Till lately I was busy working arduous making English Glowing wine for a big UK producer, we collectively processed 2000 tonnes of grapes! Now harvest is over it is time to get baking once more and naturally it’s panettone season…
Along with making wine at scale I’ve just a few vines and make my very own. I do spontaneous fermentation and I used this as a supply of naturally occurring yeasts.
It has been a number of weeks since then and I’ve made three panettones (one per week) with my new LM starter.
Additionally I’ve been utilizing a brand new method – my very own!
Here is the third spherical in footage…
Bagnetto after in a single day certain fermentation:
Hand Mixing the LM refresh:
Primo Impasto tripled:
Last combined dough:
Baked:
————
New method I devised. It has been working properly!
Flavourings: I infused the honey in a single day with freshly grated orange zest and seeds of a half a Madagascan vanilla pod.
Components comparability:
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