Day 4 Sponge and Dough Method, Ciabatta.

A SANDWICH I CAN EAT OVER AND OVER

Pronounced cha-ba-ta, is an Italian word for slippers because of it's flat and wide shape. We did this on our first day of the Sponge and Dough method, thanks to the girls, Liz Beth Lim, Cora and Grace King, students from my 3 day No time dough class who requested to take this special session.

They loved the Tuna filling i prepared for the bread, which was filled immediately after i fished the loaves out of the oven. We ate the sandwiches for lunch while the rest of the breads were being baked. Simple but very satisfying. Breads like these lifts your soul to a higher ground, you do not just bake breads, you make a meal in and around flour, water, yeast and salt.

Why do breads made from a sponge taste so much better? It is in the fermentation. Ask yourself why wine is better when fermented 10 years more. Same answer.

I was already almost in deep REM when i remember that i had to make the sponge for this class, so i got up and did my routine sponge making. It would have been a sorry sight not to have them on the day of the class, and come to think of it, i do get jolted out of deep sleep every time i needed a sponge. Almost like brushing your teeth, you always remember you have to do it because you just have to.

Love this bread!!! and i am glad the girls loved them too. I liked what one student said, "single best thing i did...."

Ciabatta proofing

Almost ready, they have to triple in size.

Baking the Ciabattas

Open texture, crisp crust, you can use the halves to make pizzas

YUM!!!

Comments

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...

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 ...

Bake Malunggay Pandesal and Set Up A Bakery At Home

Two of my students for this month, Jenn Apares and Belle Nakpil. Having fun on our 3rd day of session making Monggo Breads. Jenn was able to bake these Malunggay Pandesal as part of their assignment and things to do at home in between our session. This is why there are always a 2 day gap in my class, to give the students time to practice what they've learned and then bring some dough and bread for me to look at. Belle forgot her breads at home so i am very satisfied with Jenn's first time with Pandesal. It needs at least 3% malunggay to be visible but the Pandesal is excellent. I am so happy for Jenn, she can now help her parents' bakery. Finally. This is only after our 2nd session, i admit i have to push my students but it was all worth the challenge. Plus, they had fun doing it!!! after chopping the fresh leaves, just pulse them into the finished dough, lightly kneading to incorporate the veggies. Now that obviously has Malunggay! My...

How To Bake Pandesal and Other Breads

Search This Blog