January to February 2024 Commercial Bread making Lessons

Here's a peek of the breads we made in class. It's funny that when i posted some of the breads on my Twitter account last year someone commented that he does not believe that my students made the breads. Of course, i helped them shaped the breads but i can't possibly have faked them all, are you kidding me? Hahaha, all 2 kilograms with 10-12 varities? No way i can make them all by myself. So here they are, i'm going to randomly post them here not in order or when or what day we baked them. If you happen to see my schedule online and you are passing through the area, feel free to drop by around 1 pm so i can share you some samples. If you are curious to see what we do in class, you can also drop by a bit earlier, maybe around 11 pm, this is usually the time we were still knee deep into shaping the dough. My address is Block 5 Lot 13 Guijo street, Northridge Park Subdivision, Sta. Monica Novaliches, about 10 minutes before you get to SM Fairview. I would love to open my baking kitchen with you. Shout out to Gigi Mabini and the lovely Carla Peralta, Kevin Fernandez, KC Espolong and Jeremiah Servillan, thank you so much for making it to my baking class. Good luck and don't be a stranger. I'm always here to guide you so give me a call if you need help. For Special classes, one on one sessions (for you and your staff) call me for reservations. My sessions do not have a time limit so i cannot really say how long it takes, usually around 9 am to 2 or 3 pm. If students have a lot of questions, it sometimes takes longer. Also, for hobbyists, yes, i do accept 1 day enrollees, but if you will open a bakery i suggest at least 3 days to fully immerse yourself in the complete bakery production and management. If you have baked breads before and would want to open a bakery, two days might work for you, i can tailor the class specifically to your needs or requirements ( i.e. you want to concentrate on buns, dinner rolls etc... or special breads like cinnamon rolls and high end ensaimadas). Reminder to beginners, all my recipes are standardized but you can tweak it and create your own signature breads once you master and perfect the breads. '' Let the dough teach you after i teach you. Telephone Number 8660 3239 or 09495705091, if you want to visit me please call me first so we can talk about your baking questions etc.. All breads are made without Calcium Propionate or anti-mold ingredients.

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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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