I ran out of all forms of wheat flour - which is what I typically add to whatever preferment - so had to come up with something for the rye biga I had already made yesterday night. I ended up adding more rye and buckwheat, making this a 80% medium rye, 20% buckwheat loaf, with 60% of the rye pre-fermented in the biga.
I attempted pandoro for new year's and am quite proud of the result! Very similar process to panettone (lievito madre, 2 doughs, obscene amounts of egg yolks and butter). The crumb is tighter than panettone and it doesn't have the same riot of flavors and ingredients (no candied fruit or raisins or chocolate, for example). But there's something more elegant about its simplicity? It's like a very nice brioche, but with that beguiling texture of these long-fermented dessert breads (soft but toothsome). I made a 1kg batch and split it between 2 500g star-shaped molds.
Happy 2026 to The Fresh Loaf community! May your starters thrive and your loaves delight you and yours!
David
The world renowned, iconic, Maltese Pastisti.
For my final bake of 2025 I decided to try something I’ve wanted to for some time. I love chestnuts, when we were kids, my parents would buy them and we’d roast them. We had to shell them which wasn’t fun but really isn’t that difficult, but it was so worth it since chestnuts are just yummy. So for this Hokkaido Milk Bread I’ve added chestnuts two ways. Some are added as inclusions, chopped. The majority of them were cooked in milk and then blended. I used this “chestnut milk” as the hydration for the tangzhong.
Hi TFLers! It's that time of the year again for my mandatory year-end post. I don't wanna end my streak. :)
This was the pizza that I made earlier this year. I finally got my hands on some real 00 flour used for making Neapolitan Pizza so I was excited to try it. I don't have a wood-fired oven for La Vera Pizza Napoletana so obviously, the next best thing to make is the "other" Neapolitan Pizza which is Pizza Montara. This was very similar to the first one I made here.
I learned a lot about panettone baking this year. My bakes became more consistent, and I was able to experiment with different concepts and approaches. (It’s a good idea to nail down a basic recipe and process before embarking on experimentation)
The changes to the starting point full white flour and cane sugar formula.
The egg whites were gently folded in as the last ingredient.
Mistakes:
For today's exercise, I submit...
Gigante, Filone Rustico con Semolina. il metodo di Will Falzon.
