The Fresh Loaf

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Late bakings, more sugar and butter

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nicodvb's picture
nicodvb

Late bakings, more sugar and butter

Lately I've benn trying to perfect my skills in sweet doughs. Intensive mixing + dough retardation really changed my experiences, all for the best.

 

Panettone di Carlo - heavily modified

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Immagine

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recipe is as follow. dough is enough for 2x750 gr panettones.

380 gr strong flour

140 gr egg yolks

200 gr egg whites

190 gr sugar

80 gr very stiff starter

300 gr butter

5 gr salt

flavors (vanilla, red anise)

For filling:

200 gr candied orange

200 gr raisins

I made a single dough with the same old  intensive-mixing method. I let rest the dough a room temperature for 4 hours, next 2 days in the fridge. Finally shape with the dried fruits and let rise in 2 molds.  Final rise lasted 24 hours.

 

Another passion is that for croissants.. my way, of course.

Immagine

Immagine

Ingredients


120 gr stiff starter
420 gr strong flour
150 gr sugar (sometimes I increase sugar  weight to 180 gr)
50 gr german butter
8 gr salt
flavors

 

250 gr german butter for lamination.

Once again I rested the dough 2 days in the fridge.

ananda's picture
ananda

...even trying to tease you about your sweet tooth Nico,

Happy New Year!

Marvelous; both the Panettone and the croissants.

Andy

nicodvb's picture
nicodvb

to return to the straight path:)!! I'm totally addicted.

Thanks! Happy new year to you and Allison.

 

Mini Oven's picture
Mini Oven

I can just taste your panettone!   how you spoil us!   and croissants!     

Are you sure you're not on a secret mission to kill us with pleasure?

What is red anise?

nicodvb's picture
nicodvb

My secret mission is to see what proteins can do. That there's a touch of light butter and sugar is a pleasurable side-effect:)

Red anise is the red powder you get milling star anise, a spice that I really love in tiny amounts. What a fragrance!

 

Mini Oven's picture
Mini Oven

and up until now I only used it in warm mulled wine.  How interesting... will be using it more in the future and not for just wine.  

Thank you.   

 

nicodvb's picture
nicodvb

very tiny amounts, as it's VERY spicy. It sent my mouth to fire the single time I used more than a microscopic amount.

isand66's picture
isand66

Very nice Nico.  Both the Panettone and the buttery croissants look amazing.  It's real hard to stick to a diet trolling these pages lately :).

Regards,
Ian 

nicodvb's picture
nicodvb

My secret (so to say) is feeding the others. Only a touch for me, and a lot of activity every day to compensate:). I fill my stomach with satisfaction when things come out of the oven as desired.

Thanks,

  Nico

mwilson's picture
mwilson

Delightful work Nico.

The crumb on that panettone is the softest I have ever seen. I wish mine looked like that. About the star anise flavouring, I've seen that on a blog somewhere before. I love star anise and I will try using it soon.

Croissants look good too.

Thanks for sharing and giving me new heights to achieve...

Michael

nicodvb's picture
nicodvb

is much better than mine and much closer to the "real thing" than the ones I get. Your panettones have always been a reference for me!

Thanks,

  Nico

Mebake's picture
Mebake

Fabulous panettones, Nico. Croissants crumb is also beautiful, something i've been trying to achieve. 

Khalid

nicodvb's picture
nicodvb

and long fermentations are key, Khalid, even though my method is absolutely unconventional it works very well.

  Nico

dabrownman's picture
dabrownman

to send me over the abyss,  Now you have me making enriched rolls with tons of butter and sugar:-)  Love your panettone and croissants.  Glad i didn't have to walk them off .....until Lucy got the panettone out of the freezer a minute ago!

Great baking Nico! 

nicodvb's picture
nicodvb

with all that butter and sugar, DB. See how tall they grow, too?  I always thought there's something highly constructive in butter:). And there's nothing like sugar to soften crumbs.

Thanks, DB. Happy baking!

Janetcook's picture
Janetcook

Hi Nico,

Your post got past me somehow.  Glad I did finally find it though.

Just when I was putting the butter and eggs away for the year you present this temptation….I am still amazed with the results you get with so much enrichment in a dough.

I am also impressed with your patience - 24 hour proofing time and 2 days in the refrig….Reminds me of the technique used by Syd in his Asian Style Pan de Mie.

A question about the eggs.  Are you separating them out and then just using part of what you separate out or do you use all of the whole egg and list the whites and yolks separately?

Croissants look really good too.  Your kitchen must smell wonderful when you bake.

Thanks for the post, formulas and photos.

Take Care,

Janet

nicodvb's picture
nicodvb

Hi Janet, I was sure you would notice so much butter:)

As for eggs I separate eggs from yolks,  but when I reach the amount of whites I need if there's something left I add that, too, daring something more every time. After all egg whites help a lot in building the structure of the dough. The recipe I used as a base called for water, but generally I replace water with the same weight of whites increased by 10%.

Patience is something I really excel at, regretfully! It comes out easy being patient to wait those doughs to rise.

My kitchen smells buttery:-). Unfortunately someone else believes that having a kitchen smelling of fish oveloaded with onion and hideous spices smells much better than buttery, maybe even heavenly:-(

Well, now it's your turn for a panettone!

Thanks for passing,

  Nico

 

 

Janetcook's picture
Janetcook

Hi Nico,

Thanks for the clarification on the eggs.

I have bookmarked this and, when I get back to highly enriched loaves,  I just might try it but no promises.  I am still intimidated by high amounts of butter etc and the adjustment with whole grains and honey instead of sugar will take some working up to.  But you have planted a seed in my mind - a work in progress.

I am like you in that I prefer the smell of butter and baking bread over fish and onions any day.  Luckily I am the 'ruler' of my kitchen hence the only one who really cooks/bakes in it….well, my daughter bakes but she makes cookies etc. for gifts for friends so those smells complement bread baking smells nicely :-)

Janet