The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pandoro, light, rich and buttery

mwilson's picture
mwilson

Pandoro, light, rich and buttery

My first effort making Pandoro was a huge success!

see more on my new blog...

http://staffoflife.wordpress.com

I will include my recipe as soon as I can.

mwilson's picture
mwilson

The recipe is now up on my blog: http://staffoflife.wordpress.com

PMcCool's picture
PMcCool

Lovely, even coloring of the crust and a "shreddable" crumb.  Well done!

Paul

mwilson's picture
mwilson

A bit late, but better late than never...

Thank you Paul.

This was my first post here on TFL!

Thanks for welcoming me with your kind words..

Cheers,
Michael 

nicodvb's picture
nicodvb

Michael, it seems I lost something VERY remarkable! the crumb is incredible shreddable, good for a manual!

mwilson's picture
mwilson

Thanks Nico, that means a lot! I just need to make one like this but with natural yeast... All the recipes I've seen are rather complex!

Cheers,
Michael 

nicodvb's picture
nicodvb

This one is for a non-laminated pandoro. In my opinion it's the best: richest in flavor and easy to handle.

http://profumodilievito.blogspot.it/2007/11/il-pandoro.html

I made it substituting the yeast with some starter and it came out fantastic. Another time I made some changes: in the first dough I substituted the yeast with some firm starter accounting for 20% of the flour of the first dough. Even better result!

mwilson's picture
mwilson

cheers Nico.

That recipe is far simpler than the one found here... http://www.dolcesalatoweb.it/2011/02/pandoro/