Commercial Bread Making Lessons
One on one classes and Demo lessons
Current baking schedule for Breads 2022
This is the Hands on 1 on 1 session.
1 on 1 hands on classes of 3 students maximum
June 17 20 23
July 11 14 17 P10,000.00 3 days
no time limit, 100% intensive hands on
with Cake and Cake deco on 20 21 P6500.00 2 days
DEMO LESSONS FOR COMMERCIAL BREADMAKING
August 15 18 21 Bread Making lessons Cake and Cake Deco 29 31 with student participation and lots of take home samples
September 12 15 18 For Bread making and Cake And Cake Deco 21 23
October 10 12 14 Bread Making Cake and Cake Deco 17 19
November 14 16 18 for Breads Cake and Cake Deco 21 23
Fee for the 3 day Demo Bread making is P6000.00 and P4000.00 for the 2 day Cakes and Cake Deco.
Email or send me a message for more details..
Cake And Cake Deco is for Basic cake bakers and cake decorating. Students bake the cakes and cupcakes and decorate the cupcakes and a mini cake in the second session using two kinds of Buttercream.
Learn how to bake breads like Pandesal, Pan de coco, Pan de mongo, Spanish bread, Siopao and Ensaimada in your own time and have fun baking your own breads.
The best thing about baking your own bread? You get to do them at your own time, you get creative and adjust the sugar and salt level plus create many variations using just one dough.]
For example, make the Pandesal dough, divide it into 4 pieces, and create one plain dredged in bread crumbs, one is filled with a sweet spanish bread filling, the third dough you can put any left over adobo or asado inside, and the fourth dough round it and put a cube of your favorite cheese to make a dinner roll.
There you have it, 4 breads out of just one large mass of dough. I suggest that you request for the free Kneading video once you buy this ebook so you can watch how professionals make the dough by kneading.
Page last updated July 2022]]
DEMO LESSONS FOR BREADS
Day 1 Pandesal, Tuna Pandesal, Malunggay Pandesal, Spanish Bread, Pan de Coco, Loaf Bread, Hamburger Buns, Hotdog Buns
Day 2 Cinnamon Rolls, Raisin Loaf breads, Doughnuts, Dinner Rolls, Ensaimada, Pan de ciosa. Special Pandesal, Asado Rolls
Day 3 French bread, Pizza, Focaccia, Pita Bread, Ciabatta, Calzone, Crusty Rolls, Sausage and Cheese Rolls
With active student participation, students will be able to handle the dough, will follow all the steps from mixing to shaping, proofing and baking with lectures on baker's math, ingredients and methods.
NO time limit... classes start at 9 am until lessons are finished.
Bring a container for your bread samples....
This is the Hands on 1 on 1 session.
1 on 1 hands on classes of 3 students maximum
June 17 20 23
July 11 14 17 P10,000.00 3 days
no time limit, 100% intensive hands on
with Cake and Cake deco on 20 21 P6500.00 2 days
DEMO LESSONS FOR COMMERCIAL BREADMAKING
August 15 18 21 Bread Making lessons Cake and Cake Deco 29 31 with student participation and lots of take home samples
September 12 15 18 For Bread making and Cake And Cake Deco 21 23
October 10 12 14 Bread Making Cake and Cake Deco 17 19
November 14 16 18 for Breads Cake and Cake Deco 21 23
Fee for the 3 day Demo Bread making is P6000.00 and P4000.00 for the 2 day Cakes and Cake Deco.
Email or send me a message for more details..
Cake And Cake Deco is for Basic cake bakers and cake decorating. Students bake the cakes and cupcakes and decorate the cupcakes and a mini cake in the second session using two kinds of Buttercream.
Learn how to bake breads like Pandesal, Pan de coco, Pan de mongo, Spanish bread, Siopao and Ensaimada in your own time and have fun baking your own breads.
The best thing about baking your own bread? You get to do them at your own time, you get creative and adjust the sugar and salt level plus create many variations using just one dough.]
For example, make the Pandesal dough, divide it into 4 pieces, and create one plain dredged in bread crumbs, one is filled with a sweet spanish bread filling, the third dough you can put any left over adobo or asado inside, and the fourth dough round it and put a cube of your favorite cheese to make a dinner roll.
There you have it, 4 breads out of just one large mass of dough. I suggest that you request for the free Kneading video once you buy this ebook so you can watch how professionals make the dough by kneading.
Page last updated July 2022]]
DEMO LESSONS FOR BREADS
Day 1 Pandesal, Tuna Pandesal, Malunggay Pandesal, Spanish Bread, Pan de Coco, Loaf Bread, Hamburger Buns, Hotdog Buns
Day 2 Cinnamon Rolls, Raisin Loaf breads, Doughnuts, Dinner Rolls, Ensaimada, Pan de ciosa. Special Pandesal, Asado Rolls
Day 3 French bread, Pizza, Focaccia, Pita Bread, Ciabatta, Calzone, Crusty Rolls, Sausage and Cheese Rolls
With active student participation, students will be able to handle the dough, will follow all the steps from mixing to shaping, proofing and baking with lectures on baker's math, ingredients and methods.
