Thursday, December 05, 2013
I am posting one of my students email day after our last day of class and i would like to say, Jane from the bottom of my heart that i truly enjoyed the class and appreciate the kind words. Muchos gracias to you and Susan for being such a couple of great students. Hi Miss Shirley, Just want to say, I really enjoyed our lessons especially the artisan class. The sponge and dough method really made a lot of difference in taste and texture. Sana most if not all of your students will choose to take up this class to realize its value like we did. Also, thank you for all the tips and tricks you shared with us. Am sure sa dami nun, we won’t be able to remember all of them LOL. But what we will do remember is your unselfish way of sharing your knowledge to your students. All I can say is, hindi ako nagkamali in choosing to enroll in your class. Thank You, God Bless and More Power! Jane P.S. I also would like to express my gratitude when you considered adjusting our last day schedule just so I can complete the class and still accompany my father in the afternoon. Umabot naman kami! Salamat din kay classmate Susan for agreeing to start early. I really appreciate it. J Looking back. i almost cancelled this class. My mother passed away, two weeks after i left her, so unexpectedly and shocking to all of us that i thought of leaving Friday, two days before my session started. I realized, i have 7 students to email, 7 students to give refunds on their reservation fees because if i leave Nov. 22, i would not be back in a month or two for sure. My head spinning, my eyes swollen from crying i just had no strength to book a flight and besides, my siblings back in New York do not think it was necessary. They were burying my mother that Saturday so i probably won't make it on time so i stayed. In the end, i was glad i went on as planned. The sponge and dough class was amazing. I do not do this class as often as the No time dough session so i loved every breads we made and i appreciate the gratitude from the students when they say how masarap the breads are. Thank you. No need to thank me, that was more than enough. Thank you to Susan and Jane for taking the sponge and dough class.
Wednesday, August 21, 2013
I copied and pasted parts of the texts on the CD and DVd on my website to clarify a few things. Apparently there is some confusion over how to call a recipe inside a CD, or a book inside a CD. How do you call it? If i put recipes on HOW TO COOK CHICKEN WITH COCONUT MILK in a CD, meaning burn it on a CD, can i call it a CD ON HOW TO COOK CHICKEN WITH COCONUT MILK? Did not say it was a video, so it means recipes only right? Hmmm. I remember ordering a book once and i was surprised when the book arrived in one small package, i thought it was a stationary pad or something. When i opened it, it was just a CD, not a book. I became more careful especially if you shop at half.com because the books can either be a download version (which happened to me also), a CD or the Hard copy. Yeah, i know some of you had the same experience. This is the reason why i made it clear that the CD on Commercial Breadmaking is the same Commercial Bread making book that i send out for download when you buy it. (Article below. I did not know that when you call a CD and CD, it could mean a video. BUT wait, i did make an explanation below that states it was the same download version only in a CD form so that does it right? Aaaaaa. It was specifically said that if you have bought one, the dowload version, YOU DO NOT NEED TO BUY THE CD. It is in a CD that is why i called it a CD. It did not say it was a video because the contents of the dvd/video was written below as well. The contents of the video are detailed below, which means it does not contain Siopao, Tasty, Dinner Rolls, Doughnuts etc., I spent most of my 4 months here in New York doing just these two videos, the Sponge and Dough bread below and the Royal Icing i don't think i have the time and energy to do more. Pasensya na po kung nalito kayo sa kung ano ang CD at DVD. Article from the website. Finally the Baking Breads Video (based only on sponge and dough and this is not the video version of all the recipes in the Commercial Bread making cd or ebook), one that i worked on for two months editing and scavenging my files for is over. I never planned to put this on the market but since i really have no plans of teaching this method in my hands on class, it would be a great idea to just put together a decent video on how i would present this to the class. The contents of the video would be what i start my class on the first day, kneading exercises. You would see students kneading or mixing manually so take a good look at the quality of the dough during the kneading process. Next would be the perfect solution and my answer to the KitchenAid problem. We all have one or two in our kitchen. 