How To Bake Pandesal and Other Breads

My baking class usually runs from 3-4 days only unless i have a client who asks for a longer session "on site" which means i would go over to their commissary/bakery/kitchen and teach them for a minimum of 5 days and up to 10 days. The hardest part of attending and teaching a short course is that you don't get to teach everything, molding and shaping does not happen in a wink, most of these guys can barely round a dough let alone, shape a baguette and worst, do the braiding like professionals do. The limited time also means i do not have that much dough to give them, we use dough in real time, what we mix is what we get, i do not use "swap" doughs, i think it is fake and well, even just for the purpose of shaping, the time left for us to do this is still not enough. So each student will get a dough to mold into a baguette, and so on. I took pictures out of my baking book to show you how to make the simplest braid, i advise students to practice using 3 thick rope...

adding seeds to your challah makes it extra special such as this one right here, i used black sesame, i can't even remember when i got hold of the seeds. The other one is regular sesame seeds. Proof the dough to triple its size to get a perfectly softer loaf. You can place the challah in a loaf pan to a straighter side Or leave them on the pan, this one is glazed with eggwash, the dough has lots of eggs so the color does really get darker than your plain loaf bread.