From: Max Value Date: Mon, 23 Jun 2025 17:34:57 +0000 (+0100) Subject: Added R.C. Imitation Panetonne X-Git-Url: https://git.ozva.co.uk/?a=commitdiff_plain;h=c41af974a8384308a67d47183d771cf059222af1;p=bread Added R.C. Imitation Panetonne --- diff --git a/src/panettone-v3.toml b/src/panettone-v3.toml new file mode 100644 index 0000000..b3fc1cf --- /dev/null +++ b/src/panettone-v3.toml @@ -0,0 +1,37 @@ +[information] +title = "Panettone v3" +description = "Panettone." + +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. +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. +""" + +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 diff --git a/src/panettone-v4b.toml b/src/panettone-v4b.toml new file mode 100644 index 0000000..9f47041 --- /dev/null +++ b/src/panettone-v4b.toml @@ -0,0 +1,26 @@ +[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 diff --git a/src/panettone.toml b/src/panettone.toml deleted file mode 100644 index 354390d..0000000 --- a/src/panettone.toml +++ /dev/null @@ -1,37 +0,0 @@ -[information] -title = "Panettone" -description = "Panettone." - -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. -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. -""" - -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