How To Bake Pandesal and Other Breads

My main focus when i teach bread making is how to commercially produce breads, which means large batches, and so it goes on to say that i would normally work on at least a kilogram when i hold a class. You can understand my discomfort when i attempt to do such over a a household type mixer such as Kitchen Aid. Kitchen Aid may work, but then again, not with the formulas i use. We Pinoys love sweet, fluffy and flavorful breads. Some of my former students who open their bakeries use up to 24 % sugar in their recipes, i even heard one who used 26%. My recipes range from 15-19% only, but despite that, a Kitchen Aid will still have a hard time finishing a 300 gram dough in under 30 minutes. 30 minutes is pretty darn long, my 20 quart can whip up a 2 kilogram dough (NO TIME DOUGH METHOD) in 12 minutes. So what do you do when you drop by a client's house and all you see is a Kitchen Aid? Better with a Kitchen Aid, than nothing! So instead of working on with 3 kilograms a day, i redu...

Due to the cold weather, any butter higher than 25 %, eggyolks higher than 15% and sugar at the same level will not do well in our kitchen. Meaning, it will be quite sluggish. I had to cover the mixer first during resting time, i prepared a sponge the night before, but it still was not enough. After i mixed the dough, i soon realized that the dough was just way too cold and it will not rise. I added more yeast, of course computing the sugar and the flour again, small amounts just to add to the first batch. Good thing the dough was not fully done mixing, or else i will be in trouble. After adding more yeast, (must have added about 4%), i covered the dough using a large plastic. I left it like this for 15 minutes, then remixed it again. I took out the dough hook, covered the bowl with two layers of plastic, then three large kitchen towels to seal the bowl tight. I placed the bowl in our pantry which is 10-12 degrees cold and left it there overnight. Day 1 is over. I started at ...

This is in response to an email from Chris Porgee regarding his ensaimada, why it almost did not rise at all and why it was dense once baked.... Inside the ensaimada, light and fluffy texture, the dough melts in the mouth, and shelf life is up to 7 days.... The baked ensaimada, bursting out of the molds... You can see the dough tripling almost in size...This is how your bread should look like in the end. The "ovenspring" i was talking about, if your dough does not puff up after about 10 minutes of baking, then it is time to go back to the drawing board. HEIGHT OF THE DOUGH AFTER 3 HOURS OF PROOFING. I used a sponge and dough method here... I only use a No time dough method when i make breads with very low sugar, eggs and fat... Chris i hope these images and my response would give you an idea of what is wrong with your dough.. **Ensaimadas are made with high eggyolks, sugar and butter to really get that creamy light rich pastry goodness,... the problem is,...