March 26, 2019 - 8:33am
Panettone problem
Hi, all,
I recently tried a high-fat (48%), high-sugar (35%) formula [1]. Everything went well except it was "stone-wetting" as shown in the picture. Could someone please tell me how to avoid this problem? The residual grease on the stone burned in subsequent bakes, and turned the kitchen into a gas chamber???. Thanks.