I am fairly new to bread baking. I have decided to tackle a Panettone for the upcoming holiday season. I have tried a few recipes. The most recent being Jim Lahey's The Best Panettone Ever from the December 2008 Gourmet magazine.
The flavor of the Panettone was excellent but the crumb was not as light as I would have liked. It did not have the pull/shred that I want. Has anyone tried this recipe and had similar results?Any advice on how to correct this problem?