The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Panettone Paradiso

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mwilson's picture
mwilson

Panettone Paradiso

"Extra paradise" panettone from Cresci


286    10000    Flour 280W
66     2300    Lievito Naturale
100     3500    Sugar
149     5200    Water
100     3500    Butter
   .29       10    Fresh yeast

40     1400    Sugar
57     2000    Honey
  2.86      100    Malt powder
   .86       30    Fresh yeast
100     3500    Butter
63     2200    egg yolks
86     3000    Bari Walnuts
57     2000    Raisins
29     1000    Dark choc drops
  2.86      100    Salt
------    -----    Orange zest
------    -----    Vanilla
1139.87    39840

 

Amendments:
I made two changes, one was to omit the added compressed yeast and the other was substituting some of the walnuts with candied orange peel.

One of my finest panettoni. Incredibly soft and light which makes hard work when slicing. A fantastic bready texture that tears beautifully when pulled apart.

This is a very difficult formula to achieve success. The enriching ingredients in ratio to the flour are higher than any other panettone. This is due to there being no flour added in the second dough.

 

Comments

Janetcook's picture
Janetcook

Hi Michael,

What a masterpiece. Wonderful crumb and the crust is so papery thin!  I wouldn't worry about the slicing being hard because, if this loaf ever made it anywhere near my house, I know my kids would  just 'rip' into it :- )  As txfarmer says - shred-ably soft so it can be pulled apart which is what you have said too.

Thanks for the post.  I always love seeing your breads and each one seems to out-do its predecessor.

Take Care,

Janet

P.S.  Is the malt powder a new addition?  I don't recall seeing it in your other formulas.  Do you use it for its sweeting properties or as food for the yeast?

mwilson's picture
mwilson

Thanks Janet. I'm really pleased with the texture, the best I have achieved!

The formula includes the malt powder and I believe it is there to give the LAB extra food that is then converted into acid which then boosts dough strength. That's my guess!

Cheers,

Michael

 

Janetcook's picture
Janetcook

Thanks for the explanation.  Makes sense if it is diastatic malt rather than non-diastatic malt.  Does it add any malty flavor that you can detect?  I use non-diastatic malt as a sweetener in breads at times for the hint of malt it imparts on a loaf - a subtle something…

Janet

mwilson's picture
mwilson

It was diastatic that I used, so no malty flavour. But I wonder what a malty flavour would be like in a panettone...

Janetcook's picture
Janetcook

Malt isn't a flavor I would hope to get a taste of in one of these breads  :O so it is good to know there is no flavor from the malt that you do use as the food for the yeast.

Thanks,

Janet

 

SylviaH's picture
SylviaH

Tender and lovely crumb.  What have you applied for the topping to adhere the sugar crystals?  I've bookmarked this lovely panettone.  Thanks for sharing.

Sylvia

mwilson's picture
mwilson

Thanks Sylvia. The topping is my standard recipe: (enough for two panettoni)

40g caster sugar
20g ground almonds
2g maize flour
1g cocoa powder

Add enough egg white to make a thick paste that spreads but doesn't run. You really don't need much. My tip is to beat them first.

dabrownman's picture
dabrownman

Michael Wilson piece of panettone perfection!  Not much else to say really except it must be the only bread allowed in paradise :-)  Just great baling Michael

Happy baking

mwilson's picture
mwilson

Cheers dabrownman, Why am I now picturing myself eating this on a tropical island, with palm trees, white sand and a clear blue sea at the shore... I wonder! :) 

Thank you, really appreciate your comment.

Regards, Michael

varda's picture
varda

Hi,  These look amazing.   What hydration is the levain?   I remember you said you fed at 18 hour intervals in another post.   Any other tips?  

mwilson's picture
mwilson

is normally 50% hydration, sometimes lower. Storage of the mother dough is at 18C and is kept with varying methods, either in water, tied in cloth or free in the container. It is fed every 12hrs, (the tying method can be extended to 20hrs). To use for panettone at least three refreshments are made at 28C every four hours. Or every 3 hours if storage of the mother is in water or free.

Hope that helps.

Cheers,

Michael

annie the chef's picture
annie the chef

Your panettone is absolutely magnificent.

Cheers,

Annie

mwilson's picture
mwilson

Thank you Annie

PiPs's picture
PiPs

Beautiful ... just beautiful ...

Cheers,
Phil

mwilson's picture
mwilson

Cheers Phil. I only wish my photography skills were as good as yours!

Mebake's picture
Mebake

This is more a cake than bread, Michael!

Admirable efforts, really beautiful.

-khalid

mwilson's picture
mwilson

I agree it is a cake. A bread cake! ha :)

Thanks khalid

mwilson's picture
mwilson

I agree it is a cake. A bread cake! ha :)

Thanks khalid

FlourChild's picture
FlourChild

Be still, my heart!  Fabulous rendition of one of my all-time favorite breads.  

mwilson's picture
mwilson

cheers FlourChild

d_a_kelly's picture
d_a_kelly

What can I say Michael... fantastic!!! As you know, this recipe had given me many problems in the past - but on the few occasions I've actually managed to make it, it was delicious. I've never made it as well as this though! Congratulations. I think it's time I had another go...

