The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

The Panettoni project is not dead

The Roadside Pie King's picture
The Roadside Pi...

The Panettoni project is not dead

It is, however, on hold. I acquired another piece of the puzzle wooden skewers. Meanwhile, I am keeping my stiff Levein fed twice a day (more or less) She is happy and smelling quite sweet.

Mini Oven's picture
Mini Oven

I've seen pictures where the scewers were pierced into the paper forms before filling or just before baking and sometimes after baking just before hanging to cool.  Any thoughts?  Is one way easier or smarter than another?

When are they removed? I assume when the loaf is completely cooled. Or is there a "next day" suggestion?

Is the paper form cut and served with the panettone?  

What do you think of an upgrade to a two piece angel food cake pan?  I know, the decorative paper forms make it easier to handle and give away, but for the panettone at home, why not?  Most come with little feet or easily cool on a bottle.  (There is that little bit about having a hole in the middle -- have yet to hear angels complain.)   :)

https://www.novacart.com/en/history-mission

Ah ha!   Scewers before filling and why.  Make your own form:

http://hilda.hhandg.com/?p=1540

The Roadside Pie King's picture
The Roadside Pi...

I also saw different approaches. This is my first time, so no thoughts on which or why. I use to have s/s skewers, I was thinking to put them in before. Alas, Nowhere to be found. These are so thin, they would at the very least need to be soaked in water before going into the oven. I will just put them in right after baking, just before hanging. The cake pan is a nice idea, however, I would have to buy one then store it. I do have two-piece cheesecake pans, not quite deep enough. That's my take on the "sticky" subject! 

suave's picture
suave

Skewers go in before molding.  Some people cross them, but I prefer to run them in parallel , splitting the mold in thirds.   Re: paper, unless it is seroiusly stuck to the crust I peel it off. 

Mini Oven's picture
Mini Oven

in the "under the oven" drawer.  Knitting needles?  Chop sticks?  My husband made some nice SS ones for the grill.  They are with the grill fork and tongs somewhere.  But wouldn't they transfer too much heat into the panettone like potato nails do?  If the wood skewers are super skinny, just use more of them. 4? 6?  Who says you only need two?  

run4bread's picture
run4bread

I have been reading Marc Vetri's new book "Mastering Bread" which has a chapter on Pannetone. My first effort failed (over proofed and the middle fell out when inverted) - Yeast Spotting recipe. So I have been re-reading Vetri's lengthy description. He says 4 wooden skewers, two pairs at right angles. With metal, you only need one pair in parallel.  Maybe that's why 2 of my 3 loaves collapsed. Two loaves had wooden skewers and one used metal - all with 2 skewers. 

Second attempt now rising in disposable molds, with skewers as recommended. We'll see. Dough feels better, not over proofed. 

The Roadside Pie King's picture
The Roadside Pi...

That is the formula I am going to use. Please keep me posted on any pertinent information you learn from this bake.

Kind regards,

 RPK

run4bread's picture
run4bread

Hi, RPK. I also switched to bread flour. Yeast Spotting didn't specify to my knowledge, just "flour". Vetri said bread flour. Since I was concerned about strength, I switched from Edison AP (a strong AP) to Trailblazer Bread (both from Cairnspring Mill).  

YS said to butter the counter before pre-shaping and shaping, which I did.  However for transferring to molds, I wet my hands and bench scraper. Dough handled the transfer beautifully, mostly under control, slid right off my hand/fingers/scraper, resuming round shape from bench at the bottom of the mold. 

The Roadside Pie King's picture
The Roadside Pi...

I wish you a great bake and I can't wait to see your result!