Open crumb in not traditional panettone
I’m challenging with panettone, studying and trying. I’ve converted my liquid starter into solid pasta madre more than 1 month ago and it’s pretty strong now (it was good even 1 week after conversion). I keep it in the fridge for max 5 days locked in a clean cloth and when I’m in production I use water mainteinence for the night time refreshing it 3 times a day for a couple of days at T~28C. It easly triple in 3.5h more or less. I also use sugar baths when needed. Here some pics.
So I’m happy with the result but I’m looking for a more
Open crumb. You will say that original panettone has a light texture with small and regular holes. Thats true but I want to
achieve a different result and I’m wondering. What should I
Change? The recipe I use is like
Giorillis one. Working with a lot of yolks (18% in the forst dough and 32% in the second) and no water in the second dough. Butter is 24% in the first and around 40% in the second. Thats the last result, even if pasta madre was stronger then ever the result is similar to the past ones. First dough tripled in 8h but was a little overproofed, dunno if its a real problem for the crumb. I use bio and white strong flour stone milled with a pinch of malt.
so my question is: how can I achieve a better open crumb like roy’s one?
thanks is advance and feel free to ask me infos