The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


adamkopp's picture


December 17, 2011 - 6:59am -- adamkopp

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.


adamkopp's picture

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.


loydb's picture

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.



idiotbaker's picture


(Guest Post by Smokestack)
DOUGH NIGHT: As over clean dinner plates, around 8pm, Idiotbaker and I decided: it was time. Mrs. Idiotbaker and children fled the scene to make room for the culinary chaos about to ensue. Soon the wondermill was lighting up its fine-flour afterburner under Idiotbaker's impatient gaze, while I poured over the five-foot long schedule, wondering how we were going to pull all this off. 
We started with the Panettone. Peter Reinhart's recipe times sixteen. The test loaf turned out alright. We decided to incorporate more white wheat into the flour mix. No time to test again, so we're in uncharted territory as far as flour blend goes. 
One thing to remember when using a 20qt Hobart with a broken low-speed: hand-mix first. After the cloud of flour (raining butter) settled, the damage seemed negligible. The dough looked great after some Hobart TLC.
While Idiotbaker was tweaking the dough, I was doing the hard work: tasting booze/fruit mixtures for each of our four planned panettone batches. Fruits used: cranberry, cherry, currant, mango. Booze: Bacardi, Triple Sec. A couple of the batches had some OJ in there too. 
Also on the docket for the evening was prepping dough for 8 loves of Hutzelbrot. Using a mash is new to both of us. [IB- I messed up and added the altus to the mash as it went into the oven. :( .] No test batch for the Hutzelbrot. This should interesting to watch develop tomorrow afternoon. 
For now, all the dough balls are resting in bags and bowls covering the dining room table; waiting for morning when we fire up the oven. Until then, I'm going to grab a few hours shut-eye. 


idiotbaker's picture

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....

turosdolci's picture

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

AnnaInMD's picture

Holiday baking

December 10, 2010 - 4:13am -- AnnaInMD

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. 

lmarchetti's picture


November 15, 2010 - 6:01am -- lmarchetti


I am fairly new to bread baking.  I have decided to tackle a Panettone for the upcoming holiday season.  I have tried a few recipes.  The most recent being Jim Lahey's The Best Panettone Ever from the December 2008 Gourmet magazine.  

The flavor of the Panettone was excellent but the crumb was not as light as I would have liked.  It did not have the pull/shred that I want. Has anyone tried this recipe and had similar results?Any advice on how to correct this problem?


- Liza


bshuval's picture

Ciril Hitz's Panettone

March 22, 2010 - 11:20pm -- bshuval

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.

erlinda100's picture

Sourdough vs sweet dough starter

February 11, 2010 - 11:59am -- erlinda100

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?



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