Because of the stiff nature of the Italian style sourdough we encounter a reoccurring difficulty when making lean bread dough. That difficulty being excessive dough strength and the reason for this, is that unlike a wet sourdough culture the activity of protease enzymes is very minimal comparatively. Add to this the tightening effect of gluten by acid (acid makes gluten absorb more water than it would normally) we end up with a very stiff starter that requires a lot of effort to work out when introducing ingredients like water (or fat and sugar) which balance this strength with extensibility. Even when a suitably balanced dough is achieved, likely with very high hydration levels, it only gets stronger as it ferments and proves. Evidence of this can be seen when the dough rises vertically, with splitting occurring in various places.
Biga acida: (12hrs at 18C)
50g lievito madre
Final dough: (2hrs ferment at 30C, 4 hrs proof at 30C)
320g biga acida
“Extra paradise” panettone from Cresci
286 10000 Flour 280W
66 2300 Lievito Naturale
100 3500 Sugar
149 5200 Water
100 3500 Butter
.29 10 Fresh yeast
40 1400 Sugar
57 2000 Honey
2.86 100 Malt powder
.86 30 Fresh yeast
100 3500 Butter
63 2200 egg yolks
86 3000 Bari Walnuts
57 2000 Raisins
29 1000 Dark choc drops
2.86 100 Salt
—— —– Orange zest
—— —– Vanilla
I made two changes, one was to omit the added compressed yeast and the other was substituting some of the walnuts with candied orange peel.
One of my finest panettoni. Incredibly soft and light which makes hard work when slicing. A fantastic bready texture that tears beautifully when pulled apart.
This is a very difficult formula to achieve success. The enriching ingredients in ratio to the flour are higher than any other panettone. This is due to their being no flour added in the second dough.
Overtime I have been aiming towards formulating a loaf that is as light as commercially improved bread. Continuing the theme of using my sourdough as an improver, I applied it to wholemeal flour this time.
25% italian style sourdough (45% hydration)
100% wholemeal flour
3% egg yolk
2% fresh yeast
I am very pleased with the results!
This recipe will make a loaf perfect for toasting and as light as the ones common in supermarkets without all the added rubbish.
To achieve the vast volume we need three things, very strong flour, lots of kneading and acidity.
We need to ferment some, well most of the flour to bring acidity to the dough. I’ve used a wet and warm ferment to lower the pH quickly and allow protease enzymes to do their thing contributing softness to the crumb.
375g very strong flour (Canadian spring red wheat)
375g water (30C)
15g fresh yeast
Mix to combine and ferment at 30-32C for 3 hours until the pH drops to around 5.3 at which time the mix will have fallen.
175g flour as above
22g oil of your choice, I used olive
55g firm sourdough (optional)
Mix and knead to obtain a strong windowpane. Rest for ten minutes before shaping. Prove at 30C until increased in volume by two and a half times, around 45 minutes.
Bake with steam throughout.
Original recipe from Paul Hollywood. I took this recipe and re-formulated it to include an overnight cold maturation whilst also upping the levels of sugar, butter and fruit.
|500||strong 00 flour (Shipton Mill)|
|60||whole egg (beaten)|
|50||g mixed peel|
|zest of 1 orange|
|1 apple , peeled, cored and finely chopped|
|1 tsp. ground cinnamon|
|1 tsp. mixed spice|
Mix flour, salt, yeast and spices in a bowl. Separately in jug dissolve sugar with the water, add the milk, cold from the fridge and finally the beaten egg. Gradually combine this liquid solution with dry ingredients to make a dough. Rest for 30 minutes – 1 hour. Cover and leave in the fridge overnight.
Next Morning remove the dough from the fridge and allow about 1hr to come up to room temperature. Then knead until full development. Mix in the fruits and zest until evenly distributed. Bulk ferment in a warm place for around one to two hours or until until nearly doubled in volume. Scale into 13 100g pieces. Round each tightly and prove until generously doubled, pipe crosses and bake. Once baked glaze with jam or syrup.
I confess; I am in no way skilled at lamination and hardly ever make croissants. It’s something I’ve done only a handful of times. These were my best yet and not only that, these are solely leavened by natural means, a first.
Original recipe found here – I scaled it down and used a lower ratio of butter for folding in.
|25||50||11||1000||flour 00 W 210/230|
|50||100||22||2000||flour 00 W 360/380|
|50||100||22||2000||flour 00 W 210/230|
|100||200||44||4000||flour 00 W 360/380|
|–||–||–||–||*butter for folding in|
*original recipe says to use 2.5Kg of butter per every 4.5Kg of dough. I used 1/3 butter to dough.
Incredibly delicate like clouds that just flaked and melted away in the mouth!