added schedule to panettone

diff --git a/index.gmi b/index.gmi
index 52b039994734c83db72e168a2c13f1abdfb27be7..48bdbaa3897d19762ff0de540a246d4489078e70 100644 (file)
--- a/index.gmi
+++ b/index.gmi
@@ -190,4 +190,4 @@ Wholemeal
 
 
 
-=> 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
+=> https://git.ozva.co.uk/?p=bread;a=commit;h=HEAD     Last compiled at 2026-03-02 20:23:55.016158
\ No newline at end of file

diff --git a/index.html b/index.html
index 73e6be6f42448ad0455d1193c7dce927338060db..e138f7bcd439186e52bc362ffccc4ee757f76ca6 100644 (file)
--- a/index.html
+++ b/index.html
@@ -338,7 +338,7 @@
                        <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">2026-02-27 14:34:51.966063</a></p>
+               <p>Last compiled at <a href="https://git.ozva.co.uk/?p=bread;a=commit;h=HEAD">2026-03-02 20:23:55.059073</a></p>
                </main>
        </body>
 </html>
\ No newline at end of file

diff --git a/src/calvel-panettone.toml b/src/calvel-panettone.toml
index 4ea5f70bcca43fdfab4451924793da78e1c9108d..ba41b5e1927a6c78054b1d7c9b3c614865120490 100644 (file)
--- a/src/calvel-panettone.toml
+++ b/src/calvel-panettone.toml
@@ -9,8 +9,11 @@ The monoglyceride/water should be mixed first for the emulsion, before the other
 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.
+I have linked an example pdf schedule of the bake that I've found to work.
 """
 
+links=["https://data.ozva.co.uk/panettone.pdf"]
+
 [ingredients]
 sponge-1-starter = 0.8
 sponge-1-water = 0.56