The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My Pannetone is to "cakey"

gashmore's picture

My Pannetone is to "cakey"

Baked my first pannetone yesterday.  Rose fine, looked and tasted great but the texture was a bit to "cakey" and a little heavy.  I was expecting it to be lighter and more spongy.  After adding the fruit the dough was a bit wetter than I am used to but after the first rise it had a nice  stringy structure with lots of bubbles.  Second rise was a little slower than I thought it should be (about 3 hours).  Both rises were at 78F.  The recipe called for all purpose flour but I wonder if I should have used bread flour. 

 What else should I do to get it more spongy?