Pandoro

I attempted pandoro for new year's and am quite proud of the result! Very similar process to panettone (lievito madre, 2 doughs, obscene amounts of egg yolks and butter). The crumb is tighter than panettone and it doesn't have the same riot of flavors and ingredients (no candied fruit or raisins or chocolate, for example). But there's something more elegant about its simplicity? It's like a very nice brioche, but with that beguiling texture of these long-fermented dessert breads (soft but toothsome). I made a 1kg batch and split it between 2 500g star-shaped molds. 

I relied on this recipe from Taste Atlas

www.tasteatlas.com/pandoro/recipe

With some referencing back to Giallo Zafferano

https://www.giallozafferano.com/recipes/pandoro-with-sourdough.html

Used KABF, with some added vital gluten to get the protein up to 15%. My first dough took ~20 hours to triple at 80F, then the second dough in the molds took ~11 hours to triple at 72F. (I use a Brody proofing box, and set the second proof lower because it was overnight and I didnt want it to overproof while I slept). I maintain a stiff starter for all baking (mostly focaccia, ww breads, pizzas), so I just gave it 3 feedings before baking (1:2:1 @ 78F, roughly doubled in ~4 hours). My starter is in pretty good shape, but maybe not the rockets that some folks get when making panettone/pandoro. Next time I'll try to convert to a sweet stiff starter.  I might add more vanilla too...or maybe add rum to the emulsion, which I've seen in some recipes.

Happy New Year all!