The Fresh Loaf

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New Year’s Panettone - 2014

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dabrownman's picture
dabrownman

New Year’s Panettone - 2014

After last year’s total and complete fiasco using origami panettone moulds made out of parchment paper where the panettone fell out of the mould onto the floor while cooling upside down, we decided to bake it in a large soufflé pan this year.

 

We used Susan’s Wild Yeast formula found here: http://www.wildyeastblog.com/2007/12/07/panettone/ 

 

Lucy cut the recipe in half, dropped the commercial yeast and used the same amount of YW levain in its place.  So this is another SD /YW combo levain panettone attempts.  We also added 40 more grams of snockered fruits to the mix that included, candied pineapple, lemon and orange peel, green and red cherries, raisins, cranberries, prunes apricot and citron.  She also chucked in 100g of mini chocolate chips. 

 

Because the fruits were so wet with bourbon, amaretto, limoncello, arancello, dark rum and brandy the final 5 sets of stretch and folds were done 15 minutes apart and extra bench flour was used, around 50g, to get the dough to not be a sticky mess and actually begin to hold together even though still very wet.

 

We let it final proof on the counter for 10 hours before moving it to the heating pad and 80 F for another 3 hours.  We used Susan’s glaze for the topping and chucked it in the 350 F oven with a stone above and below the rack where the panettone landed.

 

Because the panettone was so big at 1,100 g, we baked it to 190 F instead of 185 F,   It took and hour to bake to the handsome brown color.  The spring was very good and the panettone doubled in height in the oven from 2 below the rim of the pan to 2 “  above the rim of the pan.

 

It smells terrific as it cools on the counter.  Lucy will post the crumb shots after it cools – with no hanging upside down this year.  The crumb is the most moist, shreddable and soft one that Lucy had ever managed to chomp down on.  This is just delicious through and through.  No more store bought panettone that is half a s good ever again.  It is such a relief to make a comeback from last year's 2 panettone disasters that fell out on to the floor while cooling upside down.

This one never though about deflating so I see no need for hanging them upside down and no need for expensive forms either.  This was a 7 1/2 "x 4" souffle pan but they could just as easily be baked in small cocktail or larger full loaf tins too.  I love panettone,,,,, especially spread with marmalade and whipped cream on top....or made into French toast.  Thanks to Susan at the Wild Yeatst for the formula and methods.

Happy New Year to all.

 

 

 

 

 

 

 

Comments

gmagmabaking2's picture
gmagmabaking2

hanging upside down anyway, right??? That panettone looks great... did you bake it in the dutch oven??? Okay, yeah I can read... souffle pan... how deep??? I have never made this because of the paper bowls needed to bake it in and the hanging upside down to cool thingy... I hate that!!! But if I could bake it like it looks like you did here... I might stretch the sides on that comfort zone... Please enlighten me. Excuse me I am going to the recipe now... Waiting to hear from you.

LOL, Diane

dabrownman's picture
dabrownman

souffle was 7 1/2" and the height was 4". Amazing how much this sprang after rising so much during proof.  No need hang these things if they don't sag when cooling  I saw that Susan baked hers in the bottom of cut off brown paper bags or origami ones and she didn't hang them either.  This way is so much easier to do and well worth the effort.  So delicious - you could make this for a birthday cake and frost it with ice cream on the side.

Happy Panettone Baking Diane and happy New Year to you and yours

Floydm's picture
Floydm

Very nice.  Happy New Year!

dabrownman's picture
dabrownman

with a fine panettone! Glad you like it Floyd. - Very tasty

breadsong's picture
breadsong

Hi dabrownman,
Love your panettone soufflé!...with all of those 'snockered' fruits, may I say 'Cheers!' and Happy New Year!
:^) breadsong

dabrownman's picture
dabrownman

were used for this years stollen, 4 fruit cakes and now the panettone - very versatile and tasty in so many variations.  Lucy loves multi purpose ingredients and kitchen appliances!. She has a little Alton Brown in her.

Glad you like the panettone and Happy New Year breadsong!

Skibum's picture
Skibum

I may have to try this one!  May the New Year bring you health, happiness and prosperity! Ski

I may have to try this one . . .

dabrownman's picture
dabrownman

You would love this one,  Can't wait to have it for French toast! 

May the New Year bring you health, wealth and the best if everything else.

