How To Bake Pandesal and Other Breads

Can't find one in retail pack? Why use them? See images below..... An hour and a half is all it took and i baked this batch of ube cake ring and sweet yeast loaves with cashew filling, one kilogram total. Observe how the dough rose to a great height during proofing, and inside the oven during baking (ovenspring).. A dough that has no bread improver will rise, will bake and will be edible but will not result in lofty heights and softness such as the breads seen here. Now i do not use the ones will preservatives, choose brands that use natural ingredients, anything with ate at the end of the word is suspicious, or ide etc., No kidding. *****The cinnamon sticky buns (did not even reach the top of the pan) and the whole grain baguette artisan breads are proof that using no bread improver does create problems if you are a perfectionist. If you like crusty rolls, fine then omit the bread improver, does not matter.

BAKING YEAST DOUGH BREADS forum

BAKER'S MARGARINE, IN LARGE DRUMS OF 40 KILOGRAMS OR 11 KILOGRAMS, SLATHERED ON TOP, DOES NOT MELT SO IT IS OBVIOUSLY MADE WITH TRANS FAT, AND NOT ALLOWED IN NEW YORK. Reality bites, i cannot find some of the baking ingredients i need, items that i have been using since i finished college. So it looks like i would need to order most of them over the internet. If you know of a great source for all bread making ingredients, not the bulk drum type please, but retail, please post it here. I need dried milk powder ( for baking, not for drinking )bread improver, smaller packs not 40 lbs! etc., I miss Elsa's (near san mateo bridge) and Jubilee's in cubao. Just the other day, i tried to spread the top of my dinner rolls with margarine and they melted at room temperature, this is not the same old margarine that i slather over the top of the commercial ensaimada (sold at P5.00 each at julie's)during my hands on class. Although it is healthier, the flavor is not the same and t...

BAKING YEAST DOUGH BREADS forum

I have posted some entries on my website regarding how to perfect your steamed and baked siopao buns, i remember one student from Bicol province who said it reminded him of the baked siopao buns his mother made for him. Yes, you can bake these buns if you like. You will not encounter problems with shrinking tops since the surface is exposed to more dry heat than steaming, creating a golden brown crust. Another student requested that we toast the tops, and so we did, their versions also in bicol, (he attended the class with his wife and 10 year old kid)has hard boiled eggs for filling. Which i did last week and this week again. It makes the siopao more filling, the longganisa and chorizo versions were not popular at our household so i used slices of salted eggs and hard boiled eggs instead. the biggest tip , Again, never uncover the steaming buns after steaming them. Just leave the lid or cover, let the buns cool off for a few minutes then take them to a warmer (if you want to serve th...

If you have been frustrated with your breads, most likely it was not the because of the ingredients but with the way you mix the dough. When i was just starting to learn how to bake breads, i went around Bakery Trade and Food Expositions, talked to the big guys on the field and the most important thing i was told is to have a very good mixer. But if you do not have one, is is possible to make breads at all? Yes, you can. You can knead your way to any kind of breads, as long as you develop the gluten. Most of my students would take an average of at least 25 minutes to a good 45 minutes to knead half a kilogram of dough. When you knead, ignore the stickiness, do not rely always on the flour to remove the stickiness because once the gluten develops, this nasty stickiness will disappear. The dough should be smooth and elastic and i hate to say this, i have not encountered a student who kneaded his or her dough in under 25 minutes. Fine, you can bake your dough if you knead it in 10 minutes...

RECIPE: SPONGE 200 GRAMS WHOLE WHEAT FLOUR 300 GRAMS BREAD FLOUR OR ALL PURPOSE FLOUR 1/4 TEASPOON INSTANT YEAST OR ACTIVE DRY YEAST (BLOOM FIRST BEFORE USING WITH) 500 GRAMS WATER, ROOM TEMPERATURE Mix together in a large bowl with lid until ingredients are well blended. Cover and let sit or ferment overnight, at least 10-12 hours. The sponge will triple in size, will have a pleasant light soury smell, do not be put off, you need this especially if you are using a stand mixer or manual mixing. Dough stage 500 grams bread flour 100 grams brown sugar, you can use 50 grams 15 grams instant yeast 17 grams salt 30 grams butter or canola oil if you want less saturated fat 1 piece of egg, optional you do not need to add if you do not like 30 grams steel cut oats 70 grams rolled oats, or 100 grams rolled or regular oatmeal 75 - 100 grams water, depends if you use high protein flour, if you use all purpose flour or low protein bread flour, you will use less water. Mixing: Mix the sponge with t...

