How To Bake Pandesal and Other Breads

A large batch (2 kgs) of Malunggay Pandesal baked to satisfy my cravings. Easy basic recipe that you can create as much as 12  to 20 variations from, from plain Dinner rolls to Spanish Bread and Mongo Rolls or even Corned Beef Rolls. You can even fry the dough to make a simple Sugar Doughnut or Bitso. The possibilities are endless! Proofing is all about time and patience. No rush, just let the dough do its thing. Banana Pound Cakes with Nuts and Seeds  I am opening the registration for the 2021 Hands ON Commercial Bread Making Lessons this year, so feel free to call me on my landline or text me, email me etc.,, Only 2 persons will be admitted for the group class to observe the 1 meter distance, my 1 on 1 is also open and do not worry, the subdivision is still Covid 19 free, as well as myself. Since the mandatory lock down last year, i only left the house 8 times (visit to the doctor, Wilcon etc..), the last time i went out was March before the surge of new Covid 19 cases and h...

 So, you have tested your recipes, you practiced baking and tested them over and over with your baker etc., etc., I say, i will probably do this in 3 to 6 months, depending on the scale of operations you are planning. If it's just Pandesalan with a couple of sweet yeast dough and cupcakes on the side, 3 months will do provided you practiced baking 4 times a week or everyday except weekends..that sort of thing. I think you know when to say you are ready. You need to get at least your family's untainted review of the products you want to sell, yes, you have to let other people taste them first before selling your breads. I suggest you get random people also to taste them, i will go around if i were you, ask them what their comments are, what do you think you should improve, etc., etc., Tell them to be honest. Don't cry if they don't like it, just go back to your kitchen and improve on what was wrong with it. So after all this is done, time for you to make a list of what t...

This is an email from Jorge Garcia, he just downloaded a copy of the ebook last week and he already made his first pandesal. To you Jorge, wait till you try the other breads, i recommend the monay which is my all time personal favorite indulgence, meaning, when i want to pig out and stuff breads in my mouth with just plain coffee while i watch tv. No palaman just plain monay. After reading the ebook for 3 times, you will be able to learn more of the techniques and procedures. I am happy for you. Hi Sher, OMG, almost perfect on the first try !  Thank you! I read your ebooks (twice) over the long weekend and tried to absorb as much as I can.  Although I  encountered some of the concepts in my research your ebooks were amazingly informative.   I read about the idea of poolish and biga before but was not paying attention to them because all the recipes I found for pandesal did not use them.  When you advised that I make a sponge overnight and menti...