To all the students who made it to my class despite the distance, thank you very much for making this course a part of your life. Briefly speaking, i wish you all the best in baking and congratulations to those whose bakeries are doing so well!!I am moving to New York and i am ending the sessions here in the Philippines this January since i need to start packing. I will miss my mixer, my oven, all the baking gadgets i have garnered since i started telling myself i can bake. I wish i can bring my favorite items of production but i think they all have extended their usefulness to me in a way no gadgets or tools ever have. So i will leave it at that, hoping some of my family members will follow suit and love this craft the way i did.
Will keep you posted on New YOrk bagels!!!
Monday, January 04, 2010
Friday, December 25, 2009
new york, new york
i am just wondering, my first duty of the day once i step my foot on new york soil is to scour the bagel shops, find out the best bagelry and learn how to make them. sure, i know how to make one but i need the malt which i have no supply here at home.
i remember two food technologists at purefood's working on their bagel recipes lugging a timer on their necks while they flip the boiling bagel at exactly 6 seconds? i do not remember if it was 6 or 8 seconds, all i can remember was that it had to be spot on no second less or more once the timer rings.
why bagel? well, it is the oooonly bread i have not done perfectly, or so i think i have not done well since no one seems to be really fond of bagels here. unless i can grab on to a jewish friend somewhere here in the metro area to try them, i won't be able to tell if they were any good.
now my brother can tell me once i get to my mother's kitchen in new york. they eat it there like pandesal you know. honestly, i am not a big fan, when i was at purefood's trying out the bagels there, i get lockjaw from chewing half of the slice!!! it is really a donut with rigor mortis.
i remember two food technologists at purefood's working on their bagel recipes lugging a timer on their necks while they flip the boiling bagel at exactly 6 seconds? i do not remember if it was 6 or 8 seconds, all i can remember was that it had to be spot on no second less or more once the timer rings.
why bagel? well, it is the oooonly bread i have not done perfectly, or so i think i have not done well since no one seems to be really fond of bagels here. unless i can grab on to a jewish friend somewhere here in the metro area to try them, i won't be able to tell if they were any good.
now my brother can tell me once i get to my mother's kitchen in new york. they eat it there like pandesal you know. honestly, i am not a big fan, when i was at purefood's trying out the bagels there, i get lockjaw from chewing half of the slice!!! it is really a donut with rigor mortis.
Monday, December 14, 2009
soft buns and baguette
the baguette and soft buns my students made last sunday december 13, perfect and not bad for beginners. although i shaped most of them or should i say reshaped them in tagalog "retoke", their baguettes are pretty good to look at.being a bread eater myself i couldn't wait to have at least one hotdog bun for dinner even if i had rice already. ooops, there goes my diet!!! so i tucked in some tuna and tofu burger patty inside and sent some to my niece (a lame excuse to not eat all of them). i cannot eat hotdog buns sold commercially so i am lucky i know how to make breads.
Sunday, December 13, 2009
sunday breadmaking class
Here's what the class made last Sunday. For a change i requested that they make one pizza totally free of any meat, just veggie toppings so i can eat.
Hey, not bad, considering this is just our second session, the pan de coco (25 grams ) are pretty neat. They looked like they were done by professionals. One of the students commented that she thought they would look totally mangled once they were baked since i kept on correcting her and the others.
I told them that i am a perfectionist when it comes to shaping and molding since our session is only for three days and i want them to really dig in deep and try their best while they are in class. Look what they did!! The cinnamon rolls turned out perfect and the baguettes which one student thought was a word for the "young ones" only was a bread pala, actually the french term for french bread.
Proud and happy that their baguettes turned out perfect despite the difficulty in shaping. There is always the first time.
Tuesday, December 01, 2009
challah with seeds
adding seeds to your challah makes it extra special such as this one right here, i used black sesame, i can't even remember when i got hold of the seeds. The other one is regular sesame seeds.
Proof the dough to triple its size to get a perfectly softer loaf.
You can place the challah in a loaf pan to a straighter side
Or leave them on the pan, this one is glazed with eggwash, the dough has lots of eggs so the color does really get darker than your plain loaf bread.
