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:
Should be good in about 5min:
Sliced in the middle of the "wings":
A closer look at the crumb. I'm still surprised. I almost gave up after the final proof took ages.
A regular slice:
Very feathery, soft, shreddy, ... I'm pretty happy with the unexpected result.
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Beautiful!
I just started to figure out how my sweet bran starter behaves in enriched dough, I might make true-sourdough pandoro or brioche in the future with it
Jay
Thanks, Jay!
I'm very curious about your results with sweet (bran) starter. There are a few bakers experimenting with sweet starter for enriched dough. Afair SueVT bakes the panettone with a mix of LM and sweet stiff starter and her results are gorgeous!
I just started my panettone / enriched dough adventure a few kilograms of flour ago. I still need a few kg until I can even think about experimenting with a different type of starter 😉 And even then, I'm not sure, if a home baker in my situation has enough "victims" experiments. My family and friends already told me, that I'm not allowed to bake panettone / colomba more often than once every 2 weeks 😁
I think it's a good idea to do a sort of clearance bake sale just to get rid of excess inventory, even as hobbyist. I do that often. I got to try new things more often, my buyers were happy because they get to eat quality bakes at a price, and allow myself to be more accountable, since the most honest feedbacks are from paying people :D
Jay