--- /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
[information]
title = "Levain De Pâte"
-description = "Levain De Pate recipe from 'Taste of Bread'. (Draft)"
+description = "Levain De Pate recipe from 'Taste of Bread'."
keywords = ["sourdough", "yeasted", "white", "vegan"]
--- /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
keywords = ["white", "sourdough"]
notes = """
-This one is very difficult. Recommended 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 raisins overnight. Incorporate yolks and sugar slowly to prevent dough splitting. Recommended flour protein content is 16%, this is not elaborated on and ash content is not listed so its difficult to know what the original authors where going for.
+Recommended 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 raisins overnight. Incorporate yolks and sugar slowly to prevent dough splitting. Recommended flour protein content is 16%, this is not elaborated on and ash content is not listed so its difficult to know what the original 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 piece of butter placed in the center.
Orange zest, lemon zest and vanilla pods are all listed in units, rather than grams.
+++ /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