The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.


CharlotteS's picture


With the expert advice of the members of this group I have had much better results with my panettone this year than in previous years. I have posted to my blog a description of my process which is based on a combination of the steps set put in the Wild Yeast Blog and Breadtopia.

Here are a few pictures:

The first dough when finished mixing—gluten is fairly developed but probably should be more fully developed. Next year I will try going to full development and see if I get more volume and stronger (less likely to collapse before inverting) loaves. 

The first dough after fermenting over night.

The second dough after mixing is done.



The second dough at start of ferment. 

The start of final proof. 

Ready to start to make glaze. 

Glazed and ready for oven.