It’s the middle of my holiday Panettone baking season. I’ve baked multiple batches and enjoyed giving them as gifts. As I was sitting this morning enjoying coffee and panettone with my wife I began to reflect on my bakes. It is useful at times to pause and consider how far you’ve actually progressed in termsContinue reading “Panettone Reflections”
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New Season of Panettone
It’s been a while since I posted. Life has a way of creeping up on you. I’ve taken a more “low key” approach to my baking in the past 6 months but it’s the holiday season currently and that means Panettone! Thankfully, I’ve copious notes on how to create Lievito Madre and all my previousContinue reading “New Season of Panettone”
New Season New Panettone!
It’s a new season and time to see if I can build off last year’s bakes. My first bake was “Ok” but not quite what I desired. My second bake (pictured above) was much better. I attribute that to my being patient and following my notes and having my Pasta Madre more active. I attemptedContinue reading “New Season New Panettone!”
Incremental Improvement Over Time
It’s been a while since I last posted. Life happens. This week I decided I’d get back to writing. As I type this I’m starting the process to make Sourdough Panettone. Earlier this week I had a memory pop up on my phone about a post I’d made when I started my bread making journeyContinue reading “Incremental Improvement Over Time”
Sourdough Panettone II (Results)
I am so pleased with the results!!! My best attempt ever…we’ll, duh! The first was my first and I made numerous updates to my method and technique. It was definitely worth applying myself and learning! Will continue to study and chase a more open crumb structure! Things I learned: It is airy, light, moist, sweetContinue reading “Sourdough Panettone II (Results)”
Sourdough Panettone II (2nd Dough)
Today is baking day! First I have to make the 2nd Dough. The first dough rose 3X and I’m very pleased! I then slowly started to layer in the ingredients. First the flour, then Castor Sugar, Honey/citrus zest, salt, egg yolks, butter and finally, dried fruit. This process took MUCH longer than last time sinceContinue reading “Sourdough Panettone II (2nd Dough)”
Sourdough Panettone II (1st Dough)
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)”
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)”
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”
Baked By Bear Sourdough 