Merry Christmas (I'm late) and happy new year.
Somes of my panetones of 2025. I'm reasonably satisfied, as they're better than last year's.
But I'm really having trouble with the dough. The last time I made it, I even managed to learn the correct movement, but the dough sticks to the countertop and my hand in an absurd way and doesn't hold the tension.
What do you think? I don't believe it's the lievito, because recipes made with real lievito and with an adapted "lievito" suffered from the same problem.
The dough has a very good "windowpane" consistency. I'm thinking it might be the heat, since I live in a tropical country where it's constantly 28-34 degrees Celsius.
the big ones:
The most delicious:
The most structured panettone of my year:
I forgot to mention that I use the Giorilli recipe posted by mwilson and le 5 stagioni oro for some panettones. For others, I use Venturelli purissima w 327 p/l 1.4.
The most structured one was made with Venturelli. I didn't notice any difference using Le 5 Stagioni.
The final baking temperature was between 94 and 98 degrees Celsius. My oven isn't the best...
You did a great job, congratulations!
Did they taste good? I love Panettone much more than Pandoro.
Wish you a happy new year :-)