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.
This weekend has been very bad for me, after several weeks of good testing, I scaled up my recipe and had 2 successive failures during mixing.
No idea why. Using the same recipe for last 2 years.
Of course the only answers one can find are "your pm is out of balance"
Maybe you can elaborate a little more on what recipe did you do, what if anything did you change from before etc?
Most of the panettone dough failures lead to LM, but could be other things as well. What kind of flour did you use? How was your temperature control during fermentation and mixing? How about leavening power and pH of the LM?
i was just able to mix a good primo,
made sure to mix the yolks in very very well gluten development before adding the butter.
i also upped the hydration of my pm from 40% to 43% for a couple days and then a baguetto today before starting 3 refreshments
Are you saying that your second dough fell apart or it didn't rise? I am still don't understand when did the failure happen?
yeah, last failure was on second mix. I adjusted my pm hydration up a couple % and did a bagnetto. hopefull it works out this time.
well the bad news is my second mix fell apart, was totally at wits end since this supposed exact recipe worked several times at a lower volume of which I was scaling up for the first time.
I double checked and realised that my scaled up numbers were a bit off for the water, it had about 10% more water than it should have, so maybe that contributed to the mix falling apart.
Will try again next week.