Lately, I have been wanting to learn about bread baking. My inspiration came from watching baking shows on Cable TV like "Baking Made Easy" by Lorraine Pascale, Martha Stewart's "Martha Bakes"and Cup Cake Wars. I enjoyed watching these shows and I was so amazed with the bakers' talent, artistry and creativity.
Lorraine Pascale ~ a former British model turned cook
Photo from www.mightyape.co.nz
Martha Stewart ~ an American business magnate, author, magazine publisher, and television personality
Photo from www.tastebook.com
.
Cupcake Wars is a reality based cupcake making competition hosted by Justin Willman and with judges, Candace Nelson (Pastry Chef and owner of Sprinkles Cupcakes) and Florian Bellanger (French Pastry Chef)
Photo from zap2it.com
Look so yummilicious !
Photo from saltlakecity.about.com
I looked for a baking school near our area and found one. The trainor
owns a bakery herself and had been in the business for several years. I
took the Bread Baking and Bakery Management Training Program. Todate,
I finished Levels 1 and 2 and I am planning to take Levels 3 and 4 as
well. For those who are interested to learn bread baking, you may contact :
Rose Manalo
JETROSE BAKERY
F. Reyes Street Balibago Road
Sta. Rosa, Laguna
(In front of Walter Mart)
Mobile No. 0917-9940296
These are the breads we baked in Level 1 :
1. PANDESAL
2. TASTY
3. BURGER BUNS
4. ENSAYMADA
5. SPANISH BREAD
6. KESO ROLL
7. CHEESE BREAD
8. CINAMON ROLL
9. PANDECOCO
10. GERMAN CHOCO FUDGE ROLL
And below is Level 2 :
1. MALUNGAY PANDESAL
2. FLAVORED TASTY ala Gardenia
3. FRIED DONUT
4. UBE BARS
5. EGG PIE
6. MONAY sliced
7. SLICED MONGO ROLLS
8. MONAY BIG
9. MONAY PUTOK
10.KALIHIM
11.UBE FLOWER
12. CHOCOLATE CRINKLES
13.FLAVORED COOKIES
Bread baking ingredients consist of the following :
1. FLOUR
Flour provides the structure for the product and the most important ingredient in bread production. The most common type of flour used in bread baking is the Hard Flour or Bread Flour. This contains more stretchy gluten and has a high water absorption capacity. It produces bread that has a higher volume.
The Soft Wheat Flour or Cake Flour has a high starch content and is ideal for cakes, pastry and cookies. It is not ideal for bread baking.
The All-purpose flour also called generally used flour or pastry flour is a combination of 60 % bread flour and 40% cake flour. This can be used to produce variety of cakes and pastries and to make breads as well but it is more expensive. It serves as a substitute for either cake or bread flour but it will require more mixing in cake and more kneading for bread.
The Whole grain flour do not have as much gluten because there are other ingredients like the germ and bran which get between the gluten molecules. This flour is usually combined with bread or all-purpose flour to make a better crumb.
The dough kneader at work
2. YEAST
Yeast is the essential ingredient which makes the dough rise and gives home-baked bread a great taste and aroma. It is the heart of the bread baking process called Fermentation. During the process of fermentation, the yeast multiplies and grows by using the available sugars and water, giving off carbon dioxide (for rise) and ethyl alcohol (for flavor) as by products.
3.
WATER
Water hydrates the flour and makes gluten development possible. In bread making, water stimulates the growth of both the yeast and the development of gluten . It dissolves and activates the yeast. It also activates the protein in wheat flour and blends with it to create sticky and elastic dough.
Water does two important things in bread making. It dissolves and activates the yeast and blends with the flour to create a sticky and elastic dough.
Photo from : redlineendurance.com
4.
SALT
Salt is a flavor enhancer and helps keep the quality of the bread. It slows rising time, allowing the flavor of the dough to develop and adds structure to the dough by strengthening the gluten, which keeps the carbon dioxide bubbles from expanding too rapidly.
Salt is a major component in bread
Photo from athleanx.com
5.
SUGAR
The main role for sugar in yeast bread is to provide food for the yeast. Sugar adds flavor and rich brown color to a bread's crust.
Photo from stopsugarcravingseasily.com
6. FATS
In bread making, the most commonly used form of fat is the shortening, next is margarine and then butter. Fat adds flavor and make bread tender
and moist. It slows moisture loss, helping bread stay fresh longer.
Shortening has bland flavor and has excellent creaming quality. However, most bakeries use the flavored margarine because of it adds a vanilla like flavor to the bread and cost almost the same. On the other hand, butter is used only to make high end products such as cinnamon rolls, ensaymadas, cream buns, etc.
Fats help the gluten strands to be more elastic and the finished product softer and with longer shelf life
Photo from www.guardian.co.uk
7. EGGS
Egg is a very expensive ingredient. which adds food value, color and flavor to breads. It also helps make the
crumb fine and the crust tender. Egg adds richness and protein. Some
recipes call for eggs to be used as a wash that adds color.
The biggest benefit from using eggs in a recipe is that it extends the shelf life of the bread. This is because the lecithin in the egg is a form of fat which provides extra moisture to the crumb
Photo from www.everythingeggs.ca
8. MILK
Milk has a stabilizing effect on fermentation, preventing wild
fermentation. It improves crust color because of the lactose sugar it
contains. It also improves texture, crumb color, flavor, taste, and
keeping quality of the baked loaf.
