--- /dev/null
+[information]
+title = "Panettone Imitation"
+description = "Imitation Panettone from 'Taste of Bread'."
+
+keywords = ["white", "sourdough"]
+
+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.'.
+Also include 2 drops of orange essence per kg of flour in the main dough.
+Mix the sponge on low speed for 6 minutes then rest for 4h @25° (or 15h @4°). Add to the main dough and mix for 4 minutes on low, then 2nd speed beater for 10 minutes. Ferment for 1 hour 40 minutes (degassing at 50 minutes in) then divide and rest for 40 minutes. Proof for 2 hours 20 minutes then bake for 40 minutes @210°
+"""
+
+[ingredients]
+sponge-flour = 25
+sponge-water = 14
+sponge-yeast = 0.5
+flour = 75
+water = 2
+eggs = 30
+yeast = 3.5
+butter = 25
+whole-milk-powder = 4
+orange-flower-water = 5
+vanilla = 0.01
+raisins = 30
+candied-fruit = 10
--- /dev/null
+[information]
+title = "Levain De Pâte (wholemeal)"
+description = "Levain De Pâte ajusted for cheap chapatti flour. Under development."
+
+keywords = ["wholemeal", "sourdough", "yeasted", "vegan"]
+
+notes = """
+The levain stage should be mixed and 1st speed for 10 minutes and then proof for 5-6h @ 24° (or 10h at 15-18°).
+Main dough should be mixed at 1st speed for 5 minutes, autolysed for 30 minutes and then mixed at 2nd speed for 10 minutes (yeast added towards the end). Fermentation is 45 minutes followed by 35 minutes of dividing and resting. Proof for 1 hour 50 minutes (@27°) and bake for 25-40 minutes at 230°. It may be a good idea to perform one or more folds on the dough to get the desired structure with the weakened gluten network.
+Dough temperature for both stages should be kept at the recommended 25°.
+The recipe notes that abcorbic acid can be used at 20 ppm.
+"""
+
+[ingredients]
+levain-flour = 14.3
+levain-water = 8.58
+levain-chef = 3.58
+main-flour = 100
+main-autolyse-water = 50
+main-water = 18
+main-salt = 2
+main-yeast = 1
--- /dev/null
+[information]
+title = "Levain De Pâte"
+description = "Levain De Pate recipe from 'Taste of Bread'."
+
+keywords = ["sourdough", "yeasted", "white", "vegan"]
+
+notes = """
+This is from page 93 of Raymond Calvel's 'Taste of Bread' (or 'Le Goût De Pain').
+The levain stage should be mixed and 1st speed for 10 minutes and then proof for 5-6h @ 24° (or 10h at 15-18°).
+Main dough should be mixed at 1st speed for 5 minutes, autolysed for 30 minutes and then mixed at 2nd speed for 10 minutes (yeast added towards the end). Fermentation is 45 minutes followed by 35 minutes of dividing and resting. Proof for 1 hour 50 minutes (@27°) and bake for 25-40 minutes at 230°.
+Dough temperature for both stages should be kept at the recommended 25°.
+The recipe notes that abcorbic acid can be used at 20 ppm.
+There is a disparity between the translation and the original which is 0.2% extra salt content in this recipe (1.8% total in the French original). Calvel states that when the dough is likely to be underdeveloped, 0.2% extra salt can be added to make up the difference. I have chosen to include this change because I enjoy mixing by hand.
+"""
+
+[ingredients]
+levain-flour = 14.3
+levain-water = 8.58
+levain-chef = 3.58
+main-flour = 100
+main-autolyse-water = 50
+main-water = 14
+main-salt = 2
+main-yeast = 1
--- /dev/null
+[information]
+title = "Polish rye bread"
+description = "Polish rye bread from Maria Floris' 'Bakery, cakes and simple confectionery'"
+
+keywords = ["rye", "yeasted", "sourdough", "floris"]
+
+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.
+Other than this, made as standard, doubling in size duing ferement and proof. It is baked at 180C for 30 minutes and then 155C till the loafes are firm.
