Good afternoon all!

It has been a while since my last entry on TFL. It's panettone season, so I thought I would make them again using maestro Giorilli's formula. I followed the same procedure as outlined in my previous blog entry, here: https://www.thefreshloaf.com/node/71664/giorilli-panettone

I am quite pleased with the results. Here are some pictures.

I kept at the experimentation with the blue corn sourdough after using some in the community bake. This time around was a bit simpler approach.

I started with 100 grams of 100% hydration starter

I scalded 75 grams of blue corn flour with 150 grams of water (probably wasn't enough water in hindsight as this is a thirsty flour).

I then mixed the starter with 300 grams of bread flour and 260 grams of water, 6 grams of salt.  I made the dough higher in hydration thinking that the corn may dry it out some.  After the mix and a rest I added in the corn.  It was a bit clumpy but after a couple stretch and folds it finally was incorporated into the dough, more or less.

I baked this in a combo cooker, 20 minutes with the lid and another 25 without.  It was pretty slack and moist when I did the final shape, so I was pleasantly surprised to see the decent oven spring.

It has a nice crisp crust and decent crumb, with swirls of blue (purple) and a few larger globs of corn.  Not bad as an experiment.

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I have hope that I might get lucky and find someone that has either made one or can show me how to make a spreadsheet on a Mac Laptop using numbers.I know very little about this. Thats up front my disclosure. I have always been a gluten for punishment in the the fact that I take on things I should never attempt. I love to learn but I am not formally educated. I have been baking for years. My mother taught the boy’s and girls how to be well versed in all things. I get a sense of accomplishment from at least trying to do my own thing. I have no idea if this is a good idea or even feasible. Having said this I am officially open to receive any thoughts, ideas and criticism with a kind heart. Thank you in advance.

Tom C

Hey everyone,

I've finally managed to post another recipe on my website, this time for a crunchy type of bread we have in Egypt called Fayesh. This one has a unique sourdough used to leaven it which is made from fermenting ground chickpeas in milk at room temperature. Has anyone seen something like this before? Because I certainly haven't until I started looking into this recipe.

I hope you find the recipe interesting and maybe try it yourself and let me know how it goes for you. Maybe there's room for a wider discussion on different sources of fermentation as well, since this one was an eye opener for me.