Number 2: PRACTICE WHAT YOU'VE LEARNED
Let's just say you have finished taking the hands in baking course. You need time to and develop a routine which basically means, the whole routine of writing down the batch and batch number or how much to make for the day, what recipe, the variations (will go back to this later), and when you want to start baking.
When, what, how and why. You need to lay all these down to avoid confusion during production. You wanted pan de coco but you have no coconut. You want Spanish bread but you have no left over bread. You can't make Spanish bread if the batch of dough you are making is for Pizza. They don't have the same formula.
For example, the breads below are all from the same batch of dough. 2 kilograms of dough were made into Ciabatta, Focaccia, Mini Baguettes, and Pizzas. I wrote this down first before I weighed my ingredients. I made a list of what I need and then I proceeded with the task.
This will be your routine. Follow the formula given to you, taste and ask the people around you to evaluate the finished product. So far, in my 20 some years of teaching, the feedback have always been positive and encouraging.
Something like, "4 days na malambot pa rin just like what you said" or "ang cheap ng formula pero malambot at masarap", "my son is nagging me to bake the cinnamon rolls", "wala na ako naabutan na bread when I wake up" and so on.
These are the kinds of comments you want to hear while you are practicing but it doesn't mean they will come EASY and fast. Take your time. Don't rush it, don't fret if your first Pandesal burned or hard, go back to your notes and find out why.
And since you went through a hands on course, the chances of you succeeding in your first venture into baking yeast dough breads is high. Compare it with someone who never took even a short class on baking breads. That will be a hard one to pull off.
I have had students who tried to learn it all by themselves and most end up feeling frustrated and have given up. That's what taking the classes give you. It gives you the confidence and the knowledge, tools that will increase your chances of success. If you ask me, you are saving so much more money this way.
Think about the breads 🍞 you are throwing away because nobody wants to eat them. The gas, the ingredients the electricity, water and your precious time.
So that's our 2ND tip, practice, practice and practice. Respect time. Be kind to yourself. Everyday is a new day, another day to make a fresh batch of rolls, or your favorite ensaimada. If at first it didn't work, you will only get better if you try again.
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