Milk gives better taste and aroma
Photo from blog.thealliedgrp.com
Here are some of the breads we baked during the Sessions :
PANDESAL
Pandesal is the classic Filipino bread introduced by the Spaniards. It is a bread roll made of flour, eggs, yeast, sugar and salt. It came from the Spanish word "Pan de Sal" which means "Bread of Salt" but it is actually sweeter than it is
salty. It is traditionally served as a breakfast roll~ buttered and
dipped in coffee or hot chocolate.
In Pandesal making, the dough is shaped by rolling it into long logs (baston) which are rolled in fine bread crumbs. These are then portioned, allowed to rise, and baked.
Cutting the baston dough
The Classic Pandesal
The Pandesal has evolved and we now have the popular and enriched with vitamins ~ Malunggay (Moringa Olifeira) Pandesal
Mixing the Malunggay leaves with the dough
TASTY LOAF BREAD
Loaf Bread is a shaped mass of baked bread that is usually sliced before eating
Preparing the dough for the tasty loaf bread
Placing the tasty bread dough in the baking pan
The Tasty Loaf Bread (Not yet sliced)
BURGER BUNS
Burger Buns fresh from the oven
ENSAYMADA
The Philippines is a Spanish Colony for 300 years and has adopted the Majorcan ensaimada (commonly spelled Ensaymada). Ensaymada is one of the most common delicacies in the Philippines. The localized pastry is a brioche baked with butter instead of lard and topped with grated cheese and sugar. Upscale versions of ensaymada can be topped with butter cream and sugar.
Ensaymada dough formed into a swirl
Baked Ensaymada
SPANISH BREAD
Spanish Bread is a soft and moist type of bread with sugar and butter filling. It is a favorite merienda in the Philippines paired with coffee or milk.
Spanish Bread
KESO ROLL (Cheese Roll)
Keso Roll or Cheese Roll is a snack food rolled into a tube shape with a
sliced or grated cheese filling topped with margarine and sugar.
Rolling and inserting the cheese inside the dough
Keso Roll
CHEESE BREAD
Philippine cheese bread is a commercial soft pandesal but
smoother, its surface encrusted in sweet cheese granules instead of
bread crumbs. The interior is soft, almost dry and denser.
Cheese Bread
CINNAMON ROLL
Cinnamon roll or cinnamon swirl is a sweet pastry that is
made out of rolled sheet of yeast dough in a cinnamon, raisin and sugar
mixture then topped with a sweet glaze
Cinnamon Roll or Swirl
GERMAN CHOCO FUDGE ROLL
German Choco Fudge Roll
FLAVORED TASTY LOAF BREAD
Loaf bread with Ube and Chocolate flavor
Applying the chocolate filling in the dough
Flavored Tasty Loaf Bread
FRIED DONUT
Donut Dough
Sugar raised donuts
Cinnamon donuts
UBE BARS (Purple Yam Bread Bars)
Ube flavored Dough
The ube baked dough after dipping it in the Ube Syrup
Ube Bars
EGG PIE
Egg pie is a popular bakery item in the Philippines made out of egg custard baked on top of pastry dough
Egg Pie
MONAY PUTOK and MONAY BIG
Monay is one of the classic breads in the Philippines. It is always sold hot during meryenda or snack time
Monay Putok
Monay Big
KALIHIM
The Kalihim is one of the popular Pinoy bread and is a soft bread with a bright red filling peeking out of its folds. The red filling is actually a thin
bread pudding made from stale bread, milk, eggs, sugar, vanilla and
lots of bright red food color. It is then wrapped in the main dough,
pricked with a fork and baked. It is also known as "Pan de Pula" or "Pan de Regla."
The red
filling is actually a thin bread pudding made from stale bread, milk,
eggs, sugar, vanilla and lots of bright red food color. It is then
wrapped in the main dough, pricked with a fork and baked. - See more at:
http://www.spot.ph/eatdrink/44900/local-bread-10-best-panaderia-finds-in-manila/4#sthash.QRNYuhyt.dpuf
The red
filling is actually a thin bread pudding made from stale bread, milk,
eggs, sugar, vanilla and lots of bright red food color. It is then
wrapped in the main dough, pricked with a fork and baked. - See more at:
http://www.spot.ph/eatdrink/44900/local-bread-10-best-panaderia-finds-in-manila/4#sthash.QRNYuhyt.dpuf
The red
filling is actually a thin bread pudding made from stale bread, milk,
eggs, sugar, vanilla and lots of bright red food color. It is then
wrapped in the main dough, pricked with a fork and baked. - See more at:
http://www.spot.ph/eatdrink/44900/local-bread-10-best-panaderia-finds-in-manila/4#sthash.QRNYuhyt.dpuf
Placing the "Kalihim" filling in the dough
Applying egg wash on top
Kalihim also known as Pan de Pula or Pan de Regla
CHOCOLATE CRINKLES
Chocolate Crinkles are soft, fudge-like chocolate cookies that are encased in a coating of confectioners sugar
Crinkle dough with powdered sugar
Chocolate Crinkles
FLAVORED COOKIES
Putting raisins on top and pressing the dough
Strawberry and Mango Cookies
FLOWER BREAD
Ube Flower Bread
