commercial breadmaking book

YOU CAN NOW BUY THE BOOK ( P2500.00) WHICH YOU CAN DOWNLOAD INTO YOUR COMPUTER, SAVE AND BURN INTO CD FOR BACK UP. PRINTING IT IS A BIG TASK SINCE THE BOOK IS SO LARGE, ALL 100 MB PLUS DUE TO THE LARGE IMAGES (STEP BY STEP PHOTOS OF THE PROCEDURES). A HARD COPY CAN BE PICKED UP AT OUR PLACE FOR FREE ONCE YOU MADE THE PAYMENT OR YOU CAN HAVE IT SHIPPED TO YOU FOR A FEE (DEPENDING ON THE COUNTRY OF DESTINATION). ALMOST EVERYONE KNOW HOW TO DOWNLOAD SO I DON'T THINK YOU WILL HAVE HARD TIME DOWNLOADING YOUR BOOK COPY. SAVES YOU MONEY IN THE PROCESS. I HAVE NO PLANS OF HAVING THE BOOK PUBLISHED AS OF NOW, MAYBE WHEN SOMEONE GIVES ME MORE ROYALTY OTHER THAN THE USUAL MINISCULE 40%, THAT MIGHT NOT EVEN BE ENOUGH TO BUY ME FLOUR IN THESE DAYS.

ANYWAY, DUE TO SO MANY INQUIRIES, WHAT SHOULD BE A TUTORIAL COURSE FOR 4 MONTHS (4000.00) NOW MORPHED INTO INSTALLMENTS FOR THOSE WHO ARE HARD UP WITH CASH. I GIVE IN, YOU CAN GET A TASTE OF THE TUTORIAL COURSE FOR P500.00 A MONTH AFTER PAYING FOR THE BOOK (P2500.00) IF THIS IS ALL YOU CAN AFFORD. 2 MONTHS WILL COST YOU P1000.00 PLUS THE BOOK P2500.00 TOTALLING ONLY P3500.00. IT IS WORTH A TRY ESPECIALLY FOR THOSE WHO ARE IN A HURRY TO LEARN AND EAT THEIR OWN BREADS. PAY ANOTHER EXTRA P500.00 AND YOU GET 4 MONTHS OF TUTORIAL LESSONS.

INCIDENTALLY, I HAD FUN WITH THE SESSION THE OTHER DAY, FIRST DAY AND THE GIRLS LOVED WHAT THEY WERE DOING, NOT EXPECTING TO BE ABLE TO WORK WITH THE DOUGH THAT SOON. THE BEST PART IS THE EATING TIME, WHILE THE BREADS ARE STILL WARM!!! I HAD A GREAT TIME SEEING THEM SMILE AND ENJOY ALL THE BREADS THAT WE MADE, A WELCOME RESPITE FROM THE DOOM I WAS IN FOR A MONTH AFTER THE FLOOD. FINALLY, SOMETHING TO SMILE ABOUT.

GO TO MY yolasite FOR DETAILS OF HOW TO BUY THE BOOK, ENROLL IN THE TUTORIAL CLASS AND OTHERS.

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3rd Class Flour, What's It All About

For starters i cannot make this Hard Monay if i did not bring any 3rd class flour or soft weak flour to New York. Once i ran out of 3rd class and tried Cake Flour, it turned bad, do not even think of using All Purpose, it will be soft but not chewy as this one made with yes, 3rd class indeed. So third class is hard to find here in the US if you will use that term. You have to say or look for soft wheat flour, that's it, not hard wheat flour, not cake or All purpose but something in between these two. It is easy to find in the Phil., just ask your local bakery suppliers and they know it is Tercera. Tercera is not for bread, bakers use it basically for cookies, cakes and other pastries, but we bakers know how to create bread recipes using part of this flour with the bread flour or hard wheat flour. It makes a softer version of any of your fave breads, with a cheaper price tag. Plus if i own a bakery, i get to use the third class for my cakes and cookies, lowering my food cos

Cutting Pandesal, Baston Style

So how do we really do the Baston style "singkit" cut? First start with a slightly stiff dough, if your dough does not have eggs or eggyolks, a hydration of around 55% is ideal. I have seen bakers use less water, but that will make your Pandesal too dry and dense after 1 day or so so try to keep it slightly on the soft side, but not too sticky. Why? If you use a sticky dough for the Baston style cut, the dough will spread and will have a flat look rather than a rounded shape we are all familiar with. In Tagalog, "lalapad" ang dough so medyo flat ung Pandesal. So after you mix the dough, divide it into 2 to 4 portions if you are mixing kilogram. Experienced bakers divide their dough into 500 gram portions, i do mine the same way. Flatten the dough, focusing more on the length and not on the height. The height of the dough should be around 2 to 3 inches only. Next, fold the dough while pinching the edges making sure the dough surface

Kape at Pandesal

When someone emailed me about Kape at Pandesal, i suddenly felt home sick. Just these two words. Dipping Pandesal in coffee. Who got this phenomenon or practice started? We all know the colonial Spanish era and Gregorio Zaide mentioned our fondness for idling around in the history books (Juan Tamad and siesta), but for breakfast? Who wants to jump up and down when you wake up? This is the answer. Dunking the warm, crispy Pandesal into hot, steaming coffee. How did this thing start? Who invented it? What made the Pinoys dunk their Pandesal? Maybe the Pandesal in those days are rock hard, or maybe it is one way to sweeten the bread. Baka may alamat dito. Is it because the Pandesal is salty in those days? After all, sal means salt right? The Italians love to dunk their Biscotti in coffee, but the Biscotti deserves it. Seriously, Biscottis if not dunked in coffee can give you a free tooth extraction. But the Pandesal? Okay to some, it cools down the coffee. Don't tell me they

How To Bake Pandesal and Other Breads

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