NO time limit... classes start at 9 am until lessons are finished.
Bring a container for your bread samples....
Call 8660 3239 for more details about the current and schedules. You can also visit us at Block 5 Lot 13 Guijo Street, Northridge Park Subdivision Sta.Monica Novaliches, near Palmera Home Phase 4 and Sitio Seville. Call me for details.
If you have never baked before, or have done some baking and failed after so many trials, this is the ebook or book for you. If you want to have it printed, it will probably use up a whole cartridge of ink because the ebook is around 525 pages that is why i cannot publish it. I do not want to omit even one photo from the over 1,300 pages and so so forget about it.
This now is your chance to learn how to bake bread. If you have a spare time and want to learn the business and art of baking bread, no time to attend any of my baking sessions because you live in Norway or Austria, then get a copy now. No book out there will show you detailed step by step and have the chance to email me every now and then for questions.
Seriously, will any of the Food Network chefs email you back everyday if you ask them something about the book they sold you? Nah ah.
Yup, email me and ask me anything about breads, and i will be happy to help you.
Use your time wisely and learn now. Not only do you get the personal satisfaction in making your own bread the best thing about this, it's when you make the bread for others. Share it and be adored by your friends and family.
I guarantee you that you will be the star of your own show. This time featuring you and your breads. Contact me through text at 63 09495705091 or email [email protected] on how to purchase the ebook.
See more images and articles at www.breadmakinglessons.com
The photos above are just samples i clipped off the eBook, the Siopao recipe for example has step by step photos on how to develop the gluten, when to stop mixing and how to fill and seal the Siopao dough including the recipe of the filling.
Master any recipe on the eBook and make your own version of the Bitso or Doughnut, any dough will do as long as you manage to perfect the mixing process.
If you have suggestions, comments or requests for this site, please let me know. Feel free to email me for questions, i will be happy to help you.
Master any recipe on the eBook and make your own version of the Bitso or Doughnut, any dough will do as long as you manage to perfect the mixing process.
If you have suggestions, comments or requests for this site, please let me know. Feel free to email me for questions, i will be happy to help you.
SOY BREADS, Pandesal Malunggay, Pesto Bread, Carrot Pandesal? IF YOU ARE LIKE ME WHO LIKES TO MAKE MY OWN SOY MILK, WHAT DO YOU DO WITH THAT OKARA, THAT LEFTOVER PULP FROM THE SOYMILK?
WHY, ADD IT TO YOUR DOUGH. JUST LIKE BELOW. After surviving cancer, i asked my helper to plant a Malunngay tree in front of my window, eh voila! I have a constant supply of Malunggay leaves and even blogged about how to make Pandesal out of it last 2009. When i got back to teaching again last September 2011, i had numerous requests to include this lesson in my regular repertoire, such an easy request because the Malunggay is just there ready for plucking.
How about designing your own house bread for your coffee shop, selling banana whole wheat bread or garlic and onion foccacias and paninis? Have your tried buying your whole wheat bread and not finishing the whole bag for two weeks? Break that pattern and make your own breads now.
Grind your own seeds and beans and add them to your flour, chop your favorite herbs and greens and throw them into your mixing dough and you are all set to create your famous, (only you can make) bread.
Have fun baking and learn how you can make a simple lump of flour and water into a masterpiece. Most breads in the market are loaded with ingredients that extend their shelf life, the beauty about making your own bread is that none of this is needed for you to enjoy breads everyday!!!! Or, better yet as most Pinoys nowadays do, make Pandesal Malunngay by adding it to your dough, just make sure you perfect that dough first, everything else comes easy as 1 2 3.
So if you are a lover of bread, or a bread lover like me, learn how you can make your own style of breads now. For more images of breads done in my hands on class (also included in the eBook for sale, please go over to the other pages).
Grind your own seeds and beans and add them to your flour, chop your favorite herbs and greens and throw them into your mixing dough and you are all set to create your famous, (only you can make) bread.
Have fun baking and learn how you can make a simple lump of flour and water into a masterpiece. Most breads in the market are loaded with ingredients that extend their shelf life, the beauty about making your own bread is that none of this is needed for you to enjoy breads everyday!!!! Or, better yet as most Pinoys nowadays do, make Pandesal Malunngay by adding it to your dough, just make sure you perfect that dough first, everything else comes easy as 1 2 3.
So if you are a lover of bread, or a bread lover like me, learn how you can make your own style of breads now. For more images of breads done in my hands on class (also included in the eBook for sale, please go over to the other pages).
Problem with not having a commercial mixer? You can start off by using your handy household KITCHEN AID, smaller batches of 400 grams will give you a couple of days supply of breads. Below is a batch of 500 grams made using an Artisan Kitchen Aid, 5 quart bowl size. It took around 25 minutes to finish mixing the dough or developing its gluten, i even used a sponge to speed up the process. Without a sponge, i think it would have taken a good 45 minutes to do the job, over heating my machine and dough at the same time which is not ideal for yeast doughs.
**ebook is Copyrighted under Philippines and US Law. Illegal distribution of the ebook without written consent by the owner will be subjected to legal persecution under the Intellectual Property rights Law.
Want to learn the easy way? Try the ebook, 2 years worth of writing and documenting the step by step process from weighing to cooling the breads, over 500 plus images, that's why we cannot have it printed at the moment, and 38 basic recipes that you can flip and deconstruct to create new variations.
If you are an aspiring baker and would want to perfect that lovely risen baguette and rolls, try the ebook now and see for yourself the step by step procedure of getting the right consistency in the dough, how to use a sponge, what flour to use, how to proof properly, how to compute the baker's percent and many more. It is truly a complete guide to anyone who wants to learn breads, no skipping details, every minute procedure has a picture that you can always go back to every time you bake.
In my case, i am a cancer survivor and i do not buy my breads in the market, i make my own. I have my own style of bread that i eat regularly, loaded with whole meal, oats, flax, garlic and many others depending on my mood and what is available in the kitchen. If i have extra carrots and sweet potatoes, then that goes into the mix. Hate eating too much sugar in your dough? Why don't you make one that does not have sugar in it, you can use natural sweeteners such as pureed prunes, raisins, bananas, apples etc., Who needs that excess sugar?
**ebook is Copyrighted under Philippines and US Law. Illegal distribution of the ebook without written consent by the owner will be subjected to legal persecution under the Intellectual Property rights Law.
Want to learn the easy way? Try the ebook, 2 years worth of writing and documenting the step by step process from weighing to cooling the breads, over 500 plus images, that's why we cannot have it printed at the moment, and 38 basic recipes that you can flip and deconstruct to create new variations.
If you are an aspiring baker and would want to perfect that lovely risen baguette and rolls, try the ebook now and see for yourself the step by step procedure of getting the right consistency in the dough, how to use a sponge, what flour to use, how to proof properly, how to compute the baker's percent and many more. It is truly a complete guide to anyone who wants to learn breads, no skipping details, every minute procedure has a picture that you can always go back to every time you bake.
In my case, i am a cancer survivor and i do not buy my breads in the market, i make my own. I have my own style of bread that i eat regularly, loaded with whole meal, oats, flax, garlic and many others depending on my mood and what is available in the kitchen. If i have extra carrots and sweet potatoes, then that goes into the mix. Hate eating too much sugar in your dough? Why don't you make one that does not have sugar in it, you can use natural sweeteners such as pureed prunes, raisins, bananas, apples etc., Who needs that excess sugar?
Make healthier breads without preservatives.
BASIL PESTO straight into the dough, if you do not like fresh greens you can use flavored already made pesto such as this one. I ask my students first if they want to make plain, flavored, herbed baguettes during class and both the plain and pesto are the favorites.
I try to be inventive, going further by using sundried tomato pesto and anchovies to flavor this baguette. You know that french breads do not have sugar in the formula, so the only way to enhance its aroma and flavor is to use a sponge and dough method and give it a new personality by adding your favorite garden herbs. Garlic is the first best choice as well as scallions and shallots.
If you are like my mother who stocks up on all kinds of oats, then sneak in a handful of those into the dough and you have a perfect oatmeal bread everyday.
Block 6 Lot 11 Yakal Street North Ridge Park Sta. Monica Novaliches Quezon City 1117 Location for Hands on Commercial Bread making Class
74 Smith Clove Road Central Valley New York 10917 *One on one Baking Classes, Cakes and Cake Decorating Lessons Text 09495705091
Penuche Pastries 2019© Shirley Villafranca www.breadmakinglessons.com
I try to be inventive, going further by using sundried tomato pesto and anchovies to flavor this baguette. You know that french breads do not have sugar in the formula, so the only way to enhance its aroma and flavor is to use a sponge and dough method and give it a new personality by adding your favorite garden herbs. Garlic is the first best choice as well as scallions and shallots.
If you are like my mother who stocks up on all kinds of oats, then sneak in a handful of those into the dough and you have a perfect oatmeal bread everyday.
Block 6 Lot 11 Yakal Street North Ridge Park Sta. Monica Novaliches Quezon City 1117 Location for Hands on Commercial Bread making Class
74 Smith Clove Road Central Valley New York 10917 *One on one Baking Classes, Cakes and Cake Decorating Lessons Text 09495705091
Penuche Pastries 2019© Shirley Villafranca www.breadmakinglessons.com