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i am transferring some of the blogs that i have written here in my webpage, http://breadmaking.googlepages.com for more visibility. i finally decided to open my class again, didn't do much at all this past few months and i think i lost some weight thinking what to do. i have a renewed energy this time. just 3 weeks ago, i bought a new computer so i can rearrange my files, do some more webnetworking and get a life. the old laptop i am using sucks, it is so hard to use something that gives up on you just like what i do to this world. there can't be two of us!!!! i am a bit daunted by the fact that gosh, here i am again, teaching? oooh, pain and pain and more pain. is it worth it? like hell yeah, whatever, although i can't take advil the way i do before, my liver took a toll doing just that, i will try to limit the load and let the students do most of them. geeesh, like that happens. anyway, i will be going to megamall and have my class advertised hopefully start the class 3rd week of july. i wish elaine is here so i can meet up with her. should i visit ms. sonido at obmontessori? nah..... that place gives me the creeps....

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First Trial Pandesal

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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 ...
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