Well, I thought I was preparing for Christmas well in advance but it turns out I wasn't.

I've been reading the BBA at lunch (as is generally my habit, to read cookbooks while I eat -- this is how I learned to cook in the first place) and came across Panettone recipe. I thought, what a great idea, I'll make this for my Christmas farmers' market. My customers would love that -- and I still have plenty of time to practice making it.

No such luck, of course. Having read closer, I realized that to follow PR's recipe I'd have to embark on a whole new adventure of getting involved with barm. As I said in my first post, I am still deathly afraid to try my hand at multiple-step doughs. Basically, it all boils down to my fear of using formulas and getting confused with math.

So I started looking for a tried and true panettone recipe that does not involve barm. My TFL search produced a number of threads (with plenty of beautiful pictures) but no recipes that would be a simpler one-step process. Someone mentioned Jim Lahey's slow-rise panettone recipe and I decided that I would like try that. Is there a recipe on line? I looked and looked but couldn't find it. If it exists, I would really appreciate a link. If it doesn't, is it in his new book?

Which brings up another question. Like so many others, I started baking thanks to Jim Lahey's no-knead bread. So I would really like to have his book. What's your opinion? Is it a book worth having?

I would be very grateful for any thoughts and suggestions.

Nika

A traditional cake/bread made at Christmas time, panettone was created in the Lombardy region and it is the undisputable holiday favorite. Scholars have traced panettone back to the middle ages. The dome shaped sweet bread is traditionally made with candied fruits, raisins and flavored with liquors. Today you can find it with chocolate chips and other ingredients. It is less like a cake then light fluffy sweet bread. The use of natural yeast results in the dough that rises slowly. The rising time can be as long as 48 hours. The long leavening contributes to the long shelf life, which can be as long as 6 months. Italian bakers take pride in the age of their leavening and some are maintained over many years.

 http://turosdolci.wordpress.com/2009/10/19/panettone-a-traditional-sweet-bread-is-a-symbol-of-christmas-greetings/

Can I use a charlotte mold, lined with parchment paper, in place of a panettone mold?

--Pamela

Hi all:  I've been out of internet contact for a while, and it's nice to be back.

Two quick things:  First, I made the Panettone from BBA, and YUM!  I made 4 of them, gave 2 away, and sliced one up to put in the freezer which gave me weeks of heavenly toast for breakfast!

But here is the second thing.  I haven't baked a loaf in a week or so, so my husband decided to pick up a "Sourdough Boule" (which was labeled an "Artisan Bread") at Trader Joe's.  I expected a mediocre loaf, but it was downright abominable.  Has anyone else been entirely ruined by baking at home, and then not being able to handle a commercial loaf?

Happy New Year all!

KP

Panettone adapted from recipe by Simili sisters. 100% natural leaven, no yeast was used!