Finally got the proper panetonne mould.
Back in office full time starting 1 Mar, oh mine. The worst impact is definitely my sourdough baking schedule. I usually refresh the yeast 3x on mon/tue, then use it to make sourdough the next day, then bake on the next next day am. All these take up so much time. Now I only get sat&sun. That's pretty tight for sourdough baking.
lazy again, yeast refreshed only 2x.
And used the reverse method.
Autolyse 1hr and put in fridge for 3hr
Put in starter and 1 s&f and put 1hr, after that fridge, continue s&f, coil the next day & bulk frmentised 3hr. Seemed to be able push bf further
Oolong berry tea + cherry + white choc + butterscotch+ melon seed
Increased sugar fr 46g by 10g