- Видео 25
- Просмотров 227 286
lily.artisan
Малайзия
Добавлен 20 июл 2022
Hello, my name is Lily and I share detailed methods of how to make breads at home.
You can also find me on Instagram where I share snippets of my bakes regularly.
I will try to answer your comments, so please give me some time to get back to you. Please keep comments respectful, I'd like to keep my channel a happy place.
Thanks for visiting!
You can also find me on Instagram where I share snippets of my bakes regularly.
I will try to answer your comments, so please give me some time to get back to you. Please keep comments respectful, I'd like to keep my channel a happy place.
Thanks for visiting!
How I Reactivate my Pasta Madre
My PM has been sitting in the fridge for 2 weeks. This is how I reactivate it. It's not as complicated as you think.
Please remember to turn on the subtitles for explanation.
I'm just sharing how I do it on my own pasta madre. Each pasta madre is different. We use different flour, our hands are different, our environment is different. So the microbes that live in your PM will also probably be different...which means, results may differ. Still, I always believe it's helpful to know what others are doing.
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♪ (no copyright music) lofi type beat 'Some nice tea' free vlog music
Link : ruclips.net/video/V15nkO8KD78/видео.htmlsi=d6b9rWiPzy...
Please remember to turn on the subtitles for explanation.
I'm just sharing how I do it on my own pasta madre. Each pasta madre is different. We use different flour, our hands are different, our environment is different. So the microbes that live in your PM will also probably be different...which means, results may differ. Still, I always believe it's helpful to know what others are doing.
--------------------------------------------------------------
♪ (no copyright music) lofi type beat 'Some nice tea' free vlog music
Link : ruclips.net/video/V15nkO8KD78/видео.htmlsi=d6b9rWiPzy...
Просмотров: 2 100
Видео
![[cc] Choc-euphoria Panettone | sourdough |](http://i.ytimg.com/vi/7iEo6SjxtL8/mqdefault.jpg)
![[cc] Choc-euphoria Panettone | sourdough |](/img/tr.png)
[cc] Choc-euphoria Panettone | sourdough |
Просмотров 6 тыс.7 месяцев назад
Please remember to turn on subtitles Recipe: Pasta madre 2 warm refreshes 1st refresh 1:1:0.45 2nd refresh 1:1:0.45 First dough Flour 600g Water 300g Sugar 185g (dissolve sugar in water) Pasta madre 180g Butter 185g Yolks 135g Second dough Flour 150g Diastatic malt powder 5g Cocoa powder 40g mixed in 70g hot water to make a paste. Optional: add a tsp of instant coffee granules to the cocoa past...
How to make Baguettes at home | Yeasted
Просмотров 1,2 тыс.9 месяцев назад
Thin crispy crust with airy crumb. It's difficult to get both opened up scoring and flipped up ears together with airy crumb. It has a lot to do with fermentation (not as much as you think), and a lot of precision in handling. Let me first admit to you that I find this very challenging in a home environment where temperature control is moot. Most of us bake in the kitchen, and depending on the ...
How to Create your Own Pasta Madre for Panettone
Просмотров 31 тыс.10 месяцев назад
please excuse the awkward music or sudden muting. Had to edit due to copyright issues, and there was limited editing I could do Pasta Madre is a stiff sourdough maintained in a very specific way. It is used to leaven large enriched doughs like panettone and pandora. To have more understanding of this video, I have written a blogpost to explain further. lilyartisan.wixsite.com/bakes/post/i-made-...
How to Bathe your Pasta Madre | Bagnetto
Просмотров 2,9 тыс.10 месяцев назад
Please remember to turn on subtitles :-) Bagnetto / Bathing your pasta madre is like a reset of acidity. If you have stored your PM in the fridge for a few days or a few weeks, it's important to bathe it before proceeding to continue feeding. If you feel like your PM is too acidic, then give it a bath. However, speaking from my personal experience, if your PM is weak, bathing it too frequently ...
