My first effort making Pandoro was a huge success!
see more on my new blog...
I will include my recipe as soon as I can.
The recipe is now up on my blog: http://staffoflife.wordpress.com
Lovely, even coloring of the crust and a "shreddable" crumb. Well done!
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..
Michael, it seems I lost something VERY remarkable! the crumb is incredible shreddable, good for a manual!
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!
This one is for a non-laminated pandoro. In my opinion it's the best: richest in flavor and easy to handle.
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!
That recipe is far simpler than the one found here... http://www.dolcesalatoweb.it/2011/02/pandoro/
Are any of these recipes in English? Thank you