Happy baking in the New Year Ski!

isand66's picture
isand66

Great Job DA and Lucy!  This looks great and I can't wait to see your crumb shot.  hope you have a Happy and Healthy New Year.

P.S. Lucy's gifts should arrive by Friday and hopefully they won't be too stale.

dabrownman's picture
dabrownman

soft moist and shreddable - not to mention tasty.  Odd how the same snockered fruits in the stollen, fruit cakes and panettone all tasted so different.  Looks like Lucy has a new Holiday tradition started.  She says thanks for the stollen crumb shots!

Lucy is just beside herself waiting and looking for her New Year's treats from Max!

The best to you and yours in the coming year!

Happy Baking and Happy New Year Ian

holds99's picture
holds99

Very nice job, DA and Lucy.  It must have tasted delicious.  Happy new year to you and yours.

Howard

dabrownman's picture
dabrownman

New Year too Howard!   This is a fine tasting panettone - much better then the ones we have bought in the past.    Glad you liked it and

Happy Baking in the New Year!

hanseata's picture
hanseata

and fantastically boozy loaf!

I never baked one (only Pannetone Muffins.) What is the rationale for hanging them upside down?

Karin

dabrownman's picture
dabrownman

for hanging them upside down to cool is so that the panettome can split in half, fall out of the moulds and onto the floor to ....upset poor Lucy who still thinks she is related to Rin Tin Tin and Russian.  Supposedly they can fall in on themselves while cooling but we didn't have a problem with that at all.  Reminds me of the Teeter Hang Up apparatus that people with bad backs use to hang themselves upside down to relieve their back pain,,,, and grow an inch or two taller at the same time.

  We love this dessert bread very much. Just has it with marmalade and whipped cream smeared on top - Perfect dessert if there was some 'death by chocolate' ice cream on the side :-)

  Happy New Year Karin and best to you and yours in the New Year!

hanseata's picture
hanseata

Maybe gravity makes for a better rise than simple letting the bread sit around on the counter, without any athletic exercise.

Strange, though, why would a Panettone cave in, when all all other fruit and booze laden loaves from other countries don't?

Best wishes to you and Lucy!

Karin

mwilson's picture
mwilson

Well done dabrownman.

Although not the typical bread-shred texture it looks packed with natural flavour! Good job!

Michael

dabrownman's picture
dabrownman

recipe.  Next time I use on of your favorites, cut down on the hydration, not use the machine and do 30 minutes of slap and folds to get the right texture.  You are right, this bread is very tasty and we like it a lot!  Happy New Year Michael and happy baking.    

CeciC's picture
CeciC

Yumm!! 

This gonna be my next year challenge!! 

Very nice bake DA!!

dabrownman's picture
dabrownman

master like - baguettes!  This one tastes a lot better though...maybe it is the snockered fruits!  Glad you liked the post CeciC.  it was a fun, interesting and rewarding bake - perfect for ending one year and starting another.

Happy New Year to you and yours.  Good luck with next year's panettone challenge! 

CeciC's picture
CeciC

So true. This is a challenge that all bread bakers wanna conquer.

N I have been waiting for this post since your compulsory sourdough excess bake. I guess that would be my journey next year. 

limmitedbaking's picture
limmitedbaking

Nice bake dabrownman! I was wondering where were the panettone bakes this year when yours suddenly came up. I am sure the addition of more fruits, chocolates and liquor made for a great treat! Happy new year!

-Tim 

dabrownman's picture
dabrownman

almost always :-)  I am surprised she didn't' try to DaPumperize it!  It is a very tasty loaf adn perfect for the New Year.

Happy Baking Tim

MTK's picture
MTK

Well done, dabrownman! It looks really attractive! 

-MTK

dabrownman's picture
dabrownman

Happy New Year.

Mebake's picture
Mebake

Now, that is self indulgence! Congrats on your Pannettone survival, DA.

dabrownman's picture
dabrownman

we did consider this bake a payback for losing the 'Survival of the Fittest Panettone Bake' last year.  This is a very good recipe the Susan concocted and so much better than store bought - really no comparison. Glad you liked the post and

Happy Baking in the New Year and the best to you and yours Khalid 

varda's picture
varda

and I bet the girls were very happy.  -Varda

dabrownman's picture
dabrownman

Everyone seems to like it but I'm guessing it comes with a few miles of walking for a price though :-)

Happy Baking Varda