Skip to main content

Hands on Baking Classes

Haven't done any postings lately so here it is, as i announce to you guys that you can now make your reservations through SM BDO FAIRVIEW branch, (you can deposit anywhere)just email me once you made the deposit and keep the receipt with you. www.breadmakinglessons.com
I will be posting on my twitter my cell number as soon as i arrive in Manila, so you can text me in a jiffy. I thought i can bring some of my high gluten flour with me but both me and my mother are loaded already, that including two boxes i already sent filled with baking tools and gadgets. I might sell some to offset the cost of me staying here, but that depends on whether i feel less iffy and not cling to these tools like paper stuck to a glue. My New York garden has thrive and flourished with very minimal care from moi, just a little tending here and there but at this very moment, i have probably harvested about 30 kilograms of tomatoes and there are still so much to pick until the chill and snow sets in. Below is my tomato garden, both from seed ordered online and what do you know, seeds that were taken from my salsas. You simply just recycle what you have harvested and since the soil is rich with compost and dried egg shells, we have saved tons of precious dollars as we harvest herbs and veggies such as kinchay, oregano, basil, kale, mustard etc., not to mention the tomatoes.
On any given day, i get at least a kilogram of tomatoes, pas mal du tout!!! Not bad at all! Now below is a reposting of the Pandesal, that great bread we all love as i make a countdown on the shelf life of this batch, naabutan na ng another batch, two weeks and several days later, the lone Pan de sal still wala pang amag or mold. I was surprised and because i hold baking classes, i figure i will share the tips and techniques i did much to my sister's disapproval. I think my students deserve to know, don't you think? More than two weeks without mold is a huge deal especially if it does not have any preservatives which i find not disturbing but almost bordering on creepy! Yuck. Imagine, dried human hair imported from China, making their way in bread preservatives. When my back was in pain ( you have to do the cleaning here in the US, walang maid dito) my mother bought Potato Bread from Walmart. Curiously, i read the ingredients in the packaging and i was blown away. I counted almost 10, yes, 10 ingredients that are not natural and is not supposed to be there, not in my breads, not in the breads i bake for my family and certainly not what i will teach in my class. SSL, Datem, Calcium Propionate to name a few makes the bread FINE, SOFT IN TEXTURE AND LAST LONGER THAN THE NORMAL 4 DAYS. Do you really want these stuff in your body??? I hope not. People get sick just by sitting on their window sills. Why add more to the risk? Fresh, homemade goodness is what you need, what we all deserve. I hope many more of you out there take on the challenge of learning how to bake bread, bake your own at home and with the added bonus of selling them straight from your own kitchen, what can be better than that?

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…