+Add caraway seeds to taste.
+"""
+
+[ingredients]
+levain-medium-rye-flour = 40
+levain-water = 42
+levain-sugar = 0.55
+medium-rye-flour = 40
+white-flour = 20
+water = 21
+salt = 0.75
+yeast = 1.25
+++ /dev/null
-[information]
-title = "Levain De Pâte (wholemeal)"
-description = "Levain De Pâte ajusted for cheap chapatti flour. Under development."
-
-keywords = ["wholemeal", "sourdough", "yeasted", "vegan"]
-
-notes = """
-The levain stage should be mixed and 1st speed for 10 minutes and then proof for 5-6h @ 24° (or 10h at 15-18°).
-Main dough should be mixed at 1st speed for 5 minutes, autolysed for 30 minutes and then mixed at 2nd speed for 10 minutes (yeast added towards the end). Fermentation is 45 minutes followed by 35 minutes of dividing and resting. Proof for 1 hour 50 minutes (@27°) and bake for 25-40 minutes at 230°. It may be a good idea to perform one or more folds on the dough to get the desired structure with the weakened gluten network.
-Dough temperature for both stages should be kept at the recommended 25°.
-The recipe notes that abcorbic acid can be used at 20 ppm.
-"""
-
-[ingredients]
-levain-flour = 14.3
-levain-water = 8.58
-levain-chef = 3.58
-main-flour = 100
-main-autolyse-water = 50
-main-water = 18
-main-salt = 2
-main-yeast = 1
+++ /dev/null
-[information]
-title = "Levain De Pâte"
-description = "Levain De Pate recipe from 'Taste of Bread'."
-
-keywords = ["sourdough", "yeasted", "white", "vegan"]
-
-notes = """
-This is from page 93 of Raymond Calvel's 'Taste of Bread' (or 'Le Goût De Pain').
-The levain stage should be mixed and 1st speed for 10 minutes and then proof for 5-6h @ 24° (or 10h at 15-18°).
-Main dough should be mixed at 1st speed for 5 minutes, autolysed for 30 minutes and then mixed at 2nd speed for 10 minutes (yeast added towards the end). Fermentation is 45 minutes followed by 35 minutes of dividing and resting. Proof for 1 hour 50 minutes (@27°) and bake for 25-40 minutes at 230°.
-Dough temperature for both stages should be kept at the recommended 25°.
-The recipe notes that abcorbic acid can be used at 20 ppm.
-There is a disparity between the translation and the original which is 0.2% extra salt content in this recipe (1.8% total in the French original). Calvel states that when the dough is likely to be underdeveloped, 0.2% extra salt can be added to make up the difference. I have chosen to include this change because I enjoy mixing by hand.
-"""
-
-[ingredients]
-levain-flour = 14.3
-levain-water = 8.58
-levain-chef = 3.58
-main-flour = 100
-main-autolyse-water = 50
-main-water = 14
-main-salt = 2
-main-yeast = 1
+++ /dev/null
-[information]
-title = "Panettone Imitation"
-description = "Imitation Panettone from 'Taste of Bread'."
-
-keywords = ["white", "sourdough"]
-
-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.'.
-Also include 2 drops of orange essence per kg of flour in the main dough.
-Mix the sponge on low speed for 6 minutes then rest for 4h @25° (or 15h @4°). Add to the main dough and mix for 4 minutes on low, then 2nd speed beater for 10 minutes. Ferment for 1 hour 40 minutes (degassing at 50 minutes in) then divide and rest for 40 minutes. Proof for 2 hours 20 minutes then bake for 40 minutes @210°
-"""
-
-[ingredients]
-sponge-flour = 25
-sponge-water = 14
-sponge-yeast = 0.5
-flour = 75
-water = 2
-eggs = 30
-yeast = 3.5
-butter = 25
-whole-milk-powder = 4
-orange-flower-water = 5
-vanilla = 0.01
-raisins = 30
-candied-fruit = 10
projects / bread / commitdiff