So my mixer came in yesterday, and boy it was hefty. Somehow the dimension as printed in their website did not configure well in my brain as i pore over the pages since my mind was set on a bigger mixer. I used a 10 quart mixer for 12 years and i did not want to settle on the same size. Looks like this 20 quart model is way too big, i can set up a bakery on my own with just this one. I wish i had one this big back when i was teaching back home in the Philippines, i could have made my lessons so much easier. Anyway, it was a good deal and i like the features it has. I still need to wait for my bread improver to arrive, i have tested several brands of flour here and i want to try mixing a sweet yeast dough with a bread improver this time. Problem is, if i make a sweet yeast dough, the sponge is not enough to extend the shelf life to more than 5 days. I am currently thinking of devising some natural ingredients to fix this problem, looking into our pantry to see if there is some hidden m...

Anyone having a grand time steaming siopao, mine went well except that i have no idea why the tops are shiny and proofing for 3 hours still created a dense dumpling. My siopao back home is very good, light and fluffy but it has always been a hit and miss. There are days when some of the buns would have wrinkles on top, other days perfect. I have not figured out what is ruining the buns, i tried putting the buns in running boiling water, steaming them before the water boils and both gave good results, but then, a fluke batch would come out just out of nowhere... I am thinking about the proofing time, which is so out there, i used many 30, 45, and hour or so, i thought that if i overproof the dough, the buns would shrink, but i once steamed two buns i left out in the proofing room for like an extra hour and they did not shrink, so i am ruling out the proofing time. What then causes the shrinkage and the pockmarks, like mushrooms, they spring at will.

finally, my mixer is arriving this thursday. i chose the cheapest possible i could find, only $1150.00 from Uniworld, it is 20 quarts, after so much tug of mind, i did not cave in to the idea of getting a smaller model. i used a 10 quart planetary mixer back home for 12 years, i know what the feeling is when you need to mix a larger batch and your mixer cannot take it. i bought my Hoqurt model, funny right, sounds like Hobart you got it. so the supplier told me never to load it beyond 1000 grams, that is 1 kilogram, so i did. one of my students who wanted the same model bought one and after just a month or so had problems with grease leaking down the mixer where the dough hook attachment is placed. i asked her why, and found out that she puts on 1.2 kilogram batch after batch, something the supplier specifically warned us not to. lessons learned. i want a bigger model this time, at 280 lbs. our biggest concern is how to bring it inside the house. grabe pala dito. they will only deliver...

BAKING YEAST DOUGH BREADS

So now that i am here in the Big apple, in between munches and a side stir of the puttanesca, i manage to bake here and there. Folks, i am buying my mixer, i left behind my trusted friend back home, and the prices are giving me vertigo believe me. Searching the best deal is the hardest, the price is second to the quality and in my case, i prefer that this time i get a mixer that can mix more than 1 kilogram per batch. Imagine my horror when i bought my mixer in 1998. Like most beginners, i did not know anything about the load, the horsepower, the minimum and the maximum flour and dough capacities of these mixers, gear versus belt drive etc., Now that i managed somehow to keep the mixer going for almost 12 years, i hope the one i am buying, please Lord at a price of $1600.00 is better. It is bigger, 20 quarts and has a safety guard. Choosing what kind of mixer gave me a headache, i bake cakes and cookies so i had no choice but to give in to my culinary calling, planetary it was, not spi...

