These sourdough Pan de Sal are soft, light, and airy with a wonderful hint of sour. Now, fill your house with a yummy smelling, yeastless Pandesal.
This is my fourth time baking with sourdough; the first two were a failure. The next one is my Easy Sourdough Breakfast Buns, where I used Mathilde (my all-purpose flour and rye flour sourdough mixture).
If you want a healthier version of Sourdough Pandesal, I have now shared my 100% Whole wheat sourdough Pandesal recipe here. Enjoy! 😊
After my success in baking my sourdough breakfast buns, I experimented – I took my Pan De Sal Yeast recipe. I converted it to Sourdough 🤗 Sourdough enhances the flavors and textures of my Pan De Sal.
Sourdough Pan De Sal is super soft and fluffy, and that hint of tang adds something special. They are perfect for sweet filling or palaman.
Okay, I will now show you how I made these Pan De Sal Rolls.
How to make Sourdough Pandesal
This recipe makes 15 Pandesal rolls and can be easily doubled or halved if desired. The recipe requires quite a bit of a starter to plan and make a preferment if needed.
I prefer to measure my ingredients by weight rather than by volume, giving more accurate and consistent results.
Firstly, you want to make sure that your sourdough starter is ready to bake. About 8 hours before you plan on mixing the Pandesal dough, feed your sourdough starter. I keep mine at 100% hydration, which means that I feed it with equal flour and water weights. If you are new to sourdough baking, you can refer to my Make your own Sourdough Starter post.
When your sourdough starter doubles in volume and passes the float test.
Super Soft sourdough Pandesal
Place all of the dough ingredients in the bowl of a stand mixer with a dough hook and knead until elastic. I have a video here showing how you can check your dough if it has been kneaded properly.
Transfer the dough to a lightly greased large bowl, or I prefer to place my dough in a large plastic container. Allow rising at room temperature for 8 to 12 hours or until it doubles in size. But how long this takes will vary depending on how active your starter is and how warm your kitchen is.
Once it doubles in size, transfer them onto a work surface. Divide it into 15 equal pieces. I weigh the whole dough first, then divide that by 15 and portion out the pieces that way.
Shape each dough into balls; please refer to my video tutorial on how to shape buns or rolls. Roll the dough on an ungreased work surface, creating surface tension. Then place the formed balls into a buttered 33x23cm (13×9-inch) baking dish.
After that, cover them with a plastic film or clean kitchen towel and rise for 6 to 8 hours. You want the Pandesal rolls to be quite puffy and fill the pan.
Before baking, drizzle some breadcrumbs on top.
Bake in a preheated oven at 180 degrees Celcius (350F) for
12 to 13 18 to 20 minutes, or until golden brown. UPDATE: Bake your Sourdough Pandesal until an instant-read thermometer reads 93C / 200F.
After that, remove the Pandesal from the oven and transfer it to a cooling rack.
Serve warm with coffee and palaman. 😍
Since we didn’t use commercial yeast, these Pandesal take quite a bit longer to rise. Plan to start making them around 24 hours before you want to serve them.
Here’s a sample of the baking schedule
If you want to serve the Sourdough Pandesal at noon:
- 2 nights before you plan on servings the Pandesal, feed your sourdough starter right before you go to bed.
- The next morning at around 10 is mixing the ingredients (+ knead) and letting rise for 8 to 12 hours.
- That evening, before you go to bed, form the dough into balls and place it into your prepared baking dish. Let rise overnight (6 to 8 hours).
- The next morning, bake the Sourdough Pandesal once they rise to fill the baking pan.
If you have tried this recipe or any other recipe on my blog, please don’t forget to rate the recipe and let me know how you got on in the comments below. I love hearing from you! 😊 You can also follow me on Pinterest, Instagram, Facebook, and YouTube to see what I am getting up to.
For 15 servings, you will need:
- 150 grams (1/2 cup + 2 tbsp) milk, lukewarm (I used whole milk with 3% milkfat)
- 45 grams (3 tbsp) butter, softened or melted
- 220 grams (1 cup) active sourdough starter (100% hydration)
- 400 grams (3 cups + approx. 1/4 cup) all-purpose flour
- 70 grams (approx. 1/2 cup) bread flour
- 100 grams (1/2 cup) sugar
- 1 tsp salt
- 2 eggs, room temperature and lightly beaten
- 72 grams (1/3 cup) vegetable oil
- breadcrumbs, for coating
- baking spray or butter, for greasing the baking dish
- 33x23cm (13×9 inch) baking pan
Preparing the sourdough starter
- 4 to 8 hours before making the Pandesal, feed your levain or starter, so it gets nice and bubbly.
- Float test: Drop a teaspoon of your prepared starter into a cup of lukewarm water. If it floats, then you’re good to go.
Preparing the dough: An hour before going to bed or first thing in the morning
- In a small saucepan, warm your milk, then remove from the heat. Add the butter and leave the mixture until it is lukewarm.
- Autolyse: In the bowl of a stand mixer, add flour, 100 grams lukewarm milk, and an active sourdough starter. Mix until a rough dough forms. Cover with plastic film (poke some holes) and let the dough rest at room temperature for 30 minutes.
- After 30 minutes, add the rest of the ingredients and knead using a dough hook until the dough is soft and elastic. It is fine if it is a bit sticky. Please resist the urge to add more flour because we want our Pandesal to be very soft. I will not suggest how long you should knead your dough because many factors affect our dough. But I suggest doing a windowpane test if you want to ensure that your dough has been kneaded properly. I have a short video here showing how I check my dough.
- Transfer the dough to a large, lightly greased bowl or plastic container. Cover and allow to rise at room temperature for 8 to 12 hours (depending on how active your sourdough starter and your kitchen temperature), or until doubled. I recommend placing a rubber band around the outside of your container at the level of the dough. It will then easy to see when the dough has risen double its size.
Dividing and shaping the Pandesal
- Grease a 33x23cm (13×9 inch) baking pan. Once the dough has risen to about double its volume, it is ready for shaping. Weigh the whole dough and divide it into 15 equal parts (Mine divides up at around 80 grams each.) Once divided, shape each dough into round neat balls.
- Cover the baking dish with plastic film or kitchen towel and leave the dough to rise again for the final time for 6 to 8 hours at room temperature, or until the rolls are quite puffy and fill the pan.
- 30 minutes before baking the Pandesal rolls, preheat your oven to 180 degrees Celcius (350F).
- Drizzle some breadcrumbs on top and bake the Pandesal for
12 to 1518 to 20 minutes, or until well browned. UPDATE: Bake your Sourdough Pandesal until an instant-read thermometer reads 93C / 200F.
- Remove from the oven and tap the top of the rolls; if the sound is hollow, it is ready to be cooled. If not, put it back in the oven for another 3 to 5 minutes, or until they are ready.
- Serve warm if you like and allow to cool before serving.
- Keep in an airtight container for up to 4 to 5 days, or the freezer in a Ziploc bag for up to 6 months.
- If you don’t have bread flour, then use plain all-purpose flour.
- You can also try my NO SOUR SOURDOUGH PANDESAL recipe or my 100% Whole wheat Sourdough Pandesal,