Getting Started


                      Getting Started In Baking


FIRST, YOU SHOULD HAVE AN EXISTING OVEN that works. THE TYPE OF OVEN DEPENDS ON WHAT YOUR GOAL IS, IF YOU ARE PLANNING TO SELL YOUR BREADS ON A LARGER SCALE IN THE FUTURE, THEN YOU SHOULD BUY A COMMERCIAL OVEN. If what you have is just the ordinary household type oven, or pugon "hearth", and the cheaper fabricated steel type, no problem. Practice on this one first before jumping into the bigger models.

THERE ARE MANY TYPES OF COMMERCIAL OVENS IN THE MARKET, THE PRICES AND STYLES VARY AS WELL AS THE LOAD OR HOW LARGE THE OVEN IS. WHATEVER STYLE OR TYPE OF OVEN YOU CHOOSE, MAKE SURE IT WORKS accurately before you start baking. Test your oven's heat by baking half batches of cookies or cupcakes first. Do not start with 1 kilogram of Pandesal right away.

Learn how your oven behaves. I think it took me about a whole month to finally perfect the use of the large oven seen in this page. When i say perfect, it means being able to calculate how much time i need to preheat it, how long will it take to bake 70 pieces of cookies, how much heat the top deck has, which is the hottest part of the oven etc., etc., 


IF YOU HAVE AN EXISTING OVEN AND HAVE BEEN USING IT CONSISTENTLY, YOU DO NOT HAVE TO BUY A NEW ONE. IF YOU HAVE ONE BUT HAVE NOT BEEN USING IT FOR A LONG TIME, DO HAVE IT CHECKED AND MAKE SURE THAT THE OVEN TEMPERATURE IS ACCURATE to the last degree. 

As i have written on the opening page of this website, do not buy the large commercial oven and mixer just yet. Learn how to bake the breads first, buy the ebook  before or after to serve as your resource/review material. I did not learn bread making in just 3 days, not in two weeks, and not even a month.


NEXT, A HEAVY DUTY MIXER WITH A DOUGH HOOK SUCH AS KITCHEN AID(COMMERCIAL TYPE) OR A COMMERCIAL MIXER WHICH WOULD COST YOU AROUND P20-40 THOUSAND IS A MUST BUY. YOU WILL BE MIXING DOUGHS OF UP TO 1 KILOGRAM IN SOME OF THE LESSONS, BUT IF YOU PLAN TO KNEAD THE DOUGH MANUALLY, ALL YOU DO IS REDUCE THE BATCH TO HALF A KILO OR 300 GRAMS. 


-updated  February 2017

ONCE YOU HAVE AN OVEN AND A MIXER, YOU CAN start baking.

Hmmm. But wait, you need to purchase some other stuff that you probably do not have yet if you are a beginning baker.

*baking sheets - i bought about 24 at first, then increased the number to about 70 pcs. Half of these i brought with me to New York which was the right decision considering the ovens here are large enough to fit them in.

*pastry brushes

*spatulas

*tongs

*bowls, all sizes

*scoops

*baking pans such as Ensaimada molds, rectangular pans, etc., depending on whether you plan to sell these specialty breads

*dough cutters

*cooling rack *

*proofing rack *ask me in class on how to improvise both, it's a long story and it depends on the material you have on hand

*work tables

*weighing scale

*containers for your ingredients


*All these have photos included in the eBook on Breads

Read the ebook from beginning to end even if you have no plans of baking the rest of the recipes. Each recipe has its own technique you will find useful in the end. Buy your ingredients and store them labeling the containers at the same time.

Remember, your ingredients may be just like any other common household box of sugar and table salt, but they are crucial to creating that perfectly balanced batch of rolls.


You would also need to scout for the cheapest, nearest source of ingredients. No point in going to Divisoria to save P100.00 when you can buy them just a mile away. Think about transporting them, the time you spend going there, the heat, the parking etc.,

Ingredients are pretty much the most basic, *each ingredient will be discussed extensively in class and you can find them also in the eBook.

Basic Bakery Pantry Items:


Flour (bread flour, all purpose, third class)

Sugar

Salt

Yeast

Milk Powder

Eggs

Margarine

Butter

Shortening

Vanilla

Bread Improver


                                            ***INGREDIENT Q AND A***


***salt when added to your yeast mixture will do what???

***why can't you substitute shortening with butter on a 1:1 ratio?

*** what is the difference between margarine and butter?

***which is better, rock salt or iodized salt?

***are all bread flours the same? what is 12% bread flour and what difference does it make?

***i want to use natural sugars in the bread, what do i use?

***what do you mean when you say the sugar and water competes during mixing?

***what is the effect of too much sugar in the dough?

***aside from sweetening the bread, what else does sugar and salt does?

***is it true that i can make bread without sugar but not without salt?

***why is the butter and salt sometimes added at the last stage of mixing? Our teacher told this to us but he never explained it?

