How To Bake Pandesal and Other Breads

So far, the inclusion of the vital wheat gluten in my bread making solved the problem of having to deal with not having my usual brand of bread flour. I know for a fact that there are quite a huge selection of bread flour or hard wheat flour here in the Northeast but buying them is a problem. I was told Costco and BJ's have them, but the brands i am seeing is ???? Turning to the www for your flour purchase isn't that too inviting either, imagine  coughing up $9-$13.00 for shipping and handling per package? The ones i bought are quite satisfactory, i give them a 95% passing grade. Going back to the all purpose versus bread flour, there is a big difference in  water absorption, the volume, the make-up and texture. My biggest concern back home was that all purpose was more expensive so i did not use it when i bake breads. At P50.00 something per kilogram, (this is the "tingi" or retail packs you buy from your corner bakery supplier, not the Gold Medal or Pillsbury in th...

I am posting here images of one Pandesal dough made-up and baked in two different ways. Pandesal A is shaped individually, B is cut baston style but not "singkit". The dough has a high hydration rate, an improvised plastic dough cutter was used. If you have read the post on how to roll the baston and cut the "singkit" style in my website, then this is a follow-up on how important it is to create the perfect "singkit" cuts, etc. This is not the "singkit " cut you want. The cut is open and wide, once the dough bakes, it will flatten and spread out. This is the "singkit" cut you want, again as i have posted before, my apologies to my Chinese students and friends, this is the term i learned from the bakers at Purefood's, i did not coin it myself. In my ebook, i included 70 images on how to do the baston and singkit cut, plus another version of the Pandesal free style shape or form. Pandesal A, shaped individually is rounde...