-all : .venv/touchfile
+all : .venv/touchfile atom
-mkdir build
-mkdir recipes
.venv/bin/python sous.py
helper : .venv/touchfile
.venv/bin/python helper.py
+atom : .venv/touchfile
+ .venv/bin/python atom.py
+
.venv/touchfile : requirements.txt
python3 -m venv .venv
.venv/bin/python -m pip install -r requirements.txt
=> recipes/sourdough-white-v4.gmi Sourdough white v4 (Sourdough sandwich loaf, similar to french bread.)
=> recipes/arculata.gmi Pompei Arculata (Ringed bread found and reconstructed from a specimen in pompei.)
=> recipes/calvel-levain-de-pate.gmi Levain De Pâte (Levain De Pate recipe from 'Taste of Bread'.)
+=> recipes/calvel-panettone.gmi Industrial Panettone (Industrial Panettone from 'Taste of Bread'.)
=> recipes/challah.gmi Challah (Polish sweet-bread.)
=> recipes/challah-polish.gmi Challah with pre-ferment (Polish sweet-bread with polish.)
=> recipes/kimbell-einkorn-ale-sourdough.gmi Enikorn and spent ale grain sourdough (From Vanessa Kimbell's 'The Sourdough School' (p. 172))
=> recipes/sourdough-white-v4.gmi Sourdough white v4 (Sourdough sandwich loaf, similar to french bread.)
=> recipes/arculata.gmi Pompei Arculata (Ringed bread found and reconstructed from a specimen in pompei.)
=> recipes/calvel-levain-de-pate.gmi Levain De Pâte (Levain De Pate recipe from 'Taste of Bread'.)
+=> recipes/calvel-panettone.gmi Industrial Panettone (Industrial Panettone from 'Taste of Bread'.)
=> recipes/challah.gmi Challah (Polish sweet-bread.)
=> recipes/challah-polish.gmi Challah with pre-ferment (Polish sweet-bread with polish.)
=> recipes/straight-white-v4.gmi Straight white yeasted v4 (Regular white yeasted bread.)
=> recipes/sourdough-white-v4.gmi Sourdough white v4 (Sourdough sandwich loaf, similar to french bread.)
=> recipes/arculata.gmi Pompei Arculata (Ringed bread found and reconstructed from a specimen in pompei.)
=> recipes/calvel-levain-de-pate.gmi Levain De Pâte (Levain De Pate recipe from 'Taste of Bread'.)
+=> recipes/calvel-panettone.gmi Industrial Panettone (Industrial Panettone from 'Taste of Bread'.)
=> recipes/kimbell-einkorn-ale-sourdough.gmi Enikorn and spent ale grain sourdough (From Vanessa Kimbell's 'The Sourdough School' (p. 172))
=> recipes/seeded-rye.gmi Seeded Sourdough Rye (Sourdough rye with seeds. Can be used as a guide for other seeded breads.)
=> recipes/panettone-v3.gmi Panettone v3 (Panettone.)
=> recipes/calvel-imitation-panettone.gmi Panettone Imitation (Imitation Panettone from 'Taste of Bread'.)
=> recipes/calvel-pain-au-levain.gmi Pain Au Levain (Pain Au Levain recipe from 'Taste of Bread'.)
=> recipes/calvel-levain-de-pate.gmi Levain De Pâte (Levain De Pate recipe from 'Taste of Bread'.)
+=> recipes/calvel-panettone.gmi Industrial Panettone (Industrial Panettone from 'Taste of Bread'.)
=> recipes/calvel-polish.gmi Polish pre-ferment (Recommended polish recipe from 'Taste of Bread'.)