***what happens if i left the salt out?

***what do i do if i use salted butter in the formula?

***what happens if i use too much salt in the dough?

Notice how i mostly centered on sugar and salt and the questions do not end here. There is more to that grain of salt you add on your recipe.

What about the eggyolks, eggwhites, butter, shortening, margarine, bread improver, and so on...


Did you know that most bakers who learned it the "wido" old style way will tell you that the best way to find out if you did not forget the salt is to taste it? Yup, the bakers in Purefood's where i once worked told me to make sure i get a piece and taste it just in case i forgot something. Funny right?


 Simply click the Paypal button to purchase the ebook and have fun baking your favorite breads. I myself have a share of my own baking book collections dating back 1987 or so and i ended up enrolling in a two year Food Service course just to learn how to really perfect my Pandesal. Or so i thought.

It did not really turn out the way i thought it would, so i insisted on taking my apprenticeship in Purefood's Flour and Bakery Division. Now that was the real deal of the century. Worth everything i spent in school. This ebook is a personal journey of how i learned how to make breads which i am sharing with you. I hope you enjoy reading and learning from it.

 sherqv17@gmail.com  


NO TIME DOUGH

 A method of dough mixing that enables one to mix and bake breads in under 4 hours. After mixing , the dough is made-up into different varieties and then sent to the proofer. No intermediate or secondary proofing necessary. What are the advantages and disadvantages of using this method?


 email sherqv17@gmail.com for questions Cell phone 09495705091


SPONGE AND DOUGH METHOD

A method that requires two to three proofing stages and with the use of a sponge can create breads with excellent flavor, keeping quality and high volume products. This method can reduce proofing and mixing times,greatly increasing the production not to mention improve the quality of your breads. The book will show you how to use this method to create baguettes and many other specialty breads.


Cakes and Petals

Pastries, food, Me and earth.

Cakes and Decorating

Baking cupcakes, muffins and then on to the bigger world of Chiffon Cakes and Sponge Cakes is every girl’s dream. I would say most and not all because i have 2 sisters and both do not bake at all. Both would love to cook but i guess their careers come first so the cooking and baking part did not materialize.

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Baking Soft Buns and....

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The best thing about the bun is that it is soft and neutral. It is not sweet, but not too plain like a…

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When you’re hungry and have no taste for anything else sweet and fatty inside the pantry, what does one reach for? Bread! At least that’s what i can honestly say about moi. I would rather have a couple of slices of crusty Ciabatta with just olive oil, sea salt and pepper. That’s it. I’m done. It is still calorie ridden, not a low calorie treat at all but i must say, something on the lower rung of…

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Posted 4 weeks ago

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I agreed, what is one day right? So i asked her baker to show up at one of our sessions, i already had something in my mind on what to make him do, and also asked her to make him bring samples of…

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Posted 5 weeks ago

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Photo shows Buttercream piping and Royal Icing flowers. Direct piping on cupcakes and also on icing papers.…

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Posted 6 weeks ago

Baking Pandesal with Fillings

Baking Pandesal with Fillings

Learn how to make the dough and the possibilities are endless. From one basic dough, you can create different breads both savory and sweet such as the ones shown below. You can use the dough to make Spanish bread, cheese bread, dinner rolls, fruit and nut, corned beef, asado, etc.,

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Posted 9 weeks ago

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Baking Pandesal, Araw Araw (everyday)

Posting my April session after we finished yesterday is a record. I usually do my blogs like once a month and after 2 weeks after a session, sometimes never.

Anyway, there were only 3 students this time, maybe it’s the heat i am not sure but this class reminds me of persistence. Once you have this, you will be a great baker in no time at all. Imagine me telling them, oh ha after the session, do…

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Posted 11 weeks ago

Sausage and Cheese Pandesal. Yum!

Sausage and Cheese Pandesal. Yum!

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Nothing can go wrong with this combination. I used two kinds of cheeses,  cheddar and cottage cheese.  The Pandesal dough is whole wheat and i used brown sugar too to give it a more country style appeal.

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Make sure you seal the edges.

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Dredge in breadcrumbs and proof. If you notice i did not sift my homemade bread crumbs, i just got tired that’s all. Or eager to eat.

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Baked at 325 F for 15…

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Posted 12 weeks ago

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Actually, add another ingredient. Time. Maybe Patience too. Without these two, your sponge or starters will not make sense.

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Posted 12 weeks ago

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