SEE THE SCHEDULE HERE. SCHEDULE FOR March to September 2016 RESERVATIONS NOW ACCEPTED.
Reservation fee will be deducted from the course fee, please pay the balance on the first day together with your deposit slip.
Email or text me as soon as you made the payment through the bank so i can write your name down.
Only BDO is authorized to accept payment for reservations.
Reservation fee for COMMERCIAL BREAD MAKING HANDS ON LESSONS IS P3500.00 or US$ current exchange rate if you want to pay in dollars.
The rest of the fee will be paid on the first day, please present your receipt (pakidala po ang deposit slip sa unang araw ng klase).
Email the photo of the deposit slip as soon as you made the payment to reserve your slot. Please wait for confirmation after.
Click this link for the latest schedule.
For REFUNDS, you have to pick up the fee or exchange it for the ebook and videos, payment through Paypal will be refunded through Paypal.
***Do not forget to bring your plastic container so you can bring home bread samples. It should be at least 3 inches in height ( 9 inches by 13 inches) or one of those rectangular containers sold in the house ware department.
Please please please, do not show up with Sando bags, Paper bags, plastic shopping bags, or ice cream containers, or shallow microwave containers. Please have a heart and treat the breads with respect by bringing (i know, seriously) something bigger to fit the breads comfortably. It pains me when you moosh the breads and try to make them fit in a small container after doing such work in making their shape as pretty as possible.
Reservation fee is P3500.00, (4 days Hands on Commercial Bread Making P10,000.00), you would need to deposit the fee at any SM BDO branch ( to SM FAIRVIEW).
Reservation Fee is non-refundable if you fail to notify me 3 days or on the day of the class, 70% refundable if you notify within 5 days to a week before the session but you have to pick the fee at the sit You can only reschedule once.
***Fee is non-refundable if you fail to attend the second session.You will receive a copy of the ebook and video links set if you forfeit your deposit.
MORE ON HOW TO ENROLL
ONE WEEK OLD PAN DE SAL
Learn how to make these breads using the Sponge and Dough method, get a copy of THE BAKING BREADS VIDEO if you want to learn this method. The secret is not really on the ingredients, but on the METHOD USED TO MAKE THE BREADS.
ONE WEEK AND NOW TWO WEEKS, without preservatives just plain good old formula of Pan de Sal. It was amazing to see how even the handling of the bread can contribute to your breads' shelf life, the formula for one should be balanced and i ate one of the three pieces left last night at 9 pm while watching the Olympics and it was still so soft. NO MOLDS (amag), not dry, not brittle and hard, still soft like you baked it on the same day itself.
Read more story on the Pan de Sal cut
Get the free formula of this Pan de Sal together with your two other recipes of Pan de Sal in the eBook upon purchase. Find out how this Pan de Sal lasted longer, it was a new formula i tried recently, a shift from the normal recipe i used to make.
Common misconceptions on Bread making:
*doughs need not be proofed, they are baked right after shaping. If you do this, your breads will be as tough as a rock.
*doughs need not be covered!!!! ah, what a big mistake. as i have had students whose bakers do not even bother covering the dough during make-up and after shaping. Really.
*here's the worst thing, dough is exposed to air condition or electric fan while shaping. If you ENROLL IN A BAKING SCHOOL and this is what you guys do, RUN FOR YOUR LIFE!!! This is a big no no. Does it happen? Oh yes, it does and it just happen to be related to me by a former student who attended one of these classes before coming to me.
*you can mix the dough just by hand, in under 10 minutes. Hmmm, this is really what bugs me when i watch tv shows. Doughs are kneaded by hand, very very stiff, in under 10 minutes, placed in a bowl, proofed and then shaped. As simple as that. Does good tv time, but not quality bread that you can eat for days.
*why most breads in the Panaderias are drop dead hard once they cool, dry and too dense. Okay, two schools of thought when eating their Pandesal, one is the dense type and one is the soft type. The dense, crispy on the outside is tricky. You need to reduce the water, reduce the proofing etc., etc., Not much of a hard thing to do, anyone can do this. The hard part is how to make it softer for 4 days without using too much softeners. This is what i teach. Not the dense type.
*do you know why using dough brakes and dough rollers reduce your profit to about 30%?
*you can proof anywhere, just place a towel, cloth or plastic on top of the dough. Not! The plastic, linen or towel will stick during proofing and will ruin your dough.
READ THIS LINK TO KNOW HOW TO GET STARTED IN BAKING BREADS, a great insight into what to do first when baking breads is still just an idea.
Any sale or illegal distribution of the ebook (print or online through facebook or any media sharing site) without written consent by the owner will be subjected to legal persecution under the Intellectual Property rights Law.
(TABLE OF CONTENTS) EBOOK
Start with the favorite Pandesal, Spanish Bread, Dinner Rolls,Soft Buns etc., and then start creating variations such as the one below.
Visit my blog to see my 20-quart mixer
***Master the procedures from weighing, mixing, checking the gluten, etc...
Ebook recipes are standardized, no need to test and waste ingredients experimenting to perfect your Cinnamon Rolls, Pan de Sal, Hamburger and Hotdog Buns, Ensaimada and many others. Just follow the recipes, read through the instructions, memorize the photos and what or how the dough looks like and you will be on your way to creating your very own specialty breads.
74 Smith Clove Road New York
Block 5 Lot 13 Guijo Street North Ridge Park Sta. Monica Novaliches QCity 1117
BLOCK 5 LOT 13 GUIJO STREET NORTHRIDGE PARK SUBDIVISION STA. MONICA NOVALICHES QUEZON CITY 1117