I’m downsizing my arms on classes as of late from the same old 3 days to` simply 2 days with prolonged hours after all so we will cowl a lot of the breads that i usually train for 3 days into simply 2. For the two` days arms on lessons, `10 breads shall be made, generally much more so all in all 2 kinds of bread variations shall be taken.

Day 1 Pandesal, Malunggay Pandesal (the way to add veggies into your fundamental dough), Spanish Bread (utilizing leftover bread to create a candy filling), Pan De Coco, Corned Beef Pandesal, Loaf bread, Doughnuts, Hamburger Buns, Hotdog Buns, Pan de ciosa

Day 2 Cinnamon Rolls, Ensaimada, Ube Rolls, Mongo Rolls, Cheese Rolls, Particular Pandesal, Ham and Cheese, Raisin Bread, Delicate Monay, Laborious MOnay or `”Putok”

The teachings are 100 % arms on, with lectures on bakery administration and baker’s math, no time restrict so i ask the scholars to eat a heavy breakfast as a result of we solely cease for our lunch break as soon as all of the dough (2 kilogram base flour) are within the proofing space, often 8 to 10 baking sheets full.

I maintain lessons each month except one thing comes up, my 1 on 1 particular lessons remains to be on so when you’ve got a bunch of 4 and need to take the teachings along with your mates then name or ship me a message to rearrange a schedule.

Observe me on my fb or watch some baking movies on my youtube channel Shirley Villafranca

Name 86608289 or cellphone 09495705091 for extra particulars, or drop by my baking studio (please let me know first if you happen to’re visiting).

THE breads above are my private entire wheat quinoa and chia seed artisan pizza crust and curry tuna veggie pockets. I used the identical dough to make my loaf breads too, NO sugar, NO further fats, simply a few spoons of peanut butter and that is it.

When you discover ways to bake breads, you wll have the ability to discover ways to create extra hearty artisan breads utilizing historic grains resembling kamut, spelt, millet, barley, buckwheat, rye and pumpernickel…even semolina breads! So wholesome and so nutty good.

what i really like about HOMEMADE WHOLE WHEAT breads is that the flavour is so good, clear and really filling that you simply solely want two slices and a bowl of soup and lunch is completed. I often make a big batch, half of which matches to my sister as a result of we each don’t need further sugar in our breads. No trans fats, no PRESERVATIVES AND ADDITIVES, that’s the reward of studying the way to make your personal breads, you are able to do something you need along with your fundamental dough.

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