COMMERCIAL BREADMAKING EBOOK
US$34.00 525 PAGES, OVER A THOUSAND IMAGES, 38 BASIC RECIPES
EBOOK on Commercial Breadmaking US$34.00/Philippine Peso P1500.00
Read more on the contents of the ebook and see for yourself how you can learn easily. If you have tried all recipes and books on baking breads and still not able to perfect that soft dinner roll or cinnamon sweet yeast buns, then this is the ebook for you. Save money, if you have a background in baking, you will find this ebook an easy read.
I have included over a thousand images detailing the steps, how to round, fill, seal, checking the gluten, proofing, baking etc., It is one of its kind, most books on print that you see on bookstores only give you about 5 to as much as 10 images per recipe. This ebook has at least 40 to 70 images per recipe.
Students who attend my hands on classes every month buy the ebook before and after they attend the class and love the idea that even if they attend only 3 days worth of lessons, they can perfect their PANDESAL, SOFT ROLLS, PULLMAN LOAF BREAD, BAGUETTES, PIZZA CRUSTS, DONUTS AND MANY MORE...
How do you choose the best flour? What do you do when your dough does not rise? Why do you use a sponge? What happens when you leave out the salt in the dough? Which type of fat is better for breads? How do i reduce the sugar in the dough and still eat good tasting breads? When do i stop proofing? When do i stop mixing? Is there such a thing as overproofing and underproofing?
more.....So if i make my dough today, can i bake it tomorrow? What will happen if i freeze them? Can i parbake my breads and finish it off in the store? What kind of yeast do i need to make frozen doughs? wait,... there's more but you need to go here.... See you there...
-pandesal a, how to make the "baston"
-pandesal b
-pizza crust
-pita bread
-foccacia
-pullman or tasty
-raisin loaf
-raisin rolls
-cinnamon raisin loaf
-spanish bread
-soft buns
-clover leaf rolls
-mongo loaf
-mongo flower rolls
-hotdog buns
-hotdog pepperoni and cheese
-pan de coco
-asado rolls
-dinner rolls
-doughnuts
-crescent rolls
-cinnamon rolls **
-blueberry cinnamon rolls
-monay**
-siopao**
-braided bread
-pandesal loaf
-French bread/baguettes**
-basil and garlic french bread
-basil and nut country loaves
-whole wheat french bread
-whole wheat pita bread
-oatmeal whole wheat bread
-soft monay**
-pan de tsokolate
-black olives and garlic
-special ensaimada**
-freeform commercial ensaimada
-buttercream icing for the ensaimada
Visit my blogspot for more baking articles or see my cakes and petals site for cake decorating articles and photos.
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.
The eBook has detailed instructions on MIXING 101, something that i really devoted my time to because most beginning bakers, even those who already attended baking sessions before and to my shock some bakery owners, do not really get to perfect this step in one glance. I made sure the eBook will show you how and why you are failing miserably on your own.
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.
The eBook has detailed instructions on MIXING 101, something that i really devoted my time to because most beginning bakers, even those who already attended baking sessions before and to my shock some bakery owners, do not really get to perfect this step in one glance. I made sure the eBook will show you how and why you are failing miserably on your own.
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).
hotdog and hamburger buns
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.
Dough temperature should be low, at least try to maintain 82 F (stick a quick read thermometer into the dough to check it) or else the finished bread product will be dry, heavy and coarse grained.
Want to learn the easy way? Try our 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?
Dough temperature should be low, at least try to maintain 82 F (stick a quick read thermometer into the dough to check it) or else the finished bread product will be dry, heavy and coarse grained.
Want to learn the easy way? Try our 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?
Using just your trusted Kitchen Aid
BRAIDING THE DOUGH
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 5 Lot 13 Guijo 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 Class, No Group Sessions
Penuche Pastries 2012 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 5 Lot 13 Guijo 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 Class, No Group Sessions
Penuche Pastries 2012 Shirley Villafranca www.breadmakinglessons.com
