network profile
| bio | website | |
|---|---|---|
| location | ||
| age | ||
| visits | member for | 2 years |
| seen | May 14 at 18:11 | |
| stats | profile views | 12 |
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Feb 25 |
comment |
What is the problem with overmixing? @KelseyRider if you are interested in this subject, I'd recommend reading Bread Baker's Apprentice: amazon.co.uk/Bread-Bakers-Apprentice-Cutting-edge-Techniques/dp/… It took my bread baking skills to the next levels. |
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Feb 24 |
asked | Amount of Brioche dough in a Brioche mould? |
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Jan 13 |
accepted | Is it possible to whisk egg whites too much? |
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Jan 12 |
asked | Is it possible to whisk egg whites too much? |
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Jan 2 |
comment |
Traditional panettone size & volume? Could there be an error in answer #4 ? If volume = 1000 (1L) that gives dough weight 1.45*1000 = 1450g (which would probably fill the mould) I ended up with "Dough weight = 0.38 * mould volume" so perhaps you intended to write 0.45 instead of 1.45 ? |
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Jan 2 |
comment |
Traditional panettone size & volume? Thanks for the detailed answer! For future readers: I ended up getting 170x115 mm (diameter * height) Panettone moulds and put 1001 g of dough in it (that's 380g dough per litre of mould volume). It took a while for the final rise (20h, it got too cold!) but had a wee dome on top in the end. Texture (and taste!) was the same authentic Panettone I've seen before. |
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Dec 18 |
awarded | Scholar |
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Dec 18 |
awarded | Supporter |
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Dec 18 |
accepted | Traditional panettone size & volume? |
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Dec 17 |
awarded | Student |
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Dec 16 |
awarded | Editor |
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Dec 16 |
revised |
Traditional panettone size & volume? added 106 characters in body |
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Dec 16 |
asked | Traditional panettone size & volume? |
