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:
- Candied chestnuts, instead of raisins
- 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.