Any type of bread that doesn't fall into the other buckets: herb breads, sandwich breads, fruit and nut breads, anything else you enjoy.
I'm trying to train my LM ready to make panettone, but it is lacking vitality, presumably due to insufficient yeast. The LM came from my stiff French starter and I've been training it for about two weeks now.
I have been doing one or two 4 - 5 hour feeds at 1:1 44%, 28C, then 20 or 16 hours at 1:1 42%, 18C.
Good afternoon!
I just made panettone that you can see in my most recent blog post, here: https://www.thefreshloaf.com/node/73269/giorilli-panettone-ii
I followed the procedure that I had outlined here: https://www.thefreshloaf.com/node/71664/giorilli-panettone
I have a couple of questions. I hope some of the panettone experts on TFL will read this and be able to address my questions.
40% white bread flour. Semolina sourdough starter.
Something different...and it toasted up nicely in the oven.
I am having difficulty determining whether my starter is ready to use lately, after many months and years of baking.
I've switched to baking exclusively from The Perfect Loaf book. My starter seems to double after around 6 hours no matter how much starter I leave in it, even scraps... I feed it with Central Milling all purpose and freshly milled rye. I imagine the microbial content is off the charts.
Yesterday, I finished my second attempt at making panettone. I modified Roy Shvartzapel's formula in Sourdough Panettone and Viennoserie by Thomas Teffri-Chambelland to use semi-sweet chocolate chips instead of dried fruit (because my wife isn't a huge raisin fan), and I scored and buttered the top instead of glazing.
Emmer biscuits, who would have thought? I mean US biscuits, basically scones in the UK. I made these using stone-ground emmer flour which I sifted to around 93% extraction, meaning the largest bran bits were removed.
I used my standard biscuit recipe, which uses buttermilk for the liquid (I did add a small amount of sugar). I can get some really good, rich local buttermilk, but they would be nearly as good using cream or even milk.
Hello Everyone,
Well, I always have the issue of the seam showing on the bottom of my bread loaves. Take a simple white sandwich bread in a 9 x 5 loaf pan. I stretch and seal my dough when shaping but can never get a smooth bottom on my finished product. You can always see the seam after the bread is baked. Any suggestions?
Best,
Casey
Hey!
A few days ago I went to buy myself some bread flour and I saw that the store only had very strong bread flour (16 grams, W 330-370 of protein compared to the 13 grams I buy every time).
I didn't think much of it but had a small voice in my head telling me to ask beforehand if there's going to be any major differences in the usage... I didn't ask, I was just too lazy (a mistake...)
I decided to bake myself a Tutmanik (a traditional bread filled with white-brined cheese and eggs from my country).
