sparkfan's blog

For a change a 100% wholemeal rye bread. Before and after the bake. The final proofing was probably a tiny bit too long. Got distracted and almost forgot about it.

Managed this time to keep the panettone in one piece 💪 very shreddy, oven spring is still work in progress. Open crumb is far away ...

Considering that the PM was maybe a tiny bit too lactic (and I couldn't wait longer for the next try), I'm pretty happy with the structure. And again I learned a lot. Panettone must be an endless learning process.

After some time in the oven (10min???) ...

33% Buckwheat, 67% white flour, PM, sesame seeds on top.

The typical slight bitterness, peatiness of buckwheat is for sure not everyone's taste. We like it a lot. Perfect match with honey. The sesame seeds on top are a must.

A bit flat because of the high buckwheat percentage.

I wanted actually a more uniform honeycomb crumb structure. Maybe next time ...

Cranberry + white chocolate with (maybe a bit too much) almond glaze ... in the oven

The glaze was a last minute decision. Not the best looking, but ok.