The Fresh Loaf

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Panettone troubleshooting

nickvalente's picture
nickvalente

Panettone troubleshooting

hey guys, new to TFL. Been baking panettone for a couple years now, having a rough year so far though, having issues with the texture of the dough and subsequently the finished product. my questions is more of a platform for people to share troubleshooting problems and solutions when baking panettone. My issues is that I get through the first dough fine, and then on the second dough, I add the flour and sugar; no problem, then start to add the egg yolk and remaining sugar and I lose my gluten and strength to my dough. I usually continue on despits the more “batter like texture“ and it ends up being more like a cake”

im curretly lolking for new recipes on here to try something else but just wondering if there are ways to “rescue“ a dough or recognize the problem. 

Heres what im doing (combo of Matt tinder and wild yeast blog recipes): using A kitchen aide mixer with dough hook; 

150g stiff starter (50%), 480 bread flour (KA bread flour), 10g malt powder, 240g water, 78g egg yolk (cold), 130 sugar, 170g butter (room temp)

usually nice and strong here, balling up and cleaning the sides of bowl. Rise 8-12 hours (3xsize)

second dough:

170g bread flour, 20g sugar, 100g sugar mixed with 140g egg yolk (cold) mixed with orange zest day before, 8g salt, 175g butter, 40g honey, 170-200g fruit

-flour and 20g sugar combined with first dough (still strong), yolk/100g sugar/zest then added slowly to dough (usually begins to breakdown and lose strength), salt then added with couple deserved spoons of yolk/sugar/zest mixture, 230g butter added slowly (stilll sticky and weak), then add honey and fruit

always get a great rise and flavor hut the texture is not perfect...tIps?

 

dolfs's picture
dolfs

I had great success a while back (its been a few years). See my post: http://www.thefreshloaf.com/node/5232/panettone, which is turn is based on Susan's post (mentioned in mine).

Read those and you will find specifically the order of adding butter and sugar is very different. It looks like you are adding sugar too early. Sugar cuts gluten strands.

nickvalente's picture
nickvalente

qppreciate the tips, I will change my order of addition to Monica hers. Did you ever try her recipe without using instant yeast? I am thinking that one could use her recipe and just use more starter...thoughts? 

I figure should be ok as long as starter is alive and well, i Never have any issues with the rise. 

mwilson's picture
mwilson

Loosing dough consistency could be caused by a number of things; Improper fermentation, overworking the dough, incorrect mixing process, unsuitable flour. Any one of these or a combination of could lead to poor structure.

Getting the fermentation right really is key though. This means the sourdough starter (madre) should be meet certain parameters. Are you feeding it three times over 12 hours before use? Understanding when the madre is suitably mature is essential.

Stick to a tried and true recipe. Work with it until you get it right. Pay attention to the details. Persevere and see that success is obtainable.

nickvalente's picture
nickvalente

Thank you guys for your comments. I think my plan will be to ensure that the madre this is ripe as possible by feeding every four hours three times before my first dough. I’m also going to utilize my recipe that has worked in the past and just add the ingredients in the sequence I find  in the Giorilli  recipe.

 Another question though, when caring for the madre are used to keep it in a bowl covered with cellophane. I would like to keep it in a towel and tied however are usually end up with a hard outer crust and a mess when most of the madre is stuck to the towel. Any recommendations?