December 24, 2024 - 11:11am
Panettone baking success
I have been committed this year to bring my panettone to the next level, and I think I’m almost there. Still much to work on to improve, but I am proud of how far I’ve come. Here is my third bake of the season. Bittersweet chocolate chunks, candied amarena cherries and toasted and chopped hazelnuts.
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Very nice texture and looks delicious!
What a nice bake!
Regards, Sue
Thank you Sue. That means a lot coming from someone with your expertise!
Hi Charlotte,
Congratulations!! The crumb looks so delectable. I love the walnut streaking too. Every recipient will certainly know they have gotten a specially crafted work.
Thank you! The streaking is not from walnuts, but from the chocolate melting during the proof—I accidentally left the oven light on and they got way to warm 😁).
They look great Charlotte, well done!
Certainly I know how demanding baking Panettone can be, but then also very rewarding when you get a good result. You should be proud indeed!
Great flavour combinations.
Happy Christmas!
Michael
Thanks so much for your generous comments! It’s so nice to get encouragement from the expert bakers on the forum! The learning process is a lot of fun, regardless of the outcome; but it’s more fun when one sees progress.
Well done! They look great.
Thanks!
Are they as soft and moist as they look?
Thank you!
Yes they were very soft and moist when I tasted them the next day. However, I learned that leaving them on the counter for about 4 more days before taking them to Christmas dinner resulted in some drying out. Next time I’ll wrap them up after they’ve sat for about 24 hours. (In the past, I glazed my panettones and they didn’t start drying out until you cut into them.)
I discovered a couple years ago that these 6L round Cambro containers are just about perfect for the 1K size alto form. If it's going to be more than a week, though, it helps to slip the panettone into a plastic bread bag first, seal and then put the wrapped panettone into this container.