December 21, 2018 - 2:04am
1st dough fermentation - Panettone
Can I seek some advise from the panettone expert out there?
1) Should the 1st dough fermentation be strictly 12hr or just need to triple in volume even if its take less than 12hr?
2) What will happen if ferment for more than 12hr and it's its dough is deflated?
Would appreciate if you could help me with this. Thanks!
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Sorry to hijack your thread, but I'm also currently waiting for my 1st dough fermentation. After 8 hours it doesn't look like it's risen much at all (and last time I used this recipe it hadn't risen after 24 hours), do you think I could add yeast for the 2nd fermentation if it's still not rising?
The recipe I'm working off says it can take up to 24 hours in a cold kitchen
what’s the temp of your kitchen? Also you need to ensure your starter is very active
I have added yeast to 2nd ferment when my 1st dough didn’t rise in my previous bake ?
It's a bit chilly at the moment, so that might be the reason, only 16-18 degrees I reckon
I might have to resort to that! My starter seemed pretty active after a few refreshments, but perhaps it wasn't enough after a few weeks of neglect.