Pasta Madre | How to tie it
Просмотров 2,3 тыс.11 месяцев назад
This is how I tie my pasta madre when I want to let it sleep in the fridge. I use a ziplock bag (or cling wrap), a long string (can be jute, paracord, up to you), and a long cloth. I've used tea towels but they sometimes get ripped open by the pasta madre. I prefer to use thicker cloth like canvas. Music by Lukrembo Title: This is for you
Pasta Madre | Mini Version | Hand Kneaded
Просмотров 3,3 тыс.11 месяцев назад
Can we keep a smaller pasta madre? For a healthy PM, we need to do daily maintenance. I usually feed it 1:1 PM:flour ratio but 100g a day, in a month, I use at least 3kg of flour, thrown away. This is assuming I only feed my PM once a day! Yes, I can easily tie it and let it sleep in the fridge, but it takes a long time to get the PM robust again so it's actually back to square one. Anyway, I d...
Pasta Madre | Stiff Sourdough | How to Feed Using a Mixer
Просмотров 11 тыс.11 месяцев назад
Pasta madre is a type of stiff sourdough, maintained at low hydration, usually 40-50% water. It is widely used in Italy, and mainly known to leaven enriched doughs like pandoro and panettone. I have been maintaining mine quite stiff at 39-40% water (just to see if there's any difference from feeding it, say, 43-45% water) and so I use my mixer instead of my hands. Please hydrate your pasta madr...
Panettoast | Panettone in a Loaf, an Experiment
Просмотров 1,4 тыс.11 месяцев назад
As promised in my last video, here's the reveal of the Panettoast. Panettone in a loaf. It is an idea from panettone baker Roy Shvartzapel (from the USA) and it's so cute, I had to try it myself. It's in a loaf form, easy to slice and toast, and also to put in the lunch box. If you want to know how to make this, please watch the last few videos on how to make a panettone at home. Thanks for wat...
Part 3 | How to make Sourdough Panettone at Home
Просмотров 20 тыс.11 месяцев назад
please excuse the awkward music. Had to edit due to copyright issues, and there was limited editing I could do Hello, this is the final video on how I make a naturally leavened panettone. It is leavened using pasta madre. This recipe is adapted from Piergiorgio Giorilli's classic panettone. Please watch Parts 1 and 2 if you haven't. Please turn on captions (cc) for explanations throughout the v...
Part 2 | How to make Sourdough Panettone at home
Просмотров 24 тыс.Год назад
please excuse the awkward music. Had to edit due to copyright issues, and there was limited editing I could do Hello, this is a video on how I make the second dough (secondo impasto) for a naturally leavened panettone. It is leavened using pasta madre. This recipe is adapted from Piergiorgio Giorilli's classic panettone. Please watch Part 1 if you haven't. Please turn on captions (cc) for expla...
Part 1 | How to make Sourdough Panettone at home
Просмотров 44 тыс.Год назад
please excuse the awkward music. Had to edit due to copyright issues, and there was limited editing I could do Hello, this is a video on how I make the first dough (primo impasto) for a naturally leavened panettone. It is leavened using pasta madre. This recipe is adapted from Piergiorgio Giorilli's classic panettone. Please turn on captions (cc) for explanations throughout the video. I separat...
(sub) Seeded bagels, different shaping, different look
Просмотров 592Год назад
(sub) Seeded bagels, different shaping, different look
how to make sourdough sweet stiff starter
Просмотров 8 тыс.Год назад
how to make sourdough sweet stiff starter
100% sourdough milk bread that stays soft for days
Просмотров 13 тыс.Год назад
100% sourdough milk bread that stays soft for days
Whole wheat dairy free honey #squishsquishbread 2.0
Просмотров 2,3 тыс.2 года назад
Whole wheat dairy free honey #squishsquishbread 2.0
#squishsquishbread so so soft, you won't want any other!
Просмотров 8 тыс.2 года назад
#squishsquishbread so so soft, you won't want any other!
Follow these steps to get your open crumb sourdough bread!
Просмотров 26 тыс.2 года назад
Follow these steps to get your open crumb sourdough bread!
What should I do with the outer shell of the PM? And how do I maintain the PM?
