How To Bake Pandesal and Other Breads

Cinnamon Rolls using Sponge and Dough Method, High Gluten Bread Flour from The Bulk Barn. Proofing the loaves of bread under pilot light oven. To think that i used only a Kitchen Aid to make this one, an Ultra 4.5 Quart model, had it not for the sponge and extra patience, it would be hard especially when i am used to a large commercial type mixer. Commercial breadmaking lessons, Hands on schedule now posted in my website: www.breadmakinglessons.com

Yesterday was really exhausting despite the fact that you did not do that much kitchen work compared to previous days. You couldn't. You feel sluggish and irritable, the humidity gets to you, you feel sleepy but you know you can't and it really sucks to turn on the oven because it will heat the room 10 times more. Today and the next few days to come will not be any different. You do not want to listen to politics on tv because it will only aggravate you. How's that for a pretty summer? Well, one thing is for sure, if you can sue the weather, i am 100% positive it will be locked up by now. Since you can't do that, you set your mind into something more positive, no, not typing on your computer or laptop because the heat of the machine gets to you as well. (love it during winter though). I think i will just soak my feet on a bucket full of ice for a change, eat chips with salsa (it's healthier than melted cheese), drink plenty of cold water and fruit juice and ramble ...

You can now see the detailed lessons in my website, www.breadmakinglessons.com for Commercial Bread making and Cake Decorating. I will also add a class on Baking Cakes for Beginners, the very basic such as Butter cakes, Pound Cakes, Banana and Chocolate Cakes that you can turn in to Cupcakes if needed be. For the Cake Decorating, i give the students the option to take an extra session day if they want to for either of the three lessons which are Gumpaste and Fondant, Buttercream (not the confectioner's but the real Buttercream) and Royal Icing. I will only give one day lessons for each but if you want to extend it up to 2 days, then you are free to do so, minimum is at least two students. If you look at my website, the tools you need are all there including images of what the lessons might be. If you have no tools available for your use in class, i will allow you to borrow mine, but you need to purchase them later for your practice. If you ask me, i would start with the Butterc...

COMMERCIAL BREAD MAKING/HANDS ON 2012 Schedule: October 15, 17 and 19 November 18 20 and 22 December 17 18 and 19 January 13 15 and 17 February 8 10 and 11 March 10 12 and 14 last session Please go to my website for more details www.breadmakinglessons.com

My nephew played around with some of the Soft Buns/Flatbread and made some Caldereta Turnovers when he saw the pot of the beef stew on the stove. He asked me if he can do it, and i said of course, why not? I normally do Asado and Corned Beef Buns using the same dough but this one, we went to a different route by creating a sort of Calzone. So while the Soft Buns were proofing, we flattened 4 pieces, filled them with the Beef Stew, sealed and then baked. The Sesame Seeds remains and they will be on the crust side, toasting them and creating a nuttier, crispier crust. Yum! Since the dough has been proofing, aka resting, they flattened easily. Normally, i would scream to the top of my lungs when someone does that to my proofing dough, but this 4 pieces has a purpose in life. To be turned into Calzones is not a bad turnaround. Just make sure there is no extra sauce that clings to the sides, you will have a hard time sealing the edges. I showed John how to do the first p...

Any type of dough can turn into a Pandesal bun, so here it is. To make it flatter, i made sure there is extra water in the dough, and the breadcrumbs is homemade. If you ask me, i like Marby's breadcrumbs sold at Rustan's. To make sure it will hold up during proofing, because i am adding some veggies in the dough mix, i made an overnight sponge. Just take part of the flour, add some water and a pinch of yeast and mix them all together in a bowl, cover and ferment. If you decide to use some ancient grains in your yeast dough baking, the sponge is important. Proofing, using the oven light. Fini! I used brown sugar so the crust is a bit darker than your typical bun and i also used a glaze. Incidentally i am looking into coming back around October, possibly resuming classes end of the month. I will post the schedule "aussitot que possible", as soon as possible once i purchased the ticket. It's very hot in New York right now, but manageable just drink lot...

Shaping the Pretzel, this one is portioned into large 100 gram pieces. This is my first time to make one so bear with me. Pinoys do not really eat Soft Pretzels and Aunt Annie's isn't exactly my favorite hang out. Flatten the dough and roll into a long 18-20 inch strip and twist. After proofing for like 25 minutes, boil the dough for around 2 minutes on each side on a brown sugar and baking soda bath, about a couple of tablespoons each on a 3-4 liters of water. Not rolling boil, but slightly simmering, use a large slotted spatula to scoop the dough and onto a dish cloth dusted with cornmeal, then bake. Before baking, you might want to glaze the top with eggwash and seeds of your choice, flax, sesame, poppy etc., Bake at 325 F for 30-35 minutes or until golden brown. I used the Soft Bun dough which i have been harping on these past few blogs only because it is the most versatile dough you can ever make in the kitchen. It makes Pandesal, Dinner rolls, Hotdog bu...

This bun is something i invented to satisfy my carb craving every once in a while. I bake breads yes, but i don't really eat that much so it surprises my students to see me lean after all that baking. Still, since this is what i do for a living and what makes me happy (yeah, i bake for others so???) i thought of baking something that i can eat and share at the same time. I used 10% whole wheat, used 1% molasses for color, 12% dark brown sugar, no margarine and since i am after flavor i used butter but at a very low 10% only. I used a sponge to increase the moisture and make this bread tender in the end, added 5% oats for more fiber and that was it. A somewhat lean dough with a slight bit of sweetness to it. Breads in Manila are at about 18-20% sweet, so this one is a good compromise. For more biting experience, meaning para mas masarap nguyain, i added nuts and dried fruits after the mixing is done. Scaled them to 60 grams each just like the Soft Buns, and rounded each off. I...