How To Bake Pandesal and Other Breads

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 for