One Dough Too Many

Creating a variety of breads using just one dough is not that hard. You just have to think and write them all on a paper and think of whether the kind of bread fits the dough that you have on hand.

If you do it right, you can create as many as 12 or even more different kinds of breads from just one dough.

A medium rich dough, one with eggs, milk, butter and sugar can work as you all in one dough and produce for you Pandesal, Buns, Dinner Rolls, Ensaimada, Doughnuts, Mongo, Coconut, Cinnamon Rolls, Loaf Bread, Braided Bread, Fruit and Nut Bread, Sandwich Bread, and many more as shown on the photos below.

If you want, you can use the same dough to make Spanish breads and Pan de coco, Hotdog and Hamburger Buns etc.,, Now that is real fun in a bun!!!

Top photo, one dough showing Cinnamon Rolls, Dinner Rolls, Cheese Rolls and a Fruit and Nut Braided Bread. You can use this dough to make a Loaf bread, Pandesal, Soft bun or hamburger bun and lots more. The only questions is whether you have enough dough to make them so plan ahead and write down what breads you want to make.

Below is a lean type of dough, no sugar, no fat and no eggs. Just salt, water, yeast and flour. You can make an entire book using just this plain dough, just flavor some with onions and garlic, herbs, spices and fillings etc., and you can have Calzones, Flatbreads, Ciabatta, Pizzas, Crusty Rolls, French breads etc...

The same lean dough is used to make Pita Breads, for a Gyro type of sandwich or to make Pita Chips!!!

My favorite way to eat Pita is to dip them in Tomato and Basil Salsa since i have tons of Basil plants.

Or you can heat up your cast iron and cook your flatbread Paratha style on the hot griddle or cast iron pan.

Yum!!!

One thing bread making asks of you is to be creative. That's what makes baking challenging and fun at the same time. I can't wait to make another batch of these to eat with hummus and beans, with some of my garden greens. I am getting hungry. I better stop typing.

For Hands on group and One on One sessions, please text Me, Shirley at 09495705091 for schedules and reservations or visit my website at www.breadmakinglessons.com

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 ...

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...

How To Bake Pandesal and Other Breads

Search This Blog