--- /dev/null
+[information]
+title = "Kaiser rolls (vegan)"
+description = "Under development."
+
+keywords = ["white", "yeasted", "brioche", "vegan"]
+
+notes = """
+This recipe is from Chainbaker. Each of these rolls should weigh around 110g. There is a specific way to plait these which I will try to describe: Roll the balls out into a length of around 20cm, tie a knot into the dough and pass the two loose ends back through the loop created so the ends are hidden. Can be brushed with a milk alternative or some other glaze and sprinkled with poppy seeds.
+It has been ajusted in the following ways: milk substituted for alternative (water % of milk differs little so this has not been changed), butter substituted for neutral oil (butter is 80% butterfat so alternative has been reduced by 20% and hydration has been increeced by the equivilant.)
+This is a brioche, so easily overheated, use a cooled milk alternative or cool the flour off beforehand.
+"""
+
+links = [
+ "https://www.chainbaker.com/kaiser-rolls/",
+ "https://www.youtube.com/watch?v=nyfi0RMa1sY"
+ ]
+
+[ingredients]
+white-flour = 100
+milk-substitute = 45.6
+silken-tofu = 20
+neutral-oil = 6.4
+sugar = 4
+salt = 2
+yeast = 1
--- /dev/null
+[information]
+title = "Panettone"
+description = "Panettone."
+
+keywords = ["white", "sourdough"]
+
+notes = """
+This one is very difficult. Reccomended that sourdough started is used 3 hours after refreshing. Flavoring should be mixed up and left to rest for 12h minimum before being incorporated. Stage 1 will take around 12h to rise (under the conditions we attempted to bake this) so this lines up well. Additionally, soak rasins overnight. Incorporate yolks and sugar slowly to prevent dough splitting. Reccomended flour protein content is 16%, this is not elaborated on and ash content is not listed so its difficult to know what the orrigional authors where going for.
+Apparently during ferment it should rise 250-300%. Bench rest should be 20 minutes and proof should be 5-6 hours.
+Cooking temperature is listed as 165° for 50 minutes. It is traditionally scored with a cross with a peice of butter placed in the center.
+Orange zest, lemon zest and vanilla pods are all listed in units, rather than grams.
+"""
+
+links = [
+ "https://www.mulinopadano.it/en/blog/classic-italian-panettone-using-sourdough/"
+ ]
+
+[ingredients]
+flavoring-honey = 6.5
+flavoring-orange-zest = 80.6
+flavoring-lemon-zest = 32.3
+flavoring-vanilla-pods = 32.3
+stage-1-flour = 100
+stage-1-water = 40.3
+stage-1-sourdough = 19.4
+stage-1-sugar = 16.1
+stage-1-yolks = 16.1
+stage-1-butter = 24.2
+stage-2-flour = 19.4
+stage-2-water = 16.1
+stage-2-yolks = 19.4
+stage-2-sugar = 24.2
+stage-2-butter = 32.3
+stage-2-rasins = 29
+stage-2-orange-peel = 29
+stage-2-citron-peel = 14.5
+stage-2-salt = 1.3
title = "White yeasted with polish pre-ferment v4"
description = "Less acidic flavor than the v4 sourdough."
-keywords = ["white", "pre-ferment"]
+keywords = ["white", "pre-ferment", "vegan"]
notes = """
I have included autolyse water measurements with this, although it may not be neccicary. I imagine it depends on the flour and the kind of bread you like.
title = "Sourdough white v4"
description = "Sourdough sandwich loaf, similar to french bread."
-keywords = ["white", "sourdough"]
+keywords = ["white", "sourdough", "vegan"]
notes = """
This is ajusted from my Straight White v4.
title = "Straight white yeasted v4"
description = "Regular white yeasted bread."
-keywords = ["white", "yeasted"]
+keywords = ["white", "yeasted", "vegan"]
notes = """
I have included autolyse water measurements with this, although it may not be neccicary. I imagine it depends on the flour and the kind of bread you like.
projects / bread / commitdiff