From c41af974a8384308a67d47183d771cf059222af1 Mon Sep 17 00:00:00 2001 From: Max Value Date: Mon, 23 Jun 2025 18:34:57 +0100 Subject: [PATCH] Added R.C. Imitation Panetonne --- src/{panettone.toml => panettone-v3.toml} | 2 +- src/panettone-v4b.toml | 26 +++++++++++++++++++++++ 2 files changed, 27 insertions(+), 1 deletion(-) rename src/{panettone.toml => panettone-v3.toml} (98%) create mode 100644 src/panettone-v4b.toml diff --git a/src/panettone.toml b/src/panettone-v3.toml similarity index 98% rename from src/panettone.toml rename to src/panettone-v3.toml index 354390d..b3fc1cf 100644 --- a/src/panettone.toml +++ b/src/panettone-v3.toml @@ -1,5 +1,5 @@ [information] -title = "Panettone" +title = "Panettone v3" description = "Panettone." keywords = ["white", "sourdough"] 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 -- 2.39.2