I’ve been looking for a pan de sal recipe that I can work with and I have think I may have found it.
Pan de sal is a Filipino bread roll that is sold at very nearly every corner bakery shop in the Philippines. I’ve missed it so much that I’ve told myself it’s necessary for me to learn how to make it. This is the third adaptation of a recipe that I’ve seen online. As usual, I read and reread the recipe to make sure I could follow the steps without reading through the recipe over and over (even if I had the iPad open on the recipe anyway!). I always worry when I’m making bread because I’m never sure it’s going to turn out right. But there was something right about how the dough looked while it was being kneaded in the Kenwood. I kneaded the dough by hand and the dough felt right then too. When I oiled the dough to prepare it for proofing, it looked right. Ha! Listen to me waxing philosophical about bread dough!
After following the baking instructions and making the bread rolls, I must admit, I was a bit worried again. It might’ve have looked right as proofing dough but I always worry that I’m too heavy handed with anything I bake! With a lot of whispered prayers I popped the trays into to oven and waited (impatiently) for 15 minutes until the timer pinged to tell me the rolls were ready. They looked gorgeous and they tasted even better. They finally tasted like the pan de sal I remember from the Philippines!
And, yes, I am very, very please!