Panettone Alveolation Progress
Still working away at my panettone here in the VT wilderness. I've adopted a consistent twice-daily feeding process for my Lievito Madre, and have made other adjustments in dough handling, pH measurements, proofing temperature, and baking process.
I am now seeing significantly more alveolation in the loaves, so apparently all of these things are contributing factors.
This is the Candied Strawberry Chocolate Caramel panettone. Here is a side-by-side with my bake of two weeks ago, the new bake is the top row: