Starting with Panettone season
Fall is the time for enriched dough recipes so I did my first batch of Panettone. It was based or Giorilli recipe, the same as I was baking during the last season. This is my 5th or 6th consecutive batch based on this recipe and perhaps I might try something different next time. I love the Giorilli recipe, but it could be interesting to do something new.
Meanwhile I have been feeding my Lievito Madre since about this time last year. It seem to be doing well by any measure, either by ph readings or by its rising power. So far so good, finger crossed.
During the summer I also baked few batches of cornetti, Lievito Madre based recipe and it turned out well. However, comparatively speaking I have to admit I prefer French croissants for better flavour and somewhat less work.
There are few pictures of these bakes:
what temps you bake the panettone at ? they look well caramalized.
you use diastatic malt ?
Do you feed your LM daily or use bound techniques ?
I bake them at 350 deg F and yes I do use malt syrup, it is part of the recipe. I do feed LM daily, 1-2 warm feedings and 1 cool feeding. LM is bound and kept at 18-20 deg C overnight or for 16-18 hours. From time to time I keep LM in the fridge, 1 and up to 4 weeks.