Novice Home Baker Series:Homemade Oat Pandesal

Double batch of pandesal for tonight! 

This time it was a success even if I tweaked the flour content and added oat grains. There was a bigger mixing bowl on hand (Glasslock MBCB-400) so I managed to mix roughly about 5 cups of bread flour 1/2 C soaked and ground wet whole oat grains. I had to halved it though when I started kneading. My arm power is only for 3 cups capacity. 

So for future reference, here is basically what went in this batch.

(adapted from my fave recipe from another fil blogger)

5 C of bread flour + 1/2 C when shaping and kneading

1.5 t salt

1/2 C whole oat grains (soaked and grounded or blended)

1 2/3 - 2 C water (including the one with soaked oats after draining roughly)

4 t yeast (original was 2 1/4 t, I didn't exactly double it coz I think yeast can be forgiving, I don't want very yeasty taste, plus I was really running out of yeast)

2 t sugar (to feed the yeast well as starter)

+ 8 T sugar

4 T oil (I usually use canola)

Did the yeast starter. Luckily, my last batch of yeast didn't die.

Mixed the dry. Added the liquid to the dry one and patiently mixed them well.

Halved it and started kneading each one at a time.

Let it rise for about an hour beside the stove while I heat up some dinner.

Then I carefully dumped it on my glass board without punching it out much. Flattened, rolled and started cutting into one-inch thick pieces.

Rolled it in bread crumbs and placed on the pan.

Ready to pop them in the preheated oven at 190 C.

I accidentally took a shortcut here coz I didn't let them rise for a second time for long. Maybe just about ten minutes while I was preheating the oven.

After 10 minutes in the oven, I turned the pan around just to make sure the inner ones will not be burned since my oven has this crazy thing sometimes.

Total oven time was 30 minutes, including the preheating.

Pretty much a decent size of two dozen pandesal was the result. This is way better than my previous week attempt of adding the oats which resulted to a soggy dough and a flat-bread-looking pandesal. Tasty nonetheless.

I sit here staring at the leftover for tomorrow's breakfast with my belly full of pandesal. Happiness!