sparkfan's blog

Continuation of the panettone saga with a seasonal change: colomba, classic recipe, just substituted 20% candied orange peel with dark and milk chocolate.
 

The LM showed good balance, the primo tripled in size within 12 hours. The secondo was pretty sluggish, taking its time to rise. It didn't took off until I increased the temperature from my usual 27C to 29-30C. That made me quite skeptical.

I'm not very good in documenting the process. Only some random pictures.

After about 20-25min in the oven:

First pizza of the season

First time using whole wheat pizza flour. Never used the flour before and decided to mix it with 33% strong white flour. Next I'll go 100% WW.

First time kneading with Famag Grilletta IM 5S

2/3 WW pizza flour, 1/3 strong white flour, 30% LM, 80% overall hydration, overnight fermentation in the fridge

Curly kale pesto (curly kale, roasted cashews and sunflower seeds, salt, pepper, a touch of garlic, olive oil, water), mozzarella, bacon, oregano.

... also known as Brownittone :D

This time I decided to use cocoa paste, chocolate chips and cashews. In case it fails we can pretend it's a big brownie :D

First slice unfortunately exactly where the skewer was.

Again time for 100% whole rye

hydration 90%, whole rye 100%, inspired by https://brotokoll.com/recipe-archiv/roggy-balboa-100-freshly-milled-rye-sourdough-bread/?lang=en

changes: no old bread, used my LM as initial starter (I feed only one LM and use it for all my bakes), fermentation temps are probably lower than in the original recipe

Second expriment with the flour from th esupermarket

Same: 5% whole wheat, 5% rye, 20% LM

Changes: 70% hydration, cold bulk fermentation (preferred method because I can control better the fermentation and the final proof)

A friend of mine decided a few days ago to kick off the BBQ season, albeit on short notice. Still, it was a good opportunity to try mwilson's burger bun recipe. Pls check his blog for the original recipe.

Said and done, I had to skip the cold bulk fermentation. Even then, the time was a bit tight for the final proofing.

My flour has pretty sure a bit less protein than the one in the original recipe. Needed 2-3x stretch & fold.

Just out of curiosity started an experiment with some no name(*) white flour (soft wheat) from the supermarket, protein 11%-12%. Nothing special, I assume the amount of gluten is rather below average.

I'm curios, how far I can go. Started with 5% whole wheat, 5% rye, 65% hydration, cold final proof. I'd prefer warm final proof, but was not possible because of time constraints.

For a change a 100% wholemeal rye bread. Before and after the bake. The final proofing was probably a tiny bit too long. Got distracted and almost forgot about it.

Managed this time to keep the panettone in one piece 💪 very shreddy, oven spring is still work in progress. Open crumb is far away ...

Considering that the PM was maybe a tiny bit too lactic (and I couldn't wait longer for the next try), I'm pretty happy with the structure. And again I learned a lot. Panettone must be an endless learning process.

After some time in the oven (10min???) ...

33% Buckwheat, 67% white flour, PM, sesame seeds on top.

The typical slight bitterness, peatiness of buckwheat is for sure not everyone's taste. We like it a lot. Perfect match with honey. The sesame seeds on top are a must.

A bit flat because of the high buckwheat percentage.

I wanted actually a more uniform honeycomb crumb structure. Maybe next time ...