Skip to main content

HOW TO MAKE THE BRAID











My baking class usually runs from 3-4 days only unless i have a client who asks for a longer session "on site" which means i would go over to their commissary/bakery/kitchen and teach them for a minimum of 5 days and up to 10 days.

The hardest part of attending and teaching a short course is that you don't get to teach everything, molding and shaping does not happen in a wink, most of these guys can barely round a dough let alone, shape a baguette and worst, do the braiding like professionals do.

The limited time also means i do not have that much dough to give them, we use dough in real time, what we mix is what we get, i do not use "swap" doughs, i think it is fake and well, even just for the purpose of shaping, the time left for us to do this is still not enough. So each student will get a dough to mold into a baguette, and so on.

I took pictures out of my baking book to show you how to make the simplest braid, i advise students to practice using 3 thick ropes or strings when they get home, or if they have a daughter with long hair, use that!!!!

Okay, so you first start of course with a dough, then one portion should be divided into 3 mini portions. I weigh mine to make even braids, but you can make one slightly larger than the 2 portions to create height at the center.

You have a choice whether to put the braids on a baking loaf pan or leave it freeform and bake them on a greased baking sheet when the braids are done.

I used a raisin loaf dough to demonstrate the braiding, and baked them in a loaf pan.

After rolling the 3 portions, flatten each piece and fold/tuck to create a rope like log, dimension about 2 inches as seen above, but it depends on the size of your loaf. Make sure the ropes are sealed at the edges or they will burst during proofing.

Once the ropes are done, start forming your braid, again, i practiced over 3 pieces of strings before i did this many times, not just once since i have no one to practice this with or is it on, i have 6 nephews and 1 niece and she wears a short bob cut. Besides, hhmmm meeka, i think this lovely girl will never allow me to touch her hair at all.

Seal both edges when finished and tuck it under if you will not use a baking pan.

If you look at baking courses on line, you will see that the shaping and molding is a separate course, this is because shaping alone takes a great deal of skill. I remember apprenticing at an Italian restaurant below our school in Greenhills, (yup, that one!)one time and the staff there were amazed at how i could mold and round large loaves with my very, very small hands... Possible. I am petite so they could not figure out how, me as small as i am could do something only large stocky guys in the kitchen could do. How?

After a sack of flour under my belt, why can't I? Back to the braids....

Proof the panned braids until double or if you like them softer and lighter with large holes, artisan style, almost triple and bake!!!!! ***You can use any of your favorite dough recipes, but NEVER USE A STICKY DOUGH SUCH AS CIABATTA OR BRIOCHE....

Comments

Popular posts from this blog

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 cost i…

HOW TO MAKE A PUDDING, PINOY STYLE

ANY LEFTOVER BREADS, DRIED BREADS AS LONG AS THEY HAVE NO MOLDS IN THEM, YOU CAN USE THESE TO MAKE YOUR HOMESTYLE PUDDING.


MOIST BUT NOT DENSE, I MAKE THIS FOR MY MOTHER SINCE SHE LIKES SOFT FOODS AND SHE CANNOT CHEW ON THE CRUSTY BREADS AND COOKIES I REGULARLY BAKE. GOOD THING WE HAVE LEFTOVERS!!!! NO NUTS PLEASE!!!!

A GOOD PUDDING IS MADE USING A BAIN MARIE, PLACE THE PUDDING PAN ON A LARGER BAKING PAN WITH WATER AT THE BOTTOM. STEAM BAKE FOR 40 MINUTES OR UNTIL GOLDEN BROWN.

DO NOT FORGET TO GREASE THE BAKING DISH OR THE PUDDING WILL STICK A LITTLE, YOU WANT NICE CLEAN CUTS...


THE PUDDING PLACED ON A SQUARE DISH, PAT SOME BUTTER OR MARGARINE ON TOP IF YOU LIKE. YOU DO NOT HAVE TO STEAM BAKE RIGHT AWAY, YOU CAN ALLOW THE RAISINS TO SOAK FOR AN HOUR TO SOFTEN THEM.

ADDING RAISINS TO THE PUDDING GIVES IT A TWIST... YOU MAY ADD SOME DRIED CRANBERRIES ALSO.

ADD SUGAR TO THE MIXTURE OF BREAD, MILK AND EGGS. ADJUST THE SWEETNESS.


SHRED LEFTOVER BREADS AND SOAK WITH MILK AND BEATEN EGGS.




THE PUDDI…

instant yeasts and active dry yeast in bread making

My first experience with yeast baking did not go well at first despite the many baking books i have in my collection( which were all wiped out by the typhoon Ondoy, sept 26, 2009). The most ridiculous thing is that in your attempt to proof the yeast, you actually just snuff the life out of it by using water that is too hot for the yeast to handle. So you throw it out and then try again. Later on, many years after, i found out from my teacher in class that i did not even have to do this, simply use tap water, add a teaspoon of sugar, then the yeast, stir and voila!!! Wait for the dough to bloom or froth and your done. This is if you are using active dry yeast. Instant means you simply dump it in the flour mix, no blooming necessary.

Shown here in these images, two types of yeasts, the active dry has to be bloomed first before using, then when the yeast froths, you can dump it into the mixing bowl.

The instant yeast on the other hand, is more convenient to use, i weigh it with the rest of…