Pannetone Time!

As the days draw in, I find myself thinking about parkin, stollen, malt loaf and pannetone - all of which I make here from a sourdough starter.

This year I am renewing my pannetone recipe, using two trial recipes, over the next 24 hours. You'll see below the stages, from sponge, to dough, to bake

Here are the first steps;

1. A splodge of starter

2. +flour, eggs, butter, sugar and water

3. + water -A squelchy sponge

 Then leave for 12 hours. We'll see what it's like tonight.

The dough made up and in the baking case

The dough risen after 12 hours at room temperature

The one on the right is the same one shown above, so a good oven lift - what will it be like inside?

Hooray! a lovely sponge....

We had an eventful baking day on our Follow-up course on Saturday. The Follow-up course is always a bit of an adventure, as we try new recipes. On this occasion, the gas supply to the oven failed, and we had to work out a Plan B to get all the doughs to my house to bake off. Luckily, the cause was discovered by lunchtime and we managed to bake off our ciabatta, alpine rye, deli white with rye and dill, and a spiced fruit loaf. It brought out the best in us!

"Thank you for a thoroughly enjoyable day.

As we were clearing up I said ‘Somebody’s left their recipes on this windowsill’ only to get home and find out it was me.

Would you be so kind as to email today’s recipes, please?

I will have to guess what to do with the fruited bread if you don’t!

In the midst of potential chaos you exuded a feeling of calm and relaxed authority which was much appreciated by us all.

The ciabatta was excellent.

Thank you again.

Best wishes,

Colin"

"Been upskilling my bread-making @littleeyebread  Superb day, excellent tuition from Malcolm, great company and a batch of bread to take home - what's not to like " Olwen