We bumped into a container marked as stock in the fridge. We were looking for stock but inside was a once mature YW levain for panettone that we made on Feb 1st. Here it was 2 weeks later and we still hadn’t used up all the excess levain build we had made trying to get to a panettone white levain.
After losing the beet pink in our Valentine Rose bake we decided not to give up and try another method hoping the red or pink would stick around in the crumb somewhere. This time, instead of using beet juice and pulp we used roasted chopped beets. We didn’t expect the crumb to stay pink but we hope that there would be some red blotches that hung around.
I joined in on The 3 Twisted Sister’s GMA bake this week to do a Valentine Rose. The premise was to do Vienna bread dough and make it into a Valentine Rose somehow. The GMA’s posted their fine examples yesterday so this was a tough act, all 3 of them, to follow. But, we had the last of our left over panettone to use up and on our side.
This is another ‘Post Panettone Levain Build’ bake. It is amazing how much wasted starter you can; will, end up with when making the Italian levain for panettone! Not to worry….we came up with another bake that used up all of left over SD and YW levain; 392 g worth, with the exception of 100 g of SD levain we are saving for the Valentine Rose Vienna Bread bake with the Three Twisted Sister GMA’s on Monday.
This is yet another bread, and one still to go, that resulted from the panettone bake where huge excesses of levain waste was required to build the Italian starter. In this case we had some YW and SD levain hanging around in the fridge. But the first thing we did was boil the scald for 5 minutes stirring all the time before covering and allowing it to cool on the counter.
It's is hard to believe that a year has passes so fast. It has been a great baking and blogging experience thanks to all Fresh Lofians that make this community a unique, fun and fine forum for learning about way more than just bread. Thanks from me and my apprentice to all of you. I have learned much from so many here and so has my apprentice - even though she is cute as all get out she is still dumb as a stump and nearly worthless in the kitchen except for her ability to taste and smell better than anyone who has a shorter nose.
This crust was super for the Super Bowl. Our best and most simple one to date – here is the recipe.
Biga
1/8 - tsp of active dry yeast
1/2 - tsp of sugar
120 g- AP flour
100 g- water
Mix yeast with sugar and water and let it sit for 5 minutes. Then mix in the flour and let the biga sit on the counter overnight – 10 hours
Dough
300 g- flour
185 g- water
7 g– salt
That’s right. I’m one of the few people who can truthfully say they were born losers. I am a twin and the second one born. So, I managed to lose the first race I ever ran and was born in 2nd place – the worst kind of loser. Luckily, I can’t remember much about my horrible awakening to the outside world that day so long ago, another loss I suppose. Maybe I’m double, double born loser though.
