The ebook has a copyright so please do not share or create a download link on facebook or any media sharing site. Thank you.
This is a great accompaniment to your Hands On Class, a lot of students buy this to help them recall all the steps and lessons especially if you are a beginner.
Below is a partial table of contents list of the ebook, it has around 525 pages including the buttercream icing. The reason why it is too huge of a file is that because each recipe has around 40-70 images. The Pandesal recipe A alone has 70 images on its own. Mixing 101 also has images detailing how to check the water, the gluten, the consistency of the dough, comparison between soft and sticky dough, effects of flour etc.,
*** the videos mentioned in the ebook or CD are no longer available at flickr.
FREE video if you purchase through Paypal. Please create a google+ account using your GMAIL not yahoo or other email servers, then add me as friend. It seems that when you create a google+ account and use a different email to create one, the video links from youtube always show up as private even if i have added your account as friend. So it is important that the google+ you created is done with a gmail account.
I do not send the CD and DVDS anymore due to shipping costs so i apologize.
FOR BEGINNERS, PLEASE DO NOT JUMP FROM PANDESAL A TO THE ENSAIMADA RECIPES RIGHT AWAY. THE RECIPES ARE GRADATED FROM THE EASIEST TO THE HARDEST, SO MAKE SURE YOU START FROM THE VERY FIRST RECIPES DOWN TO THE LAST ONES.
Some beginners start from the Ensaimada recipe without prior baking knowledge thinking they can bake it just by following the procedures. Only if this is a cookie recipe. You need to perfect the timing of the mixing, how much water to use depending on what type of flour you have, the make up, the proofing and then baking. I suggest you learn all these by starting at the very first recipes in the ebook.
Same thing when you attend the hands on class. I always tell my class to start practicing with the very first recipes we did, Pandesal, Soft Buns, etc., and then do the Ensaimada last. Not Ensaimada (then fail), then backwards. Ultimately, you will wonder why your dough is this and that, when you could have perfected the procedures (and probably not have to ask those questions) first using cheaper and less difficult recipes such as the Pandesal. This is just my honest advise, after all i did not learn to bake breads in just 3 days, nor 2 weeks. I get surprised when i hear students attend a class and then announce we are opening in so and so. Nothing wrong with that, we all have different ways of absorbing and learning new trades or skills. Maybe there is someone helping you etc., etc., Kudos to you if you can open the bakery in just 3 weeks after, but patience is a virtue in baking. Take your time. The world will still spin if your bakery is not yet standing in your perfect chosen location. What is important is you get your Pandesal perfect first.
What is inside the Ebook?
Methods of Bread making
No time Dough Method, Straight Dough Method, **Sponge and Dough Method (with recipes)
Procedures in Bread making
Weighing, because your objective is to mass produce bread in the future, you need to learn how professionals do it in the industry. All recipes are in grams, and can be computed using the baker’s percent.
Mixing, the most crucial stage and where most newbies fail. As i have said before, not too many people know exactly how to finish mixing a yeast dough. Do not believe what you see on tv, it is not commercially viable, and will most likely be hard and brittle a day after.
Make-up Stage, Scaling, Rounding, Panning,
Proofing, – how to tell when the dough is ready, what not to do when proofing, proofing temperature
Baking, after all the weighing and mixing, comes the shortest part of the bread making procedure but the one all of us are waiting for the most. The topic is too long just like the mixing part and if you are a beginner, i suggest that you grab an oven thermometer right away before you even think of getting a course in bread making, and soon after you buy the eBook. 🙂 That is my first advice.
In fact, i always text my students to bring an oven thermometer to class, have it tested side by side mine to test whether theirs is accurate or not. I just want to make sure that when they go home, they will be able to bake their breads perfectly, without a hitch.
Types of Dough
Baker’s Percent and Computation
Mixing 101 and many others, each of the subject is discussed extensively here basing from my experience as a bakery owner, and as a former student of baking.
RECIPES in the ebook
PANDESAL A, PANDESAL B, SPANISH BREAD, DINNER ROLLS, PIZZA CRUST, PITA BREAD, FOCCACIA, PULLMAN, RAISIN LOAF, RAISIN ROLLS, CINNAMON ROLLS, BLUEBERRY ROLLS, SOFT BUNS, HOTDOG BUNS, BUNS WITH PEPPERONI, PAN DE COCO WITH THE FILLING, ASADO ROLLS, DOUGHNUTS, CRESCENT ROLLS, MONAY (HARD AND SOFT), SIOPAO, CHALLAH, FRENCH BREADS, Mongo bread, OATMEAL BREAD, PAN DE TSOKOLATE, CIABATTA, SPECIAL ENSAIMADA, SILK MERENGUE BUTTERCREAM (YOU CAN USE THIS FOR YOUR CAKES, ENSAIMADA, SANS RIVAL, CUPCAKES ETC.
If you read somewhere, ( i have other sites and blogsites) that i still offer the CD, please disregard since i no longer send the CD version, only the download pdf file which is so large so you need to buy a whole cartridge of ink if you want to print the whole thing.
All of the images seen here in this website are taken or are inspired from the recipes in the ebook, some are from my hands on baking sessions in Fairview and from my clients’ house.
Thank you to my students for allowing me to use some of these photos.
In reality, when it comes to actual bakery operation i use only about 3-4 basic recipes. I have a basic plain dough which i use for Pandesal, Soft Buns, Mongo bread, Pan de coco, Tasty etc., My other dough is used for lean types of breads such as Foccacias and French breads. Third is for Ensaimadas because this one uses a lot of eggyolks. I weigh the ingredients myself and let my helper mix them one by one, so my recipes are kept hidden. The recipes in the ebook allow you the student to explore the variances of the different types of formulas, the effects of 4% sugar versus 15%, what a sticky dough feels like compared to s stiff dough and so on. In the end, when you have perfected the procedures, when you no longer needed to peek 10 times to tell when your bread is done, then you decide which formula suits your operation best. Good luck!
copyright 2017 © Cellphone: 09495705091 Shirley Villafranca