Perfect Panettone
To me, the pinnacle Panettone. Formula comes from Iginio Massari.
This is the most challenging formula for Panettone, hence why I have been so drawn to it. I rise to technical challenges. I followed the formula, timings and temperatures without compromise.
Iginio Massari’s formulas typically use only 25% natural yeast and cooler temps for the first dough. The result, more flavour… I can still recall that familiar aroma after the first rise. So aromatic!
Oven spring was huge. I didn’t know when it was going to stop… Lasting nearly 20mins.
The taste and texture was perfect. I made the choice to use super strong Canadian flour to get that fluffy character I was looking for. A clean taste, not a hint of acidity or sourness. Just sweet, light, fluffy goodness, natural and nutritious.
The volume increase from dough to finished product was about 6 fold. All that lift created by my natural yeast...
Here it floats in water fermenting away. Beloved lievito 2.0!
-Michael
Comments
Hi Michael,
1:1,5 meaning 1 starter and 1.5 of water? Eg. 15 GR starter and 22.5 gr water. How about the water ratio?
No. This is a firm starter. Flour is food and the ratios I used do not stipulate water because water is not in question.
The ratio is [starter:flour] @ 50% hydration.
50% hydration meaning water only 50% of the starter weight, am I correct ? For instance, I use 15 GR starter, so flour will be 17,25 gr and 7,5 gr water. Is my understanding correct here?
There are different methods and Michael knows much more than I do. For 15g of starter you can use 15g of flour and 7.5g water. Or 15g of starter and 30g of flour with 15g water, depending on the proportion you want.
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