Comments on: Pandoro http://www.wildyeastblog.com/2009/12/15/pandoro/ Notes from my kitchen, in which I bake bread and raise a few other matters Fri, 24 May 2013 02:12:06 +0000 hourly 1 http://wordpress.org/?v=3.4.2 By: Galaxy S3 Watering Hole - Page 431 - Android Forums http://www.wildyeastblog.com/2009/12/15/pandoro/comment-page-1/#comment-59418 Galaxy S3 Watering Hole - Page 431 - Android Forums Tue, 16 Apr 2013 15:20:57 +0000 http://www.wildyeastblog.com/?p=5269#comment-59418 [...] Originally Posted by Kaat72 Me too. I like My Bread dark and heavy. Or a croissant, or fresh baguette. Not the sweet soft white spongy stuff. With fresh strawberries on top, or fresh cheese n tomato slices. Or chocolate flakes But, of course you have to throw in your beautifully made brioche as well. Pandoro is a bread I've never had but always wanted to try and make. It's insanely labor and skill intensive. Perhaps I'll give it a try at some point. Pandoro | Wild Yeast [...] [...] Originally Posted by Kaat72 Me too. I like My Bread dark and heavy. Or a croissant, or fresh baguette. Not the sweet soft white spongy stuff. With fresh strawberries on top, or fresh cheese n tomato slices. Or chocolate flakes But, of course you have to throw in your beautifully made brioche as well. Pandoro is a bread I've never had but always wanted to try and make. It's insanely labor and skill intensive. Perhaps I'll give it a try at some point. Pandoro | Wild Yeast [...]

]]> By: Sourdough adventures – schiacciata alla Fiorentina | pizzarossa http://www.wildyeastblog.com/2009/12/15/pandoro/comment-page-1/#comment-54782 Sourdough adventures – schiacciata alla Fiorentina | pizzarossa Tue, 12 Feb 2013 20:27:19 +0000 http://www.wildyeastblog.com/?p=5269#comment-54782 [...] sourdough starter adapted from wildyeast. Ingredients adapted from a google translate of incucinaconlucia. Stylised version of the [...] [...] sourdough starter adapted from wildyeast. Ingredients adapted from a google translate of incucinaconlucia. Stylised version of the [...]

]]> By: The Last Day: Bread of Gold « loaves and stitches http://www.wildyeastblog.com/2009/12/15/pandoro/comment-page-1/#comment-48560 The Last Day: Bread of Gold « loaves and stitches Fri, 21 Dec 2012 17:47:08 +0000 http://www.wildyeastblog.com/?p=5269#comment-48560 [...] Doesn’t it make you want to go and buy a copy? If you don’t want to, you can find a similar recipe here. I almost tried this new one, but I wanted to see if having a year-old starter and the right pans [...] [...] Doesn’t it make you want to go and buy a copy? If you don’t want to, you can find a similar recipe here. I almost tried this new one, but I wanted to see if having a year-old starter and the right pans [...]

]]> By: Katia http://www.wildyeastblog.com/2009/12/15/pandoro/comment-page-1/#comment-48385 Katia Sun, 16 Dec 2012 16:32:51 +0000 http://www.wildyeastblog.com/?p=5269#comment-48385 Dear Susan My heart goes to "Farine" at this time. Truely tragic for the whole family ... I have tried the Pandoro recepie - yes i had & still have the fortitude to try it again - Bon: Did the starter - 1st- 2nd & 3rd dough - no problem - every step the dough was still "living" . During the final dough , as I was giving it part / part the sugar & the eggs and before the butter, (the hook is on ) .. The dough was no longer a dough it was more like a cake batter . SO thinking that the gluten was not forming at this time even though there was a whole 3/4 hour during which the mix was in the machine. I finally gave in & added the butter , & changed the hook to the paddle . Left to rise 2 hours , the thing was rising, but looked more like a cake . So no need to puntch down obviously couldn't . So I divided the mix & left overnight for well 12-14 hours - The thing did not move - not an inch . In the oven after 16 hours - result ? a dense cake ! Where did I go wrong? Should have not divided into 2 ? Maybe should have placed in the oven after the 2 hours of the final dough mixing? Thanks so much Regards Katia Dear Susan
My heart goes to “Farine” at this time.
Truely tragic for the whole family …

I have tried the Pandoro recepie – yes i had & still have the fortitude to try it again – Bon:
Did the starter – 1st- 2nd & 3rd dough – no problem – every step the dough was still “living” .
During the final dough , as I was giving it part / part the sugar & the eggs and before the butter, (the hook is on ) ..
The dough was no longer a dough it was more like a cake batter . SO thinking that the gluten was not forming at this time even though there was a whole 3/4 hour during which the mix was in the machine. I finally gave in & added the butter , & changed the hook to the paddle .
Left to rise 2 hours , the thing was rising, but looked more like a cake . So no need to puntch down obviously couldn’t .
So I divided the mix & left overnight for well 12-14 hours – The thing did not move – not an inch .
In the oven after 16 hours – result ? a dense cake !
Where did I go wrong?
Should have not divided into 2 ?
Maybe should have placed in the oven after the 2 hours of the final dough mixing?
Thanks so much
Regards
Katia

]]> By: Jen http://www.wildyeastblog.com/2009/12/15/pandoro/comment-page-1/#comment-45970 Jen Tue, 02 Oct 2012 02:24:02 +0000 http://www.wildyeastblog.com/?p=5269#comment-45970 Quick question. I only have one pandoro pan and am not totally interested in purchasing another. Is it possible to make the dough up to the final ferment and put half in a prepared pan and the other half in the fridge. Then ferment the first pandoro, cook it, cool it, etc, and remove the second dough ball from the fridge, add an hour or so to its final ferment and cook as before? Have you tried this? Is the dough hearty enough to survive in the fridge? Is it too anxious to rise and will do so even at 41 degrees? I'd love to hear you thoughts. And thank you for the sourdough starter instructions. I have a beautiful starter all warm and happy and doing just as it should! Quick question. I only have one pandoro pan and am not totally interested in purchasing another. Is it possible to make the dough up to the final ferment and put half in a prepared pan and the other half in the fridge. Then ferment the first pandoro, cook it, cool it, etc, and remove the second dough ball from the fridge, add an hour or so to its final ferment and cook as before? Have you tried this? Is the dough hearty enough to survive in the fridge? Is it too anxious to rise and will do so even at 41 degrees? I’d love to hear you thoughts. And thank you for the sourdough starter instructions. I have a beautiful starter all warm and happy and doing just as it should!

]]>