The real deal.
Hello, friends. Happy Festivius!
After putting the idea of panettone aside, for quite sometime. I attempted Mistro Giorilli's commercial yeast panettone formula.
The long story short. At every stage of the build all I could think was this is not working. However I was able to somehow progress though the stages. ( Barley.) At the beginning of the bulk, the dough was so overheated the chocolate chips melted.
My question ❓
For years now I've been trying to bake a bread using a poolish pre-ferment. From what I've read, the poolish is all I need to ferment the dough, but every time I do this, the bread never properly rises and is very slack despite having excellent gluten strength (window pane test passes with flying colors), and I'm not over or under-proofing (poke test is such that the indent bounces back within a few seconds).
Good afternoon, friends.
I hope everything is swell for you during this blessed season.
I am on need of some direction, regarding panettone. I am reading Piegiorgio Giorilli's commercial yeast panettone formula. Before I can attempt this labor of love, I need clarification as to what exactly is "panettone Flavor"? Additionally, what could I substitute for this name sake ingredient? Thanks for any help you can offer. My wish for all is happiness and peace though the joy of God, the winter solise, and life in general.
Sage advice from, Will Falzon.
When attempting to master a difficult bread shape, I always strike while the iron is hot. After good results a few days ago, I want to build on that success. Approaching the end game.
My tenacious nature will not allow me to disregard out of hand the traditional folded shape of the Kaiser roll. Today's exercise is to become more profitant shaping the traditional Kaiser roll shape.
I made a recipe that is between Forkish's Overnight Country Blonde and Brown.
By baker's percentage, it is 70% APF, 25% Rouge de Bordeaux and 5% rye, at 75% hydration.
For the first bake, after bulk fermentation I shaped, put in the banneton, and placed in refrigerator. After 12 hours, I took directly from refrigerator into preheated Dutch oven for 45 minutes.
For the second bake, only difference was that I left in refrigerator for 36 hours. The crust and bottom are much thicker/harder than for first bake.
Today's exercise:
Shaping Kaiser rolls.
Aim:
To practice the three predominantly used Kaiser rolls shaping methods.
Three different shaping methods. The knot is hands down my favorite.
1. Knotted
2. Stamped
3. Folded
#3 is the old school traditional method. Also the hardest to master.
Aim: Shaping Kaiser rolls, using the fold, and stamp methods to compare the results.
All of my most recent Kaiser roll bakes have used the knot shaping method. I have become proficient in the knot method, so, I left that one out. Let's look at the results separately.
A. The stamp.
I have had this plastic stamp for quite a while. Today is the first time using it. I really like the way the crust peeled open when I pressed just right. That being said, this look is far from traditional Kaiser rolls.
B. The fold.
I posted about my scoring and ear last week, but now I think I have a better idea of what's happening and better questions to ask. I believe the grigne on these loaves burst after the initial bloom, exposing deeper layers of dough. My baking/steaming method is the following:
Hello again, everyone! 🤗
After my previous baking stone adventure, I thought I'd try out the towel steam method to see if I could improve upon those bakes. I'm pleased to say that tonight's loaves didn't burst on the bottom! In addition to the steam pan with the towel in it, I also put a pan upside down above the baking stone as a way to trap steam and shield from the upper heating element.
Here's my setup:
