mwilson's blog
Improved Loaf
This morning I was on the way to making some lovely artisan bread using a long-fermented Biga starter but unfortunately I over-mixed the dough! Over-mixing creates a horribly sticky mess and it took me half an hour to clean everything, including my hands. Hopefully those that have experienced this will sympathise.
Pressed for time I decided to make a quick loaf with some improving ingredients available in most kitchens.
Colomba Pasquale by Achille Zoia
I know Easter has passed but I needed yet another challenge...
Here I have made the richest Colomba Pasquale of all. One which comes from Italian master baker and Cresci co-author Achille Zoia.
This was even more challenging than the Iginio Massari Panettone I made recently as this has more fat, more sugar and less water!
I only just managed to pull this off! I had some technical problems along the way but it worked out in the end...
Panettone - A test of will - A new path
Those who know me understand that Panettone is my thing! I have baked this wonderful bread-like cake countless times and I have pretty much dedicated myself to the art that is making Panettone. The technical ability required to produce Panettone is the pinnacle of understanding bread dough. It forces you to understand all aspects, including; controlling sourdough fermentation to achieve the desired acidity and yeast activity.
Sun-dried Tomato Ciabatta
Flavoured Ciabatta made using traditional methods. Suitable for sandwiches.
Traditional Biga - left to ferment for approx 15hrs at cool room temp.
300g '00' Flour, medium strength
150g cold water
1.1g Instant yeast
Final Dough - kept warm at 28c.
420g Biga
70g '00' Flour, medium strength
4g Malt Powder
7g salt
140g water
28g good quality extra-virgin olive oil.
sun-dried tomatoes to taste
Panettone by Massimo Vitali
Anyone who has seen my blog knows I make naturally leavened panettone often. I have tried a new recipe by Massimo Vitali which includes cocoa butter. The recipe also calls for milk powder which I don't keep, so I left it out. I made a few other adjustments with water and flavourings but other than that it's as described in the formula.
Finished dough.