PAN DE PUTOK. It’s one of the most common types of breads that can be found in bakeries aside from Pan De Sal, Pan de Coco, Pan de Limon, Kababayan, Monay, Pan De Red (also known as Pan De Regla) and Ensaymada. Pan De Putok is a little more firm and chewy than Pan De Sal, and its taste leans towards the sweet side.
We buy it from the bakery, but we can also make our own. The recipe is included in Chef Gene Gonzalez’s newly launched Philippine Breads cookbook published by Anvil Publishing Inc. His team of Center for Asian Culinary Studies (CACS) chef-instructors and students also included Pan de Putok among the specialty and everyday breads prepared for the enjoyment of guests during the launch held at CACS-Café Ysabel.
Here’s the recipe:
8 grams instant yeast
20 grams sugar
25 grams water, to bloom yeast
1 kg. all-purpose flour
20 grams salt
3 grams dough improver
550 grams water
1. Bloom yeast and a pinch of sugar in 35 grams water.
2. In a separate bowl, mix together the all-purpose flour, salt and dough improver.
3. Add yeast mixture into the flour mixture and slowly incorporate 550 grams water in the bowl. Knead the dough until elastic. Rest for 1 hour or allow to rise until double in size.
4. Scale the dough at 30-gram portions and shape into balls. Proof for 1 hour.
5. Score and bake in a preheated 375˚F oven for 12 to 15 minutes.
