Well, time passed in that way it does and soon I had two loaves ready for the oven:
I trimmed the parchment paper (which burned to a crisp, by the way, any tips on avoiding that in the future?), wished them well, and gently slid them on the stone.
Twenty minutes later, I pulled out these:
Not in the mood to spend hours in the kitchen, or feeling confident yet enough to tackle an authentic italian panettone, but want a lovely festive tasty panettone! Mix it up tonight, bake it tomorrow! These are festive little Panettone's and perfect for the Christmas Caroler's along with cup of hot coco!
this loaf came together GREAT, following my old standard 1,2,3 sourdough bread recipe here but using 1/3 whole wheat flour.
9 oz starter (rejuvenated after a several week hiatus)
18 oz water
18 oz bread flour + 9 oz whole wheat flour
1 Tbsp salt
I mixed and kneaded for about 2 minutes, then did 2 stretch and folds. The dough behaved very well; not too wet, and it held its shape.
1:52 p.m.:
Well, the dough has risen once and, as instructed, I have shaped it into two "irregular ovals," or at least what I hope are irregular ovals. Now they are sitting atop parchment paper, hopefully doubling in size again, waiting to be transferred to my pizza stone on the bottom of rack of the oven, which I will turn on to pre-heat in about 10 minutes. Here they were, just before I covered them:
Last year I spent nearly 90 hours to make sourdough pandoro. Twice (one failed attempt, one delicious success). And thought it was worthwhile. I must be crazy.
This year, I spent 90 hours to make sourdough panettone. Twice (one test run, one massive batch for gifts). Still think it's fun. They are coming to take me away anytime now.
On Friday night I baked the ciabatta from Rose Levy Beranbaums's The Bread Bible (TBB). On Saturday I decided to try Peter Reinhart's recipe from Bread Baker's Apprentice (BBA) for comparison. I am glad I did. My results were success-failures. I failed to properly shape the loaves from TBB, and as a result I ended up with broad, flat, spreading loaves with little or no loft/spring. As a consequence of that I nearly over-baked them, although by appearance you would not think so. I should have pushed the hydration more in the BBA loaves, because they ended
I was up at 3:30 to bake sourdough pannetones last night, thanks to my starter that has a mind of its own and dislike preset schedules. It was a sucessful bake, the breads are being hung upside down at home as I type, will take pictures and post about my yearly sourdough holiday bread "torture" in a few days. In the mean time...
Hello, I made a big batch of Sourdough with Liquid Levain from Advanced Bread and Pastry, adding about 23% dried cranberries and homemade candied organic orange peel. I had tried to make a similar bread earlier this month, and wanted to try again, to give as gifts - thought friends and family might like this bread for making turkey sandwiches next Sunday! Will be freezing these in the meantime.
Here are the pictures, first, the dough (about 4750 g after the fruits were added), and then the bake,
2 x 1000g, 5 x 350g, and 4 x 250g):
since we're having a lovely cold winter here in florida in spite of la ninia i've started baking again. i've just got done with my second baguette and the thirds in the fridge-- the first one stuck to the pan i was using to shift it into the oven but it was still tasty. this last one stuck to the couche because i'm trying to be a bit more conservative with adding flour since i think my loaves have been too dusty.
