From f00db662c8895de2bbd3710d941a116b1e8e8fec Mon Sep 17 00:00:00 2001 From: Max Value Date: Wed, 2 Jul 2025 17:37:13 +0100 Subject: [PATCH] added Levain De Pate + levain de pate recipe + ldp wholemeal recipe ~ renamed pannetone recipes (prep for adding more recipes) --- src/levain-de-pate-wholemeal.toml | 22 +++++++++++++++++++ src/levain-de-pate.toml | 2 +- ...tone-v4b.toml => panettone-imitation.toml} | 0 src/panettone-v3.toml | 2 +- 4 files changed, 24 insertions(+), 2 deletions(-) create mode 100644 src/levain-de-pate-wholemeal.toml rename src/{panettone-v4b.toml => panettone-imitation.toml} (100%) diff --git a/src/levain-de-pate-wholemeal.toml b/src/levain-de-pate-wholemeal.toml new file mode 100644 index 0000000..883172b --- /dev/null +++ b/src/levain-de-pate-wholemeal.toml @@ -0,0 +1,22 @@ +[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 diff --git a/src/levain-de-pate.toml b/src/levain-de-pate.toml index fab7bd0..cd4341c 100644 --- a/src/levain-de-pate.toml +++ b/src/levain-de-pate.toml @@ -1,6 +1,6 @@ [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"] diff --git a/src/panettone-v4b.toml b/src/panettone-imitation.toml similarity index 100% rename from src/panettone-v4b.toml rename to src/panettone-imitation.toml diff --git a/src/panettone-v3.toml b/src/panettone-v3.toml index b3fc1cf..342f6f4 100644 --- a/src/panettone-v3.toml +++ b/src/panettone-v3.toml @@ -5,7 +5,7 @@ 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. +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. -- 2.39.2