Questions about BBA Pannetone
Today I'm going to do bake of my Peter Reinhart's Pannetone. I have real baking forms, not the tin cans or something I constructed with parchment paper, scissors, and tape. (But don't get me wrong, I love it when people come up with creative ideas while baking or anything for that matter)... I want it to turn out good... but I'm a little apprehensive about a few things.
I did not create the barm as suggested for the wild-yeast sponge. Instead, I used 7 ounces of my wild-yeast starter (that I had been refreshing for the last few days) that I had created for Tartain bread. I created the sponge yesterday in hopes of making the bread today. I let it sit on the counter for at least 5 hours before storing in fridge overnight. Initially it did not bubble or foam too much, and the smell is just a little bit yeasty. Not overpowering, but somewhat ripe. Also, it did not double in size, maybe it grew 10-15%. I'm wondering if this is going to work. I was expecting it to grow much more, after all the starter is pretty strong stuff. So, that is my first question... should I try to get this to bubble or form more? (maybe add some dry yeast and let warm proofing box).
Then, my next question concerns the rum infused dry fruits. I bought some candied fruit and doused in rum. I even added the vanilla extract, orange extract, and lemon extract... even added additional Tablespoon of each... duhhh,, not sure if that was a good ideal. The stuff look ready to go but there is some liquid rum in the jar. Should I just throw the whole thing in the mix or should I drain the rum and extracts? If I throw it all in, of course I will add more flour to the final mix to get the dough right. I learned my lesson from the Cinnamon-Walnut Raisin bread I did a few days ago.