Panettone Disaster
I was too chicken to use the Ankarsrum for Panetonne so pulled out the KA as usual.
All was perfect until I put them in the oven. I followed Wild Yeast’s recipe to the letter as always with pretty good results. But not this year ! The first dough tripled beautifully overnight in the Brod &Taylor proofer. After adding the remaining ingredients the windowpane was amazing. They rose in the proofer at 80F to 1/2” of the top of the mould in exactly six hours. I spread on the ready prepared glaze and placed in the pre heated oven at 350F. These were going to be the best yet right ?
Within a few minutes they began to rise and then collapsed, spilling over the sides ! I could have cried.
Has this happened to anyone else ? Anyone know know why ?
Yes, I will probably try again .....
Merlie
Could not add the pre bake picture. Cannot find the little tree icon...
Collapsing dough is usually a sign of overproofing. The degraded gluten strands can't handle the expanding gases, burst and collapse.
Thank you BaniJP. I was hoping it would dome in the centre but it never did . So I must have waited too long !
The crumb still looks amazing and I bet they taste wonderful.
They probably are overproofed and it could be by as little as 10 minutes, esp if your dough was so very active.
I would love to receive these as a gift so wrap them up and present them with pride!
Thank you for your kind words clazar !! Yes, it tasted great and I will of course try again.
mmmmmmm!
Thank you Mini !