Skip to main content

The Oven

For those who are asking about the oven i use, this is just one of those four sheeter fabricated ovens that you can buy from P13 to P15 thousand these days. I hope my friend Sencio who was a former student still sells them at these prices. They come in different designs though, some have glass doors, others like mine are just plain so if you love to peek inside while baking, you better get the one with the glass door.


I bought this after i graduated Culinary school way back 1998, actually i belong to the first batch in OB Montessori, 95-97 but because i lack at least 700 hours of OJT, i slipped off quietly from the scene. You will not believe what i thought about this oven when i first caught a glimpse of it, carried by 4 burly men straight into our kitchen,I honestly thought it will never worked at all.

I had no idea what to buy back then really. I was baking from mini toaster ovens, an old La Germania counter top, and even tried the microwave, so the price at least got me hooked into paying a measly P6700.00 on this one. Turned out that this was one of those unexpected buys you bump into when choosing junk food off the grocery aisles. It outperformed the other oven i bought which cost me P17,500.00. This oven is now out of commission, but the cheaper one is still sharing the space like the rest of us. ,I must admit, like you i have my share of misguided impulse purchases, but this one is not one of them. My mixer is a different story. Maybe i should write about that one too(not the 20 quart and also not the Kitchen Aid). I will promise to be nice.

***This oven serves as my proofer when i bake only less than four sheets, as seen in the photo. Why bother go inside the proofing room? I take them off of course when i preheat the oven, make sure the dough is inside a draft free room, and carefully load them for baking.

BAKING CLASS SCHEDULE NOW POSTED ON www.breadmakinglessons.yolasite.com. You will receive a free copy of the EBOOK ON COMMERCIAL BREAD MAKING, all 516 pages when you attend the hands on class.

I also get inquiries regarding private classes in Manila, and so yes, i do conduct on site baking lessons. Fee for private lessons is the same per person, P2500.00/day but i require at least 3 students to offset the cost of the driver, gas etc., The lessons are not limited to just breads, if you want to have cake decorating lessons after, i am sure we can arrange that. Now that i have travelled all my myself to Los Angeles, Sacramento, New Jersey, to Philadelphia, all the way back to New York teaching breads, i guess i can handle this one.

Feel free to email for further inquiries. sherqv17@gmail.com or request for the baking module/requirements for the private lessons. Minimum number of days depend on the students, but i recommend at least 5 days.

Cakes and Petals Cake Decorating Articles

@pandesalatbp
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