99% of my students have one too and what do we do with it? Pinipilit nating gamitin to make breads. We force our dainty KitchenAid to do this difficult task of kneading the dough for us when in reality, it just does not work. As a student myself, i know the limitations of this mixer when Filipino breads come in play. Our doughs are rich in butter, eggs, AND TADA! SUGAR. THE SUGAR, PLUS THE FACT THAT OUR BREAD FLOURS have higher protein contents than the US counterparts make it difficult for the mixer to fully knead the dough to 100% gluten development. This is something we do not know when we bought our mixers and i think what the KitchenAid company does not know as well. They tell you you can knead the dough 4-6 minutes at Speed 2 or 4 etc., etc., but what recipe? what breads? what are the resulting finished products like? Ewan. That is the answer. If the mixer is not over heating, the dough is. Chances are, your KitchenAid will break before your firstborn grows his second tooth. Watch my video as i detail the step by step technique on how to go around this problem. It works. I have two large commercial mixers and because of my bad back, i have to ask help when i want to use them. When i am experimenting recipes, i use my KitchenAids like i use my toothbrush. You can imagine the load my mixer gets. This technique which i developed for my own use is now open to you. Follow it, and learn how to love it. This alone will cost you $100.00 if i will charge you as a consultant so i planned not to teach it at all but as more and more students come to me with this same problem, i decided to share it now. I was a baking student for many years, i know what you pay for and what i end up getting when i leave the classroom. It is very frustrating, but patience pays. You will in due time, create that perfect Pandesal, but not with just one recipe, not in 3 days, some would take longer than others, but with the right technique, you will get there. Next you will see how to mix a sponge, rounding, shaping and filling the Yema Ensaimadas, shaping the Sweet Potato or (kamote) Pandesal, basic yeast dough procedures in close up. This is an advance lesson because i specifically want this as a supplementary learning aid for those who purchased and will purchase the Ebook on Commercial Bread making, and for my HANDS ON CLASS STUDENTS who want to take the Sponge and Dough class but could not because i have no time to teach it. There will be no audio, just texts instructions because i am not a big fan of distracting hosts or cooking shows who tell you so many things about the food and forget about the one in front of him/her. I don't want you to be looking away from the dough, the texts are simple and easy to read and very basic. There will also be a recipe update CD to accompany the videos just in case you already ordered a download version of the eBook online. The recipes used are from the Commercial Bread making eBook, i just tweaked them to show you THAT YOU CAN CREATE VARIATIONS of basic recipes you ALREADY HAVE. Bakeries normally just circle around 4-5 basic dough recipes and create hundreds of variations out of them so teach yourself this technique. The water is going to be the main problem in the sponge and dough method because you already used some in the Sponge stage, plus Potatoes and Sweet Potatoes have varying water contents. If you have been trying out the recipes in the eBook, then you will have no problem with this. My advice is TO LOOK AT THE DOUGH. Let the dough TEACH YOU. Look at how it bounces on the board, how sticky or stiff it is and try to re-create it when you do the actual job of making one. There is a lot to learn just by using your eyes and this is one example of how to make good use of those pair. This is another one of the reasons why i scrubbed the audio. Look at the dough and watch what happens, the sheen, the changes, etc., It in my goal that through the video you will be able to play it over and over, yes, this is an advance class and well, we have to start somewhere. The videos are not that long, just enough for those who are attention deficit challenge so you will NOT BE BORED I PROMISE. Just the other day my nephew and i whipped a quick batch of Pandesal and since i have no sponge, we just dump the ingredients and off with it. It was the saddest and ugly looking Malunggay Pandesal i have ever seen. The bread flours here are protein challenged, meaning kulang and poor unless you go and buy the bulk type. No bounce, no spongy texture, no ovenspring, and yet, if i have just made a short 4 hour sponge, it would have been SO MUCH DIFFERENT EVEN IF MY FLOUR IS THIS BAD. All purpose lang kasi ang ginamit ko. If you receive the CD/Video pack, then it comes with the CD on Commercial Bread making, plus the video. Again, this is the same eBook that is available for download, not a different version. Buy the Video only, and i will send you a CD recipe update on the breads used in the video. You can also ask for a download version of the book (NOT THE VIDEO)for your back up if you like just in case your CD gets scratched although i would advise you to burn the CDs/DVDs right away.
