FRENCH BREAD OR BAGUETTE
BAKING BREAD GALLERY
THE FOLLOWING IMAGES ARE ONLY SAMPLES FROM THE RECIPES, THEY ARE TAKEN FROM THE EBOOK ON COMMERCIAL BREADMAKING.
This batch of Pan de Sal will go inside a pre-heated 325 F old Hotpoint oven ( i have never heard of this brand until i came to New York). I had to test this oven before i get to the stage where i can be confident enough to make large batches such as this.
If you ask me, i will never get tired of baking these breads that you see here over and over and over and over. Bread making is my therapy, my source of income, my source of life. I do not eat them all, i simply take a piece here and there when i am hungry, but what i love is the fact that those who eat them are definitely as happy as i am for sure.
You can also visit weebly for the coolest Pandesal slideshow and more eye catching images that will inspire you to learn how to bake breads.
FIND OUT HOW YOU CAN TURN A SIMPLE LUMP OF FLOUR, WATER AND YEAST INTO A DOUGH THAT CAN SAVE YOU A HUGE AMOUNT OF ENERGY, PESO AND SAVINGS!
DOES YOUR MIXER HOWL OVER MIXING A BIG BATCH? TAKING TOO LONG TO MIX YOUR DOUGHS? USE THE FORMULA AND TECHNIQUE FROM THE BOOK/TUTORIAL COURSE AND LEARN HOW TO REDUCE THE MIXING TIME AND PROOFING TIME OF YOUR HIGH RATIO RECIPES.
FOR EXAMPLE, MY FRENCH BREAD MIXES IN 45 MINUTES USING MY PLANETARY MIXER BUT WITH MY FORMULA, IT IS DONE IN UNDER 5 MINUTES!!! SAME THING WITH ENSAIMADA AND OTHER RICH FORMULA SUCH AS CINNAMON ROLLS.
WHAT'S MORE, THE BREAD HAS EXCELLENT FLAVOR AND KEEPING QUALITY!!
My 20- Quart mixer in action, and two nephews in New York helping me out bake the Pan de Sal.
Below is my tiny work station in New York with a baker's rack. You can buy a zipped on plastic cover or the disposable plastic bun rack cover such as the one covering my mixer.
THE STAGES OF THE ENSAIMADA DOUGH, SEE HUNDREDS OF IMAGES OF THESE IN THE COMMERCIAL BAKING EBOOK.
Even with only your household oven, you can turn out as many loaves or batches of rolls (just make sure you have a space to store them).
PULLMAN OR TASTY WITH ITS VARIATIONS DAY 2 OF THE COMMERCIAL BREAD MAKING HANDS ON CLASS
proofing the baguette/french bread, make-up of spanish breads, baking the pandesal and spanish breads
top left clockwise, monay, blueberry cinnamon rolls, whole wheat french breads, and mini cinnamon rolls
that you can do once you perfect the recipes in the eBook.
With that, i invite you to come over and learn bread making with me... 3 days of hands on no time limit bread making session, be sure to have that tummy ready to taste all the breads we make.
**the dough from the Cinnamon Roll on top was taken from the Pan de Sal dough.
crescent rolls filled with ham and cheese, dinner roll and its variations
DOES YOUR ENSAIMADA HAVE THIS KIND OF "OVENSPRING".
IF IT DOES NOT, THEN YOUR FORMULA IS POOR AND INFERIOR. The ensaimada formula contains very high amounts of sugar, yolks and butter, basically what makes your dough heavy. There is a way to solve this changing your method and using the best kind of flour you can get. Find all of these in the eBook or enroll in my class to see how the dough is made from scratch.
LEARN HOW TO MAKE ENSAIMADAS THAT DOES NOT DEFLATE, LARGE IN VOLUME, AND SOFT EVEN WITH THE USE OF BREAD FLOUR, NO NEED TO BUY ALL PURPOSE FLOUR AND CAKE FLOUR. Learn how to mass produce them simply by weighing ingredients making your recipe more accurate and consistent.
Got any questions for me, email me at firstname.lastname@example.org, i will be happy to hear from you.
MORE IMAGES AT WEEBLY'S
2 kilogram batch above and below, i made with my nephews using my 20 quart mixer.
email@example.com 74 Smith Clove Road, Central Valley New York USA
Block 5 Lot 13 Guijo Street North Ridge Park Sta. Monica Novaliches Quezon City 1117 Philippines Penuche Pastries 2013