i'm new to the group...
am a fairly experienced vegan cook, but baking is a new arena for me.
i live in italy and no christmas would be complete without Panettone....for a vegan (no animal products of any kind) this is utterly unthinkable....rich sweet bread made with butter and lots of eggs makes vegan long for those traditional treats without the suffering.
well, i've been tweaking with the recipe that gets pretty close to the real thing (see the photo of the second proofing). i use a half/half blend of 0 flour and manitoba (you call it canadian flour in the USA?), tumeric for color, raw cane sugar (also maple syrup for those who dont want sugar), vegan butter and soy milk. lemon/organge grated peels. i dont use lievito madre (dont have time to feed it every 4 hours) but use a fresh cube of yeast..
so far the results are good...EXCEPT i'm in a dilemma..
first try i used more all purpose and less manitoba, it came out almost cakey, but rose beautifully.
second try i used equal amounts of both flours, the dough is a bit drier, the consistence is more bready which is desirable, but after 48 hours of rising, it didn't make it over the waxed paper container lip. (the photo you see is from the first attempt). first proofing i put it near the heater, well sealed so doesnt dry out. but second proofing they sit in their waxed paper molds and on a tray in the oven (unheated)...they do rise, but at the pace of a turtle on vacation.
so all you experienced bakers our there, what can i do to make the dough rise faster? should i make the second dough a bit wetter? should i expose the second proofing to some heat? i'm afrraid the bubbles would burst if i move it from the heat source to the oven..they collapsed on me once.
need to make a whole bunch this weekend.....any help/tip/advice is appreciated!
thank you so much..