Kak, at the end of bulk fermentation sebelum shaping, doughnya rise sekitar berapa %- 30, 50, 75? The biggest problem for me is knowing when bulk fermentation ends in our hot climate. Please help 🙏 😊
Finally,I funded perfect recipe.thank you very much ❤
Bom dia. Trabalho maravilhoso. Lindo panetone de chocolate. Gostaria de saber qual foi a farinha de trigo utilizada na receita? Obrigado
bom dia. Qual foi farinha de trigo utilizada na receita? obrigado
Hi, I think it was Petra panettone flour if I'm not mistaken. Either that, or Japanese bread flour with 15% protein
Hello, thanks for sharing the recipe. I have tried many variations and I always have the same question, which perhaps you can answer: would it be the same to make the first dough without the yolks, butter and sugar, and incorporate them into the second dough? Thanks and regards.
@@francocinat7972 without butter yolks and sugar in the first dough, it's basically just a huge pasta Madre, isn't it? I don't think the dough will hold up if you incorporate the ingredients in the second dough. Then if you reduce the amount, end product is just a brioche?
What net is it you use to line banetton. Where to buy it. Tks
@@agnesyeo1418 disposable hairnet. They're easy to purchase online
안녕하세요 저번에 문의드렸었는데 ㅠㅠ 요즘 머가문제인지 연달아 다섯번을 망치고 있어요 1차반죽이끈적거리고 버터까지 다 넣어도 뚝뚝 끊기고 2차는 완전 죽처럼 되는데 이유를 모르겠어요 계속 그래요 ㅠㅠ 첨부터 마드레를 다시키워야하는건지 도무지 알수가 없습니다 계속 망치게 되니 너무나 속이 상하네요 계속 피딩을 하는것도 의미가 없을것같구요 ㅠㅠ 어떻게 해애할까요
참고로 마드레 산도는 4.12였어요
Is the dough already strong before you add any ingredients like eggs or butter? When you pull the dough, it should not tear or break before you add any rich ingredients
@@user-nr4tn5ix5xI'm not sure if it's your PM problem. pH reading only tells you total acidity. You won't know if it's lactic or acetic. That said, if you suspect your PM is the problem, give it a bath, do a few warm and cold feeds then try again.
@@lilyartisan Hello, it's been a while The dough was hard and the gluten membrane was good, so I put in the yolk, but as in the video, it doesn't become a dough. It spreads to the side and becomes sticky After finishing the dough, it sticks to my hands too much and doesn't feel like it's made of dough I'm still in the same condition After kneading, the acidity is 4.7 Is it because I've been mixing for too long
Hi dear, it is necessary for PM under cold refereshment 16C-18C? Can we omit this process? Many thanks
Hi, yes temperature control is key for pasta Madre AND panettone dough during mixing and proofing
Thank you so much for this recipe! it took around 30h to me of waiting when the dough will grow enough(14% protein, temperature 24 C), and this is my first try with panettone with pasta madre, it tastes super good! the only issue I need to resolve is how to receive so huge bubbles :))) Next time I probably will add fewer yolks, but anyway, this is 1 of the rare cases when you can just use base recipe with no worries regarding the tasting. THANKS! 🥰
looks amazing! how much time +- it takes to mix phase 1 and phase 2 of dough?
Thanks. Timing depends on the condition of the dough. It can be as short as 15 minutes to 45-50 mins
Wow, thank you for sharing your wonderful recipe. I've made it three times since Christmas, and it always comes out the same.
GUYS i just made the panettone and i cannot stress this enough.. these turned out PERFECT. it was super light and airy. the air bubble were large. it was super rich and delicious. and i nailed it on my first ever attempt to making panettone. this creators method is legit and really straightforward. i took so many pictures of this whole journey and i wish i could share it with everyone. i rate this recipe a 10/10.
one thing i should mention is that i made half of the recipe with fruit and the other half with mini chocolate chips. for the fruit flavor, i used king arthur dried fruit blend and i soaked it in a mango flavored vodka for 4 days. the rise wasn’t as good as the chocolate one, and i think it was because of the addition of alcohol in the fruit. it still had large air pockets, but just beware that if you make it like me, it might not rise that well compared to if you never soaked them in alcohol. i also used king author bread flour because i didn’t know that there was flour specifically made for panettone and when i found out, it was too late to buy some. luckily, i had vital wheat gluten in my pantry, so i added 13g of that into the flour to add more protein and structure to the dough. i think king Arthur has a high gluten flour that could also work. it has 14.2% protein which is ideal for panettone. so if you can’t find panettone flour, those are a couple options you have. if anyone wants to know how i maximized how much flavor i added to my panettone, ill be more than happy to let you know. but overall, happy baking guys!!
