Skip to main content

January class

Dough proofed and ready for the oven. I did not take too many pictures this month which is odd, i guess this is photo taking fatigue. Two months from now and i will be preparing to go back to New York which makes me sad. Like i said, i hate travelling so much, hate it the way we all dread getting our teeth pulled. This was a hectic month also, my phone line is smoking, i mean calls after calls, i mix up their names.
I feel happy when i see young blood in my class, this time two boys fresh off college. Good luck to you guys, i hope you learn the virtue of patience and work out your time line. Do not rush it, you will get there. I did not learn all these in a month, two months etc.,
Incidentally, my February class got full fast. All 7 slots so i am opening another one for February 24 26 28 just in case someone wants to get an earlier than March session. I will still have my last one on March, but this is for those who will ultimately get to that 11th hour, in time before i leave for New York. Sometimes, paalis na ako, may gusto pang mag enroll so i will probably move this March session a week before i leave. I have to reject two enrollees for the Feb 6-11 session, 7 is the magic number and i cannot add 1 let alone two students to it, i won't feel comfortable. So i apologize to you both wherever you are. They can't make the Feb 24 session so they want the earlier schedule, but i just can't take in more. Sorry.
One of my favorites, the soft and chewy Monay.
The Pandesal and the flatbread or Foccacia is flavored with Garlic and Onions, my sister's favorite surprisingly sweet even if i lowered the sugar. This is made with a Sponge like the breads from the previous blog. Got me a question? email me at sherqv17@gmail.com I need to get my hands on a Le Saf yeast...wonder if my sister is going near Jubilee in Cubao.

Comments

more info here said…
The bread look s tasty ! I would to try it soon. By the way thank you so much for sharing this. Lots of love

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…