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Probably the best of my Panettone bakes so far this season! Lucky number 5!

I have been using the Milanese bound method exclusively to manage the LM this Christmas, in attempt to really get to grips with it and try to develop a deep understanding of what it does and how to use this technique wisely. Except for one occasion weeks ago where I made the over night in water, Piemontese style, as I felt the leavening seemed a little sluggish and as expected it massively ramped up yeast leavening power! Otherwise bound method all the way.

First up, Hamelman's Quarkbrot.  The formula calls for 60% bread flour, 20% medium rye flour, and 20% rye chops.  It also includes quark cheese.  Since the medium rye flour and rye chops and quark cheese are scarce as hen's teeth in my corner of northern Michigan, I was forced to adapt.  My trusty Komo grain mill does just fine at producing whole rye flour and cracked rye, so I used those.  The cracked rye was treated to a hot soak, rather than the cold soak for the rye chops; this per Hamelman's suggestion in a different recipe.  And Hamelman suggests that yog

Let me start by saying I haven't made them yet. But I saw these cute little meringue Christmas trees on America's Test Kitchen over the weekend and thought it a timely way to use up some egg whites left over from holiday panettone baking (I hope to get another bake in soon myself!). Since it was on the show, I think it is a free recipe, but if not, let me know and I'll see what I can do.

Meringue Christmas Trees | America's Test Kitchen Recipe (americastestkitchen.com)

At some point I imagined that a sourdough bread made with mostly cake flour would have a delectable soft sweet crumb texture. Or at least a better 'bite' than loaves made with bread flour. Perhaps softer on the tongue, with a good sweet flavour! And without the chew or bounce that I've come to expect with lots of gluten.

I've been baking more panettone than usual this season, mostly classic candied orange and raisin, but also chocottone and caramel apple flavors.

Each one is a bit different, and each bake presents its challenges. It's important to adapt to the context of each bake. Factors like the activity level of  the LM, the ambient temperature, the type of ingredients must be considered. 

But every time they go into the oven, it's exciting to watch them become grandi lievitati..

Dec

I made a couple different versions of this bread several years ago and decided to change it up a bit using a Tangzhong. Making a Tangzhong is simple and it really helps make a super soft crumb.

I made a version of this before but never posted it. It is a pretty wet dough, but not so wet that you couldn’t do a traditional braid. I made one of these plain to use for stuffing, and the other one was a request for one of my friends’ families.

Most of the flour used was KAF bread flour and I mixed in some fresh milled Butler’s Gold whole wheat and spelt both from Barton Spring Mills.

I used dark chocolate chips and Chukar brand air-dried Rainier cherries which were rehydrated in water before adding to the dough.

I know panettone really does require quite a lot of planning and research as well as knowledge, so my first time doing it and attempting it last minute probably wasn’t going to turn out well for all involved.  On top of that, I didn’t use a well-regarded recipe.  Also, I didn’t create a LM and didn’t get good panettone flour.  So many strikes against this turning out well.

A friend of mine on Instagram was kind enough to share her formula for sourdough and hybrid sourdough cruffins/croissants.  My first attempt at making a laminated dough was my Danish loaf.  I unfortunately fermented the shaped dough in its pan at slightly too high a temperature so the better melted and was absorbed by the dough.  With that in mind, I chose a season with cooler weather, kept my range hood exhaust fan on, and opened my balcony door a bit to keep my kitchen temperature around 72°F.

This is a follow-up of the recently concluded rye experiments, where it was established that:

1) A straight starter loaf gave a softer texture compared to a levain loaf (PFF 40%, all rye), fermentation time (16 hours) and dough components held constant, but

2) A straight starter loaf had less oven spring and was harder to shape than the levain loaf, though the straight starter loaf had an airier, less tight crumb.

3) The difference in taste was not that discernible.