I am on a roll and it is called the sourdough-juggernaut insane roll. I mean what else do you expect in a despondent economy like ours? For a miserable proletariat like myself, who is underemployed, partly circumstances/partly choice, what better way to spend your days than to bake up some bread.
A number of years now reading and posting here and the sentence that rings in my ears as the best advice I've ever had in home baking is Pat's "Get the fermentation right," which I guess could also be said as "Watch the dough, not the clock." Now that the rest of you have moved on to the nicely controlled environment of proofing boxes , I am left to my analog temperature probe and the vagaries of kitchen temperatures. So I've practiced on some basics, watching the dough.
so to put a long story short (and what better way to do it then photos?)
the result:
the recipe i followed:
Anyone who has seen my blog knows I make naturally leavened panettone often. I have tried a new recipe by Massimo Vitali which includes cocoa butter. The recipe also calls for milk powder which I don't keep, so I left it out. I made a few other adjustments with water and flavourings but other than that it's as described in the formula.
Finished dough.
As a follow up to a previous post here is how I make non fat Greek yogurt. You can make it with any kind of milk you want but I am into non fat where ever possible. Make your yogurt cozy for 12 hours at 110 F by placing 2 folded in half kitchen towels over a heating pad set to high which is covering a wooden cutting board. Get a large bath towel folded in half to cover the kitchen towels.
I liked these much better than the blackberry one's last week. Yummy!
