Believe it or not, Floyd's Sweet Potato Rolls can be made even better. And I wouldn't even have known that but for a bit of Thanksgiving serendipity.
My buddy and I are setting up Reinhart's panettone recipe to do 80 medium loaves. Last year we did the large ones (dont remember how many as there were other loaves done that day). This year we are just doing the panettone and will use commercial flour in the soaker. I love playing with all these big quantities, like 7 dozen eggs! I have a 16-20qt Hobart which make it possible. Will let you know how it turns out!
It seems that all that was required was to step back, breath deep, and allow time to create a little distance. As I started to bake this again my wife asked "So, what are you baking?". After I answered she asked "So, what are you going to do different?". I said "I'm going to bake this like I never saw it before and see what happens." She just smiled and left me to it.
A few days ago, my lovely stepdaughter, Cat, convinced me to join twitter. As if I didn't spend enough time already on my computer!
I don't know about you guys, but last week wore me out. I'm just now recovering and have the energy to recap :)
Here's the last week or so of production. The struan I kept, everything else went on Thursday.
Hi all. Cruising around the various forums and recipes and I see an ingredient ' 1 bottle of soft butter'. I live in northern Illinois USA and here we have butter in sticks, tubs and by the pound. What is bottled butter and how much butter is in the bottle? And where does one find this item? And can melted & cooled butter be used in place of 'bottled butter'? I'm 'fused here... Thanks in advance to one and all! Joey the Doeyo
I have learned a lot about my oven this fall. One of the most important things I learned, though, I just confirmed this weekend with this bake. I have feared since I finished the insulation layer that my oven was too thin-walled to hold enough heat for multiple bakes. I also suspected that perhaps I just was not "charging the heat battery" fully enough to make it last. This weekend was a test of this theory.
I don't usually call it anything other than sourdough, but when I'm trying to be clever I call it SoF (State of Franklin) Sourdough.
95% BF, 5% Whole Rye, 72% Hydration. 1/3 total flour(including all of the Rye) in 100% hydration levain.
The crust is softer than I'd like, but I'm hoping a new oven will fix that.
Just a quick post - a basic wholemeal bread, lovely texture and mild sourdough flavour - that one is a keeper
As always, more photos and recipe on my blog here
