Making a Panettone - using recipe from Peter Reinhart's Bread Baker Apprentice.  Have my seed starter going for 5 days, getting ready to make the Barm.  Panettone to follow in a few days.  

Any pointers / suggestions from the group is appreciated.

Adam

Making a Panettone - using recipe from Peter Reinhart's Bread Baker Apprentice.  Have my seed starter going for 5 days, getting ready to make the Barm.  Panettone to follow in a few days.  

Any pointers / suggestions from the group is appreciated.

Adam

A few weeks ago I made a Sourdough with Candied Orange that was a huge hit around here. The arrival of a pullman pan coincided with my wife's demands to make something like that again. This is based on PR's BBA Panettone with the following changes:

• 33% of the flour was home-milled hard red and white wheat in a 50/50 mix
• I used more dried fruit -- 2 oz each of dried golden raisins, cranberries and cherries soaked overnight in Kraken rum with Mandarin Orange and Vanilla extracts.
• I used more nuts -- 2 oz each of pecans, walnuts and almond slivers that I toasted beforehand.
• Even after extended rising time, the loaf wasn't filling the large (13" x 4.5" x 4.5") pullman pan, so I put it into an unheated oven, turned to 325, and left for 1 hour 45 mins. I will go longer next time, but I was worried about burning it. As you can see, it rose perfectly.
• For the candied fruit, I used 1.5 cups of candied tangerine peel. I was happier with the orange peel, I'll use it next time. The tangerine peel was thinner and a little more bitter.

We'll be eating breakfast (and probably dessert) off of this for awhile. I may try making french toast with the last bits.

So my friend and I, who also bakes at home, decide to have this big bake fest. Happening this weekend. Setting up friday night and baking all day saturday.  I happened into this 20qt Hobart mixer a while back.  So the loaf total kind of turned into "we can process this much dough, so why not?".  Could be a disaster.  Pitched the idea of cutting the loaf total in half- not considered.  Have to admit kind of pumped at the challenge.  On paper this thing looks a little out of hand.  A spreadsheet has been produced to break it all down accounting for 'warming, prepping, rising, baking".  50 plus loaves proposed.  Why? Why not?  Might make great friends up and down the street when we dole it out.  Will let you know what really happens.  We'll see if we wimp out.  

Happy baking....

Leftover Panettone makes a flavorful bread pudding.  A warm dessert for Christmas or New Years Eve.

http://turosdolci.wordpress.com/2010/12/11/panettone-bread-pudding/

I have been brought up on Stollen during the Christmas Holidays and to be honest, the best part was the crust of melted butter and powdered sugar.

The dough itself always tasted a bit dry - ok, the last time I ate Stollen was while East Germany was still behind the wall and Grandma might not have had all the good ingredients. 

Anyway, after reading the recent posts here re panettone, I found a great recipe in Suzanne Dunway's book "No Need to Knead".  Before I try this though, could someone tell me if the average panettone is moister than a Stollen ?   Also, where would I find the candied orange and lemon peels or Zitronat ?

Thank you all,

Anna

Hi all, 

I want to make Ciril Hitz's panettone (from his book "Baking Artisan Pastries and Bread") for a dinner party. I want to make small individual panettone, and I have bought the paper cups and all the ingredients as well. I have a few questions: 

1. Can I make them a day or two ahead? The dinner party I am hosting is on a work day, and  I will only have a couple of hours at home before the guests arrive -- not enough time to start making them. I was thinking of baking them either the day before or a couple of days before, but I don't know how they'll keep.

2. The other thought I had was to make the dough the day before, let it proof for an hour or so at room temperature, and then retard in the fridge overnight. Hopefully, the dough will have risen, and I will bake the panettone straight from the fridge. That said, however, I don't want to take any chances... so I was wondering if anyone had tried it before.

3. I have never made Hitz's panettone before. If anyone here had made it, I'd love to hear reviews and/or tips or tricks.

4. As an alternative, I was looking at the panettone recipe in Reinhart's new book as well. It struck me as interesting because it requires a 12-hour rise at room temperature, which could fit the bill well. I don't know how many little panettone it will make, though, nor do I know if Reinhart's recipe is any good (and how it compares to Hitz's). If anyone can shed some light here, it would be much appreciated.

Thanks for any help!

New at baking and would like to make an authentic panettone. I do not want to spend a month making the sweet dough starter.  can I use sourdough starter and convert it to sweet bread starter? How would I accomplish this.  I see I can buy sourdough starter from kingarthur's site.  I do not see where you can purchase starters for sweet breads. Can anyone help me?

Erlinda