To all the students who made it to my class despite the distance, thank you very much for making this course a part of your life. Briefly speaking, i wish you all the best in baking and congratulations to those whose bakeries are doing so well!!I am moving to New York and i am ending the sessions here in the Philippines this January since i need to start packing. I will miss my mixer, my oven, all the baking gadgets i have garnered since i started telling myself i can bake. I wish i can bring my favorite items of production but i think they all have extended their usefulness to me in a way no gadgets or tools ever have. So i will leave it at that, hoping some of my family members will follow suit and love this craft the way i did. Will keep you posted on New YOrk bagels!!!

the baguette and soft buns my students made last sunday december 13, perfect and not bad for beginners. although i shaped most of them or should i say reshaped them in tagalog "retoke", their baguettes are pretty good to look at. being a bread eater myself i couldn't wait to have at least one hotdog bun for dinner even if i had rice already. ooops, there goes my diet!!! so i tucked in some tuna and tofu burger patty inside and sent some to my niece (a lame excuse to not eat all of them). i cannot eat hotdog buns sold commercially so i am lucky i know how to make breads.

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.

Boulangerie Prints by Katharine Gracey at AllPosters.com I WAS LOOKING FOR BREAD POSTERS, ANYTHING TO DO WITH COFFEE AND BREADS, CAFE, BAKING BREADS AND I SAW THIS LINK ON A SQUIDOO SITE I VISITED, ALLPOSTERS.COM HAVE ALL THE VINTAGE LOOKING POSTERS I WANT. I WILL GET SOME OF THESE WHEN I TRAVEL TO THE US HOPEFULLY. I BARELY SEE THESE VINTAGE OLD LOOKING POSTERS, I DON'T WANT ORIGINAL BREAD PHOTOS, I CAN TAKE THEM MYSELF!! ALSO IT GIVES ME AN IDEA, WHY DON'T I TAKE PICTURES OF SUCH, NOW THAT I HAVE A SONY HD CAMERA. MAYBE WHEN I GET BORED I CAN TURN INTO PHOTOGRAPHY AND SAVE THE BREADS I BAKED THEN TAKE THEIR PICTURES. ANYWAY, IT'S ONE THING TO BAKE BREADS AND ANOTHER TO PHOTOGRAPH THEM. IN MY COMMERCIAL BREADMAKING BOOK, I DID TRIED MY BEST TO TAKE PICTURES OF THE STEP BY STEP PROCEDURES IN BREADMAKING. THERE IS THIS PAGBABASTON, OR ROLLING A LOG AND CUTTING IT, WHICH HAS AROUND 70 IMAGES!!!I AM NEVER LEAVING A SINGLE STEP UNSEEN, SO I HAVE ABOUT 3 THOUSAND TO DATE IMAGE...

YOU CAN NOW BUY THE BOOK ( P2500.00) WHICH YOU CAN DOWNLOAD INTO YOUR COMPUTER, SAVE AND BURN INTO CD FOR BACK UP. PRINTING IT IS A BIG TASK SINCE THE BOOK IS SO LARGE, ALL 100 MB PLUS DUE TO THE LARGE IMAGES (STEP BY STEP PHOTOS OF THE PROCEDURES). A HARD COPY CAN BE PICKED UP AT OUR PLACE FOR FREE ONCE YOU MADE THE PAYMENT OR YOU CAN HAVE IT SHIPPED TO YOU FOR A FEE (DEPENDING ON THE COUNTRY OF DESTINATION). ALMOST EVERYONE KNOW HOW TO DOWNLOAD SO I DON'T THINK YOU WILL HAVE HARD TIME DOWNLOADING YOUR BOOK COPY. SAVES YOU MONEY IN THE PROCESS. I HAVE NO PLANS OF HAVING THE BOOK PUBLISHED AS OF NOW, MAYBE WHEN SOMEONE GIVES ME MORE ROYALTY OTHER THAN THE USUAL MINISCULE 40%, THAT MIGHT NOT EVEN BE ENOUGH TO BUY ME FLOUR IN THESE DAYS. ANYWAY, DUE TO SO MANY INQUIRIES, WHAT SHOULD BE A TUTORIAL COURSE FOR 4 MONTHS (4000.00) NOW MORPHED INTO INSTALLMENTS FOR THOSE WHO ARE HARD UP WITH CASH. I GIVE IN, YOU CAN GET A TASTE OF THE TUTORIAL COURSE FOR P500.00 A MONTH AFTER PAYING FOR ...

