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Summer Baking 2020

Baking classes are all cancelled this March and April due to the Covid 19 virus sweeping our country, i was thinking of maybe doing the rest of my 3 day class by the end of April if things look good enough to declare that we have also cancelled out the virus itself.

But so far, with the way things are going right now, it's March 16 and i am very sad that this is happening to us. Too late to be blaming anyone, we all just need to focus on keeping ourselves healthier than the usual and make sure we do not go out unless it is absolutely a matter of strict importance, like wala ka ng mailuto or ubos na ung bigas mo na stock, etc., etc...

So we went on with our Day 1 class, Commercial bread making as scheduled last March 9. It was a Monday, and things went perfectly as expected. New fresh batch of ingredients, and new students. It was exciting to meet new people in my craft. Same passion i had when i was starting, but the breads are even better because of the new variations i also learned these past few years.

This is the beauty of baking not just breads but also cakes and other pastries. Every week, or every month, someone will come up with a new novel (not virus) way of making a donut, or a new flavoring (that ube craze), a fancier way to present a cupcake etc., etc., and we all learn!!!

Fascinating right? I love it. This is the same passion i want to share and imbibe to my students, that, hey, you love to eat breads? Be prepared to be amazed because on Day 1 i tell them that if they master this craft, they can make as many 20 variations of Pandesal. No limitations!

We did our usual 2.5 to 3 kilogram of base flour for Day 1 and made several variations. For a change, instead of doing the Corned Beef with Potatoes filling, i decided to saute' a can of tuna, added some finely chopped potatoes and guess what, soft scrambled eggs! YUMMY!

Make sure when you saute them, the filling is not too dry because it will dry up inside the dough during baking! So many ways to dress up your plain pandesal dough, in fact, hey whatever you have in your kitchen, your favorite ulam or tirang ginisang giniling will work.


Perfect pambaon, merienda, or even a light lunch or dinner, just pair it with a salad or soup. I used Tuna in brine, drained the water and sauteed it with onions and garlic. Do not add tomatoes if you plan to eat some until the evening. The bread is super soft, and mind you the bread does not have eggyolks or high butter content in it.

I have a technique that i teach my students on how to make the bread soft without using too much of those fattening ingredients although you are free to use them if you like.



The bread on the left is cut baston style by my students, the one on the center baking sheet is mine to show them. Not at all that bad for  beginners. I have seen worst, and these batch by far are the best considering they have no knowledge of baking yeast dough, no experience with dough at all. I am super happy and impressed.  When things like this happen, i sleep like a baby at night. Ang saya!!!


This is the Baston cut, we used the cheapest brand of First class flour since that was the only one available at the store and the breads still turned out perfectly. 100% satisfied. You can see the singkit cut slash on the breads. 

On Day 1 you get to practice with rolling the baston right away, it is very hard but students have to start somewhere. Anyway, 3 kgs a day, 3 days, you will get enough practice to continue doing it at home when the class is over.


You see 3 trays on the table, they are all made out of 1 kilogram of dough, at 25 pieces per dough you can make 73 pieces of these breads as long as the water stays at 58%. This is the Tuna Pandesal variety.

More posts to come... the community quarantine hopefully works and we get to continue our class in April. If you still want to join, please text me at 09495705091 and start learning how to make these breads at home.


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