I am wondering how big of a mold does that recipe require? The dough seems to come out to be 1500g. I just got a 9 cup pandoro mold (this one: http://www.amazon.com/SCI-Scandicrafts-Pandoro-Mold-9-Cup/dp/B0012MR1HA), probably too small for the whole thing? Is there a rule of thumb to judge how much I should fill each mold?
I ordered my pandoro molds from italy. I just checked their website again and they list their moulds as 1kg. Those molds were pretty big though. The mold you are looking at on amazon is listed as 7 x 7 x 6 which is definitely smaller than the ones I have. I'll get my ruler out and measure them in a sec. Stay tuned for an update.
FWIW, I do recall making more dough than I needed to fit the mold...which would explain the discrepancy in weight (sorry about that!).
It is 9" at the base (at its widest), 6 1/2" deep and has a 12 cup capacity - so definitely larger than the amazon mold.
The worst that happens is that you'll have more dough than you need for filling the molds. As I recall, the unproofed dough reached between a third and half way up the mold.
In the recipe the author omitted the cocoa butter because it's hard to find. You can substitute it with white chocolate in the same proportion, enriching considerably the flavor.
I read both of their blogs, WY says her 2 quart pan (8 cups) uses 500g of dough, while Farine uses the same pan as me (9 cups), also uses 500g of dough, which means 550g is probably OK.
It's not necessary to invert and suspend a pandoro after baking (during cooling). The whole eggs in the dough mean it's like a brioche rather than the more delicate panettone.
Of course when it comes to serving, it's supposed to be inverted and dusted with icing sugar (I think it's supposed to look like a 'snowy mountain')
I was told by a couple of people who have made it at the SFBI....they invert it on a screen to cool it......MC @ Farine has a picture on her blog....i guess you can get away without...you have more experience with it than I do...I have seen your Pandoro and they look beautiful...I am making a batch tomorrow and I hope mine come out looking half as nice...
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Pandoro mold
I ordered my pandoro molds from italy. I just checked their website again and they list their moulds as 1kg. Those molds were pretty big though. The mold you are looking at on amazon is listed as 7 x 7 x 6 which is definitely smaller than the ones I have. I'll get my ruler out and measure them in a sec. Stay tuned for an update.
FWIW, I do recall making more dough than I needed to fit the mold...which would explain the discrepancy in weight (sorry about that!).
Cheers
FP
Yay!
I was hoping you'll chime in, thank you for checking!
OK I just measured the mold
OK I just measured the mold.
It is 9" at the base (at its widest), 6 1/2" deep and has a 12 cup capacity - so definitely larger than the amazon mold.
The worst that happens is that you'll have more dough than you need for filling the molds. As I recall, the unproofed dough reached between a third and half way up the mold.
Cheers,
FP
Got it!
Thanks for the help! I will report back afterwards.
Тhis mold takes about 550 g.
Тhis mold takes about 550 g. of dough.
Thanks!
I will try that
Correction
That is assuming you're planning to do one of the recipes with 12-hour proof.
Thanks
FP's recipe does proof for 12+ hours, I think I will use 550g. Thank you so much!
In the recipe the author
In the recipe the author omitted the cocoa butter because it's hard to find. You can substitute it with white chocolate in the same proportion, enriching considerably the flavor.
Cocoa butter
I noticed that. I will try to look for it at Whole Foods, if I can't find it, I will use white chocolate chips. Thanks!
another take...
I have not baked mine yet....you might want to check out Wild Yeast and Farine...
I believe it is 500 grams....
Good Luck
Judd
I did
I read both of their blogs, WY says her 2 quart pan (8 cups) uses 500g of dough, while Farine uses the same pan as me (9 cups), also uses 500g of dough, which means 550g is probably OK.
don't forget
let me know how it goes...
don't forget to invert them after baking....
Judd
not necessary
It's not necessary to invert and suspend a pandoro after baking (during cooling). The whole eggs in the dough mean it's like a brioche rather than the more delicate panettone.
Of course when it comes to serving, it's supposed to be inverted and dusted with icing sugar (I think it's supposed to look like a 'snowy mountain')
Cheers,
FP
I was told
I was told by a couple of people who have made it at the SFBI....they invert it on a screen to cool it......MC @ Farine has a picture on her blog....i guess you can get away without...you have more experience with it than I do...I have seen your Pandoro and they look beautiful...I am making a batch tomorrow and I hope mine come out looking half as nice...
Judd :)
Pandoro needs to come cold (3
Pandoro needs to come cold (3 hours) before removing from the mold or it can collapse inside.
Remenber to add an extra 15-20% of dough to the total capacity of the mold.
Same story for panettone.
1kg mold=1150 / 1200gr dough
Merry Christmas :)