Email me for details AT firstname.lastname@example.org
Schedule will be posted at www.breadmakinglessons.com
4 DAYS COMMERCIAL BAKERY CLASS with (sponge and dough method)
You will learn how to round the dough, check the gluten's development, finish the dough and bake right there on the site.
Find out the specific roles of each ingredient, learn how to put symmetry in your product, teach your children how to bake once you learn how to yourself etc.,
After learning how make your basic Pan de Sal create variations such as Whole Wheat and Carrot Pan de Sal. After weighing, students mix the dough, ending up to a homogenous mass of elastic dough, and doing the "baston". I will show you how to baston the whole 1 kilogram, and let the students take turn in cutting, then practice the baston on the next batch of dough. My advice is to constantly practice this technique every time you mix a dough, then do the final shape after.
TIME TO GET THE ANSWERS RIGHT. TAKE THE CLASS AND FIND THEM ALL FOR YOURSELF, OR GET THE EBOOK ON COMMERCIAL BREAD MAKING.
What is the difference between Active Dry Yeast and Instant? Do you always have to proof or bloom the yeast? What happens if i add salt directly to the yeast? What is the difference between margarine and butter other than the price. Can i use shortening instead of margarine? What will happen if i make the substitution? What about oil in yeast dough baking? How do i make Malunggay Pandesal? Why is my Pan de Sal always tough? Why did my Soft Buns have mold in two days? What do i do with stales? Can i use all purpose flour instead of bread flour? What will happen? Why can't i use evaporated milk in the dough? What happens when my dough becomes warm? My old Uncle told me to learn levadura, what is it? Seriously, what happens if i over mix a dough? What happens if i under mix? What is a baker's percent, my baker friend talks tells me to use percent this and that? I want to make my ensaimada proof faster, what can i do? Why is my ensaimada deflating? Etc., etc., etc., get your answers from the class discussions and also from the eBook.
No matter what you say, 3 days of hands on is still better than a week's worth of demo class. The ebook is designed to help beginners, bakery owners who took lessons elsewhere and still cannot bake soft pandesal, culinary students etc., Still the ebook is not for everybody, you cannot hold the dough, just read through the steps. However, some people can make perfect pandesal and ensaimada after reading it 3 times because of their previous experience as bakers.
WHOLE DAY HANDS ON BAKING SESSION, NO TIME LIMIT
CLASSES START AT 9 AM SHARP UNTIL THE BREADS ARE BAKED, AROUND 3 PM
Only 7 - 8 students per session, 100% hands on, from mixing, shaping and filling, proofing and baking.
- please wear comfortable shoes,( no high heels) and bring a spare shirt
-bring a container around 9 by 13 (two pieces) for your baked product samples and an apron
-bring an oven thermometer each so you can check your oven's heating accuracy
-eat a heavy breakfast, bread making is all about timing, if the dough is ready to be baked at 12 noon or so, then all doughs will be baked and will not wait for the class, or pack up a light snack for you just in case you get hungry during the session.
-for the ladies tie your hair up into a bun or wear a hair net
***please keep up to date for the latest schedule by logging on to bakingbreads and in this website.
***Discounts if you are a couple, or coming in as a group
FEE: P10,000.00 to be paid cash the first day, less P3500.00 deposit
PANDESAL, SPANISH BREAD, CORNED BEEF PANDESAL,HOW TO CUT BASTON STYLE PANDESAL, (all images posted in this website are taken from my hands on class)
-introduction to yeast dough baking, methods and procedures lecture portion
SOFT BUNS, HOTDOG AND HAMBURGER BUNS, ASADO ROLLS, DINNER ROLLS, CINNAMON ROLLS, PAN DE COCO, PAN DE CIOSA,
-baker's percent, function and role of ingredients
*how to compute for 300 grams or 20 kilograms, what is the difference between margarine and butter, is shortening better than margarine? What kind of milk should you use, can you use evaporated milk? What is the difference between Bread flour and All Purpose Flour? Why you cannot use bread flour in cupcakes and so much more....
ENSAIMADA, FRENCH BREAD, PIZZA CRUSTS, FOCACCIA, SIOPAO, CIABATTA, Hard Monay or Putok, Tasty or Pullman, Mongo Breads,
-basic food costing, troubleshooting
**did you know that the special Cinnamon Rolls featured in the lesson costs just under P5.00? And to think they sell it for at least P18.00 is an exciting prospect for those who want to go into the business of selling breads. How much does one 25 gram Pan de sal costs? What is my profit margin? What are the hidden costs?
**students are free to ask questions anytime in an atmosphere of sharing and learning
Pack up a light lunch if you are used to having rice for lunch, we will be snacking on the breads once they are baked too but just in case you have a condition where you need to eat something heavier, feel free to bring something.
PenuchePastries 2017© 09495705091 C. Shirley Villafranca