Bread Baking

[misteryosa]

Hope this thread will focus on Baking Bread (if the mods will allow)

I noticed the other thread is focused on Baking Cakes/Cupcakes

I love baking bread but so far I don't have a perfect recipe, laging "pwede na" mas okay sana if perfect na, hope we can share and learn on this thread TIA. God Bless!

[green-aholic]

I wanted to learn bread baking din kahit sa pinakasimpleng pandesal lang ok na kase from that, pasarapin mo lang pwede ka na magstart ng negosyo then eventually paunti unti at pag perfect na ang pandesal, you can now grow and make loaf bread, cinnamon, spanish, etc. Then from there, pastries na, cupcakes and of course yung cakes mismo. Well this is my plan for myself kaya i really wanted to learn and start from the basic. Sana me makapag share namam dito kahit simple pandesal recipe na natry nyo. Thank you!

If anyone of you also has a recommended mini oven which is the most important equipment in baking, pa-share po. Thank you soo much mga sis!

[Chantilla]

Last month nag umpisa akong gumawa ng bread yong simpleng white bread lang, ginagawa kong loaf, pizza crust, pita, baguette, garlic bread at may natira gumagawa din ako ng croutons.

[Romina]

I was a baker for 4 years ( while in college)

I baked pretty much everything. Focaccia, ciabatta, baguettes, danishes, pan bread, sourdough-based bread, yeast-based, bagels etc I prefer sourdough-based dough. Taste is a big difference. If you have questions, let me know

[momlory]

sis! pano ginagawa yung danish bread yung may peaches or fruits sa taas. Hirap kasi ako gumawa ng puff pastry. please share recipe kung meron kang alam. Thanks!

[Romina]

First you have to make the pastry dough, which takes a little time, I personally don't make it because I'm not a very patient person check your grocery store's frozen aisle if they have frozen puff pastry or phyllo dough. But if not, I'll post a recipe in a few on how to make it. Or if you're a visual person like me, check out Bruno albouze on YouTube. He's step by step tutorials are really easy

[lanee_beu]

I wanted to learn this too. same with you sis green-aholic, gusto ko rin magbusiness and first thing in mind is bakery. sana maraming mag share. 

[cerima]

I was a baker for 4 years ( while in college)

I baked pretty much everything. Focaccia, ciabatta, baguettes, danishes, pan bread, sourdough-based bread, yeast-based, bagels etc I prefer sourdough-based dough. Taste is a big difference. If you have questions, let me know

Hi sis! plan to bake a dinner rolls, ano bang mas best? bread flour or apf? thanks sis in advance 

[crzysxycl]

Gusto ko gumawa ng ensaymada. nakabili na ako ng bread flour, hindi ko palang maisingit sa schedule ko.

[momlory]

Pandesal na sobrang lambot baka meron kayong recipe mga sis. Parang masarap yung pandesal na may cheese at sausage na maliliit sa loob

[crzysxycl]

^naimagine ko yung description mo sis, nakakagutom! parang yung sa breadtalk na may sausage, sarap.

[girlush]

I was a baker for 4 years ( while in college)

I baked pretty much everything. Focaccia, ciabatta, baguettes, danishes, pan bread, sourdough-based bread, yeast-based, bagels etc I prefer sourdough-based dough. Taste is a big difference. If you have questions, let me know

Sis share mo naman recipe mo 
tenkie

[Romina]

Which one though? For croissants, I use 3 kinds of flour. Malt flour, bread flour and cake flour. A little salt and sugar. A lot of butter and patience because it takes at least a day. For artisan bread, you have to use bread flour.

[momlory]

^sis yung bread na sinasabi ko na pandesal sa loob pero may  palaman na sausage and cheese pahingi ako ng recipe. Thanks!

[Romina]

2 cups warm water ( 110f)
2/3 cups sugar
1 1/2 tbsp active dry yeast
2 tbsp salt
1/2 cup veg oil
6 cups bread flour

In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
Punch dough down. Knead for a few minutes, and divide in half. And form into 2 inch rolls, this is the part where you add in whatever filling you wish. After forming the shape, spray with water and sprinkle or dip on breadcrumbs. Place on a baking sheet and let it proof until double in size.

Bake at 350 degrees F (175 degrees C) for 8 minutes.

[docs]

^ in proofing ba need pa ng cover or air tight container ng baking sheet?

or pwede din na expose sya sa air? curious ako sa ibang bakery na nakita ko na open pero may tela lang na parang kurtina pangcover pero siyempre may air pa din na nakakapasok sa dough.

ang natry ko pa lang kasi proofing inside the ref. pero may cover na cling wrap and hindi natatouch ang dough kasi magrise pa siya.

[Romina]

I don't cover my dough when proofing. What I do is I let it sit in the fridge overnight, I pull it out then I let it sit for 1-2 hours in a very humid place like inside the microwave or the oven. Covering just prevents it from drying out. But for loaves, sourdough, any deli kind if bread, you would want a skin to form before baking.

[misteryosa]

Just want to share, just read in a book, if you're going to double the recipe, do not double the  yeast, just use 1 and 1/2. E.g. if the recipe calls for 10g yeast and you want to double the recipe, just use 15g.

[lovely_carrot]

I will make banana bread when I get home mamaya, kasi naman yung binili kong saging nalamog sa bag ko so instead itapon kasi isang piling pa yun, gawin ko na lang bread, my daughter loves it naman esp yung bagong hango sa oven, yum!

[docs]

I don't cover my dough when proofing. What I do is I let it sit in the fridge overnight, I pull it out then I let it sit for 1-2 hours in a very humid place like inside the microwave or the oven. Covering just prevents it from drying out. But for loaves, sourdough, any deli kind if bread, you would want a skin to form before baking.

Thanks Romina. How long should proofing takes if overnight? May require time ba sa ref? Is there such a thing as over proofing?