Sehr schöne Arbeit!
Wow! Exciting!
i ran into a couple issues with the dough during the bulk fermentation. i left it for 12 hours and it didn’t rise at all. i thought i messed it up. i let it rest for another 24 hours (36 hours total) and it rose 2.5 times the original size. apparently there’s a number of things that could cause the panettone dough not to rise as fast, but im glad it didn’t mess up too much. i would’ve let it rest more, but i was scared it was gonna get too acidic so i continued making the 2nd dough. after adding the flour, malt, and sugar, it became really wet, so i added a bit more flour to mimic the texture in the video. after adding my yolks and butter, the dough looked so luxurious and it tasted so rich and delicious. i also made a pâte d'épices to add in and i totally recommend it. now all is have to do is shape them and hopefully i can finally bake them later today. even if this doesn’t work out, this was a great journey.
Do you have the recipe?🙏🙏
Yes please check playlist
This is my first time making panettone, i already went through the long process of making the pasta madre, and i can’t believe it’s already time to make the panettone!! the dough came together so nicely and mine is just as shiny and silky as the video. it also tastes amazing. i used eggs with an orange yolk and new Zealand butter for rich yellow color. i’m waiting on the first dough to ferment and i can’t wait to finally bake it tomorrow!! i’ll give more updates when i work on the dough tomorrow morning.
Hi Lily! I keep my PM in the frigde and feed once per week. I understand I need to feed my PM before long sleep but is it necessary to let PM rise at 100%?50%? No rise? No feeding? Could you explain your method?
It's hard to say. My PM is different from yours. Usually, I just put it straight into the fridge (after feeding) without waiting
Superb recipe, I really want to try it. I only have an artisan kitchenaid. In your opinion I should reduce the quantity of butter in the second kneading. I have a doubt, thank you for your answer. Jerome
Hi, for me, the recipe is just right
Hello, what do you mean by refreshing PM 2 times? How many hours in between after the 1st refresh?
Hi Lily, You have another video that shows you took the PM out of a box in the fridge after 2 weeks. Can you do either (the wrap or in a box) when you want it to sleep in the fridge for a while?
Yes you can do either 😊
Thank you. What mixer do you use? What is the speed if I use a home mixer?
Each mixer speed and strength is different. I use a small Famag spiral mixer.
I have tried this recipe and it turns out very good. I did a little bit different from this recipe is by adding 1 tsp dry milk powder and add more flour with the consistent with the dough from video. If I used exact the recipe provided my dough come out super wet. I will make it again for friends
Different flour different characteristics including water tolerance. I've tried milk powder too. Yummy 😊
Hello, please tell me, what kind of malt should I use? Diastatic?
Yes diastatic malt powder
@@lilyartisan Thank you very much for such a detailed description, I have already baked Panettone according to your recipe, they turn out very tasty, but I do not have such large pores as yours, so I had a question about malt, I added unfermented rye, perhaps you have barley or wheat malt. Thank you so much again! 🍀
i just started on this journey to making panettone. it’s day 1 and i’ve just soaked my apples into the water. i’ll keep you updated!!
Good luck
my apple water is ready now. i think the reason it took so long was because my house is too cold. it usually sits at 65° F. i moved the jar to a small room in my garage where it was warm. the apple water no longer smells like fresh apples, it has a strong fermented smell almost like relatively new sourdough starter but a little different. next step is making the poolish!!
update: even though my water is ready, something told me to leave it another day, so i’ll make my poolish tomorrow
update 2: i made the poolish, and it took 14 hours to peak. the first 10 hours, it barely rose at all, but once it rose, IT ROSE. once i feed it, i checked on it about 8 hours later, and it doubled in size. when i was making the pasta madre, i had to add a bit more apple water to the bowl because it was not combining at all. i didn’t measure how much i added, i just tried my best to imitate the texture and consistency in the video. i laminated it and rolled it out, so now we wait 48-56 hours to do my first feed!! can’t wait to see the results
@@sajbai9 for optimal results, please make sure temperature is 82-86F / 28-30C.
