COMMERCIAL BREADMAKING

Easy and Fun Ways to Make Breads at Home

Course Details

 

Commercial Breadmaking    

 

Methods of Breadmaking

 

No Time Dough Method

Straight Dough Method

Sponge/Dough Method

Modified No Time Dough

 

Breamaking Procedures

 

Weighing

Mixing

Fermentation

Molding

Proofing

Baking

Handling and Storage

 

Ingredients/Functions

 

Flour

Sugar

Salt

Water

Yeast

Fats

Eggs

Dough Improver

 

Baker's %/Baker's Math

Recipe Formulation

Bakery Management

Purchasing

 

 

Examples of Recipes

 

Pandesal and its many varieties such as sweet potato pandesal, corned beef pandesal, potato pandesal, herb and cheese pandesal, pesto pandesal etc.,

 

Dinner rolls, soft rolls, hamburger buns,

 

French bread/baguette

Flatbreads, foccacia, ciabatta, pizza crusts

 

Doughnuts, raisin bread, potato bread, whole wheat bread aotmeal bread spanish bread, cinnamon rolls, ensaimada etc.,

 

 

BAKING COURSES

 

B asic   B readmaking

 

3 days/ Hands On

Inclusive of ingredients

No time limit

No Time Dough Method

Straight Dough Method

Modified No Time Dough

 

A dvance B readmaking

Artisan Breads

 

2 days/Hands On

inclusive of ingredients

No time limit

Sponge and Dough Method

Old Dough Method

 

 

FULL COURSE /5 DAYS

 

BASIC AND ADVANCE

 needs reservation

full tuition should be paid

free breadmaking book that serves as a summary of all lectures

 

 

 

 

 

 

there's nothing more satisfying than making your own breads at home. After laboring in your kitchen and coaxing the soft supple lump of dough into life, you are in for a real treat savoring the yeasty aroma of freshly baked breads coming out of your oven. Before you reach this stage, you need to learn more of what goes in the dough before imagining it coming out of the oven. What you use to make your bread is almost as important as how you make it. No matter how expensive your mixer is or how long you spend your time with it, you still need to go back to the basic and most important factor in making a very good loaf of bread. The ingredients.

 

I have met different kinds of 'beginners' in my profession and they are all fun and interesting conversation. In fact, i learn a lot from them as well. Sometimes there would be oddities concerning a particular type of ingredient and the most common culprit and misunderstood of them all is the yeast. Yes, this awful smelling microscopic plant, although the most important addition to the bread's texture is getting a beating. A few years back a student asked me why her pizza crust is hard and lifeless. This is coming from a lady who owns a bakery(but never learned how to make bread), has two delivery vans and two outlets for her products. I asked her how much shortening or oil if there was any in the dough, how much water was used, how the dough was mixed etc., We couldn't figure out what the problem was because everything seemed to be in order. I wanted to ask her if there was any yeast in the dough but i didn't want to offend her ( i would if i was her ) but just a shot is did and lo and behold, i got the rocked when she replied " Why, am i suppose to put yeast in the dough?"  Hello? I said of course you need to put yeast in the dough. And she said, " But it's a flatbread, i didn't need it to rise anyway so why put one?" Grrrrrr.

 

Anyway, i ended up explaining to her why she needed the yeast even if she was paying me to teach her cakemaking that day. She was there to learn how to make cakes because her panaderia" folded, her two outlets closed down and she had just sold her two vans. Not a surprise. If you think you can get away with running a business of making and selling breads without even the slightest knowledge of how your product is done, then it's hello houston, you've got a problem.

 

While each loaf of bread may have its own personality, breads may take in different ingredients that define what it is. a skillful master baker must have a deep understanding of the functions of each ingredients and how he or she can make the most of each one of them. Eggs as a perfect example is a very expensive ingredient. Add a couple of this and you will make an ordinary loaf of bread into a bright golden brown dinner roll, but too much can of it can put you out of balance. the dough will have a different viscosity and both the handling and baking will be affected. You do not just add an ingredient because you know it will make the dough more palatable. You add an ingredient because you need the ingredient to create you a specific type of bread that you want. From the leavening to the water one uses, it is a must to stock up on how each of these interacts with each other. Although practice makes perfect, no amount of practice can help you make a good bread without starting with this one first. So my advice, read on about the most basic ingredients in a bread. Flour, yeast, salt and water plust the enriching ingredients such as fats (butter, shortening and margarine) eggs, and sugar. Very few huh, but you can write a whole 200 page concerning these ingredients.

 

after you have learned about what a yeast is and what type of yeast you want to use plus the others, you can start experimenting. I advise my students to be VERY VERY PATIENT and not start with too grandiose a project such as a fruit and nut brioche or whole wheat this and that without testing their skills on the easier ones first such as dinner rolls, flatbreads and baguettes. This is why some beginning bakers end up hanging their aprons. they think it is  too difficult and messy and expensive that they simply give up. Breadmaking also has its stages and One cannot become a baker by thinking about it one day and becoming a success story the following day. believe me i had students who think so.

 

When it comes to tools, any type of oven will do the work as long as youknow how your oven works. Does your oven brown fast on top? Do you need to adjust the temperature? If so, then devise a way to probably bake your breads by shifting the pans and using a reliable oven thermometer. It is hard to find a fully calibrated oven thermometer, one that you can really trust to do its job by not burning your precious dough. My suggestion, find a friend who has an oven with an extra oven thermometer. If her oven gauge and oven thermometer give out the same reading, say 350 F, then bring along your oven thermometer, stick it in her oven and find out if yours has the same reading as hers. If not, then record the equivalent of her 350 F reading to yours, and use it as a guide when you bake.

Although mixers are a big help, mixing your dough by hand is enjoyable and fun. It works up extra baggages on your arms, very good workout regimen just don't work in an airconditioned room of course. In fact, i teach my students how to mix or knead doughs by hand. Learning the mixing part by going through this stage eliminates guesswork regarding how much water to use and  the desired consistency of the dough. after all, you are feeling the dough right under your palms.

 

If you have questions regarding your baking projects or if you are interested in learning how to make your own bread, you can send me a message as long as it has something to do with breads.