Can I save my panettone?
I was trying a "test" panettone before Christmas (glad I did now), and the dough has failed to rise at all in the final rise. It's been 8 hours, no movement and flat on top.
Anyway, I'm sure it's an LM issue that I'll diagnose another time. But for now I'm simply wondering, is there a way to salvage this dough? I don't much like the idea of throwing away all the work and ingredients.
I know it won't be a "panettone" anymore, but Is there anything I can do?
I was thinking of refrigerating the dough overnight (until I have time to revisit tomorrow) and then unmold, remix with disolved instant yeast, remold.... Hopefully get a rise this time, and bake?
Like I said, just don't want to waste this dough if I can manage. Then it'll be back to the drawing board with my poor, weak LM.
Advice much appreciated, thanks!
Are you proofing at a high enough temperature?
I had it in a proofer hovering around 85. My starter probably wasn't strong enough, but I have no idea why it just kicked the bucket completely like this.
I've saved bread that didn't rise by adding yeast. The way I did it was to spread the dough out like pizza dough sprinkle on the yeast, lightly spray with water then roll it up before sticking it in the mixer to knead for a few minutes.
I don't know why that wouldn't work with your panettone.
Awesome, thanks for the tip! Yeah, I'm hoping to work some yeast in tomorrow. I set up a little overnight poolish for the heck of it, thinking I might use that. But I kinda like your idea better, that way I'm not adding anything other than the yeast. Might be a safer bet that way.
At least I have a few weeks to try and get my LM up to snuff. I've started wondering if there are less costly ways to test an LM before going all in on a panettone recipe.
make cupcake sized panettone. ;0)
Ha, I may just do that :-)
Some people make liege waffles from failed panettone.
Oh, interesting! You know, after I mix in the new yeast, if it seems like the gluten structure has broken down, I might do this instead.
I haven't tried this, but on an Italian panettone making site it was suggested to add some baking powder to the failed dough, mix in, cut into small rounds and bake on a hotplate.
Lance