Category Archives: Uncategorized

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! Things I learned: It is airy, light, moist, sweet (but not too sweet). A really great mouth feel… pillowy! Fantastico!!Continue 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 m not sure if the softer feel was due to the pressureContinue 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”

Creating Desired Dough Temperature (DDT)

Lately I’ve been really paying attention to “desired dough temperature” as a variable in my process. Basically, it is about knowing what temperature you’d like your dough to be to get the peak reaction for whatever you’re trying to accomplish (e.g. bulk proving etc) To get to the desired dough temperature requires knowing the flourContinue reading “Creating Desired Dough Temperature (DDT)”

Sourdough Bread – Scaling Up

Continuing my theme of practicing first I’m attempting making 4X the loaves I normally bake. I chose 4X (8 loaves) due to my plastic tub, banneton, and refrigerator constraints. I also considered that I can only bake 2 loaves at a time and I’ll need to switch to baking croissants shortly after the last pairContinue reading “Sourdough Bread – Scaling Up”