Panettone first try with spiral mixer
I've been working on my Lievito Madre for some time, and until recently was unable to bake panettone successfully due to excess acidity. Another contributing issue was my mixing technique, which involved an old KA mixer (the small one) and an even older Cuisinart mixer with a broken hinge; a strap clamp was tightened whenever I needed to hold the head down.
My new Famag mixer made short work of the panettone impastos; in fact, the biggest challenge is being fast enough with the additions to avoid heating the dough. My improved LM performed very adequately, enabling good gluten development and persistence. I was excited that the dough never showed signs of weakening, and was pretty easy to shape and form. It rose well, within the recipe timeframe, and the resulting panettone is sweet and delicious.
Comments
First impasto tripled in 10.5 hours. Second impasto rose for 7 hours.
The Giorilli recipe is pretty standard, and I would call it a "safe" recipe. I did not do everything perfectly, but apparently well enough to have success! Next time, I will have all ingredients ready before mixing, so that I can closely watch the action of the mixer, and take frequent temperature checks.
Wow Sue that looks amazing, you should be super proud of those!
Benny
Well done Sue - that crumb looks perfect. I too have an IM5, but I tend to make enriched doughs in my Kenwood Major, mainly on volume considerations.
What weight of flour did you use? And what mixer speed?
Lance
It's interesting, the crumb was very good and now, a day later, it is great. Shreddy, light, moist. Flavor is improved too. I read that panettone needs a couple of days to "cure" for optimal flavor to develop, and it looks like this is true!
This machine is an IM8S - HH . I don't know when I will ever use the fast HH speeds, but it won't be for panettone! Best running on absolute slow. Even with that, the entire mix for an impasto was under 15 minutes. I didn't know what I was doing really, because this was my first mix ever with this machine, and I ended up halfway through the first impasto with a temperature of 34C, which frightened me. I opened it up and let it cool for a few minutes, added the cold yolks and continued. Fortunately the temp at the end of that mix was 25.5C. It rose very well, so it was ok.
The flour was Molino Dallagiovanna "panettone" 00. It is a very good flour I would say, quite strong.
With mixing, I think the goal has to be to develop the gluten as much as possible right at the start of the first impasto, then make the additions incorporating fully "but not overworking" the dough after each one.
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I just got a Famag M8S myself and gave a Fall version of panettone a try. What speeds and how long did you mix for? My dough got hot very fast (above 85 degrees) which ultimately ruined the final product. Dough was very strong, but sticky and weak at the same time. I’m positive it was temperature issues, but want to know your approach so I can learn to use the new mixer well, and keep that temperature under control.
btw the bread tasted OK, the texture was not there and the weakness off the underdeveloped gluten yielded a flat top and very small pockets.