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”
Tag Archives: Experiment
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)”
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”
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)”
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)”
Baked By Bear Sourdough 