ve just tried your recipe but was quite disappointed with the end result. My pandesals didn’t turn out to be soft. It was hard as rock. I may have missed something somewhere? I am new to bread baking and would appreciate it if you could help? Thanks.

By: Jude

Jude — Sat, 14 Mar 2009 17:09:46 +0000

Kai, Now that you mention it, the 1 1/2 hour final proof is unnecessary if you’re keeping the dough in the refrigerator. It should rise considerably overnight even in cold storage. Yes, by a rope, I mean a long thin roll.

By: Kai

Kai — Tue, 10 Mar 2009 03:25:17 +0000

Hi, Jude, I’d like to do this using the overnight rest in the ref, to avoid having to rise so early in the morning for the proofing so that we could have the pan de sal for breakfast.

Some clarification – do I let the dough have the final 1 1/2 hour proof, then put it in the ref overnight, or skip the final proofing altogether and just leave it in the fridge? And by rope you mean a long thin roll?

Thanks. I so love your pix and recipes and have a collection of them. I’m just starting to bake.

By: Jude

Jude — Thu, 25 Sep 2008 02:34:47 +0000

Paige – The baked rolls will probably hold up well to freezing but I’ve never tried it. I’d probably just keep the dough in the refrigerator for up to 3 days.