February 13, 2022 - 5:45am
Il viaggio del pane di oggi
Sneak peek teaser post. What am I up to today? Can you guess? Here is a hint for you. I let the Bosch go for another three minutes after pulling the windowpane, to ensure a strong gluten network. Look at this silky smooth pasta! Off a good start, I dare say!
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I submit for your approval:
Naturally leavened (Pseudo pasta madre) Panettone. I may have screwed the shaping. Ah, oh well. As my friend Danny tells me, we learn as much or more from our failures as we do from our triumphs!
I'm very curious about this one. What is your pseudo pasta madre maintenance like?
More of a fake mother dough than it is a substitute. I took my liquid leavin, and converted it to stiff. After a quick 5 hour ferment, the stiff starter had tripled and I started build #1. Smile...
He grew stick hair!
There are no failures in bread, only lessons and learning opportunities in disguise.
I am still holding out hope that this will at least achieve a passing grade. While I will not be downhearted by a failure I am so hoping to avoid an anticlimactic finish! I love the look of the unproofed pasta! Fingers crossed!
The panettone was taking forever and a day to proof. I thought for sure all was lost. In a last-ditch effort to save the day/bake, I manually kept the oven temperature at/below 100F. Proofed in the oven, the sweet treat still took another couple of hours to develop to my satisfaction (9 hours total, room temp/oven). Judge the result so far for yourselves! The crumb reveal will wait until morning.
I threw a big job at my boy Slow-Moe yesterday. I sweetened him up/stiffened his resolve and sent him out quite under gunned. He struggled but rose up to the challenge! Smile... I am so overly dramatic! Happy Saint Valentine's day!
Glad you got a result you're happy with.
It can be pretty tricky this panettone making malarky...
You'll have to tell us more about your process and your pseudo madre.
Regards,
M. Wilson
I am glad you found this topic!
I was at a loss as to why the panettone refused to proof. I was as much relieved as I am happy with the result. I never did get to the jiggly wiggly stage you showed in your video. However, I was able to get just enough lift, and oven spring to make this acceptable. Now that I have this first panettone under the belt. I have the courage to try a real formula! Not a housewife recipe! Smile. The bread is tasty and pleasant to eat. All I did was stiffen my liquid starter and add some sugar. I would have been well advised to do a few feedings at the lower hydration before the bake.