From e4018b547c6e9f0b4c0ceae2c791b37ddb9cde62 Mon Sep 17 00:00:00 2001
From: Max Value <greenwoodw50@gmail.com>
Date: Mon, 2 Mar 2026 20:28:39 +0000
Subject: [PATCH] added schedule to panettone

---
 index.gmi                 | 2 +-
 index.html                | 2 +-
 src/calvel-panettone.toml | 3 +++
 3 files changed, 5 insertions(+), 2 deletions(-)

diff --git a/index.gmi b/index.gmi
index 52b0399..48bdbaa 100644
--- 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 73e6be6..e138f7b 100644
--- 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 4ea5f70..ba41b5e 100644
--- 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
-- 
2.39.2