Panettone....My unicorn 🦄
Hello, friends. Happy Festivius!
After putting the idea of panettone aside, for quite sometime. I attempted Mistro Giorilli's commercial yeast panettone formula.
The long story short. At every stage of the build all I could think was this is not working. However I was able to somehow progress though the stages. ( Barley.) At the beginning of the bulk, the dough was so overheated the chocolate chips melted.
My question ❓
Last night I was sure this was yet another failure. However, I afforded the flegling panettone the last chance to rise in the turned off oven overnight. If by the grace of the bread Gods that watch over our world, if this actually turns out okay; will it be safe to eat with all the raw eggs in the dough left out at room temperature overnight? Thanks for sharing any insight on this dilemma. By the way she, ( The 🦄) is in the oven as we speak.
Kindly,
Will F.
Well, another issue raising it's ugly head. The panettone browned to fast. It was all I could do to reach a bare minimum of 185,°F. Even with covering the top after 50 minutes. It took 100 minutes to reach this minimal internal temperature. I sure hope the bottom/sides are not burnt.
Updated to add the residual heat raised the temperature to 195°F. I could have removed it from the oven at 180°F. Live and learn. Not sure that would have made a big difference.
In conclusion, the interior sight unseen, this bake is encouraging.
Kind regards,
Will F.
The internal temperature matches ambient room temperature.
Making panettone is always a learning experience! I'll bet this one will reward your efforts with nice flavor.
Cheers, Sue
This panettone bake took me on an emotional rollercoaster. First pushing though to the end of a exercise I had little hope for. Then to find a decent enough looking proofed dough in the morning. Finally, somehow I managed to burn the thing, leaving no hope for a decent commercial yeast panettone. I am puzzled as to why the interior took so long to come up to temperature? Thanks for your encouragement Sue. Happy Christmas!
Kind regards,
Will F.
That being said, I like the marbling effect. Another try is in the cards.
Overbaking issues aside I think you've done well, particularly this being a first attempt with an unfamiliar recipe.
Really good oven spring there! With a few tweaks for the next run, I'm sure you can get a more polished result.
Happy holidays my friend!
Michael
Merry Christmas Michael!
As always, I refuse to submit to failure. I'll be back! I am not even going for a world class result. Just something slightly better that a Costco boxed version.