Just for fun, I made panettone with three forms of strawberry - candied, freeze-dried and pastry base. It is fragrant with definite strawberry notes in the crumb, which is light, moist and shreddy.
I used 400g in 7” hearts and 745g in 750g paper pans.
Process notes:
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.
When I still lived in Singapore I greatly enjoyed a specific soft swirl milk bread from a Japanese bakery. It had an amazingly delicious but soft, thick crust, and the crumb was very light, with some uneven holes, but had what I thought was depth of flavour - really the taste of wheat, rather than sugar or butter. This wasn't a typical fast fermented milk bread. I've been wanting to recreate 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???) ...
A bit of an experimental ciabatta. I intended to make a 90% biga ciabatta but thought - what if I used a levain to make the biga, rather than my starter+water? The idea was that I could develop a more complex flavour profile by making a higher temp spelt-rye levain from my basic starter (5 hour fermentation, 22 degrees), and then use that to form the 45% hydration of the cool biga (16 hour fermentation, 14 degrees).
I didn’t bring my starter down to Fort Lauderdale with me this season, so any bread baking I do here will be with IDY. For our dinner party yesterday I decided to make some simple milk roll. These use a tangzhong and King Arthur’s AP flour. They were soft and fluffy and seemed to be enjoyed by all. The smell of the dough is so different when using IDY, I often forget how different it is from my starter until I use IDY which is rare.
We hosted some friends here in Fort Lauderdale to a dinner last night. For dessert, I kept a recipe for a limoncello tiramisu from Bake From Scratch that I’ve been meaning to try. I made some homemade limoncello since we don’t really drink liquors much and I had a bottle of vodka for years down here that wasn’t even open. I should have planned even further ahead than I did and start the limoncello 3 weeks ahead to give it more time, but it turned out well despite the shortened timespan of 1 week.
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 ...
As you can see, I'm no cake decorator, but I've always loved cake with loads of creamy frosting. This recipe was popular...I was going to say awhile back...but it's been about 45 yrs since I first tasted it. It is soft, creamy and NOT sweet (unless more sugar is added).
It does, indeed, contain tangzhong. The effect is just as good as in bread dough.
This recipe makes more than enough for a 2- layer cake and requires a fairly large mixer bowl.
1.5 cups milk
10 Tbsps flour
