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We were running short of flaked grains. I have owned the Marcato flaker for a number of years. I have the hand crank version and got it on sale for $89.00  from an online Italian market. 

I had looked up how to prep the groats and found the wonderful Food Prepper site , I’ve linked them previously. You use 2tsp of water per 2 c groats, shake several times over the first 30 min then leave covered for 24 hrs. Very important and makes flaking so easy. IF YOU DON’T over water/ wait long enough. 

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

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:

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.

I’ve made an error by setting the CBK to the wrong recipe. The “fail safe” feature prevents power failures from losing settings by holding the current for at least 15 minutes. BUT - if you need to change the current recipe it is very difficult to change.

Is there any way to “reset” the machine so a new recipe can be entered?