Welcome to my channel Bake N Roll
learn how to make this new technique on how to make overnight proofing pandesal.

Ingredients:

All purpose flour 1 kilo (1000grams)
Sugar 160 grams
Salt 12 grams
Bread improver 5 grams
Instant yeast 2.1 grams (1/2 tsp)
Warm milk 1 cup
Warm water 1 cup
egg 2 large 110 grams
Butter 50 grams
Shortening 50 grams


Bread crumbs for coating

Baking time: 20 minutes or until golden brown
Oven temperature: 160°c


Yeast computation in every 1kilo of flour

Base sample:

1 kilo all purpose flour
15 grams instant yeast
this is the normal pandesal measurement of every 1 kilo of flour.

But if you are going to do the overnight procedure you should reduce the yeast to avoid the sour taste of the bread. you will compute.

Example: your yeast base in 1 kilo is 15 grams you will divide it by how many hours you proof the bread.

15 grams ÷ 7 hours proofing = 2.1 grams ( this will be the yeast measurement in every 1 kilo of flour. no matter how many hours you proof the bread just divide it in 15 grams.

Note:
*do not over proof the bread

*begin counting when you already place the bread in the baking tray.

*cover it with cling wrap so that the bread won't dry.

*after 12 minutes baking turn the tray on the other side to cook the bread evenly.

Proper storage:
1. airtight container
2. styro box much better to keep the bread hot especially when you are going to sell it.
3. freezer for 1 month
4. Fridge for 7 days.