Panettone gluten breakdown
For the first time in a looonnng time I got the dreaded cake batter during the second mix when adding the butter.
was making a 6 batch after a very successful 3 batch last week using same process,
no idea what may have caused this, the first dough was lovely and second was going good until addition of butter.
I may have mixed at just a slightly higher speed but nothing to talk about.
I may have added too much butter at a time, but I have done that before without issue.
Really at a loss when this happens.
Chilled it and came back after several hours to see if the gluten would come together and even added more flour but no go. Gonna butter up some loaf pans and try to salvage something edible.