The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Panettone

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SylviaH's picture
SylviaH

Panettone

This is my first time making and eating Panettone.  It was a lot of work but enjoyable.  This is my version of P.Reinhart's recipe in BBA.  While mixing this dough I couldn't help but to say to myself how it appeared like cake batter one minute and then dough the next!  I made adjustments in hydration and added some stretch and folds adding a longer time to the proofing.  I had ordered some paper bread molds two sizes.  I decided not to use the small ones.  They were so very small looking.  The large ones where a little to large so I didn't get the nice big ballooned top on my panettone and that was a bit of a disappointment, next time I'll know better.  I rigged up a cardboard box to hang my panettones..out of reach from my 3 always hungry dog's.  I used the lovely chocolate glaze from wild yeast's pannetone recipe and it is delicious.  It's basically just egg white, oil, coco powdered, corn flour, almond flour and sugar whipped.  My husband and I both loved the tender moist crumb and flavor and the crunchy coco topping sprinkled with swedish pearl sugar and almond slivers.  I will be making this bread again it is delicious and the aroma filled the house and my hands smelled lovely all day.






Happy Holiday!


Sylvia


 


 

Comments

Paddyscake's picture
Paddyscake

I've never had Panettone, but that sure looks like like something I shouldn't be eating !


Betty

SylviaH's picture
SylviaH

That's one of the best things this time of year.  I get to do all this baking and give the biggest part of it away.  I shouldn't be eating it either!  My husband and I finished off a whole stollen loaf!  Well, I'm not missing out on any of my fruits this week.  Does it count getting your fruits and veggies in bread :)


Sylvia

dmsnyder's picture
dmsnyder

David

SylviaH's picture
SylviaH

Hope your having a great time visiting your family!


Sylvia

chouette22's picture
chouette22

... and yours looks absolutely spectacular, just like the store-bought ones. What a great outcome on your very first try!

SylviaH's picture
SylviaH

for the very nice compliment!


Sylvia

Marni's picture
Marni

You really have a bread talent!  I have never had panettone, but I've seen many and yours is beautiful!  Sylvia, I so look forward to your posts!


Happy Holidays!


Marni


 

SylviaH's picture
SylviaH

very nice compliment, Marni!  It was a love at first bite for me.  We loved the stollen so much I almost didn't make this bread.  Seeing as how my family loves Italian food it would have been a loss as never to have tasted this delicious bread...I hope you try panettone you won't be disappointed.


Sylvia

ques2008's picture
ques2008

i used to eat pannetonne everyday because i love the taste of it, but it was store-bought.  now with some inspiration from you, i shall make it too one day.  why are they hanging from sticks by the way?  was that Reinhart's procedure?  i have his BBA but have not looked at the instructions closely, as i'm studying his sourdough starter method in case this one I'm nurturing doesn't grow up!

SylviaH's picture
SylviaH

Glad you where inspired, the flavor is amazing and even better  the next day.  I hung them unside down..which was not instructed in P.R. procedure. I didn't want to take the chance of them collapsing as so many recipes say this can happen and instruct to hang them upside down to cool.  He had no crumb photo and so I wasn't sure what to expect.  I did make changes in hydration and mixing method.


Sylvia 

ques2008's picture
ques2008

ah, okay, i understand.  glad i asked.  when i'm ready to make it, i will make sure i have a mini clothesline in my kitchen :)


thanks, sylvia.

Floydm's picture
Floydm

Lovely.  Nicely done!

SylviaH's picture
SylviaH

Thank you, Floyd!


 

dharris's picture
dharris

Hi Sylvia, As I write this my panettone is undergoing it's bulk fermentation. I might also mention that this is my first attempt at this bread and I'm using Reinhart's BBA recipe. One of my loaves will be a gift to an Italian friend of mine so I'm hoping for some good results.


Happy Holidays all,


Don

SylviaH's picture
SylviaH

This is a delicious panettone recipe.  It is so tasty I plan on making it again for the New Year to give my Italian neighbor who has a resturant. 


Happy Holidays to you and yours,


Sylvia

breadinquito's picture
breadinquito

Hi Silvya, Merry Xmas, first of all!! hope you can breath a peaceful atmosphere with everyone surroundin u! You made a GREAT panettone! and the crust (yolks, sugar and almonds, right). Here in Ecuador it's a prob to find panettone molds, after all you don't find a lot of bread on a meal, instead you' ll always find some rice!! I saw the origin of your recipe....you know, I don't belong one bakery book, sometimes I would like to get one but I also like to define myself as "proudly selftaught home baker"! perhaps you did not write the blog in which I was introducing myself, my opinion there, was the 2 main real ingredients are: passion and soul! but also a lot of humbleness (and we need to learn to be humbles if we want try to respect people around us).


In Quito, we're having temps of about 24 degrees and perhaps cause i'm italian I' d love to see a bit of snow....probably many folks would pay more than a penny for a few more degrees in their apartment or city!!


Once more Marry Christmas. Paolo