Thursday, August 08, 2013
You know cheese and lots of cheese can't be that bad for you if eaten once a week.(Really, just once a week). An overload of cheese, is like eating a bag of Dove Dark Chocolates for me, simply amazing. You know it will get to where it wants to go, down your hips and thighs so for my sanity, i make sure that i go all the way when it comes to "cheesing my breads". Sometimes, i justify it by telling myself they weren't for me, but for the boys... I know better. www.breadmakinglessons.com
Monday, July 29, 2013
Below is a question from Mark Veloso that just came in when i opened my email this morning at 7 am. Yup, had to wake up early because i am burning some DVDS on Royal Icing. I cannot count the questions i received that have the same familiar tone, different sender, same problem. I answered as soon as i can but really the only thing Mark can do now is to either get another baker (the shorter way out) or learn how to bake properly himself. The latter one is the better option, it lets you get hold of the bakery by the neck, keeps turnover much less frequent and the best thing is that you create your own product. Trump says nothing is better than building your own brand. You cannot have your own brand if you do not have a product that you can be proud of. To Mark, good luck and it is never too late to start training now. I would sacrifice closing the bakery for awhile if i could (rather than sell sub standard inconsistent bread products) and then start learning, testing etc., July 30, 2013 Greetings! My name is Mark Veloso, I'm 24 years old. After working for 2 years in chinabank makati, I went to Masbate(my hometown) to take care of my mom as she live all by herself. I opened a small bakery at the front of our house since April 2013. I found a baker to work with me but he stayed for just 3months. He missed his wife and could not work anymore. No I'm left with 12 tray oven and no idea or any background in bread making. after weeks of research and reading books, I now can make ensaymada, spanish, mamon, few cookies. But my biggest problem is the Pandesal. I wasted a lot of flour and sugar already. It cost me a lot of money. Although, sometimes, I baked it right, but the texture and the shape is not good. I dont have dough roller, I knead it manually. I hope you can help me. oooh that is a tough one to crack. You are really in a dire baking situation so here is a few tips i can share with you. First, you have to stop relying on your bakers. Learn the trade yourself. You can start by getting a copy of my ebook for STANDARDIZED FORMULA or recipes because i am sure your baker has all the recipes if not hid most of the trade secrets with him. He will never tell them to you. Not even if you pay him for the recipes. My hands on class won't start until November or January so if you can start learning now by reading everything about baking yeast doughs, that will be great. You have to start somewhere, too bad you have to realize it this way. I am sorry to tell you that there is no short cut when it comes to baking breads. You will have a long crawl before you get to that stage where you can do all by yourself, then train someone who has very little knowledge of baking. Do not get a trained baker because he will not follow your instructions and will most likely bake his own recipe not yours. Please read my website from top to bottom, you will learn a lot from it. Once you have a copy of the ebook, read it 4 times until you have almost memorized it, study the photos and maybe, maybe you can start experimenting and at least sell Pandesal, Pan de coco etc., Good luck and let me know what happens. Also, you are fine with manual kneading, you do not need a dough roller. The recipes in the ebook are not compatible with dough rollers. Sher MAKING CHEESE AND HAM STRATA CUT UP BREADS AND ADD EGGS, CHEESE AND MILK OR CREAM. MAKE SURE THE BREADS ARE SOAKED WITH THE EGG AND MILK MIXTURE. ADD DICED TOMATOES, ONIONS, GARLIC WITH MORE CHEDDAR. ADD MOZARELLA, BASIL AND FRESHLY GROUND PEPPER. BAKE AT 325 F FOR 40 MINUTES OR SO, OR UNTIL THE TOP IS GOLDEN BROWN. THE STRATA WILL SET ONCE IT COOLS DOWN.
Monday, July 22, 2013
So my nephew and i were baking Pandesal the other week and it was soooo hot in the kitchen despite the left and right electric fans covering all corners. I thought maybe we can just bake half today and let's freeze the dough, we'll think of something to do with it next time, whatever. It was so, nakakatamad gumalaw when it is so hot. There was no air even if we were surrounded by large trees, i have never experienced over 99 degrees of hot air in the Philippines, nah uh. So, we were supposed to mix two kinds of doughs, one for the Pandesal and one for the Calzone he wants to make. Forget about the Calzone dough, which is basically just like a Pizza dough. Lean, sponge and dough based but with very little or no fat and sugar at all. We did just one kilogram of dough, because i just want to stop moving and just sit and relax in front of the electric fan. We baked the Pandesal, and two days after took out the dough from the freezer and looked at it. What if i just use this dough to make the Calzone? It will be like a soft dough, not crusty type of Calzone. Why not? It will be more interesting because the bread when baked will be soft unlike the lean dough based where the dough when baked will only be soft while warm and toughen and become dry once it cools down.
