This week I decided to test scalded method with Sourdough Whole Wheat Pandesal recipe I designed. Very happy with texture and flavour, by baker’s percent the whole wheat portion was 20% fresh milled hard red spring wheat. When I kept dough at room temperature it hardly risen. To speed up used my oven proofing mode and proof at 100F. Four hours later the dough doubled in size, then shaped and did final proofing.
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Those rolls look so soft. Good job!
I looked up pandesal and it’s from the Philippines. I’ve always got more to learn about bread 
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Thank you Melissa.