The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Panettone sliced and crumb

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dolfs's picture
December 22, 2007 - 4:38pm -- dolfs

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TableBread's picture
Submitted by TableBread on

Your description of this process is amazing!  I think I would have soaked the skewers anyway, the water added by them would either be very minimal or evaporate off immediately anyway.  Amazing job!

 

~TableBread 

dolfs's picture
Submitted by dolfs on

I wasn't afraid of the water/steam coming out of the skewers on the outside. A release of steam on the inside, since it would have been on the bottom of the bread, might have caused larger wholes or some other kind of structural fault. The skewers were blackened here and there, but not through and through and would hold the bread hanging down just fine.


--dolf


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TableBread's picture
Submitted by TableBread on

Wow!  That's pretty impressive :)  Great job!