Is there a way to do this without mixer?
I uploaded a video of how to hand mix your PM before
Я думаю,что ломается из-за слоев. У вас получается взять верхние слои намотки,а нижние остаются. Если бы формировали в шар-было бы по-другому. Так мне видится.
After the 3rd refresh, it stops breaking. The way I mix and roll is exactly the same. Of course, you're entitled to your own opinion though 😊
Огромная,сердечная благодарность автору видео❤. Поражовало наличие расклалки продуктов. На выходных обязательно займусь этим колдовством❤❤
..I am still on a difficult path to this result. Thanks for the help. From Russia with love❤
Классно, вы мастер своего дела 👍🙏
Этот panettone должен стоить как крыло самолёта, а ваши руки бесценны. Просто шедевр.
Thank you ❤
so is it fine if I leave my levito in the fridge for 11 days when I'm on vacation? I'm afraid I would kill her.... do you give yor levito a bath because you want to bake soon or it's because of long time in the fridge? I do the bath before baking.
I only bathe it if it's been in the fridge for more than a week. And yes you can leave it in the fridge.
@@lilyartisan thank you!!
What's the name of that knife you use to cut panettone? Thanks
It's Kuhn Rikon 😊
Thanks a lot😊
Wonderful! Congrats
Also, please tell me, I want to try baking in clay molds - how to fill the mold - 1/3 or 1/4? (as it seemed to me from the video...) Or is it a bad idea at all and the finished product will settle without turning it over?
I'm not sure about clay molds. The baked product MUST be turned over immediately after bake or it'll collapse
Thank you for the recipe! I'm at the stage of 1 dough. Could you please tell me, in the 2nd dough, is the amount of butter indicated only for the dough, or is it for spreading on top of the panettone, after cutting and putting in the oven?
Hello, the butter is for the dough ☺️
Вау це просто неймовірно, все дуже гарно пояснено дякую 🤗
❤❤
Question: after you shaped and placed it in the bannetton, you wrote that you then placed it into the fridge overnight and baked it in the morning. If I were to skip the fridge and let it sit in room temp, how long approximately would I have to wait between placing it in the bannetton and then sticking it into the oven?
Hello, the dough should already be sufficiently fermented. So, I would put it in the freezer for 30-45mins after shaping, while oven preheats then bake immediately.
Thank you for sharing this video.
My pleasure
7:22 How long does it take for the dough to sit?
Rests are usually 30-45mins
How long should I leave it on the table?
Bench rest is usually about 30-45mins
Amazing recipe! However can I substitute pasta madre for sourdough starter?
Hi, I haven't tried it before. If you try it, please let me know how it turns out for you
@@lilyartisan I tried it, but maybe I didn't knead enough, because it didn't end up so airy. However, it turned out amazing! Best panettone I've ever made, thanks to this recipe!
@@szkoaa yay happy for you!
Подскажите, а если у меня сухая готовая итальянская закваска, как тогда поступить 😊?🙏🙏
Sorry I haven't used those before
Agreed. Appreciated the video, very confusing video, Why do you cut out important part of video?
Do you mean the second half of the video? It's the least important because the yeast colony you cultivated will be different from mine. The flour you use will also be different so performance will also be different. Please read through the blog post (in description) and use it just as a guide.
Hi Lily, do you know if its possible to maintain the lievito at 26°C. I dont have an environtoment at 18-20 °C
Hi this sweet stiff starter is made to use, using liquid starter. If it's pasta madre, cold maintenance is compulsory
Can I do this bread with pasta madre?
Yes you can. Just adjust hydration accordingly
Спасибо , что делитесь рецептом❤
Шикарный результат!🤤 Спасибо за рецепт ❤
А сколько добавлять паста Мадре если у меня сухая?
Sorry I don't understand