Vegan
-=> https://git.ozva.co.uk/?p=bread;a=commit;h=HEAD Last compiled at 2026-01-29 10:53:04.074549
\ No newline at end of file
+=> https://git.ozva.co.uk/?p=bread;a=commit;h=HEAD Last compiled at 2026-02-27 14:34:51.944094
\ No newline at end of file
<li><a href="recipes/calvel-levain-de-pate.html">Levain De Pâte</a> <em>Levain De Pate recipe from 'Taste of Bread'.</em></li>
+ <li><a href="recipes/calvel-panettone.html">Industrial Panettone</a> <em>Industrial Panettone from 'Taste of Bread'.</em></li>
+
<li><a href="recipes/challah.html">Challah</a> <em>Polish sweet-bread.</em></li>
<li><a href="recipes/challah-polish.html">Challah with pre-ferment</a> <em>Polish sweet-bread with polish.</em></li>
<li><a href="recipes/calvel-levain-de-pate.html">Levain De Pâte</a> <em>Levain De Pate recipe from 'Taste of Bread'.</em></li>
+ <li><a href="recipes/calvel-panettone.html">Industrial Panettone</a> <em>Industrial Panettone from 'Taste of Bread'.</em></li>
+
<li><a href="recipes/challah.html">Challah</a> <em>Polish sweet-bread.</em></li>
<li><a href="recipes/challah-polish.html">Challah with pre-ferment</a> <em>Polish sweet-bread with polish.</em></li>
<li><a href="recipes/calvel-levain-de-pate.html">Levain De Pâte</a> <em>Levain De Pate recipe from 'Taste of Bread'.</em></li>
+ <li><a href="recipes/calvel-panettone.html">Industrial Panettone</a> <em>Industrial Panettone from 'Taste of Bread'.</em></li>
+
<li><a href="recipes/kimbell-einkorn-ale-sourdough.html">Enikorn and spent ale grain sourdough</a> <em>From Vanessa Kimbell's 'The Sourdough School' (p. 172)</em></li>
<li><a href="recipes/seeded-rye.html">Seeded Sourdough Rye</a> <em>Sourdough rye with seeds. Can be used as a guide for other seeded breads.</em></li>
<li><a href="recipes/calvel-levain-de-pate.html">Levain De Pâte</a> <em>Levain De Pate recipe from 'Taste of Bread'.</em></li>
+ <li><a href="recipes/calvel-panettone.html">Industrial Panettone</a> <em>Industrial Panettone from 'Taste of Bread'.</em></li>
+
<li><a href="recipes/calvel-polish.html">Polish pre-ferment</a> <em>Recommended polish recipe from 'Taste of Bread'.</em></li>
</ul>
<li>Add rye and other ancient grain breads</li>
</ul>
- <p>Last compiled at <a href="https://git.ozva.co.uk/?p=bread;a=commit;h=HEAD">2026-01-29 10:53:04.094124</a></p>
+ <p>Last compiled at <a href="https://git.ozva.co.uk/?p=bread;a=commit;h=HEAD">2026-02-27 14:34:51.966063</a></p>
</main>
</body>
</html>
\ No newline at end of file
notes = """
A single loaf is 85g to match the approximate size of the specimen. It's recomended that out of the number that you make, some should be for offering. Additional ingredients are sesame seeds (for the Greek 'koulouria') and nigella seeds (for the Turkish 'simit') and a glaze made from honey and water (4:3). Commonly paired with dried figs, prunes and chestnuts. To be formed into a ring.
A fresco in the Catacombs of St Callixtus shows 5 loafs of this bread, with its distinctive ring shape, alongside a fish; a reference to Jesus' miracle of the 'Feeding of the Five Thousand'. It was also found across Greek and Roman teretories.
+Recipe source linked on website.
"""
+links = ["https://www.bbc.co.uk/travel/article/20230406-arculata-the-bread-that-survived-pompeii"]
[ingredients]
flour = 54
--- /dev/null
+[information]
+title = "Industrial Panettone"
+description = "Industrial Panettone from 'Taste of Bread'."
+
+keywords = ["white", "sourdough", "calvel"]
+
+notes = """
+The monoglyceride/water should be mixed first for the emulsion, before the other emulsion ingredients are added and mixed till homogeneous and with a mayonnaise consistency
+Note that you should also add 1 drop of orange essence per 1.27kg of the finished dough at the second stage.
+Recommended fermentation time for each of the sponges is 4h. After mixing stage 1 for 3 minutes at first speed, the dough should be left to ferment for a recommended time of 10-12h before the stage 2 ingredients are added. Not that the raisins and candied fruit should be added at the end of this mixing stage, hold a small amount of the softened butter back to facilitate this. After this a further 40 minutes fermentation in recommenced. Bench rest should be 50 minutes. Proof time will be 10-11h at 27°C.
+Calvel recommends baking at 210°C for 30-40 minutes. During cooling the Panettone should be hung upside down to prevent sinking.
+"""
+
+[ingredients]
+sponge-1-starter = 0.8
+sponge-1-water = 0.56
+sponge-1-flour = 1.04
+sponge-2-water = 1.76
+sponge-2-flour = 3.44
+sponge-3-water = 5.48
+sponge-3-flour = 10.92
+stage-1-emulsion-monoglyceride = 0.7
+stage-1-emulsion-water = 1.4
+stage-1-emulsion-butter = 12.0
+stage-1-emulsion-egg-yolks = 8.0
+stage-1-emulsion-sugar = 6.0
+stage-1-flour = 64
+stage-1-water = 25
+stage-1-sugar = 12.0
+stage-1-honey = 1.74
+stage-2-flour = 36
+stage-2-rasins = 35
+stage-2-butter = 19.32
+stage-2-candied-fruit = 17.4
+stage-2-sugar = 14.48
+stage-2-egg-yolks = 9.4
+stage-2-orange-flower-water = 5.8
+stage-2-salt = 1.16
+stage-2-vanilla = 0.12
projects / bread / commitdiff