WHILE VACATIONING AT MY SISTER'S HOUSE, I WHIPPED UP A FRESH BATCH OF THIS SALAD THAT I INVENTED BECAUSE OF MY NEED TO INCLUDE THE AMPALAYA OR BITTER GOURD SOMEWHERE IN MY DIET. TO GIVE IT A NEW FACE, I HAD TO ADD INGREDIENTS THAT ARE ACCEPTABLE TO THE PALATE AND AT THE SAME TIME MASK SOME OF THE BITTERNESS OF THE GOURD WITHOUT COMPROMISING ITS HEALTH BENEFITS. I RUMMAGED MY SISTER'S PANTRIES, LOOKING FOR ANYTHING I CAN USE, PICKLES, PINEAPPLE TIDBITS, HMMMN, NO BEANS..., TOMATOES, CHECK, RED ONIONS, TWO CLOVES OF GARLIC, CANNED TUNA, OOOPS.... THERE YOU ARE, APPLES... LOTS OF APPLES. WHILE WORKING ON THE SALAD, I WAS LAMENTING THE FACT THAT DESPITE THE DRIZZLING OF ORANGE AND CALAMANSI JUICES, THIS PRETTY LOOKING BUT UNUSUAL DISH WILL NOT HAVE AN AUDIENCE ON OUR DINING TABLE. I WAS WRONG, EVEN MY NIECE LIKED IT. IT WAS A HODGE PODGE OF A SALAD, ANY FRUITS YOU CAN THINK OF, NEVER LEAVE THE AMPALAYA, YOU CAN OMIT THE TUNA IF YOU PREFER THE VEGETARIAN STYLE, BUT ADD PLENTY OF S...

I MADE THIS INCREDIBLY DELICIOUS BREAD WHILE STANDING IN FRONT OF MY GROCERY SHELVES. I SAW A CAN OF BLACK OLIVES MY BROTHER SENT TO ME LAST YEAR AND I HAD THE AFTERTHOUGHT OF ADDING SOME TO MY DOUGH. BLACK OLIVES GAVE THE DOUGH OR BREAD NEW UMAMI TO SWIM WITH THE FLOW, FLAVOR. EVERYONE IS TALKING ABOUT UMAMI, I SAY, UMAMI TO THE BREAD AS WELL. I ADDED SOME MINCED GARLIC TO THE DOUGH AND VOILA!! I SERVED IT THE OTHER DAY TO MY STUDENTS, SORRY GUYS, LAST PIECE SO I HAD TO CUT THE LARGE CIABATTA INTO 4. THEY LIKED IT AND OF COURSE, I WILL NOT FEED THEM WITH SOMETHING I DO NOT EAT MYSELF. THE PROBLEM IS , WHEN I GOT HUNGRY THE FOLLOWING DAY I HAD TO GRAB THE SANDWICH INSIDE MY FREEZER AND FORGOT I ALREADY SERVED IT TO CLASS. OOOPS. THIS IS WHAT I DO. I MAKE A LARGE BATCH OF WHOLESOME BREADS, NOT THE SWEET TYPE YOU GUYS LIKE. I SLICE THE FLATBREADS IN HALF, FILL THEM WITH MUSHROOMS, MUSTARD, TUNA OR FLAKED WHITE FLESH FISH LIKE LAPU LAPU, ONIONS, PICKLES, PINEAPPLE AND FREEZE T...

We just finished two sessions of cookies and cakes with former breadmaking students of mine, sort of a reunion to some since 4 of the attendees were from my february class. They put up the class together and i gathered up the recipes from the dust and we hit it. It was fun, we exchange stories of how their bakeries are doing, one couple are planning to put up another branch, complementing on how "better than .... my pullman recipe was" according to their customers. "She" she said, while i was washing my hands, "ang sasarap ng mga recipes mo", to which i couldn't say much since i was getting ready for our lunch. They were happy with what we did, the sponge cake, decorating the kababayans, the icing and the cream puffs, etc., If they were happy, i think i was happier seeing them like that. We laughed when bobby said his brownie which cost p150.00 sold for p750.00. That's more like it, learn and earn. good luck guys!!!