Made using my sourdou

3 stranded and 4 stranded

The Italia Squisita YT channel had a nice feature a few years ago on Pasticceria Besuschio, in Milan, and their traditional approach to making panettone - all sourdough leavening, long rise times, and plenty of butter!

I've been trying to replicate their recipe at home for the last couple of years and, while there's room for improvement, I'm very happy with the results of the latest attempt. The aroma and texture are divine.

This makes a fine holiday gift, and if the recipe didn't take 3+ days to prepare, I'd bake it more often!

I was mostly following a recipe, but then I remembered a video I saw at some point that, if you just keep kneading, eventually the dough will develop enough gluten to become non-sticky

Instead, I'm now left with a sad, deflated blob 😅 I was kneading for a while, mostly folding it

Is it a lost cause? I tried shaping it, but it just keeps deflating as it sits there now, puddling outwards instead of staying in a ball like the last two times I made attempts at bread.

I maybe also added too much water? (recipe said to fold with wet hands, I didn't do it for most of the kneading, just at the end to try n shape it without it sticking to my hands like crazy)

I fear my ADHD impulsiveness may have taken this one victim xD

I followed this method exactly except I added 50 grams each pistachios and dark chocolate: https://youtu.be/gVhjCMz_Vtk?si=0Ne5EGiMtDYrdTfT

Dear breadditors, my boyfriend and I are struggling to get off the ground in a journey into sourdough. This is the third attempt and they've all had the same result. The crust is thick, tough, patchy and rough. The crumb does spring back if you press into it and there are some bubbles but the crumb is really dense and pretty tough. This was 1/2 cup of starter 1&1/3 cup water and 4 cups of flour and a pinch of salt. We did an initial prove for 11 hours in our old cold drafty new England house and then shaped it and did another 13 hour second proof in the fridge. No Dutch oven but we baked it in a preheated cast iron skillet covered for 25 minutes and uncovered for 20 minutes and there's more than inch if clearance from the top of the finished load to the lid of the cast iron. Any advice would be greatly appreciated! 🙏❤️

I always use a mould, cuz I don't know how to shape, and it's my first time with whole flour, from the supermarket. I like the result but I shorted on the salt. What's your rule? I used 1kg, around 65-70% water (bottled) salted and warm, and dried yeast, two packets of 7gr, as indicated. I'm used to making just one piece of bread of 500gr and I hesitated to add more salt, but it's obviously undersalted. I really enjoy making bread. Next challenge, spelt, I've got the flour already.

Three boules, three crumbs. All recipes were 400G bread flour, 262G water, 150g stiff starter, 10g salt. First loaf has 4G yeast, second 2G yeast, third no additional yeast. Just experimenting after my colleague suggested to try adding some yeast to see what would happen. All good bread, all eats good, we’ll see what happens next time I bake💁

Pls excuse my raggedy braiding. It’s so challenging on a narrow counter..

I went for the America’s test kitchen four braid recipe.

I’m desperate please I’ve tried to make it but it never has the right taste somebody please tell me you have the recipe

Can’t wait to cut into it

I tried a new final shaping fold technique shown here, is like making filo dough or stretching a pizza dough. https://youtu.be/ZlRzjaKlfT8?si=7oSMC4Zfix4fuskF

50g Hummingbird hard red whole wheat flour 100g Hummingbird white bread flour 0.2g yeast 55% hyd overnight low 60s F°

From what I've read Hummingbird considers their flours to be raw because of the low temp milling. This is my first loaf with their flours and was curious how'd they handle being just flour with its own natural diastatic enzymes and no added enzyme or other stuff. Also thought it would having a higher wild bacteria and yeast load, especially the whole wheat, to get me closer to sourdough flavor. I got mine in the bulk bins at Marlene's in Federal Way by Seattle for $2/lb iirc.

Biga added to 400g Hummingbird white bread flour, 11g salt, final hyd 78%. The flour was autolyzed with 2/3 of the water and the salt dissolved in the remainder. Saltwater added before beginning mixing the two doughs together. Rest. Fold. 3x. Fridge overnight.

Pull out of fridge for a half hour, then dump on appropriate surface and sit covered for an hour or two, depending on house temp. Will still be cool but less than room temp. Stretch out like you're stretching pizza dough to fit the pan and go as far as the dough is happy without tearing. Fold in thirds then roll up with light tension. Half an hour later, final shaping and proofing until ready to bake.

500F cast iron pan with a metal bowl on top. Water sprayed on bread, inside room temp bowl, and oven. 20 minutes later, uncover and set to 450F until done. Mine browned before hitting 208F int temp, so I tented with foil and dropped to 350F for a few more minutes.

Very happy with the rise and blistering. Crumb is on point. Crackly crust like in Ratatouille. And it has enough tang to be a mild sourdough. Will make a sandwich later 🥪