Bread

Definitely turned out better. Much higher rise and held its shape whilst out of the basket.

The only downside is I baked it for too long at full temp. So possibly should have turned the temp down sooner.

I would put a lid over it but have nothing big enough.

Even the cuts stayed looking good

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Did a full dark rye german style loaf and on a whim boshed in a bit of cocoa powder and orange zest.

It's mighty fine. Amazing depth of flavour.

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Thats a good idea. we have been making navettes de marseille over the summer, so have plenty orange blossom water I could chuck in.

As an aside, if you like fleur d'oranger or have ever been to marseille, these biscuits are fucking great.

No - but those look lovely.

They go very well with a morning coffee.

The Hervé recipe is as good as any to start with.

https://www.hervecuisine.com/recette/la-recette-des-fameuses-navettes-de-marseille-a-la-fleur-doranger/

That looks and sounds delicious!

Made a pain de mie yesterday and had croques for breakfast, don't @ me

Looking good.

Any joy with the homemade proofer yet? My kitchen temps have dropped enough over the past week that I'm going to have trouble proofing sourdoughs at least.

Got a levain in the fridge so when I get home will be adding cocoa, eau de fleur d'oranger, and maybe some nuts or I might even soak some cranberries in brandy and chuck them in, and see what happens.

It's currently just an insulated box, still waiting for the heater. But I heat it with a bowl of hot water and it's far better than I was getting at room temperature. Dough temperatures tend to hover around 25 celsius so it's already a pretty workable solution, just a bit messy.

Yeah, good point - I should see if I can fit my dough bowls into my cool-box with a container of hot water.

Why not put the dough in the oven with a container of hot water? Seems like it would have similar insulative properties, no?

Sounds good - let us know how it goes.

just put a loaf in the oven, was worried by it, as yesterday wasn't rising by much, probably down to the cooler temperatures in my flat, and my slack approach to feeding my starter, eventually put it on a chair by the radiator. Relieved when I took it out of the fridge this morning, and it had risen as it usually does. Fingers crossed it comes out okay.

Edit: came out fine. Scoring the crust seems to be getting better.

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That’s a beaut

Out of interest what recipe are you using? struggling to get that much of a burst on my loaves

https://homesteadandchill.com/simple-sourdough-bread-recipe/

been using this recipe with great success.
Latest one, a beetroot sourdough... I'll post a photo of the crumb when it cools

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and the crumb, definitely more beetroot needed to change the colour

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So it appears Pannetone is beyond by skillset.
The attempt is now in the bin.

What happened? I was thinking about giving it a go this week

I've now made 2 batches of panettone, 3 at a time and I'm got some I'm very happy with. Even with a highly active lievito madre (doubling volume in 2 hours), it still needs 0.3g of yeast per loaf. The recipe I posted above is very good, provided you have a stand mixer and some very strong flour. I've had a few panettone failures in the past, but this recipe has worked well and is no more effort than a brioche.

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I was using a sourdough based recipe and it is entirely possible that my levain wasn't lively enough. Got no rise, emptied butter everywhere, was raw in the middle even after 95 minutes cooking. Unmitigated disaster allround.

@neu - that looks fantastic!

Was really decent. The orange blossom water gave these little hints of bitter orange throughout, the cocoa gives a little hint of chocolate, but not much. Went well with marmalade or just on its own with butter.

It might have done well with some nuts in as well, though I did put a ground flaxseed mix in along with a load of cocoa and a few cranberries soaked in spiced rum.

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That looks beaut!