How To Bake Pandesal and Other Breads

I am downsizing my hands on lessons these days from the usual 3 days to` just 2 days with extended hours of course so we can cover most of the breads that i normally teach for 3 days into just 2. For the 2` days hands on classes, `10 breads will be made, sometimes even more so all in all 2 types of bread variations will be taken. Day 1 Pandesal, Malunggay Pandesal (how to add veggies into your basic dough), Spanish Bread (using leftover bread to create a sweet filling), Pan De Coco, Corned Beef Pandesal, Loaf bread, Doughnuts, Hamburger Buns, Hotdog Buns, Pan de ciosa Day 2 Cinnamon Rolls, Ensaimada, Ube Rolls, Mongo Rolls, Cheese Rolls, Special Pandesal, Ham and Cheese, Raisin Bread, Soft Monay, Hard MOnay or `"Putok" The lessons are 100 % hands on, with lectures on bakery management and baker's math, no time limit so i ask the students to eat a heavy breakfast because we only stop for our lunch break once all the dough (2 kilogram base flour) are in the proofing area...