Featuring un-blanched ground almonds, and monk fruit sugar.
I wish there was a way for me to practice making panettone more than the one time a year that I bring it to my parents' house to share with the whole family. I used the Roy recipe again, since it worked so well before and I didn't want to risk ruining my one batch. Luckily, this year they turned out well enough that my wife wants me to make more for her later. At least, that's what she says now; pregnancy makes her tastes change quite quickly.
It’s been an incredibly sad year, with our loved ones leaving us one after another. In those difficult moments, when everything felt bare, I found comfort in the quiet life of flowers. Wanting to share that comfort with others who were mourning, and to pay my last respects in a heartfelt way, I created a wreath for the memorial service.
This is an older way of baking bread, probably unique to Germany and other German speaking countries. The dough is placed and baked in a wooden frame (Holzrahmen). I used the dough of a basic miche but placed in a frame made of maple wood. It makes a wonderful moist bread.
Baked these this morning for dinner at a cousin's home. They paired very nicely with the smoked whitefish pate and with the fish chowder.
Paul
I baked these today have on Christmas morning and to bring to friends on Boxing Day who have kindly invited for a Boxing Day dinner. I made a couple of mistakes, I forgot to include the orange zest the dough and then forgot to include the pecans in the filling. So I added the missing zest from the dough in the filling and used a lot of the pecans on top. I made cardamom rolls in the past and didn’t think there was a good balance between the cardamom and cinnamon. I used equal parts cardamom and cinnamon and I think it is better this time.
For today's exercise, I reconstituted 4 powered egg whites, and one half cup of heavy cream powder. Look for the finished products later. I always allow the reconstituted ingredients time to rest and fully incorporate.
Why use the dry?
1. I don't always have heavy cream on hand
2. No left over yokes to use.
The cake
Not bad for a first attempt m Many issues. Starting with a runny glaze, and a sloppy transfer to the dish.
Or, How to Score Inconsistently. But, hey, looks aren’t everything.
Actually, I’m pretty happy with how this bake turned out. Fermentation is on point and baking went well with plenty of oven spring and good coloring. Shaping was mostly good with only one “bent” loaf.
Made with fresh-milled Stardust wheat milled from Barton Spring Mills berries, as well as fresh-milled spelt.
The last bake had a higher percentage of bread flour than I’ve been using lately. This one, I went back to almost exclusively fresh-milled flour. The total percentage was 88.46%!
