title = "Panettone Imitation"
description = "Imitation Panettone from 'Taste of Bread'."
-keywords = ["white", "sourdough"]
+keywords = ["white", "sourdough", "calvel"]
notes = """
This is from page 178 of Raymond Calvel's 'Taste of Bread' (or 'Le Goût De Pain'). It is described as 'An Imitation Panettone by Sponge and Dough Method'. He says 'A panettone can be leavened with baker's yeast. However, this is not an authentic panettone and remains only a pale imitation of the real thing in terms of flavor and keeping qualities. If the baker chooses not to use a naturally leavened sponge, the sponge and dough system, [this recipe] is the least objectionable method.'.
title = "Levain De Pâte"
description = "Levain De Pate recipe from 'Taste of Bread'."
-keywords = ["sourdough", "yeasted", "white", "vegan"]
+keywords = ["sourdough", "yeasted", "white", "vegan", "calvel"]
notes = """
This is from page 93 of Raymond Calvel's 'Taste of Bread' (or 'Le Goût De Pain').
title = "Pain Au Levain"
description = "Pain Au Levain recipe from 'Taste of Bread'."
-keywords = ["sourdough", "white", "vegan"]
+keywords = ["sourdough", "white", "vegan", "calvel"]
notes = """
This is from page 91 of Raymond Calvel's 'Taste of Bread' (or 'Le Goût De Pain'). This is made in three stages, each using the last, with the first one using peice of the last batch of bread (called a 'chef'). Calvel recommends a dough temperature of 25-26°C for all the stages. The first stage is the 'rafrachi' (or 'refresher'), this should be mixed on low for 10 minutes and allowed to proof for 5-6h (3.5x starting volume). The second stage is the 'levain', this should be mixed on low for 10 minutes and allowed to proof for 4-6h (3.5x starting volume). The final stage is the complete dough that will become the finished loaf, it should be autolysed for 30 minutes before being mixed on low for 12 minutes. Fermentation should be 50 minutes, at this point a piece of dough can be torn off for the next batch and the bread can be divided and rounded over 10 minutes. Bench rest should be 10-20 minutes. Shaping is a further 10 minutes followed by a 4h proof stage (3.5-4x starting volume). The recipe also mentions that 0.2% yeast (maximum) can be used.
title = "Polish pre-ferment"
description = "Recommended polish recipe from 'Taste of Bread'."
-keywords = ["pre-ferment"]
+keywords = ["pre-ferment", "calvel"]
notes = """
The polish here is 69% hydration and should make up 15% of the flour weight. It is taken from Professor Raymond Calvel's "Taste of Bread". Pre-ferment should be mixed in advance (temp from mixer 25°) and rested for 3h minimum (at 25°) or 16h minimum refrigerated (at 4°). It should be mixed for 4 minutes at first speed and 3 minutes at second speed.
--- /dev/null
+[information]
+title = "Floris milk bread"
+description = "Milk bread recipe (1) from Maria Floris' 'Bakery, cakes and simple confectionery' (p. 30)"
+
+keywords = ["milk", "white", "floris"]
+
+notes = """
+Disolve the yeast in the milk. Add all to bowl. Standard double during ferment and proof. Bake at 198C for 35-40 minutes.
+"""
+
+[ingredients]
+flour = 100
+milk = 54
+yeast = 6.25
+oil = 1.5
+salt = 0.65
--- /dev/null
+[information]
+title = "Floris milk bread (Palace Hotel)"
+description = "Milk bread recipe (2) from Maria Floris' 'Bakery, cakes and simple confectionery' (p. 30)."
+
+keywords = ["milk", "white", "floris"]
+
+notes = """
+She says 'I have eaten very good milk bread in the Palace Hotel in St Moritz. All the food in the hotel was very good. I got this recipe from the manager of the confectionery department of the hotel kitchen under whose management everything had to be perfect. Now I give you her recipe:'
+This one is a little more complex than recipe (1).
+an additional 3.12% of diamalt powder can be added for flavor.
+Dough bust be firm not hard after mixing all but the eggs, butter and diamalt. Beat eggs and diamalt together and add. Slowly add the butter while kneeding.
+Rise instructions are not clear.
+Bake at 184C for 30-40 minutes.
+"""
+
+[ingredients]
+flour = 100
+milk = 27
+egg = 12.79
+butter = 12.5
+yeast = 3.12
+salt = 1.96
+sugar = 1.38
[information]
-title = "Polish rye bread"
-description = "Polish rye bread from Maria Floris' 'Bakery, cakes and simple confectionery'"
+title = "Floris Polish rye bread"
+description = "Polish rye bread from Maria Floris' 'Bakery, cakes and simple confectionery' (p. 34)"
-keywords = ["rye", "yeasted", "sourdough", "floris"]
+keywords = ["rye", "yeasted", "floris", "vegan"]
notes = """
Floris says to start with half the flour, the sugar and two-thirds of the water, mix and leave for 48 hours till it becomes a sour levain. This has been included as a yeast-less preferement and is the only diversion of the recipe.
projects / bread / commitdiff