Simple guide to panettone cases?
I am hoping to do my first panettone this year. Am just gathering together the gear and the fruits and flour for a test run.
I hope to be able to buy panettone cases or make something a bit like them. They are very rare here in the UK, though. Have seen them online at Bakery Bits and other sites but not in the flesh.
I have a very basic question of anyone who has used them, before I end up with the wrong size. What do I need for 500g of dough?
I am hoping to make panettone with that weight pre baking. Do cases that say they are for 500g have a 500g capacity when full or do they in fact have a larger capacity allowing an initial 500g of dough that starts off halfway up the case to end up over the top when baked?
If 500g is the full load after expansion, do I start with 250g lower down the case? If case dimensions are inches or centimetres does anyone know what size would be good for a 500g loaf?
Sorry, I know these are really simple questions. I have had some great Italian panettone from the shops but have never seen the cases in my tiny life :-) I can't just pop into the shop and get 'em or have a good look at 'em and I don't want to risk ordering a run of something online that turns out not to be right.
Thanks for your help, fellow festive TFLers.
Kind regards, Daisy_A