Making a Panettone - using recipe from Peter Reinhart's Bread Baker Apprentice. Have my seed starter going for 5 days, getting ready to make the Barm. Panettone to follow in a few days.
Any pointers / suggestions from the group is appreciated.
Adam
I decided to return to my roots as it were, and reprise an old standard bread
recipe from the Tassajara Bread Book, Whole Wheat Bread. I topped the loaf with
a little egg wash and some sesame seeds before baking. It's not 100% whole wheat but about 70% whole wheat - (2 1/2 cups ww flour, 1 cup all-purpose flour). I used to make this bread every week for
morning toast. After seeing and smelling it, I remember why - it's just good.
Sending this to Yeastspotting.
Don't get me wrong, they are all delicious, I just love this 36 hr SD baguette formula and its endless variations. However, some favorites just jump out from time to time.
This is Take II because I actually baked this formula twice this week. The first time I used dark rye instead of white rye flour by mistake. The second time I got the flour right, but I may have done something else wrong. Both bakes are very tasty. Almost addictive to a giant sweet tooth like myself. Even though I baked it for what seemed like forever though, it still came out not quite done. Or, it came out something else I don't recognize. Here is the picture that explains it.
I used to have a problem with my crackers, but then I took an arrow to the knee...
For the last month or so, I've been turning all my extra sourdough starter into crackers. With a couple of exceptions, they've been disappointing: not crisp enough, too crisp and burnt, no flavor, too much salt, etc. etc. That all changed a couple of days ago, mostly by accident. I've since successfuly reproduced the recipe three times, and may have it down now.
I just wanted to say Happy Holidays to all the other cyberbakers who contribute to this website. Thanks to all the feedback on a variety of topics. During the months on this web site I have made enormous improvements in my bread baking.
