Panettone

[dragnlaw]

One of the things I sometimes do, when I have several versions of a recipe, is to make a list of the ingredients in one of them. Beside it I marked all the same ingredients in the 2nd reicpe, adding at the bottom and new ingredients. Then a 3 column for the next recipe and so on. I compare them to see what I would like to maybe leave out of one or add to another. But these are ingredients which can (to a certain extent) be fiddled around with.
With techniques it's not that easy to gauge exactly the reasons someone is doing it. Not all recipes give the "why", some do of course, which is marvelous, but many don't.
this is why I say stick to one was and if you don't like it etc, etc.

Obviously it means you will have a lot of panettone to give as gifts. I'll PM you mine.

 

[wellwellwell]

One of the things I sometimes do, when I have several versions of a recipe, is to make a list of the ingredients in one of them. Beside it I marked all the same ingredients in the 2nd reicpe, adding at the bottom and new ingredients. Then a 3 column for the next recipe and so on. I compare them to see what I would like to maybe leave out of one or add to another. But these are ingredients which can (to a certain extent) be fiddled around with.
With techniques it's not that easy to gauge exactly the reasons someone is doing it. Not all recipes give the "why", some do of course, which is marvelous, but many don't.
this is why I say stick to one was and if you don't like it etc, etc.

Obviously it means you will have a lot of panettone to give as gifts. I'll PM you mine.

PM me your recipe?

 

[wellwellwell]

Can anyone elaborate on why my Biga turns out with (what I can only describe as) "chunks" of gluten? This is the second time it's happened, and it costs money every time.

 

[dragnlaw]

PM me your recipe?

No, I was just joking = about you having a lot of panetonne from experimenting and I would be glad to have some.

As to your Biga, you will have to let us know what the ingredients are and your procedure is for making it.

 

[wellwellwell]

No, I was just joking = about you having a lot of panetonne from experimenting and I would be glad to have some.

As to your Biga, you will have to let us know what the ingredients are and your procedure is for making it.

375gbread flour and 185g water
lightly mix, try not developing gluten... but i saw in videos they leave it flat, they don't make it into a ball, like I did
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AI :
If your biga has gluten lumps, it likely means the flour wasn't fully hydrated during mixing, leading to dry pockets that haven't properly developed gluten bonds; this can be fixed by adding a small amount of water and kneading the biga further until the lumps disappear and the dough becomes smooth and elastic. Here are a few reasons why your biga might have lumps and how to address them:

Not enough water: This is the most common cause. When mixing your biga, ensure all the flour is properly coated with water.

Incorrect mixing technique: If you mixed too quickly or didn't knead long enough, the gluten might not have fully developed, resulting in lumps.
Flour quality: Different flours can absorb water differently, so adjust the water content based on your flour type.

How to fix a lumpy biga:
Add water gradually: Sprinkle a small amount of water onto the dough and knead until the lumps start to disappear.

Extended kneading: Continue kneading the dough for a longer period to help the gluten develop and incorporate the dry flour particles.

"Bassinage" technique: This technique involves adding a small amount of water to the biga while mixing to ensure even hydration.

Important points to remember:
Check the consistency: Your biga should be slightly sticky but not overly wet.
Resting time: After mixing, allow the biga to rest for the prescribed amount of time to allow the gluten to fully develop.
Temperature control: Ensure the room temperature is not too warm when mixing your biga, as this can affect gluten development.
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Probably

 

[dragnlaw]

There you go, think you've answered yourself! Well done, wellwellwell.