The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Origami Sourdough and Yeast Water Panettone

dabrownman's picture
dabrownman

Origami Sourdough and Yeast Water Panettone

After the last panettone fiasco where they were under baked and plopped themselves onto the carpet when overturned on the skewers to cool, we decided to do some origami panettone molds out of one inside layer of parchment paper and one outside layer of regular printer paper.

  

There is no problem with the outside paper burning at 350 F.  I had seed on Susan’s Wild Yeast blog on chocolate panettone that she had made some origami panetonne molds in the shape of Easter baskets but thought that there must be some other shape that you could make to get the more traditional vertical look of panettone rather than a loaf shape.

  

Sure enough Sue was right.   I found an origami tall trash can liner on the internet and used that to make the panettone molds.  They came out very nice but didn’t work all that well in the end.   My apprentice was as apprehensive as last time but heck, she is afraid of her own shadow and not a reliable disaster predictor – except apparently for panettone plopping on the floor.   . 

  

 2 of the 3 panettone fell out of the molds when overturned to cool again, even though they were baked to 205 F (the right temperature if you ask me) on the inside instead of the recommended 185 F.   At least this time we were ready with a cutting board underneath so it didn’t plop on the kitchen tile.

 

The problem was that the parchment on the inside of the mold was so slippery and the bread so heavy, it just fell out even when baled correctly.  You really need paper to stick to the bread so it doesn’t slip for this to work if you want to hang them upside down to cool.  Instead of the paper on the outside, it should have been on the inside to stick to the bread.

 

Live and learn.   At least we were able to save on of them this time and there was no blow out on at the base.  We used Sue’s recipe with a few changes found here:

 

http://www.wildyeastblog.com/2007/12/07/panettone/

The changes were instead of using commercial yeast with the SD we subbed 83 gof Yeast Water based levain for the yeast.  For the fruits we used raisins, cranberries, red and green cherries, pineapple, citron, lemon and orange peel and some home made orange peel and Minneola zest in place of the orange zest.  We also used the glaze on top too but no other toppings.

This is some pretty darn tasty, if totally; fattening, sweet, buttery and unhealthy as bread can get. 
But, if you only make it for special and rare occasions and walk 4 miles extra every day for every slice you eat – then why not!   The one that we cooled on its side, rotating every so often until cool, was not the worse for wear so no more panettone hanging for me or my apprentice.

Toasted and buttered with Minneola marmalade.  Normally I would put whipped cream on top with some chocolate sauce but i'm trying to eat better these days!

 

Comments

isand66's picture
isand66

The adventure of the wayward Panettone continues!  That's some story DA.  I'm glad this time you had the mind to perform a pre-emptive strike and catch the fallen creatures before they splattered on your floor.  I have never eaten Panettone before but I have to say yours does look nice and rich and tasty.

Wish I lived closer so I could swing over and try a bite.  I'm not quite ready to try my hand at this.  I have to lose some weight and I think I need to work out longer tomorrow to make up for reading your post alone!

I have my latest concoction resting in the mixing bowl almost ready to add the pumpkin seeds and other goodies.  I think you will like this one.

Bake on DA and keep them coming.

Ian

dabrownman's picture
dabrownman

a tasty bread even though it is low cal and and all.  I here you actually lose weight by eating it since because you burn more calories chewing than you gain by swallowing.  That's my story and I'm sticking with it :-)  I got this panettone thing down now and have a way to keep it from falling out of the parchment paper next time too.   When it comes out of the oven I'm going to put additional skewers in above the top of the panettone to hold it in as it hangs.  Too bad my apprentice  think about it earlier.  At least we saves one this time and huge 100% improvement over last time.

Got plenty of bread in the freezer for awhile but will look out for your pumpkin seed bread post today.

varda's picture
varda

and seemingly dessert like rather than your usual meal in a bite of bread.  What's going on?   As for technical difficulties, at least they didn't fall on the rug.   -Varda

dabrownman's picture
dabrownman

figured out what was going wrong with the floor plops.  There will be a next time around the holidays to see if our fix works.  The origami was fun and my apprentice learned how to make a 12 pointed star.  If placed in the bottom of a basket it should make a fine design for the top of the boule.  Susan's recipe for panettone is a good one, more like baking cake and in the hands of a competent baker, without an apprentice that actually wants it to plop on the floor for tasting purposes, the bake should be a breeze.

This bread sure does look good as it tastes on the inside too - very much in line for a holiday or a birthday.

Happy baking Varda

nicodvb's picture
nicodvb

This year has been a disaster for many panettone makers! I had a lot of doughs gone to the wastebasket and even a couple of plops after the turnover. If it can be of any consolations I knew of several bakeries in my town that had to drop several dozens kilograms of dough for the same reason.

Apparently the mixes of flour were not up to the job, but I really suspect some kind of epidemy.

dabrownman's picture
dabrownman

for this bake, the last on was under baked, except the parchment didn't hang onto the panettone and allowed it to fall out.  Next time more skewers in the top when it comes out so that it can't fall out when overturned.  Other wise it was great and very tasty and not bad looking on the inside too!

I hope it isn't an epidemic! 

Happy baking.