Skip to main content

The Case of the Missing Pandesal

These are the latest images from my October session. I took photos of the second day only, the first day went like a whirlwind, i did not even notice it ended but i had fun watching them knead towards the last part of the session.

French Bread, part of what the students kneaded on the first day. Half of which we made into pizzas and foccacias for their snacks. I still have a slice of the baguette, 3rd day after i made one slice into a sandwich, more or less giving you the idea that a retarded dough has a longer shelf life than the No time dough or Straight Dough method.

After kneading, i froze the individual doughs with their names on each plastic and thawed them for our second day session. Only 1 student managed to finish the dough in under 30 minutes, and was the only one to fully develop the gluten.

To each his own. She started with a very sticky dough and used her whole upper body to knead which was the ideal way of doing it. So you see, it is not the heft and the gender, the technique brings the dough to a slick smooth mass and this is the reason why she finished way ahead of the 5 boys. Way to go Christine, reminds me of this other girl who is only 23 yrs old, lean and so frail but managed to knead her dough in 25 minutes.

The Cinnamon Rolls and the Raisin breads or mini loaves with the baguettes.

By the end of the session, i was happy to know that this batch REALLY LOVED the breads we made, AND I MEAN REALLY REALLY LOVED THEM to the point where even when i divided the breads, one piece managed to get lost somehow on the third and last day. Ha ha ha, i will not get over this because first, it has never happened before, and second, i have never seen guys and not the girls as eager as this with their breads. I used the word eager for lack of a better term and i am laughing while i am writing this. It was so funny my helper and i still talk about it, the case of the missing whole wheat asado pandesal.

Wait just a minute, i think i know how to count two. So there i was, putting aside two each of the whole wheat asado pandesal, one round and one oblong, but when it was time to put them in each of their containers, one piece was missing!

At the end of the day, it was a blast, a huge compliment to me because it means the breads are really that good and i kinda agree. Especially THE MONAY, RIGHT GUYS? Good luck, i hope the same passion you have with the breads we made translate into a productive curious anxiety that you have to replicate the exact breads we made. Be inspired. Be glued to the whole idea of putting all the breads into your staples. Get your elbows dirty deep into the flour and just bake good breads.

Only way to have them is to make them yourselves. Thanks a bunch!


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…

Baking Pandesal, Once Again on Proofing

I finished my one one one last August, fortunately my student arrived and made it on time before i left or went back to New York. Originally, she was asking for a September 23 to 27 date and since my flight was September 7, i had to decline her request.

I was surprised to hear from her a couple of days later when she changed her mind and decided to go home so she can catch up with me. Paid her deposit and we set the date. 3 days later, she sent me a photo of one of her cook, badly burned and all bandaged up from the hospital. Class postpone. I prayed for her that she gets well so my student can still make it. I was thinking, she would have to wait till December and well, December being a busy month, i have a feeling we will not make it and i have to return her deposit.

Praise G-d, she made it and we had a really really fun session. Her goal was to bake Pandesal and Ensaimada. She has a restaurant in Taiwan and she caters to Pinoys there selling Chicken Inasal which judging from her st…

July Session

This is the only session I had so far where i used 2 different brands of flour which is Globe by Universal Robina and Sun Moon Star by Pilmico.Now, if you have attended my class, and I know some of my former students still read my blog then you know that i preach water and adore first class flours with a high protein content. Anything that is lower than my expected level is out of the book just like this popular brand I will call Brit (not it's real name). If you know your history and you bake breads, you know what this brand is. Now, you can certainly email me so I can divulge to you in secret what this horrible I mean disappointing brand of first class is.First off, it does not deserve it's price tag. Too expensive for an over P800.00 per sack flour when a P720.00 sack can use up more water. Why is that important? Well, too long to discuss but I hope your teacher can tell you why. If not, then you went to the wrong school.So here I am, using my student's flour ( they alr…