This is the first panettone bake since February, and it came out pretty well!
I only have fed the LM a few times since then, and in this case, only once in the past 10 days. It did progress well however, and so I went ahead with the bake.
Although I'm almost certainly wrong in saying this, for me there seems to be surprisingly few bread (not dessert/kuih) recipes that have glutinous rice flour as an ingredient.
My 10% stone-ground whole wheat sourdough delivers again. I woke up the little gremlins last week when I got home from our Easter break. They’ve returned to their full strength.
Gavin
EDIT: Crumb shot added.
Today's bake: Vegan No-Sugar Banana Bread (Sweetened Only with Bananas)
Source: ChatGPT
Notes:
From: 900g - 7.75x4x4 pan
To: 1800g - (2) 7.75x4x4 pans
Substitutions: None
These ones were inspired by two Indonesian bakes, nastar and lapis legit. Nastar is pineapple tarts, from Dutch 'ananas taart'. It's our holiday cookies, enjoyed during Islamic holiday season and also christmas. As for lapis legit, it is Dutch-Indonesian version of baumkuchen. It's basically yolk-only pound cake with distinctive spice mix, baked layer by layer using upper burner. Lapis legit is usually enjoyed during Chinese New Year (I'm not sure why. Everything about Indonesian cuisine is confusing lol).
Today's bake: Hearty Seeded Rye - Saftig Kerniges Roggenbrot (Germany)
Source: The Rye Baker by Stanley Ginsberg
Notes:
Error in the book - no flax seeds in baker's percentages section
From - (1) loaf @ TDW:2065gr Pan Size: 9x5x3 In / 22.86x12.7x7.62 CM
'To - (2) loaves @ TDW:3855gr Pan Size: 7.88x4x4 In / 20x10.16x10.16 CM
Substitutions: Honey for Syrup
The crust is from Chef Tuan's thin crispy recipe (it's ok, but I won't make it again). I made a 50/50 mix of tomato sauce and Franklin's Spicy BBQ sauce, then added red onions, cheese and pulled pork. Cooked in a Chefman, lower deck at 750F, upper at 550F, seven minutes, followed by a power cycle then the Neapolitan preset (800 degrees on both) to kick the top burner on until done (60-90 seconds for me). This is a heavy topping load, I didn't even consider launching it from a peel. After 4 minutes, I removed the tray, rotated the pie 180 degrees, and finished directectly on the stone.
I started a new LM and it was time to test it with a greek tsoureki. A bit too late for Easter, on the other hand after Easter is before Easter ;)
Recipe based on Blondy by #brotokoll: https://brotokoll.com/recipe-archiv/blondy-easter-sourdough-challah-with-pasta-madre/?lang=en
Just added the greek spices for tsoureki, adjusted the hydration and of course used another flour.
Dough after mixing:
I tried the quick fermentation method of 4 hours and a long proof and it did not bode well. I am convinced that my usual method is what needs to be used. Tried and true, and there is no swaying me. Being my apartment runs cooler and even if i start my dough relatively warm, the dough temp falls to quickly and there's not way to regulate it. I've done the oven light method and tried turning the oven on and off to warm the dough, but I've come to realize that just like with all things, a little extra time and a longer ferment is just a better way to go.
MW Baguette recipe - Yields 3 full size (60cm) baguettes scaled at 330-340g each. Target baked weight 250g.
Note that I didn't roll to 60cm but 40cm as I don't have a wide oven. Achieving those dimensions and weight can be tricky in a domestic setting especially with sourdough.
French baguette specs.: ~250 grams of which ~200g is flour, 60cm length.
