The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Candied fruit

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mwilson's picture

To me, the pinnacle Panettone. Formula comes from Iginio Massari.

This is the most challenging formula for Panettone, hence why I have been so drawn to it. I rise to technical challenges. I followed the formula, timings and temperatures without compromise.

Iginio Massari’s formulas typically use only 25% natural yeast and cooler temps for the first dough. The result, more flavour… I can still recall that familiar aroma after the first rise. So aromatic!

Oven spring was huge. I didn’t know when it was going to stop… Lasting nearly 20mins.

The taste and texture was perfect. I made the choice to use super strong Canadian flour to get that fluffy character I was looking for. A clean taste, not a hint of acidity or sourness. Just sweet, light, fluffy goodness, natural and nutritious.

The volume increase from dough to finished product was about 6 fold. All that lift created by my natural yeast...
Here it floats in water fermenting away. Beloved lievito 2.0! 


turosdolci's picture

Candied Fruit is often used in desserts in Italy. Candied fruit biscotti is a colorful addition to a Christmas biscotti tray.


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