How To Bake Pandesal and Other Breads

This is the only session I had so far where i used 2 different brands of flour which is Globe by Universal Robina and Sun Moon Star by Pilmico. Now, if you have attended my class, and I know some of my former students still read my blog then you know that i preach water and adore first class flours with a high protein content. Anything that is lower than my expected level is out of the book just like this popular brand I will call Brit (not it's real name). If you know your history and you bake breads, you know what this brand is. Now, you can certainly email me so I can divulge to you in secret what this horrible I mean disappointing brand of first class is. First off, it does not deserve it's price tag. Too expensive for an over P800.00 per sack flour when a P720.00 sack can use up more water. Why is that important? Well, too long to discuss but I hope your teacher can tell you why. If not, then you went to the wrong school. So here I am, using my student's flour ( the...

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,...