September 9, 2023 - 8:40am
Claudio Perando
An interesting video from Claudio Perando, discussing his not yet released baguette recipe.
https://www.instagram.com/tv/CwuJ_Eyoibq/?igshid=MzRlODBiNWFlZA%3D%3D
Interestingly he says that biga lacks flavour and funnily enough I have just come to the same conclusion. It certainly makes voluminous loaves with a nice thin crust, but I think because there is no dough development or even proper hydration in the biga, then the flavour cannot develop.
Lance
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I'd love to take the class, but the price is a little steep, and some of the content (russian bread, etc) isn't of interest to me. So, I will wait for the recipe. I will say, that four types of leavening may be hard for me to maintain. He does have other recipes that use excess lievito madre etc.
I was looking for a price on the course, but didn't easily find it - what was the figure, Sue?
There is a hint in one of László's posts from another contributor that a Teff clas and a yeasted (or maybe LM) poolish are involved in a previous version.
Lance
Hi Lance,
If we're talking about the same class, I think it is at the Pizzuti Academy, and you need to contact them directly about price. I did follow a link a couple of days ago, that I now can't find, and saw a price and course description. However, I don't think I should characterize it unless I can find the link again.....
--Sue
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Thank you Sue - it seems that you have to enquire by email to get a price - rather ominous!
BTW, panettone method from sourbakernz looks interesting. Let us know if you try it. I haven't trawled through all his posts yet; is there one that gives specific details of the method?
Lance
Hi Lance,
Yes, sourbakernz has been posting extensively about his LM experimentation, which he's been doing with collaboration/advice from another Insta poster, impastoelievito. He made 3 LMs, one regular, one with 6.5% SU, and one with 25% Cu (Chambelland's sugar concentration measurement) and has been recording their progress with different feeding environments and schedules.
He details in his posts, how each LM progressed, and now is trying first impastos. He is making panettone today I believe, should be interesting to see his results!
So does 25% Cu mean an LM with sugar added at a rate of 25% of all the liquid in the LM, including the presumed mosture content of the flour?
Lance
Chambelland says that:
....."We can define Su% or Su as the percentage of sugar in the dough excluding the extra ingredients.
Su = total quantity of sugar/total weight × 100
In line with the notion of osmotic stress, the best indicator for sugar seems to be the Cu concentration of sugar rather than the quantity of sugar in the recipe where Cu = Su/Hu × 100 Where:
Cu is the total sugar concentration excluding extra ingredients;
Su is the sugar % in the total dough excluding extra ingredients;
Hu is the total hydration %, also excluding extra ingredients."
It's better for me to quote Chambelland than to try to put it in my own words. And, these concepts/terms are now being used by others in different contexts.
If I make a LM with 1:2:.40 ratio, then I'm putting 100g old LM, 200g flour and 80g water together. The flour and water are of interest, since they are the "new" part of the LM. If I am adding sugar, I do not want to continue to add sugar to the "old" portion of the LM which already has sugar added to it.
You could factor in the 15% nominal moisture level in flour, but I doubt that it will matter much, and it is hard to know precisely.
I did just make my first panettone using this method (although I put in a smaller amount of sugar, 20%), and had excellent results. In fact, I was able to take LM which had just been sitting in the fridge for 3 weeks, and get it to bake-ready in two days. The resulting panettone had a much improved 1st dough pH (though still not over 5), very strong gluten, and the highest rise I have achieved yet. Mouthfeel, handling and flavor are all excellent.
This was a 72/28 recipe using Pasini panettone flour
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So, I will continue to experiment with this approach, don't know whether it is going to be sustainable, or what best practices should be. I view it as experimental at this point!
If either of you are interested I have put together a quick calculator: https://www.thefreshloaf.com/node/72925/panettone-universal-method-calculator