Skip to main content

Baking Breads Video

Video clips of the BAKING BREADS DVD Title can now be seen at my website, www.breadmakinglessons.com or at youtube The BAKING BREADS DVD contains KNEADING, SPONGE AND DOUGH METHOD WITH HOW TO MIX USING KITCHENAID, SPECIAL YEMA ENSAIMADA AND SWEET POTATO BREADS (KAMOTE) WITH PANDESAL. Honestly, it's all what a beginning baker should look at, the very basics, videos not too long and boring but quite a delight to watch. I presented it the same way i would teach these subjects in real time, like in my HANDS ON BAKING CLASS. I cannot do the Sponge and Dough method anymore, i know most of my 3 Day baking class students request that i do teach them (ONLY A HANDFUL DID)BUT my schedule won't permit me so i thought of rummaging through my baking video library, tons of them. A 3 minute clip will take 2-3 days to finish. You go over and over and over the videos, you cut them, you go back, you save, you cut again etc., etc., I did not know this is so difficult to make. I learned my lessons, next time i will plan my video taking more neatly so i won't have to deal with the excess slides. There will be no audio, i decided against it and used texts so the instructions will be universally understood. My spoken English is pretty good i must say but what about those who cannot get my accent. I remember on my way to New Jersey, a black woman sitting next to me could not understand the word " Shogun". I repeated the words in different styles, intonations, leaps and lows and she was at a lost when she asked me where i would be getting off. It's a restaurant where i would meet a friend, good thing the signage was large so i managed. My point is, i view so many videos on youtube and watched so many cooking shows on tv. What i notice from all of them is that they often slide off the topic, making the presentation of the subject cloudy at times. Here is Rachel Ray one time talking about a dish and she told a story of her favorite tv show segment for like a good 7 minutes, laughing while she peels off the garlic and her show was only 30 minutes. That is just for one dish. The texts will show you exactly what is happening to the dough, i want you to focus on the quality, the sheen on the dough, the speed of the mixer, the changes that happens every second. That's what i want. Thus, the audio of the videos were all scrubbed. The video will not yet be available for sale in Asia, Middle East etc., just around me such as USA CANADA AND EUROPE because postage is not that expensive. I will ship the CD AND DVDS for FREE so it will take time depending on where you are. To whom do i recommend this video? Those who have bought the download version of the eBook on COMMERCIAL BREAD MAKING, will learn a whole lot from this. If you have no time to take a sponge and dough artisan class elsewhere and want to, this is the video for you. However, this is an advanced lesson but great for those who have started the NO TIME DOUGH METHOD ALREADY. If you have no idea what a No time dough is, YOU MAY FIND THIS VIDEO AND LESSON a little tricky to follow. I love watching it, i finally have something from my kitchen delivered to you. I still recommend a hands on class for the NO TIME DOUGH METHOD for beginners, because nothing beats HANDLING THE DOUGH IN PERSON and FEELING THE DOUGH yourself, but the SPONGE AND DOUGH METHOD in the video is a good introduction into this magnificent technique, one that i highly recommend that you learn if YOU ARE REALLY A BREAD LOVER. Go and view the videos and feel free to email me for questions.

Comments

Post a Comment

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 cos
19 comments
Read more

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
3 comments
Read more

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
Post a Comment
Read more