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seen Jun 7 at 19:42

Oct
12
awarded  Popular Question
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.
Feb
24
asked Amount of Brioche dough in a Brioche mould?
Jan
13
accepted Is it possible to whisk egg whites too much?
Jan
12
asked Is it possible to whisk egg whites too much?
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 ?
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.
Dec
18
awarded  Scholar
Dec
18
awarded  Supporter
Dec
18
accepted Traditional panettone size & volume?
Dec
17
awarded  Student
Dec
16
awarded  Editor
Dec
16
revised Traditional panettone size & volume?
added 106 characters in body
Dec
16
asked Traditional panettone size & volume?