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Sarah Thompson ha publicado una actualización
#RetoDelPan
Este reto llegó en el momento justo, ¡Pascua! Así que hice el pan de Pascua Kulich. Es muy seco, como el panettone, y debería ser alto, pero lo hice en una bandeja de horno porque no tengo el molde alto especial.
Utilicé levadura seca, y puede que me pasara porque quedaba muy desmenuzable. Siempre se decora con agua glaseada.
#BreadChallenge
This challenge came at the right time, Easter! So I made the Easter bread Kulich. It’s very dry, like panettone, and should be tall, but I made it in a baking tray because I don’t have the special tall mold.
I used dried yeast, and I might have been heavy-handed because it was very crumbly. It is always decorated with water icing.
Traducido del inglés
jaddygonzalez, ivana saiz yMercedes Delgado de Miguel1 Comentario-
Level:
Scoolinary Team
This is such a thoughtful Bread Challenge entry, Sarah, especially because you showed the full process, from raw dough to baked loaf to crumb, and that’s exactly what helps us understand your execution 👏 I also love that you chose a bread with tradition behind it and adapted it to the equipment you had.
Your Kulich has a very festive finish, and the icing gives it that classic celebratory touch. In the cut, the crumb does look a bit dry and fragile, just as you noticed, so your instinct about the yeast may well be part of it. It’s really valuable that you’re already reading the result against the process.
I’d love to know a bit more, what flour did you use, how long did you ferment it, and under what conditions? And if you make it again, would you try adjusting the yeast first, or changing the mould shape to help it rise taller and hold structure differently?
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