The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Panettone Disaster

merlie's picture
merlie

Panettone Disaster

I was too chicken to use the Ankarsrum for Panetonne so pulled out the KA as usual.

All was perfect until I put them in the oven. I followed Wild Yeast’s recipe to the letter as always with pretty good results. But not this year !  The first dough tripled beautifully overnight in the Brod &Taylor proofer. After adding the remaining ingredients the windowpane was amazing.  They rose in the proofer at 80F to 1/2” of the top of the mould in exactly six hours. I spread on the ready  prepared glaze and placed in the pre heated oven at 350F. These were going to be the best yet right ?

Within a few minutes they began to rise and then collapsed, spilling over the sides ! I could have cried. 

Has this happened to anyone else ? Anyone know know why ?

Yes, I will probably try again .....

Merlie

Could not add the pre bake picture. Cannot find the little tree icon...

BaniJP's picture
BaniJP

Collapsing dough is usually a sign of overproofing. The degraded gluten strands can't handle the expanding gases, burst and collapse.

merlie's picture
merlie

Thank you BaniJP.  I was hoping it would dome in the centre but it never did . So I must have waited too long !

clazar123's picture
clazar123

The crumb still looks amazing and I bet they taste wonderful.

They probably are overproofed and it could be by as little as 10 minutes, esp if your dough was so very active.

I would love to receive these as a gift so wrap them up and present them with pride!

merlie's picture
merlie

Thank you for your kind words clazar !!  Yes,  it tasted great and I will of course try again.

Mini Oven's picture
Mini Oven

mmmmmmm!

merlie's picture
merlie

Thank you Mini !