Pita Bread, Apple Tree and Mamon

Check out my tumblr post on the Mamon mold experience and my Apple Tree update.

Day after i told myself i am not buying a return ticket to New York, i decided to buy three apple trees just like that. Maybe, my guardian angel whispered to me, "not just yet" and so these apple trees will somehow make me endure the long flight from Manila to New York. Was not just the flight though, my job is the most precious thing to me at this stage, i love being with students who share the same passion as i do. That's just it. Something not even the beauty and glitter of New York cannot replace.

The sticky on the Mamon issue, read about it in my blog too. Here is the Pita dough and baked breads using the same SOFT BUN formula from the previous post.

Take about a hundred grams each for this size. You can make smaller Pitas starting from 50-60 grams and use your toaster oven to bake them instead of the large oven.

The Pizza stone should be inside the oven during pre-heating to create a very hot surface, i used 400 F. Wait for the Pita to puff, you can bake it pale or light brown in color. If you are storing these for future use, i suggest you bake them pale so you can still have that soft crispy texture when you serve them.

Open up using a sharp knife and fill with your favorite salami or pastrami, ham, cheese, sliced onions, tomatoes and lettuce. Whatever you fancy for, these Pita breads are best eaten the day they are made.

Here, my nephew John used pizza sauce, grilled chicken and caramelized onions to make his Pita Sandwich merienda. What i like about Pita breads is that you can stick anything inside without the fall out mess of an open faced sandwich.

Cooling the baked Pita breads for the boys to devour later. I usually make big batches on a Friday or Thursday just in time for the weekend. www.breadmakinglessons.com Got any baking questions for me, email me at sherqv17@gmail.com

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...

How To Bake Pandesal and Other Breads

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