My first home work after Levain Bakery Sourdough Panettone class.
After two days work, the outcome is super soft and taste so yummy. There is a lot of room to be improve, but I will call it a “succeed” for the first time to reproduce this recipe at home. I will definitely spend more time to test with my own oven and temp. Love it!😊💪
Sir gave me “Not bad not bad” comment, I think it’s really not bad as he gave me a double😂. The original looks like this photo, it should be more creamy with thin and soft skin, moist can last for a week.
The skin of my homework are thick and the surface of no. 1&2 were burnt （due to large amount of butter and sugar) . Interior of the small ones no. 3&4 are dry. I guess I hv to reduce the baking time as my oven can only use conventional mode. I added a small water tank for the no.3&4 and the skins look better than No.1&2.
To be continued...
#鐵柱磨成金 #肩膊酸軟 #香氣撲鼻而來 #果蠅來襲 #冇啦啦做左滲透壓實驗🧪 #每一種材料都可能會影響發酵 #酸種的世界 #另一國度的意大利大廚冇啦啦來挑機😶⋯⋯
I think I need to get some PH papers.
每一種材料都可能會影響發酵 在 橙品手作．烘焙材料- 酵母工作、阿母休息的《 #冷藏發酵法》！... 的推薦與評價
低溫冷藏，酵母都睡了，還會發酵嗎？ 首先說明：「冷藏發酵」並不是一種發酵種法，而是一 種麵團的操作工法，他是屬於『直接法』中的『冷藏發 酵法(隔夜冷藏法)』！ ... <看更多>