The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Panettone for 2013

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MTK's picture
MTK

Panettone for 2013

I got fascinated by panettone since I tasted my friend's homemade panettone. The aroma and texture is extraording. I decided to make my own panettone this year.  A friend of mine in U.S bought some beautiful panettone molds for me. I started my panettone journey this month. 

I got all the recipe from txfarmer's Chinese blog. Thanks txfarmer for sharing all precious tips and details in making panettone. Txfarmer's orginal blog from TFL: Igino Massari; Francesco Elmi.

Making panettone is like a marathon and really time-consuming. I try my best to arrange the baking schedule according to my daily life, so that I can get enough sleep.  Feeding sweet starter takes 48 hours, two stage fermentation takes about 20 hours or more. 

I try two different recipes, Igino Massari's and Francesco Elmi's(recipe link from Mwilson's Blog), candied orange peel+raisin or candied chestnut only.

Final proof:

After baking:

Crumb shot:

Igino Massari Version:

Francesco Elmi Version:

 

 

 

 

Comments

Floydm's picture
Floydm

Beautiful!

MTK's picture
MTK

Thank you, Floydm.^o^

FrenchNyonya's picture
FrenchNyonya

Were you having a happy dance in the kitchen when these beauties came out of the oven?? 

I surely would :) beautiful in and out.. must taste like heaven ;) 

MTK's picture
MTK

That's exactly how I feel, especially when I experienced the sleepless 70hours. The taste is wonderful! All the hard work is worthy.

dabrownman's picture
dabrownman

We now make panettone the last bake oi the year for New Year's .....but they never end up looking like yours!  Well done!

MTK's picture
MTK

Thank you, dabrownman. I got some questions about panettone. How do you store your panettone? How long can you keep them? I baked four panettones, each 1kg. I sent 3 of them as gift. I got only 1 left now. Can I keep them until New Year? I try a piece today. It's still tasty and soft, due to sourdough and super long fermentation. 

dabrownman's picture
dabrownman

freezing them for about ...till this time next year!  That might be a slight exaggeration but not much:-)  Just wrap them in their paper moulds with two layers of plastic wrap adn freeze them.  I can't tell any difference after a couple of months after they thaw out on the counter. Maybe Michael Wilson other other panettone pros on the TFL could but i am lucky not to be one of them :-)

One year I made panettone moulds out of parchment paper using origami.  What a fiasco.  When i turned them upside down they fell right out of the non stick parchment onto the carpet in the living room where they were hung!!!  This year i'm using normal brown paper so they don't slide out .

Happy baking 

MTK's picture
MTK

Paper mould is really a problem. It's hard to get those panettone moulds for me. The shipping fee is expensive!

varda's picture
varda

I only know about Pannetone from the beautiful posts on TFL.   Yours looks wonderful.   -Varda

MTK's picture
MTK

Thank you, Varda  I first knew about panettone from Internet, as well. Then I found out there're some imported panettones in the supermarket, but I never bought one. When I started to make my own sourdough panettone, I got fascinated by this delicious Italian food.

Mebake's picture
Mebake

Piece of work, MTK. Well done.

MTK's picture
MTK

Thank you, Mebake. It's very very very yummy indeed.

lepainSamidien's picture
lepainSamidien

looks beautiful ! certainly inspires one to get off one's rump and start mixing up a dough !

speaking of which, I'm searching everywhere for the formula, but can't seem to find it. any chance you could post a link to the txfarmer formula for us inter-web neophytes? (granted, of course, it's okay with txfarmer . . . )

thanks and happy baking !

MTK's picture
MTK

I've added the link to the article, recipes and instructions from Mwilson's  and Txfarmer's blog.