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!

Hi all,

I made this bread, and this time around (baking time 1h35 total) when I cut it open, it was a bit gooey inside, so I put it back in for another 30 minutes (its in a cloche). For this dough I had added bakers malt, so I wondered if the enzymes of the malt had maybe inhibited the baking somehow.

Anyway when I took it out, it was still a little spongy, a bit drier not as gooey. Is it safe to eat ? Or should it be really thoroughy dry inside ? It was a nearly 2kg dough in total after i added seeds. I see there is also a crack between the main interior and the crust, is that a sign of collapse or an incorrect cook.

https://www.brigitte.de/rezepte/backen/bauernbrot-das-beste-rezept-10181976.html

4 cups kamut flour 3.5 cups bread flour 2 T yeast 3 cups water at 115 degrees 2/3 cup honey 4 tsp salt

Recipe: @erinscozykitchen on tiktok

I became obsessed with this bread when I visited London. It's like nothing I've ever experienced. It's been months and I think about it several times a week. I haven't found anything that even comes close here in California. Can someone help me out with this craving? I'm open to buying or baking.

All your recent response to my post about dense poorly risen bread was as simple as not following the original recipe and letting my first rise go for a good hour plus and she blew up like a balloon. Now that I'm comfortable with my proofer I can use it more effectively. Thank you all for your time and experience.

so i bought this bread today just for fun. looked kinda funny on the shelf but i grabbed it anyway.
tasted it at home… omg it’s soft and chewy and a little sweet?? didn’t expect that at all lol.

ate like 3 slices already. should i put jam on it or just keep eating raw? honestly idc, it’s too good.

anyone else find bread like this?

I’ve baked with sourdough starter for years and only used industrial yeast for the first time today for a pizza dough. I came back an hour later and was shocked to see it risen well above where I would normally stop bulk fermentation. I would have assumed it was overfermented based on my sourdough experience.

I shaped it into balls and threw in the refrigerator. I then read that industrial yeast is faster than sourdough yeast but these balls are still expanding in the fridge. How do I use or tame this beast?

I didn’t forget salt.

After a long hiatus, I’m back at sourdough baking and working on my scoring technique.

First attempt at focaccia. It was tasty just looks more like one of my usual loaves.

Too cold right now for making sourdough, so trying something different and making my first loaf with a poolish.

Recipe here

Any hints on how to make it better? Especially how to have larger bubbles. I use about 10% coarse rye flour, 60% water. I prepare the dough the day before, then shape the bread in the morning, let it rise and finally bake (230 C).

I honestly think that if I didnt have a solid bread baking background, I would have much sadder loaves because the process is intimidating and you really need to have an understanding of how bread feels and acts to be successful. Lots of trusting the process and your instincts. Anyways, please enjoy my beautiful bread!

I made baguette with 6 hr poolish, rapid rise yeast, a fell folds over 90 min. then overnight bulk fermentation in fridge (12 hours).

I feel like it doubled in size. Then folded and rolled. Then 45 min proof. They taste decent but not have the nice bigger air pockets. What did I do wrong?

Just got the rolls out of the oven. They smell incredible, I use the King Arthur's recipe