COMMERCIAL BREADMAKING LESSONS 1 ON 1 SESSIONS

I am opening my 1 on 1 hands on sessions starting this November till next year, so if you want to start baking breads or cakes in your own kitchen you can now start learning all the basics from recipe formulation to food costing and pricing.

Google our location at Block 5 Lot 13 Guijo street, Northridge Park Subdivision Sta. Monica Novaliches, near Casa Milan and before SM Fairview.

Group lessons are limited to only 2 students unlike before where there is usually 4 to 6 students per lesson.

You can choose from the bread lessons to cakes and cake decorating.

Learn how to mix 1 basic dough such as the one pictured below, and create as many variations as you can.

Below is a basic sweet yeast egg dough, i did not use too much sugar because i am trying to cut it down, so around 18% is enough for me. I use this dough to make my loaf bread, pandesal, malunggay loaves and donuts, cinnamon rolls as well as raisin breads.

Actually, it is up to you how much eggyolks, butter or margarine, milk and sugar you want to use for your basic dough. For my own personal consumption, since i am a cancer survivor i normally would use a much lower sugar in the dough but since i am giving these loaves to my sister too, i have to increase the sugar slightly to 18%. Otherwise, i would typically use just 12 to 15 % muscovado or dark brown sugar.

Customizing your own bread is the biggest plus when it comes to learning the science and art of bread making. It is exciting and fun, you can even add sweet potato or potatoes into the dough and reduce the amount of fat or butter for a healthier bread.

Never bake without your trusted oven thermometer. This is a brand new 90 cm Fujidenzo (Whirlpool) oven, wide enough to fit 2 18 by 11 inches flat sheet or plancha (yipee). I bought this one last January and have tested or baked with it 10 times already. So far i am liking it, but still i use an oven thermometer just to make sure. I just love testing new ovens, it gives me the challenge to discover the personality and the heating times, troubleshooting how to bake the breads evenly using rotations and shifting of the pans, which rack level to use, temperature etc...

Learn all this in my class including storage and handling of ingredients, methods and baker's math.

call me at 8660 3239 or 09495705091

Ask for Shirley and let's chat about breads and cakes!!!

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

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