Saturday, August 22, 2020

Learnings from Bread Baking

I embarked on a home panaderia project last May. My target was to learn how to bake Filipino bread buns. I have so far baked the following: dinner rolls (for practice!), ensaymada, Spanish bread, pandesal, putok, monay and pambonete. All of it was edible, but it wasn't necessarily the taste I aimed for.

Here are some things I realized I should have done/had before I embarked on my home panaderia project -

(1) Equipment - if you bake cupcakes/cookies, you just need a few more things -

Dough slicer
Weighing scale
Bigger baking mat
Rolling pin

Of course you should already have a baking bowl, hand mixer (stand mixer better!), measuring cups/spoons, spatula, oil brush, wire rack etc.

(2) Kneading abilities - oh kneading requires patience and technique! I watched a couple of videos to learn how to knead properly.

(3) Blooming yeast - some recipes don't require you to bloom yeast, but if you need to make sure the milk isn't too hot.

(4) Use the right kind of milk - I discovered that there are certain types of milk that go well with bread and the taste changes depending on what brand of milk you use. This is true for both powdered and fresh milk.

(5) Use the right weight depending on the bun you are baking - this is something I need to understand better since sometimes the dough goes so big! Haha.

Doesn't look like putok or monay hahaha. It tasted good though.

(6) Practice shaping the dough several times before going through the whole dough - my pambonete, ensaymada and putok did not look like pambonete, ensaymada or putok after baking it hahaha.

I've also embarked on second attempts to find the best recipe. I'm getting a bit adventurous and changing things here and there. What about you? Have you tried baking Filipino bread buns?

You can check out my attempts on this playlist.

CB//137 #StuckAtHomeDay/167 #StayHome #BeKind 

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