David

mwilson's picture
mwilson

Thanks David. You know, you weren't the only one who had problems with this formula. This was third time lucky for me. I am quite chuffed with the result myself..! Please try it again. I wish you good luck.

Michael

d_a_kelly's picture
d_a_kelly

hi Michael,

I was thinking about my starter and your suggestion that the LAB count was too high (for those who don't know, I keep it at 100%) so yesterday I took a small amount, converted it to 50% and then gave it two additions feedings, as per Massari's instructions, for a total of 3 feeds over 12 hours - the first feeding was the conversion.

This morning I made the second impasto and... it worked! Not perfectly I suspected - it seemed just a little too slack, but at least not a batter. I've just taken it out of the oven and it's flat on top, so not a complete success, and burnt!!! (I'm using an unfamiliar oven, again). One test only is not "proof", but it strongly suggests that the problem has been (and is) in my starter all along. Time to convert permanently to a 50% I think. It's strange, my starter has worked for every other panettone recipe I've tried (I don't know if you saw my posting of panettone a tre impasti, which you should try next if you have the time) but with paradiso it seems the starter must have the perfect acidity level. So although another (partial) failure today, I'm feeling very happy! Let's see what happens with a correctly maintained Italian starter.

David

ananda's picture
ananda

Magnificent and beautiful seem to be the right words, Michael.

Best wishes to you

Andy

mwilson's picture
mwilson

Always means a lot coming from you Andy.

Cheers,

Michael

PMcCool's picture
PMcCool

That's a tremendous panettone!  Excellent work!

Paul

mwilson's picture
mwilson

Thanks Paul

breadsong's picture
breadsong

HI Michael,
Your panettone paradiso appears to defy gravity.
I am in awe!
:^) breadsong

mwilson's picture
mwilson

Cheers breadsong. It didn't defy gravity as it made its way down to my stomach!

MisterTT's picture
MisterTT

spot on! I bet they serve Panettones like this there

mwilson's picture
mwilson

Thanks MisterTT

Debra Wink's picture
Debra Wink

That looks so enticing

mwilson's picture
mwilson

Cheers Debra. Nice to hear from you.

Michael

isand66's picture
isand66

Beautiful as always Michael!  Wish I could taste a piece right now.

Regards,
Ian

mwilson's picture
mwilson

Cheers Ian. Who is Marc?! Lol

isand66's picture
isand66

Oops!  Senior moment..

Franko's picture
Franko

This is truly a thing of beauty Michael, and a fitting example of all the hard work and effort you've put in over the last year or two of concentrating on making these particularly challenging breads. It may look somewhat like a cake, and have some common ingredients, but the similarities end there. Even a delicate foam cake such as Angel Food is far easier to produce reliably than any Pannetone, particularly when  the Pannetone has the flour/fat/sugar ratio your Paradiso has, requiring precise mixing and fermentation to achieve the feathery crumb of your bread. Beautifully executed Michael, you have every good reason to be chuffed about your results!

All the best,

Franko

mwilson's picture
mwilson

Franko. You bowl me over with your very kind and sincere words. It means a lot to me. 

Thank you so much.

Michael

 

bakingbadly's picture
bakingbadly

Now that's a beauty... Your hard work and persistence has certainly paid off!

Zita

mwilson's picture
mwilson

Thanks Zita. 

Floydm's picture
Floydm

That looks incredible, Michael.  Well done!

mwilson's picture
mwilson

Thanks Floyd.

hkooreman's picture
hkooreman

That panettone looks wonderful!  Would you be able to share your mixing process for each of the kneadings?  For those of us with far less experience than you, it would be tremendously helpful to know the steps you took for adding ingredients, mixing times, etc.  Thanks.

mwilson's picture
mwilson

Thanks man.

Mixing times vary. I can't really teach you with mere words alone. Only hands on experience will teach you. But I would say that recognising when the dough takes rope during mixing is key to understanding this tricky procedure. 

The method is in the book.

Luciana_DTT's picture
Luciana_DTT

Popped by and found this beauty!!

Stupendo :)

mwilson's picture
mwilson

Thanks Luciana

hornedfox's picture
hornedfox

I have just bought the Cresci book  and have a couple of questions. Did you make your starter with fruit pulp and sparkling water? or use an existing starter? and How did you scale down the quantities? I have looked at your results and have been inspired. absolutely wonderful

 

Ian

mwilson's picture
mwilson

Hi Ian.

I have done both. I would recommend following the instructions as written. I keep my starter fed with 100g flour and ~50g water. The book specifies temperatures, so you'll need a away to control those temps very precisely. I have a setup using an aquarium heater. Also it would be best to keep the flour consistent, so buy a big sack of strong low ash flour.

Thanks

Michael

nicodvb's picture
nicodvb

Michael, I lost this masterpiece of yours! It's simply perefct, probably the most beautiful I remember. Not even Luciana ever made such a beautiful panettone, and she made literally hundreds (so now the challenge is on:-) ).

Do I read correctly? sugar + honey amount to 70% with respect to flour? and with a flour with W280? what brand is it?

  Nico

Luciana_DTT's picture
Luciana_DTT

Nico....... this sounds like a challenge :D

Beware!

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