The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pannetone

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loydb's picture
loydb

Today was the final stretch before heading to the in-laws for Christmas. I spent pretty much the whole day in the kitchen, minus a trip to the grocery store. The takeaway:

First, this was week 3 of the Inside the Jewish Bakery challenge. I haven't actually gotten to taste the results, so my comments are limited. I did a four-high braid, and had a little trouble getting the ends to stick together. I ended up wetting my fingers and kind of blending it, which seemed to work. There are some shots of the initial braiding and the final rise at the bottom. On top of the two challah loaves, I also did a pullman pan full of PR's pannetone recipe. I used dried strawberriers, dried orange-infused cranberries, and dried sour cherries that I soaked for a day in apple brandy (plus the vanilla and orange extract). For the nuts, I used 5 oz of macadamias and 2 oz of almonds. Finally, another pan of Mohn bars from week one of the ITJB.

 

 



SumisuYoshi's picture
SumisuYoshi

Brotform shaped Panmarino


I've been a longtime reader (lurker) of the The Fresh Loaf and haven't really had the chance to bake for a while, oven use when it was hot out just wasn't working, I was really busy with work, etc. But I recently jump started myself back into it with the BBA Challenge, and the realization that my girlfriend didn't care about me using the oven at her house!

Since then I've been practically a whirlwind of baking. That Panmarino up at the top, from BBA, was the first in the whirlwind! Except for the last 2 weeks, helping her move up to Fairbanks, Alaska from Los Angeles, CA for a PhD program. Now that we're done with the drive, and up here and a bit more settled I finally have the chance to sit down and type up this post. I've been just itching to bake, but I don't really have the facilities up here.

Well, since I haven't been able to bake for a bit I'll just give a few of the 'greatest hits' from recently.

I made these right before I left on the trip, two loaves of pugliese from Bread Baker's Apprentice. I deviated from the recipe a little bit and made them sourdough with 100% semolina flour.

Baked Pugliese

Also a pannetone made with golden raisins, triple cherry blend, and blueberries.

Baked Pannetone

A week or so before I left for the trip I made the BBA Miche using a blend of whole wheat, white, spelt and rye flour. It was a little tricky handling a loaf that big but it turned out beautifully! Really awesome mix of grain and sourdough flavor in that one.

Miche Loaf

And lastly, cinnamon rolls from BBA, these were a huge hit with my friends and at work!

Cinnamon Rolls

So again, hello to everyone and may all your baking go well!

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