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.
Our family bakes a traditional sweet bread on holidays and special occasions. The dough uses lots of eggs and yeast and this time was left to rise in the refrigerator overnight. It tasted great however it didn’t form nice loaves but flattened out. About 6 loaves were baked on baking metal sheets. After baking the loaves rose slightly but melted into each other to create a consolidated loaf the size of the baking sheet. I’d appreciate any advice on why this may have happened and how I could bake it differently to obtain nice small oaves.
This is the second time I've made these. They remind me of Duncan Donuts cake Munchkin, except really lemony and not as sweet. This is the recipe - I cut the sugar by 25% and doubled the lemon zest.
Source: https://www.youtube.com/watch?v=i3aSP9UHLyw
According to Reinhart's first hand knowledge, dmSnyder's interpretation, and modifications.
The Will Falzon method.
Total formula
Flour - 500g
Water- 355g
Salt - 9g
IDY - 5g
The Autolysis (Refrigerated overnight 8 hrs.)
300g King Arthur Sir Lancelot ( high gluten 14%)
100g All purpose flour (11.5%)
50g Sprouted Whole wheat
50g Dark Rye
325g Water (Ice Cold)
The Final Dough
All - The autolysis dough
30g - Water
Been baking bread for years, but scones gave me trouble for the longest time. Always came out dense and cakey, never that shaggy flaky thing I was after.
My problem? I was letting the butter warm up.
Cold butter straight from the fridge, cut into small cubes. That's what finally worked. When cold butter hits a hot oven it creates steam pockets, and those become your flaky layers. Warm butter just disappears into the flour and you end up with something dense and uniform.
Featuring un-blanched ground almonds, and monk fruit sugar.
I wish there was a way for me to practice making panettone more than the one time a year that I bring it to my parents' house to share with the whole family. I used the Roy recipe again, since it worked so well before and I didn't want to risk ruining my one batch. Luckily, this year they turned out well enough that my wife wants me to make more for her later. At least, that's what she says now; pregnancy makes her tastes change quite quickly.
It’s been an incredibly sad year, with our loved ones leaving us one after another. In those difficult moments, when everything felt bare, I found comfort in the quiet life of flowers. Wanting to share that comfort with others who were mourning, and to pay my last respects in a heartfelt way, I created a wreath for the memorial service.
