🎄 Bread for Christmas Eve! Used stiff starter (50% hydration). Seems more forgiving on schedule, and lighter on acidity. Lower hydration for "Alentejano" style.
Extra rico para o natal 🎄 130g gemas 50g mel 50g casca de laranja (5 🍊!) 10g canela!! 25g leite em pó🫄 Nozes, amêndoas, e passas masceradas em vinho do porto. Lindo.
First time making pastries with natural leavening! Made stiff levain (50%) using sourdough starter and adapted this recipe for 30% inoculation, adjusted other ingredients for the extra flour in the levain (x1.15). No bulk ferment, just 8 hours proof at 23c. For the dough, added cinnamon and peel of 3 small homegrown oranges. Glaze made with Ginjinha instead of Porto. It did not double and it still a bit dense, too sour. Maybe the leavain was not at it's peak.
