Pan de sal was the main event but part of the workshop was a session on the secrets of Spanish bread (beats me why this is called such). Time was also set aside on the mysteries of monay, that Filipino bread that is a cross between a dinner roll and a hamburger bun. (Tip: Your pan de sal dough can quickly transform into either Spanish Bread or Monay with just a bit of tweaking.)
Tatay Rudy's masterful skills were on display beheld by all. His movements were punctuated by tips on how to do it better and/or quicker. They were undeniably invaluable lessons he’s learned from decades of baking.
I tell you what, even with a full load of tips and tricks I don’t think my current “style” comes close to that of Tatay Rudy’s…marami pa akong bigas na kakainin, ika nga…ilang bandehadong pan de sal pa ang lulutuin…before I attain his level of dexterity.
So thanks Alex, thanks to the Samson family and most specially to Tatay Rudy!
I don’t want to bore you with more narrative so just look at the photos and you’ll get the picture...;)
The master’s hand at work
The dough
The risen dough (quadrupled in size more likely than just doubled)
Look how even those pieces are! It’s not as easy as it looks!
Ready to bake Monay
The beginnings of Spanish Bread
The filling
The rolling
Ready to bake!
The Monay!
The Spanish Bread!
And of course, the pan de sal!
Some people were having more fun!
And some were nitpicking!
The Master at work!
The happy students!
Thanks Tatay Rudy!
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