A Tip for Home Panettone/Colomba Bakers
Panettone season is starting up again --- exciting, huh? I know some people bake it year-round, but I think my last one this year was last January and one colomba in the spring. It's a multi-day project, so for me, I need to be able to shoehorn it into my schedule and this year that didn't happen. But this week that finally changed and I tried something new that worked so well I thought I should share.
I saw this panettone baking tray some months back and was intrigued by how that would make flipping the loaves so much quicker and less precarious, not to mention, all loaves at once. It would fit in my oven, but not my proofer (or my price point). I wasn't ready to let the concept go so I took a tour around my kitchen to see what could serve the same function.
I spied this layer cake cooling rack and thought, upside-down, the feet would hold the skewers nicely. It does!
There are no cross braces to interrupt the flat surface of what is actually the underside of the rack, and the skewers fit perfectly through the feet and over the rim. This was very secure, but I didn't really want to use the basso form this time, and I am out of 1K altos right now. The 750g alto is a little too small for this skewer spacing (although I have since figured out a way to support it across the middle -- no matter, moving on).
The location of feet and crossbar on this longer rack made this one unsuitable to use the feet as in the previous one, but then I thought of these metal binder clips. What a perfect solution! And this rack fits inside the B&T proofer. You could even use the rack that comes with the proofer for this.
Binder clips and cooling racks are oven safe and what a joy it was to pick this up with oven gloves and securely turn it over as it was coming out of the oven. Two chairs back-to-back make my hanging frame.
But here's the aha --- you could clip your pre-skewered forms to the rack after they come out of the proofer, so you can use any rack that fits in your oven. It doesn't have to be limited to what fits in the proofer. If your rack is a small grid like my large cooling racks are (i.e., the clips don't fit), you could use metal twist-ties to secure the skewers to the rack and fit as many forms on as you have space for. Or even a perforated sheet pan. A lot of flexibility here.
Happy Baking!
dw
Comments
Brilliant. Nice improvisation. I've never baked a panettone but have tasted some from my Italian Neighbour. Not sure if it was homemade for bought, but I found it very dry.
And thank you. When fresh, panettone should be soft and moist, but like cake, it's easy to over-bake because the temperature shoots up so fast at the end. It's also very prone to shrinking like a souffle as you're getting it from oven to upside-down when taking out less than overbaked. And like cake or bread, it will dry as the days pass, so even mail-ordering good panettone from a great bakery is no guarantee (overnight shipping is prohibitively expensive). Fortunately, if that happens, panettone can be repurposed into something else. I hope you get to experience a good one one day :)
Ingenious Debra, thanks for sharing this. I haven't yet attempted to make panettone. Last year I bought the forms so got a step closer, but never dove in.
Benny
And you don't have to jump into the deep end with lievito madre if that seems too daunting. I started with just my regular sourdough starter and have never looked back.
It's so simple and brilliant! I'm definitely going to use this!