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”
Tag Archives: Baking
Baking Results of New Method
Well …. This new method works pretty well! My loaves looked to be cold fermented nicely in the fridge overnight. I am pleased with how they had risen. I spritzed with water and have each a slash. I loaded them into my oven that I had preheated to 425°F with two pans already inside loadedContinue reading “Baking Results of New Method”
Baking (Again)
Life has a way of getting in the way of baking (regularly). Thankfully, I’ve been able to continue (albeit a lower pace) and now I’m able to start doing so more consistently. I’m experimenting with baking more loaves at same time. As part of this experiment I’m also feeding my starter now on a 1:10:10Continue reading “Baking (Again)”
2023 Panettone Review
What a great holiday season baking Panettone! Much improved over last year’s bakes. Here are some things I’ve learned: 1. Pasta Madre building and maintenance is crucial to success. 2. Remember 28°C! It is the ideal dough temperature to maintain throughout the process. 3. Patience. This is a labor of love. Respect the time neededContinue reading “2023 Panettone Review”
Chocolate Cherry Pistachio Panettone
Shut the front door!! I can NOT begin to tell you how good these smell! Decided to riff on my basic recipe. Swapped out the honey/zest for Nutella; swapped out sultanas and candied orange for white chocolate chips, dried cherries and pistachios. Been focusing on my notes / techniques etc. for this bake. Decided atContinue reading “Chocolate Cherry Pistachio 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!”
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)”
Baked By Bear Sourdough 