Sunday, November 29, 2009
Boulangerie Prints by Katharine Gracey at AllPosters.com
Boulangerie Prints by Katharine Gracey at AllPosters.com
I WAS LOOKING FOR BREAD POSTERS, ANYTHING TO DO WITH COFFEE AND BREADS, CAFE, BAKING BREADS AND I SAW THIS LINK ON A SQUIDOO SITE I VISITED, ALLPOSTERS.COM HAVE ALL THE VINTAGE LOOKING POSTERS I WANT. I WILL GET SOME OF THESE WHEN I TRAVEL TO THE US HOPEFULLY. I BARELY SEE THESE VINTAGE OLD LOOKING POSTERS, I DON'T WANT ORIGINAL BREAD PHOTOS, I CAN TAKE THEM MYSELF!! ALSO IT GIVES ME AN IDEA, WHY DON'T I TAKE PICTURES OF SUCH, NOW THAT I HAVE A SONY HD CAMERA. MAYBE WHEN I GET BORED I CAN TURN INTO PHOTOGRAPHY AND SAVE THE BREADS I BAKED THEN TAKE THEIR PICTURES. ANYWAY, IT'S ONE THING TO BAKE BREADS AND ANOTHER TO PHOTOGRAPH THEM.
IN MY COMMERCIAL BREADMAKING BOOK, I DID TRIED MY BEST TO TAKE PICTURES OF THE STEP BY STEP PROCEDURES IN BREADMAKING. THERE IS THIS PAGBABASTON, OR ROLLING A LOG AND CUTTING IT, WHICH HAS AROUND 70 IMAGES!!!I AM NEVER LEAVING A SINGLE STEP UNSEEN, SO I HAVE ABOUT 3 THOUSAND TO DATE IMAGES OF BREADMAKING. MOST OF THEM END UP IN THE BOOK, SO GET YOUR COPY NOW.
INCIDENTALLY, I RECOMMEND THE PRETTY POSTERS IN THE FEATURED SITE LINK, IF I COULD ONLY GET THEM NOW, BUT I HAVE NO PLANS OF DECORATING MY CURRENT RESIDENCE AT THE MOMENT, I HAVE PLANS OF TAKING A LONG VACATION OUT HERE SO WE'LL SEE.
GO TO MY BAKING HANDS ON SITE TO LEARN ABOUT BREADMAKING ETC., OR TO MY SQUIDOO SITE
I WAS LOOKING FOR BREAD POSTERS, ANYTHING TO DO WITH COFFEE AND BREADS, CAFE, BAKING BREADS AND I SAW THIS LINK ON A SQUIDOO SITE I VISITED, ALLPOSTERS.COM HAVE ALL THE VINTAGE LOOKING POSTERS I WANT. I WILL GET SOME OF THESE WHEN I TRAVEL TO THE US HOPEFULLY. I BARELY SEE THESE VINTAGE OLD LOOKING POSTERS, I DON'T WANT ORIGINAL BREAD PHOTOS, I CAN TAKE THEM MYSELF!! ALSO IT GIVES ME AN IDEA, WHY DON'T I TAKE PICTURES OF SUCH, NOW THAT I HAVE A SONY HD CAMERA. MAYBE WHEN I GET BORED I CAN TURN INTO PHOTOGRAPHY AND SAVE THE BREADS I BAKED THEN TAKE THEIR PICTURES. ANYWAY, IT'S ONE THING TO BAKE BREADS AND ANOTHER TO PHOTOGRAPH THEM.
IN MY COMMERCIAL BREADMAKING BOOK, I DID TRIED MY BEST TO TAKE PICTURES OF THE STEP BY STEP PROCEDURES IN BREADMAKING. THERE IS THIS PAGBABASTON, OR ROLLING A LOG AND CUTTING IT, WHICH HAS AROUND 70 IMAGES!!!I AM NEVER LEAVING A SINGLE STEP UNSEEN, SO I HAVE ABOUT 3 THOUSAND TO DATE IMAGES OF BREADMAKING. MOST OF THEM END UP IN THE BOOK, SO GET YOUR COPY NOW.
INCIDENTALLY, I RECOMMEND THE PRETTY POSTERS IN THE FEATURED SITE LINK, IF I COULD ONLY GET THEM NOW, BUT I HAVE NO PLANS OF DECORATING MY CURRENT RESIDENCE AT THE MOMENT, I HAVE PLANS OF TAKING A LONG VACATION OUT HERE SO WE'LL SEE.
GO TO MY BAKING HANDS ON SITE TO LEARN ABOUT BREADMAKING ETC., OR TO MY SQUIDOO SITE
Saturday, November 28, 2009
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