Wednesday, July 03, 2013
Baking or making breads will always be a contentious issue for me. While the maker has come up with so many models and almost neurotically flooded, i mean practically summoning all colors imaginable for use in the kitchen, Kitchenaid has them. Enough to drive ALL OF US MAD AND OBSESSIVE. aAdmit it. You covet a couple of these mixers, one in your favorite color and maybe one of those big commercial 7 quart thinking it would solve all your bread making problems. My first one says i can use Speed 4 to mix a 10 minute Pullman or Dinner Roll. My latest acquisition, which is a 5 quart this time says only Speed 2. If you are a bread enthusiast, you know 10 MINUTES IS NOT ENOUGH. Why the change? I mean if you are going to upgrade, shouldn't that be a step higher WITH more torque, more uuumph and tolerance? This to me sound like a regression. Just thinking. I bought the mixer here in New York, never tested the mixer just peeked through the box and brought it with me last August. In the middle of the Icing class, the mixer's speed control gave up. It was a complete stoppage, like the traffic in EDSA when there is a major rally at Ortigas. I was so embarrassed, good thing we were almost done. If you are like me, madadala ka ng bumili ng Kitchenaid. For sure, i had to convince the guy in Robinson's to check the speed dial, with the heeding that had their boss been there, he would never touch my mixer. Naayos rin, turns out he has a spare speed control in his cabinet. Sabi niya, they will only fix mixers bought in their store, and that my speed dial is not available in theirs even if the model is new. Now i never used this mixer for breads, just cakes and if it bogged down doing minor tasks, how much more if i mix a 500 gram dough? How come, i ask you this that my old 1995 4.5 KA still mixes cakes even if it went under Ondoy and this one gave up after just two months of use? Hmmm. I thought KitchenAids last a lifetime, what happened? Anyway, because i was so afraid my KAs will choke again, i developed a way to use it more wisely, saving the length in mixing and preserving its motor run by adapting the Sponge and Dough method. It was amazing. These photos show you my first try using the Sponge and dough method, not bad considering the poor quality of flour i am forced to use. This is just a generic all purpose flour i get from the local Walmart store so do not expect this to work on an Ensaimada. This is a plain Whole Wheat Bun which is excellent for sandwiches. Having trouble using your KAs for breads? Check out my website for more stories, www.breadmakinglessons.com. Now of course, you can mix as much as 600 grams in your 5 quart mixer, and 700 grams for 6 quarts and still this does not mean you can use it to SELL BREADS. I use my 20 or 10 quarts if i want to make bigger batch.
Wednesday, June 12, 2013
Video clips of the BAKING BREADS DVD Title can now be seen at my website, www.breadmakinglessons.com or at youtube The BAKING BREADS DVD contains KNEADING, SPONGE AND DOUGH METHOD WITH HOW TO MIX USING KITCHENAID, SPECIAL YEMA ENSAIMADA AND SWEET POTATO BREADS (KAMOTE) WITH PANDESAL. Honestly, it's all what a beginning baker should look at, the very basics, videos not too long and boring but quite a delight to watch. I presented it the same way i would teach these subjects in real time, like in my HANDS ON BAKING CLASS. I cannot do the Sponge and Dough method anymore, i know most of my 3 Day baking class students request that i do teach them (ONLY A HANDFUL DID)BUT my schedule won't permit me so i thought of rummaging through my baking video library, tons of them. A 3 minute clip will take 2-3 days to finish. You go over and over and over the videos, you cut them, you go back, you save, you cut again etc., etc., I did not know this is so difficult to make. I learned my lessons, next time i will plan my video taking more neatly so i won't have to deal with the excess slides. There will be no audio, i decided against it and used texts so the instructions will be universally understood. My spoken English is pretty good i must say but what about those who cannot get my accent. I remember on my way to New Jersey, a black woman sitting next to me could not understand the word " Shogun". I repeated the words in different styles, intonations, leaps and lows and she was at a lost when she asked me where i would be getting off. It's a restaurant where i would meet a friend, good thing the signage was large so i managed. My point is, i view so many videos on youtube and watched so many cooking shows on tv. What i notice from all of them is that they often slide off the topic, making the presentation of the subject cloudy at times. Here is Rachel Ray one time talking about a dish and she told a story of her favorite tv show segment for like a good 7 minutes, laughing while she peels off the garlic and her show was only 30 minutes. That is just for one dish. The texts will show you exactly what is happening to the dough, i want you to focus on the quality, the sheen on the dough, the speed of the mixer, the changes that happens every second. That's what i want. Thus, the audio of the videos were all scrubbed. The video will not yet be available for sale in Asia, Middle East etc., just around me such as USA CANADA AND EUROPE because postage is not that expensive. I will ship the CD AND DVDS for FREE so it will take time depending on where you are. To whom do i recommend this video? Those who have bought the download version of the eBook on COMMERCIAL BREAD MAKING, will learn a whole lot from this. If you have no time to take a sponge and dough artisan class elsewhere and want to, this is the video for you. However, this is an advanced lesson but great for those who have started the NO TIME DOUGH METHOD ALREADY. If you have no idea what a No time dough is, YOU MAY FIND THIS VIDEO AND LESSON a little tricky to follow. I love watching it, i finally have something from my kitchen delivered to you. I still recommend a hands on class for the NO TIME DOUGH METHOD for beginners, because nothing beats HANDLING THE DOUGH IN PERSON and FEELING THE DOUGH yourself, but the SPONGE AND DOUGH METHOD in the video is a good introduction into this magnificent technique, one that i highly recommend that you learn if YOU ARE REALLY A BREAD LOVER. Go and view the videos and feel free to email me for questions.