Sponge and Dough Class

There will be a Sponge and Dough class on December 29 and 30 for those who want to learn this technique, something indispensable for professional bakers to start mastering if you really want to be up there in the baking industry.

Lessons will include sweet and savory breads such as

Ciabatta
Bacon and Scallion bread
Ear of wheat
Parsley and Garlic Foccacia
Special Pandesal, you loved the Pandesal we did in class, wait till you taste how the sponge improves the quality and flavor of your Special Pandesal.

Ube Haleya Bread, Apple and Cinnamon Bread
Honey Oatmeal, Sweet Camote Rolls
Fruit and Nut Rolls

You will learn Old dough technique, Levain, Making A starter (feeding and taking care of a starter), and the traditional sponge and dough method(different permutations).

Fee: P5,000.00, NO time limit, whole day session so please pack a light lunch or eat a heavy breakfast because work will be continuous, non stop until all the doughs have been made up. :) Lot of hard work i know, yesterday's class ended at around 5 pm. I didn't even notice it because we all had fun and made friends in the process.

The Ube haleya will be cooked in class so it will be a loooong day, because we need to cool it up before using it for filling. We will also cook the apples for the filling.

email or text me at 09293145463 if you want to attend.

Mixing is easier when you use any of the sponges mentioned above. Proofing is also faster, volume of breads is larger and shelf life is extended. The flavor is superior to that of the breads you buy in your local bakery of course, plus it elevates your craft, your skill as a bread maker. No longer is the curious baker that is you before, the serious baker will definitely emerge once you try this method.

Comments

First Trial Pandesal

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...

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 ...

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...

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