Skip to main content

Learning How to Bake 1

From Marilou See (Philippines) thank you for your emails, keep sending them... I love to hear your stories...
The first time I made bread, mano mano po..ang lakas ng loob no? I study at Heny Sison, kaya lang wala ako natutunan kasi mixer ang gamit nila tapos yung mga assistant, di naman tinuro sa amin, basta pag nakita nila okie ang dough, inalis na lang sa mixer tapos binigay sa amin, para magknead ng around 1 minute voila  finish na. nagself study po ako thru internet at forum, there is one forum in Malaysia and Singapore based who are very helpful, who readily helps me understand breadmaking...I send them photos and konting description and they would tell me where I make a mistake or will praise me if I made it right.  I also have tried mixer (which is very easy) kaya lang hindi heavy duty ang mixer ko, it conked out on me when making bread.  siguro mas gusto niya cakes and cookies lang ang mix nito.  kaya back to the old working table ako. = (
kaya for your  ebook, I'm doing it the mano mano way, oks lang, nasanay na rin ako at masarap ang bread kung mano mano, just like what Mang Dolphy did on his role as panaderio, if you have watched his movies...just kidding...of course I would take a lot of precaution not to let my sweat fall on the dough. =) are you familar with Bread Talk? actually, the bread I made at home are the products of Bread Talk, my recipes  come from my friends in the forum - Malaysia and Singapore.  I even asked my friend to buy me a book by their famous bread chef in Singapore which is very informative and a lot of good recipes. sayang lang walang pan de sal. anyway, I thought making Pan De Sal is different from them pero hindi pala nagkakalayo.  Very informative ang e-book mo....sige would send you some photos of my products or problems, sana di ka bigyan ng sakit ng ulo. =P o sakit ng tiyan sa kakatawa...kasi sabi ng yaya ko, nung unang ginawa kong tinapay, mukha siyang monay na puwede ibato sa kaaway o di kaya magandang display rock sa kalsada para wala magisip magpark sa puwesto mo.
 
till here...ingats...malou

My reply:
No problem, you can send me pictures of the breads and your progress if you want to. Are you using a mixer or manually mixing your dough? Tough one huh, but once you get over the mixing phase and all its quirkiness, you will feel a whole lot better, you will suddenly feel that you are really improving...lalo na pag kinakain na nila ang bread mo.. don't forget to re-read the whole book over when you find yourself asking what went wrong... i made sure all bases are covered kasi yan ang experience ko when i tried to bake breads myself for the first time at palaging parang doorstop at paper weight lahat ng pan de sal ko. Tinatago ko pa sa nanay ko para hindi niya makita. sher
Labels:

Comments

Post a Comment

Popular posts from this blog

3rd Class Flour, What's It All About

For starters i cannot make this Hard Monay if i did not bring any 3rd class flour or soft weak flour to New York. Once i ran out of 3rd class and tried Cake Flour, it turned bad, do not even think of using All Purpose, it will be soft but not chewy as this one made with yes, 3rd class indeed. So third class is hard to find here in the US if you will use that term. You have to say or look for soft wheat flour, that's it, not hard wheat flour, not cake or All purpose but something in between these two. It is easy to find in the Phil., just ask your local bakery suppliers and they know it is Tercera. Tercera is not for bread, bakers use it basically for cookies, cakes and other pastries, but we bakers know how to create bread recipes using part of this flour with the bread flour or hard wheat flour. It makes a softer version of any of your fave breads, with a cheaper price tag. Plus if i own a bakery, i get to use the third class for my cakes and cookies, lowering my food cos
19 comments
Read more

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
3 comments
Read more

Kape at Pandesal

When someone emailed me about Kape at Pandesal, i suddenly felt home sick. Just these two words. Dipping Pandesal in coffee. Who got this phenomenon or practice started? We all know the colonial Spanish era and Gregorio Zaide mentioned our fondness for idling around in the history books (Juan Tamad and siesta), but for breakfast? Who wants to jump up and down when you wake up? This is the answer. Dunking the warm, crispy Pandesal into hot, steaming coffee. How did this thing start? Who invented it? What made the Pinoys dunk their Pandesal? Maybe the Pandesal in those days are rock hard, or maybe it is one way to sweeten the bread. Baka may alamat dito. Is it because the Pandesal is salty in those days? After all, sal means salt right? The Italians love to dunk their Biscotti in coffee, but the Biscotti deserves it. Seriously, Biscottis if not dunked in coffee can give you a free tooth extraction. But the Pandesal? Okay to some, it cools down the coffee. Don't tell me they
Post a Comment
Read more