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ISKA'S SOURDOUGH UBE PAN DE SAL



When developing a recipe, it is important to understand flavor profiles, such as how a featured flavor in a dish may be enhanced by adding another flavor-ingredient.


I developed a recipe for Ube Pan de Sal last year which we at home thought was a hit! I stuck with that recipe until I started working with sourdough starter in May 2020. And since then, truth be told, I have not used commercial yeast in any of the breads I have baked. As a matter of fact, I always incorporate sourdough starter in all of my baked creations--- cakes, cookies, and more breads.


The past 3 weeks, I worked on developing another recipe for Ube Pan de Sal using sourdough starter, of course. Both my kids agree, after a number of iterations, the recipe featured below is what I will be keeping. "This is the best," my daughter told me after one bite of last week's Ube Pan de Sal bake.




INGREDIENTS


240 grams all-purpose flour

175 grams bread flour

75 grams baking sugar

25 grams Ube powder

6 grams salt

44 grams butter, melted--- room temperature

230 grams coconut cream (or coconut milk)

220 grams levain (100% hydration)

6 grams McCormick Ube Flavor Extract

1 egg



INSTRUCTIONS


In a bowl, combine dry ingredients together except for the salt.


Using a stand mixer with dough hook on with low speed, combine wet ingredients--- coconut cream, melted butter, egg and Ube flavor extract.


Slowly add the combined dry ingredients. Once all dry ingredients are combined with the wet ingredients, add the levain.


Continue to mix now on medium speed for 2-3 minutes.


Add the salt. Continue to knead at medium speed for the next 5 to 7 minutes.


Mixture will be tacky but will eventually smoothen as gluten develops during the kneading.


Transfer dough to a greased bowl (I use olive oil), cover with towel and leave overnight to fully develop.




In the morning, the dough would have at least doubled in size.



Once the dough has doubled in size, punch down and transfer to a floured counter.



Roll the dough into a log and divide into equal parts of 3 ounces each.



Once the dough is fully divided into equal parts, place one dough on one palm and flatten the dough using the other hand.


Place a slice of cream cheese (or whatever your cheese preference is) in the center of the flattened dough.


Pull the edges of the dough together, towards the center to seal the cheese.



Place dough on the counter, cup it with one hand and start shaping it into a ball using a circular motion with your hand.



Roll the dough on a plate of breadcrumbs, covering all sides.


Place dough on a baking sheet lined with parchment paper. Repeat process until done with the rest of the dough.


Make sure to leave gaps in between each dough when placed on the baking sheet, at least an inch apart.



Let the dough balls rise for an hour.


Pre-heat oven to 350 degrees Fahrenheit.


Cover the doughs with aluminum foil to prevent browning/developing a crust.


Bake for 30 minutes.


Remove from oven.


Serve. Best enjoyed straight off the oven!



Iska's Sourdough Ube Pandesal
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