The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Panettone problem

Yippee's picture

Panettone problem

Hi, all, 

I recently tried a high-fat (48%), high-sugar (35%) formula.  Everything went well except it was "stone-wetting" as shown in the picture. Could someone please tell me how to prevent this problem? The residual grease on the stone burned in subsequent bakes, and turned the kitchen into a gas chamber😷😷😷. Thanks.