The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Panettone 2017

evandy's picture
evandy

Panettone 2017

Started my test batch of Panettone for this year.  Will be making a dozen loaves in 2 weeks, but moving on from the Berenbaum formula.   After many rave reviews here (and a no-chestnut batch last winter), I am using an adaptaion of Suas's Panettone.    For those who want to play around with it, I make a google sheet for my final calculations, which you can find here:  Panettone 2017

2 real changes from the formula as written:

  1.  Candied chestnuts, instead of raisins
  2.  Real Fiori di Sicilia instead of Vanilla bean + orange zest (used ~1tsp / loaf)

One of the things I always have trouble with is determining how much dough should go into one of the panettone papers.  They're all slightly different sizes, and I've never found a good reference.  This formula recommends 500g of dough into a specific mold size, so I scaled it by cylinder volume... which works well up until I add the chestnuts, which I find to be denser than raisins, so I added an extra 100g to account for that.  We'll see how it works.

After mixing, final dough looking like good pannettone dough... windowpanes itself on the dough scraper, super moist & fatty.

evandy's picture
evandy

Will have a crumb-cut tomorrow after the test batch cools.   Everything went well, but I'm going to have to be very careful to see how I can fit 6 of them into my (new) oven at once.   Either that, or find a way to retard 3 loaves by an hour so I can bake off 2 batches in one day.

This is the only formula I've made that I can actually SEE the loaves start deflating the moment they come out of the oven.  Have to work fast to get them inverted.  How to Cool 12 loaves?   Got a tip from a blog somewhere... clothes rack has plenty of space!

 

Full pictures here, if interested.

Lechem's picture
Lechem

I like what you've set up with the washing line. 

Looks good and looking forward to the crumb shot.

evandy's picture
evandy

Delinquint in getting this posted....

 

Crumb shot from the test batch:

 

The home-made candied citrus was a little overpowering in this batch, so I reduced it in the final batch.  Just finished getting the first 6 loaves done.   More pictures at the google link from above, but: