Cresci Panettone Paradiso :)
After two failed attempts and a third where I nearly had success but had my panettone break apart when flipped upside down, I finally managed to successfully complete Panattone Paradiso from Iginio Massari's Cresci book. Michael Wilson has discussed this recipe previously and got me obsessed with it. I probably could have let mine rise a little longer than I did but I was paranoid that it might spill over in the oven. The dough rose on schedule (both the first and second rise) which shocked me as I usually have to wait nearly twice as long for things to work. My pasta madre starter must finally be strong enough. The combination of honey, walnuts, chocolate, and raisins along with some fiore de scilia and real vanilla bean flavor is really, really good. The 8 oz of butter (200 grams) for just 1 panettone doesn't hurt anything either. I'm still learning so my outcome was not as spectacular as Michael's; however, it was a pretty good bake overall. At least I ended up with a final dough that was reasonably workable. The only trick I haven't figured out with panettone is how to get a dough that is firm enough to be scored prior to baking. I just like putting in the pat of butter rather than adding the glaze. Every attempt at panettone I have EVER tried has ended up with a final dough that has a lot of gluten development but is also very loose, sticky, hard to shape, and impossible to score with a knife or lame. I do not know what the missing variable is, assuming there is one. My hunch is that I am either under mixing the final dough, although I get an amazing window pane that when pulled looks like a latex glove, or perhaps I am over mixing it, or perhaps it is our U.S. flour and I need to order some imported Italian flour. If anyone has thoughts on where I need to improve they would be appreciated.
I was too eager to cut it up and try it to remember to take a picture of the finished item; however, I will try and post a crumb shot. Oh, I followed the recipe that Michael Wilson posted on here not too long ago and the amount (approximately 1100 grams) was perfect for making one panettone to fit the size of a King Arthur Flour panettone paper.