ISO Traditional Panettone Recipe for two 7 inch molds
Right, so for those who don't want the backstory, the subject says it all: I'm searching for a traditional Panettone recipe that will make two breads that fit in 7 inch molds.
The only one I've found that seems to fit the bill is the following, but I wasn't sure if it was a good recipe (anyone ever try this one?): https://www.greatitalianchefs.com/recipes/panettone-recipe
Background (for those interested):
This is only my second year making panettone. The attached picture is last year's attempts. I tried two recipes. One was non-traditional and a failure. The other (the cut one) worked out pretty well, but I had to modify the recipe on the fly to make it work, and it only makes one loaf (annnnd I kinda over-baked it).
I initially found a recipe that seemed good, but in the video it looks like it won't make two full 7 inch breads: https://www.youtube.com/watch?v=Vdl1xudUdzo&t=559s
Then I noticed he adapted his recipe from the one I linked above (though they seem completely different to me). I guess my main worry about the first linked recipe was the much larger amount of egg yolk (200 grams), and the possibility that it may be a less forgiving dough.
I've been baking sourdough for a few years on and off, and I've worked with my fair share of wet doughs, so I feel fairly confident I can tackle this, but slightly more forgiving doughs are probably better for me at this point in the game.
Anyway, that's probably plenty of info. Any help or guidance is much appreciated. Happy holidays!
So, I am running with that recipe I posted above, hoping it will be okay. The first thing that gave me pause was the third refresh of the pasta madre was SUPER dry. I mean, really, really dry. I had to put it through a pasta roller just to get it to come together. Unless the hydration calculator was wrong, I think that third refresh was 30% hydration!
Is that normal?
I threw together a second madre at a higher hydration (though it hasn't had the full 3 refreshes now) just in case the other doesn't look right when it comes time to mix the first dough.
Any input or suggestions are of course welcome.
Yeah. That last refresh ingredient list was all sorts of wrong.
I took out the two pasta madre starters and inspected them. I decided to use the second one I threw together (even though it hadn't had a full three refreshes), because the one based on the recipe felt awful. Of course, I didn't have enough of the new starter, so like a complete idiot, I decided to toss in about 10 grams of the super dry one.
MISTAKE!
The dough has come together beautifully, except of course that stupid, dry, pasta madre is broken up into small dry pieces that refuse to become part of the dough. I feel like a real dope.
My one hope is that over the next 12 hours the little dry bit will re-hydrate and mix in with the second dough. Fingers crossed and pray for A Christmas miracle.
I wonder if anyone is reading this... :-p
I have been reading and waiting for comments, also. There are many panettone bakers here and a lot of threads on it. My internet is not working well today so I wasn't able to do a proper search for info I wanted to post.
My first thought is that when Chef Tortora 's recipe states " natural yeast" -the hydration of her natural yeast is not stated. That can make a difference in the outcome of the subsequent refreshes.I am not able to research the typical hydration of the cultures in traditional Italian panettones but that is necessary info at this time for you, if you want to be totally traditional.
Another thought is that the local weather and the current hydration of the flour you use can have an influence on the hydration requirements and outcome of the resulting mix. Practically speaking, if the mixture seems too dry to actually mix in, just add a little more water and make a note on your recipe card/list so you do the same the next time.
Meantime, try and find out at what hydration Chef Tortora keeps her mother levitra.
Bake some deliciousness!
Thank you for the suggestions, and thanks for reading. I'm glad that the bread did come together really well, despite my misstep. I really do like this recipe despite the one typo. Posted pics below.
7 inch moulds? Probably 1Kg then. The kilo ones I have are 172mm in diameter.
There is clearly a mistake in that recipe. Logic tells me that should be 34 not 14 grams of water in the 3rd refresh.
I would expect hydration to be consistent. Look at the numbers... 2nd refresh includes 17g water against 40g flour. The hydration in the 1st refresh is likely rounded up from 8.5 to 9g against 20g flour.
Also the primo impasto asks for 190g of madre. 80 + 80 + 14 = 177 which is not enough. While 80 + 80 + 34 = 194g.
Thank you! Yes, that was what I was thinking as well (a little late, but luckily I had my backup on hand). I also forgot that I actually did a full extra day of refreshes, so that other pasta madre was fine. Results incoming!
Well, actually, you tell me. This is only my second year doing this, but I am super happy. Pictures without flash so you can see the yellow color, pictures with flash so you can see the crumb.
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I did for some reason end up with less dough weight than I was supposed to have, which is I think why these weren't bigger (about 900 grams per loaf instead of over 1000g).
I contacted the webpage where I found the recipe I used to let them know about the error. They just got back to me and readjusted the third refresh to call for 34 grams of water. https://www.greatitalianchefs.com/recipes/panettone-recipe
That's cool!