Going to attempt making Panettone Classico one more time. A lot of technique improvements this time. One of the things I noted from the video is that they used very fine (e.g. Castor) sugar. It is absorbed more readily AND it’s crystal structure doesn’t damage the gluten net! Who knew?! I’m also being more deliberateContinue reading “Sourdough Panettone II (1st Dough)”
Author Archives: Jim Hayden
Pasta Madre (Day 4)
Today is the day! One last feeding today to be ready for mixing Dough #1 for my next attempt at Panettone. Tying this bundle up was interesting. It got REALLY hard until the bag popped and some of the pressure was relieved. I’m not sure if the softer feel was due to the pressure releaseContinue reading “Pasta Madre (Day 4)”
Pasta Madre (Day 3)
Day 3 of making my Pasta Madre for my next attempt at Panettone. I fed my Pasta Madre for a 3rd time today. I seeded the same feeding regime I’ve been using of 50g each of Starter and water, a teaspoon of honey and 100g of bread flour. I kneaded it for 5+ minutes toContinue reading “Pasta Madre (Day 3)”
Pasta Madre (Day 2)
It’s been 20 hours now since I first put the new Pasta Madre in my proving box to ferment. It has clearly risen and fallen in that time as you can see by the photo gallery below. I’d normally not wait but I’m going to be patient this time. I’ll wait for another 4 hoursContinue reading “Pasta Madre (Day 2)”
Pasta Madre (Day 1)
If you read my last post about attempting Panettone for the first time you’d have seen the quote about if your Pasta Madre wasn’t on point than it didn’t matter what recipe you used…your results would just be less than desired. My panettone first attempt, while delicious, was anything but pretty. Actually, it wasn’t bad.Continue reading “Pasta Madre (Day 1)”
Sourdough Panettone (Part 2 of 2)
Whenever you try something new there is, by definition, a “first time”. For a long time I’ve wanted to make sourdough panettone but have never really had the courage to attempt. Now I have. In my last post I’d left them in my proving box to rise for (supposedly) 18-24 hours. That didn’t happen. IContinue reading “Sourdough Panettone (Part 2 of 2)”
Sourdough Panettone (Part 1 of 2)
I am finally attempting to make sourdough panettone . I’ve seen these and have wanted to do them… but I’ve never been confident enough to try. There’s something about the specialness of this bread, the technique involved and the season that draws me to desiring to make this bread. My hesitation is the challenge ofContinue reading “Sourdough Panettone (Part 1 of 2)”
Proving Results (Again)
I tried my extended proving time again to see how my interior crumb responds. I am liking the change and I intend to do two thing: Naturally, I had to heat this first to get the full effect. Once heated I needed to validate the “mouth feel”, taste and flakiness consistency. Result: Passed with flyingContinue reading “Proving Results (Again)”
Sourdough Croissant Proving Experiment
I’m running an experiment with my proving my sourdough croissants prior to baking. My experiment is to prove them about 40% longer than my habit. Basically going from 5 to 7 hours. Typically I put them into the oven 5 hours after pulling them from my fridge and placing them in proving bags to rise.Continue reading “Sourdough Croissant Proving Experiment”
New Recipe
I thought I’d try some different loaves using a mix of flours… Why? You ask… Well… I redid my pantry right before Thanksgiving and there was total chaos downstairs as I ripped out the contractor-grade wire shelving. During that process I found some 00 flour I had forgot I had. Then I saw an InstagramContinue reading “New Recipe”
Baked By Bear Sourdough 