Sourdough Pandesal

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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.

Sourdough 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 Pandesal
Sourdough Pandesal

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.

My basic Sourdough Starter is so simple enough for beginners. Read here.

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.

Sourdough Pandesal
The windowpane test

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.

Sourdough Pandesal
Sourdough Pandesal

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.

Sourdough Pandesal

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.

Sourdough Pandesal
Sourdough Pandesal

Before baking, drizzle some breadcrumbs on top.

Sourdough Pandesal

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.

Sourdough Pandesal
Sourdough Pandesal
Sourdough Pandesal

Serve warm with coffee and palaman. 😍

Sourdough Pandesal

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 PinterestInstagramFacebook, 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

Other

  • breadcrumbs, for coating
  • baking spray or butter, for greasing the baking dish
  • 33x23cm (13×9 inch) baking pan

Procedure (video):

Preparing the sourdough starter

  1. 4 to 8 hours before making the Pandesal, feed your levain or starter, so it gets nice and bubbly.
  2. 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

  1. In a small saucepan, warm your milk, then remove from the heat. Add the butter and leave the mixture until it is lukewarm.
  2. 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.
  3. 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.

First rest

  1. 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

  1. 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.

Second rest

  1. 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.

Baking

  1. 30 minutes before baking the Pandesal rolls, preheat your oven to 180 degrees Celcius (350F).
  2. Drizzle some breadcrumbs on top and bake the Pandesal for 12 to 15 18 to 20 minutes, or until well browned. UPDATE: Bake your Sourdough Pandesal until an instant-read thermometer reads 93C / 200F.
  3. 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.
  4. Serve warm if you like and allow to cool before serving.

Notes:

 

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32 Comments

  1. Thank you for this post 🙂 I’m still new to the world of sourdough starter cultures, having just started my (still relatively young!) 4-week starter.
    I tried your Pandesal recipe and it was a hit with my family!
    Wondering if you’ve tried sourdough to make Filipino Spanish Bread? I saw your recipe for it – as I have no commercial yeast, I’m thinking about making it with my sourdough.

     
  2. Paulo Abelardo

    Hi Paulo! I tried your sourdough pandesal recile and it was so delicious and fluffy! But mine has a tangy sour taste? Is it supposed to be sour? Did I overferment my pandesal dough? What should I do to cut the sour taste? Thank you so much!

     
    • Hi Paulo thank you for your comment and for trying my sourdough pandesal recipe
      You can shorten the fermentation period if you find your pandesal too sour for your taste.

       
    • Hi! I just wanted to take the time to leave a comment on your sourdough pandesal recipe. I just baked it early this morning and was pleasantly surprised how soft and fluffy it was! A yummy slight sourdough taste and not so sweet.
      I followed the recipe without adjusting the water to the humidity in Australia. It took 20mins for the dough to be smooth and 25mins to pass the windowpane test. Rising times were at the max time. Came out perfect! Thank you.

       
      • Thank you Diana for sharing your experience with the recipe and I am also glad the recipe was a success for you.

        Wishing you all the best and enjoy your baking! ❤

         
  3. Hello Paula, I just wanted to thank you for sharing your recipe. Everyone who has tried the bread really enjoyed it! I even shared the recipe it to my Aussie friend and they absolutely loved baking it

     
    • Hello KT
      I am smiling as I read your comment and I am happy that my sourdough pandesal recipe could be a part of your baking joy and your Aussie friend. ❤
      If you have time, I hope you can also rate the recipe. Thank you in advance.

      Greetings from Denmark and to your amazing country.

       
      • Hi Paula,
        Thanks for your recipe. How do I prevent clumps? My batch today had lots of clumps. What can I do to correct this?

         
        • Hi Marie, mine had lots of clumps too – but when you start kneading the dough together with the starter, eggs, and butter osv the dough will start to get smoother.
          And when you bake them, you will not notice those clumps.

           
          • Paula,
            It got smoother but still had clumps. 🙁 Last time i tried to get the clumps out while it was kneading but this time I got lazy. hehe Thanks for the reply. My friends and I love this recipe.

             
  4. Looking forward to trying your recipe! I don’t use vegetable oil what other oil can I substitute or can I just substitute with butter?

     
  5. Hi, Paula
    I am a sourdough beginner. Eager to try your recipe. I live in Pasig, Phils. Knowing our temperature here, do you think the first and final rise need 8-12 hours and 6-8 hours, respectively? Also, i might just hand knead. Thanks!

     
  6. Jonathan Smith

    12-15 minutes was nowhere near long enough to cook these all the way through. I ended up letting them go for 25 minutes before the tops were golden, and then when I slid them out of the casserole they were still white and soft on the bottom. So I separated them and put them on a rack over a baking tray and cooked them for another 5 minutes.

    Something was off with either the temperature (350 seems low) or the time.

     
    • Yes, and if you have an instant thermometer – use it to check if your sourdough pandesal is done. The internal temperature should be around 90C or 190F.

       
  7. Filipina in Germany

    OMG! Ang sarap!
    My sourdough journey (8 months young) has not always been successful… I have also been searching for a good pandesal recipe… and this recipe just married both worlds for me! Salamat! It’s the best pandesal I’ve had. You have given me my first ‘real’ success and it only took a day. Awesome results! (Can you feel my excitement? I really can’t contain it!)

     
  8. Getting ready to bake my first attempt at sourdough pan de sal! However, I’m unsure of what kind of breadcrumbs to use. What do you use? Thank you!

     
  9. Hi,

    I make this sourdough bread, but why it turns out so sour taste? Is it something wrong with my starter ?

     
    • Hi Catherine, it is because of the long fermentation. If you want less sourdough pandesal, I suggest using a sweet starter (please check out my Sourdough Ensaymada post, I used a sweet starter here https://mom-to-mom.dk/how-to-make-soft-sourdough-ensaymada/ Another tip is to not let your starter get hungry, feed it before it reaches its peaks.

       
    • Thank you for the recipe, I have tried two other recipes before and they are not as light as this one! I have made these four times now and I have made modifications to lessen the sourness. I have used around 150g starter and replaced some water tk make up and that seems to be enough to get a fluffy outcome. I also do a same day bake but have used the oven light during BF to hasten it. I have trouble with the “autolyze” which is typically just water and flour. This one includes the starter but the dough is so stiff and lumpy that it doesn’t benefit from autolyzation, it does eventually smoothen out but I have had better success just mixing all the ingredients from the start.

       
  10. I’ve made this recipe 3 times. Fantastic. I also increased the weight of the balls to 120g for an amazing hamburger bun. Thanks!

     
    • So pleased you like my sourdough pandesal recipe, Andy! Thanks for the feedback and love your idea of using the same dough for making hamburger buns. Yum!

       
  11. This was so delicious!! I made it dairy free by using coconut oil and almond milk. I also used coconut sugar! Thank you so much for this recipe!!

     
    • Wow Sourdough Pandesal made with dairy-free milk, coconut oil, coconut sugar and almond milk – SOUND DELICIOUS! Thank you so much for sharing your feedback and experience with my Sourdough Pandesal. I’m very glad that you liked it and made a delicious tweak.

      Enjoy and continue baking.

      Paula ❤️

       

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