How To Bake Pandesal and Other Breads

A large batch (2 kgs) of Malunggay Pandesal baked to satisfy my cravings. Easy basic recipe that you can create as much as 12  to 20 variations from, from plain Dinner rolls to Spanish Bread and Mongo Rolls or even Corned Beef Rolls. You can even fry the dough to make a simple Sugar Doughnut or Bitso. The possibilities are endless! Proofing is all about time and patience. No rush, just let the dough do its thing. Banana Pound Cakes with Nuts and Seeds  I am opening the registration for the 2021 Hands ON Commercial Bread Making Lessons this year, so feel free to call me on my landline or text me, email me etc.,, Only 2 persons will be admitted for the group class to observe the 1 meter distance, my 1 on 1 is also open and do not worry, the subdivision is still Covid 19 free, as well as myself. Since the mandatory lock down last year, i only left the house 8 times (visit to the doctor, Wilcon etc..), the last time i went out was March before the surge of new Covid 19 cases and h...

 Part 2 Continuation So let's just say you managed to attend a baking class, and i mean a baking class that is geared towards opening a bakery. Not just some cups and teaspoons kind of baking class where you end up not knowing how to even compute a baker's percent. Not that. That is not what you need. You need to take baking lessons where you learn how to do food costing, baker's math, what are the different methods and techniques in baking yeast dough breads, the purposes of ingredients in baking etc., Ang dami di ba? Which is only what is right. If you open a bakery and you do not even know why you cannot mix salt with your yeast, or why shortening makes the bread more fluffy and tender, or why egg whites do not really have to be added in your bread and so on... You went to the wrong class. You just wasted your money.  You need to take another lesson. IT is very important that YOU, THE BAKERY OWNER and MASTER BAKER know more than your hired help or baker. Dapat, alam ng b...

First of a series.  Knowing how to bake. I need more than a page to explain the nitty gritty on setting up your own bakery, in fact, in the next few months I will be re-opening mine. So instead of lecturing you guys on what to do i will try my best to tell you my preparations for my bakery. Just to make it simple. Siempre, dapat marunong kang mag bake. In all my years of teaching baking, I started 2001), every month I get students who own bakeries but never bothered to take up baking. Just like that, they would set up a bakery by hiring a baker. Fine, as long as you can trust the baker right? Uh....wrong. That baker will not stay with you forever. Another downside is that 100% of the time, he owns the recipes your bakery is selling. You have no idea how much sugar the pandesal has, or how much egg yolks he uses in the Ensaimada so you can do proper inventory and food costing. Nada.  If he tells you he has a headache and doesn't feel like coming to work today, he doesn't work t...

Cinnamon Rolls using Sponge and Dough Method, High Gluten Bread Flour from The Bulk Barn. Proofing the loaves of bread under pilot light oven. To think that i used only a Kitchen Aid to make this one, an Ultra 4.5 Quart model, had it not for the sponge and extra patience, it would be hard especially when i am used to a large commercial type mixer. Commercial breadmaking lessons, Hands on schedule now posted in my website: www.breadmakinglessons.com