The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Candied fruit

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mwilson's picture
mwilson

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! 

-Michael

turosdolci's picture
turosdolci

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


http://turosdolci.wordpress.com/2010/12/18/holiday-candied-fruit-biscotti/


 



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