The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My recent bake ... 80% hydration whole wheat mixed grain and classic panettone with yuzu candied peel

evonlim's picture
evonlim

My recent bake ... 80% hydration whole wheat mixed grain and classic panettone with yuzu candied peel

 

80% hydration whole wheat mixed grain and classic panettone with yuzu candied peel


Recipe adapted from mwilson blog Panettone di Giorilli  

Sorry folks, it has been a while ...time to get my blog updated.


Nevertheless I have been baking on weekly basis for my family and friends, Practicing on new technics that generous home bakers and professional bakers shared. 


2020 year is near ending. Spirit of Christmas rushing in.. food blogger

s shared lots of beautiful and scrumptious bakes and dishes. hopefully lifted the readers and followers' spirit especially in this unfortunate year with Covid 19 outbreak. 

wishing everyone well 


evon


 


 

Comments

pul's picture
pul

One of these days I found your blog. It is quite nice how you integrate regional ingredients in sourdough baking, even the king of fruits. Hope you can find some time to keep posting your experiences.

Happy Baking!

evonlim's picture
evonlim

Hello.. and thank you for kind words. 
Will keep posting my weekly bake on the wonderful site. 

happy baking 💕

Benito's picture
Benito

Beautiful baking you’ve done, I love yuzu and the idea of yuzu candied peel is very appealing in a panettone, that is very original.

Benny

evonlim's picture
evonlim
  1. Thank you ...  Benny

If you do get your hands on some durians aka  ‘king of fruits’ , you should give it a try. Especially while baking or toasting the bread, the aroma is the best!! 
That is if you like durian. 

Yuzu is another fragrance that I like a lot.. hint of sweet with sour just divine. 

happy baking