PANDESAL PHILIPPINE BREAD

SPONGE ING..
BREAD FLOUR       1,600GRMS       DISSOLVE YEAST IN PART OF WATER.                                      
WATER                      880GRMS            MIX INREDIENTS TO  HAVE SPONGE  FERMENT 2HRS
YEAST DRY                 20GRMS
DOUGH.....
BREAD FLOUR  400 GRMS
WATER                260  GRMS    
SUGAR 300 GRMS..
SHORTENING 60 GRMS.
SALT 40 GRMS.

MIX INGREDIENS  INTO THE SPONGE AND DEVELOP DOUGH
ALLOW THE DOUGH TO  REST 20  MINS. DIVIDE INTO THE DESIRED SIZE AND FORN INTO BASTON , ROLL THE DOUGH INTO BREAD CRUMBS  AND ALLOW THE DOUGH TO REST FOR AT  LEAST  5 MINS. , DIVIDE THE DOUGH INTO HTHE DESIRED WEIGHT  25  GRMS., PLACE DOUGH IN SLIGHLY  GREASE PAN , GIVE AT LEAST  30 MINS. BAKED 350  F