Last bread of 2013 - Panettone
Back in Singapore after a wonderful time in Vancouver and to celebrate the season I opted to bake Panettone, a once a year special. Revived my canadian starter (thanks Floydm!) which I dried out and made into flakes about a week ago. The starter flakes were surprisingly hardy having traveled with me to numerous places through various temperature changes. But it took just one feeding to get it back being active. Fed it a few more times before shortening the interval to a 4 hours feed and making it into a 50% hydration stiff starter typical of a Panettone.
Decided to try a new recipe - Susan's Wildyeast recipe found here: http://www.wildyeastblog.com/2013/12/21/panettone-in-miniature/#more-13026 . For the previous two years I went with Txfarmer, Foolishpoolish recipe, but for this year I thought the additional yeast added would be useful to have a more predictable rise time.
Followed the recipe as in the link. The dough tripled in about 6 hours much less than the 12 hours I was expecting so I tossed it in the fridge to slow it down until the next morning. Final proof time was about 4 hours. Everything moves faster in warm and sunny Singapore! Baked in two 9X5 loaf tins and some additional mini brioche tins. Here's one in a brioche tin all glazed and ready to bake:
Baking did not turn out too well though. Baking all the tins so close to each other resulted in the sides not being adequately browned and firmed up. The mini brioche were still fine but the loaves collapsed on its side soon after I took it out. Oh well I guess when you have collapsed brioche let them eat cake!
All that butter and sugar makes for a good cake. The mini brioche came out more in line with what one would expect a panettone to be - light, fluffy but still so rich.
The chopped almonds provide a nice bite too. Overall I still prefer my old standard recipe. The 100% levain formula provides superior flavour. However this is a good simple recipe if you want something more predictable and less effort. Note that it uses quite a bit of water though. I held back 30g of water as I found the dough quite slack already.
So that marks the end of 2013 baking adventures. Wishing all fellow bakers in TFL a wonderful 2014 ahead. Cheers!