December 23, 2021 - 9:09pm
Panettone..
So i've hopped on the panettone bandwagon for the second year running.. The first year was fraught with failures and in my current year, I've gotten a failed one and a successful batch. I'm onto my third batch but I was just wondering if this was normal.
So my first dough takes about 12 hours which is a ok and pretty congruent with info on websites but my second dough takes AGES.. my successful batch took about 7 hours.. my current 3rd batch hasnt even doubled and its been way over 12 hours.. any idea what has possibly happened?
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Are you sure the first dough is tripling in volume? Massari says that for every minute the first dough leavening is shortened you can expect an additional 3 minutes be added to the final proof.
I have heard others report such an issue but I can't say I can relate, since I've never had this problem. For me, if my first dough triples then leavening in the final is assured. I wonder what is going on...
In any case it can only be that your LM was not where it needed to be...