November 26, 2016 - 11:47am
Panettone - not my best attempt
but certainly not my worst ! This is a practice run - I intend to try again next week . It tastes delicious but did not rise as expected. I " babysat " the starter for a week , feeding it every four hours on the final day. The final proof ( in the Brod & Taylor Proofer at 80F ) took eleven hours to reach within an inch of the top of the mold ! I took it out of the oven at midnight...... Just wish I knew what I did wrong . Maybe I should ask myself what I did RIGHT the time it turned out perfectly two Christmases ago ! Merlie
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I will take it off your hands right now! :)
Thank you for your kind words Mini !
I admit to being disappointed with its appearance but the taste made up for it !
Questions...
The first kneading has tripled? Wich temperature have you closed the first dough? What was the final level before cooking?
Yes , the first kneading tripled but it took a long time ( over 13 hrs in the Proofer at 72F ) The second kneading was placed in the Proofer at 80F and took 11 hrs to reach to 1 inch below the top of the panettone mold.
Thank you for your interest inumeridiieri.
Merlie.
Windowpane of the first kneading was ok? 80/82F is better than 72F. The sourdough is the first suspect to commonly encountered problems.
Yes, the windowpane was very good - so I am thinking that maybe the sourdough was not good enough ?
Merlie
Would you mind sharing your recipe?
I'm planning in trying a panettone for the first time this year.
Nice bake.
It is the same recipe I use every year. Good yet easy enough for me to do.
http://www.thefreshloaf.com/node/36436/new-year%E2%80%99s-panettone-2014
I'm definitely going to give this a try this year.
Thank you Ru !
Being very computer challenged the only way I know to give you the recipe is to give you the website . I have no idea how to put it here for you to click on ! I believe the lady's name is Susan and the website is wildyeastblog.com You will have to scroll down to cakes and pasties . Panettone is about halfway down. Her directions are amazing - you will have to print it out and really study all three pages. A lot of work but worth it
Good luck and do post when you make it ,
Merlie
Dab gave me the link :)
Will let you know how it goes.
I think panettone is a very technical bread requiring precise timing and temperatures and subject to a lot of debates especially for (Italians) people who grew up with it. Still a great job!
yes, timing and temperature are everything - but worth it for that taste !
easy enough for me to do and it comes out tasty as can be. This one of yours looks grand! Well done and happy baking
Susan's panettone recipe is wonderful and I use it every year. But two years ago the result was amazing and comparable to a Michael Wilson panettone ! So now I am not quite satisfied with anything less. Having said that the latest attempt tastes great and I have to try again soon as I am expected to take one to England when I go there for Christmas .
Thank you for your kind words dab and for posting the link - I must learn how to do that. I must also learn how to post more than one picture !
Merlie
Hi Merlie,
A very good attempt indeed. Although the top has suffered a bit, the crumb looks really good.
I suspect your madre is a little weak. Keep up the good work!
regards,
Michael
Your encouragement is much appreciated . I am sure you are correct , the madre is weak. Do I feed it more or more often for longer ? I really enjoy the challenge and have to get it right !
Again, thank you !
Regards Merlie
It's difficult to advise without knowing your starter's state. I regularly make observations with sight, smell, taste and even record pH readings too. Each aspect is telling..
When you make the three refreshments do you round the dough into a ball and then cut a cross? This simple exercise will tell you a lot about its readiness. As it increases in volume it should rise from the center and so open like a flower. This indicates strength.
With refreshments at 1/1 (starter/flour) rising is limited to time frames of 4 hours at 28C and to 12 hours at 18C. Extending fermentation at this ratio is counter productive. Making a 1/2 refreshment and allowing it rise fully before proceeding to a strengthening refresh at 1/1 can be beneficial.
Thank you for your ideas Michael. I always round it into a ball but have never thought to cut a cross - will do that next time. I will be trying again soon and following the rest of your advice. Thank you !
Merlie