Pan Sobao Recipe - Recipe Tweets

Name: Pan Sobao Recipe - Recipe Tweets
Total time: 45 min
Ingredients: 3/4 cup 3/4 175ml of warm water, divided, providing hydration to the dough, helping the yeast activate and promoting gluten formation, resulting in a moist and tender crumb.; 1/16 teaspoon 1/16 0.5g of active dry yeast, a microorganism that ferments the dough, producing carbon dioxide and causing the bread to rise, resulting in a light and airy texture.; 2 1/4 1/4 2 teaspoons 7.5g of active dry yeast; 1 1/2 1/2 1 tablespoons 18.5g of granulated sugar, adding sweetness to the bread, enhancing its flavor profile, and promoting yeast fermentation for a well-risen loaf.; 1 tablespoon 1 8g of bread flour, a key ingredient in bread-making, providing structure and contributing to the chewy texture of the final product.; 3/4 teaspoon 3/4 4g of kosher salt, enhancing the bread's flavor by balancing the sweetness, controlling yeast activity, and contributing to the overall taste and texture of the final product.; Poolish; 1/8 tablespoons 1/8 25.5g of lard; 1 tablespoon of warm water

recipetweets.com

Pan Sobao, also known as Puerto Rican bread, is a traditional bread that has been around for centuries. It’s made with simple ingredients like flour, yeast, lard or shortening, and salt. The result...

View Original

Share this recipe:

Ingredients

3/4 cup 3/4 175ml of warm water, divided, providing hydration to the dough, helping the yeast activate and promoting gluten formation, resulting in a moist and tender crumb.
1/16 teaspoon 1/16 0.5g of active dry yeast, a microorganism that ferments the dough, producing carbon dioxide and causing the bread to rise, resulting in a light and airy texture.
2 1/4 1/4 2 teaspoons 7.5g of active dry yeast
1 1/2 1/2 1 tablespoons 18.5g of granulated sugar, adding sweetness to the bread, enhancing its flavor profile, and promoting yeast fermentation for a well-risen loaf.
1 tablespoon 1 8g of bread flour, a key ingredient in bread-making, providing structure and contributing to the chewy texture of the final product.
3/4 teaspoon 3/4 4g of kosher salt, enhancing the bread's flavor by balancing the sweetness, controlling yeast activity, and contributing to the overall taste and texture of the final product.
Poolish
1/8 tablespoons 1/8 25.5g of lard
1 tablespoon of warm water