Tag Archives: Panettone

Advice, inspiration, help

For baking accessories: Bakery Bits is tops; http://bakerybits.co.uk/

I buy my Panettone cases from here as well as the Panettone essence so essential to making this loaf.  Also the Bannetons for sourdough are good; pricey but last forever.

For advice on baking, videos of techniques etc

http://www.weekendbakery.com/ is very good.  Although American, it has a lot of hints and tips, plenty of videos and is well worth a look;

http://www.sustainweb.org/realbread/; doing a lot to promote better bread and has lots of advice;

http://www.virtuousbread.com/how-to-make-bread/ is a great idea, teaching people to bake bread and then starting a community micro-bakery;

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Classes in 2014

Happy New Year!  A lot has happened since my last post not least making around 80 panettone and stollen for Christmas!  Also, I now have a full time job so baking is going to take a bit of a back seat.  We shall still sell bread and cheese at Bassingbourn market every second Saturday in March, June, September and December and hold classes but slightly fewer than last year.  Dates are:

Feb 15 (full)

June 21

July 19

We will also be at Barkway market 10 May provided it dries up soon.  More details can be found under courses but please email or call if there is anything special you would like to learn.

Biggleswade ladies tackle panettone

Ten ladies from Biggleswade spent an evening making Panettone, Focaccia and other breads focused on items for entertaining.  Just three hours was a challenge to make Panettone but with some preparation and focusing on small loaves they produced some excellent loaves.  Other shapes included some small muffin shaped focaccia, knot rolls and plaits.

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What do a Brazilian, Cuban, Australian and Zimbabwean have in common?

They all wanted to learn how to make Panettone and produced some impressive loaves considering some had never baked bread before:

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As well as Panettone they got to grips with Focaccia and our swirls and these looked superb and went down very well with friends and family that evening!

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Feedback was very positive:

“Totally recommend this course, learned the mysteries of Panetttone and had a wonderful time.”

“Fabulous day, thank you!  As a novice breadmaker, I learned a lot and had great fun and we made a tonne of bread!  Thanks for your welcome hospitality and lovely lunch and afternoon tea”

We are running one more Panettone course 7 December but this course is full but we do have one place available on our sourdough, focaccia and swirl course this Saturday.  After Christmas, courses will start up again in February.

Now we don’t attend Shepreth market on the last Saturday we have room for another course and already have one place booked on a Sourdough course 30 November.  We shall also be tackling other hydrated or wet doughs such as focaccia and ciabatta and may include Panettone too since it is close to Christmas and this is another wet dough.  Contact us soon to check availability/book.

 

 

Panettone; the story so far

We made Panettone and Stollen last Christmas and very popular and tasty it was too but I thought we could make it look and taste better.  Research revealed a huge variety of recipes, some involving feeding a starter every two hours, including through the night!  Other recipes took 24 hours or more.  Being a pragmatist and knowing most people don’t have this amount of time to devote I pooled the recipes and baked a trial batch.

They turned out OK and rose well but did not have the necessary open, light structure.  A second batch came out very well, nice colour, very open texture and the smaller ones had a nice rise and dome.  The larger ones were a little flat but I think that was because the dough was very wet.

So, another batch planned for later this week and photos will be posted as well as the recipe!

LH loaf: 1st batch; RH loaf: 2nd batch with good colour and texture

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Close up of 2nd batch

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A good dome!

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Courses until Christmas

Requests for more evening demonstrations and classes, particularly Christmas breads so we have added more dates for both (see Courses).  We will cover Panettone and Stollen as well as how to make candied peel for use in Christmas puddings and cake as well as breads.  The difference in flavour between home made and shop bought is immense and, apart form the sugar, it is very low cost since you use the peel from any citrus fruit having eaten the flesh!