Not much panettone this year
Holidays are pon us and there s not much discussion on panettone this year. Just for the heck of it, I thought I'd post my easy version that I call "Panett-oche". It is originally based on Floyd's Lazy Man's Brioche ( my FAVORITE brioche recipe) and varying it with more Panettone flavors and adapted to using a SD preferment. It is sturdier than a panettone but it is also not as feathery but not as fussy, either. Can easily be made overnight and enjoyed quickly-as long as you have an active starter.
So here it is. It is a MS-WORD document so the format might be hinky.
PANNETOCHE 2011-SOURDOUGH
A flower scented sweet, rich dough laden with orange peel, pineapple, cranberries and almonds. Based on a brioche recipe for a less dense crumb. Flavor mellows with time.
BREAD FLOUR | 470g | 3 ½ c |
|
SUGAR | 55g | ¼ c +1 tsp |
|
SALT | 7g | 1 tsp |
|
YEAST-INSTANT | 3-6g | 1-2 tsp (optional)- to adjust rise time. Without yeast, rise time is long. | May need additional yeast to shorten rise time-slow riser due to high sugar and fat content-esp proofing stage. |
Orange zest |
| 1 tsp |
|
*Mix dry ingredients in mixing bowl.
Active starter-soft dough consistency (flour/water) | 200g | ¾ c | Prob. about 70-80% hydration starter. It should be well fed and very active. |
Milk | 200g | ¾ c +2tbsp |
|
Eggs | Approx 104g | 2 large |
|
Vanilla extract | 2g | 1 tsp |
|
Orange Flower Extract | 1-2g | 1 ½ tsp | 2011 Good level |
Butter-cold | 113 g | ½ c (1 stick) | Cut into small cubes |
*Mix wet ingredients in another bowl then add to dry ingredients.
*Beat in stand mixer for 15 minutes-until glossy and smooth. It will be a sticky dough. Handle with either damp or oiled hands and bench scrapers.
* Put in oiled, covered container and allow to rise to almost double. A longer rise time helps preserve the bread after baking and develops flavors. Works well to retard overnight in refrigerator and finish rising on counter the next day. Slow riser,esp final proof.
*Add to dough and incorporate evenly:
Candied orange peel-diced | 75g | ½ c | 2012 could use ¾ c/100g |
Candied pineapple-diced | 75 g | ½ c |
|
Dried Cranberries | 75g | ½ c | 2012 could use ¾ c/100g |
Slivered almonds | 124g | 1 cup | 2012 could use 1 ½ /180g |
Final Dough Weight | 1480g |
|
|
Large fruit can (4 in diameter x 4 3/4 in tall) | Use 370-400g of dough to fill 1/2 | Recipe makes 3 lg fruit cans and 4 king sized muffins | OR 4 large fruit cans (at about 350g-370g ea) |
King sized muffin paper | Use 90g of dough each |
|
|
*Put into parchmented and oiled containers-OIL the PARCHMENT! Proof (a long proofer) and bake.
well....it looks like it copied correctly.
Happy Holidays and bake some delicious fun!
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I guess the MS WORD hinkiness prevailed and is not allowing me to edit the original post.
To clarify:
This is a hybrid of SD and yeast from my earlier years. Probably due to the sugar, my SD starter took a long time to rise. It was because of this experience I started using SAF Gold yeast. The commercial yeast in this recipe is merely to help reduce rise/fermentation times. feel free to adjust or even eliminate if you wish and have time for a long rise. I believe in following years that I eliminated the yeast or added just about 1/4-1/2 tsp.
Let's start talking Pannetone! I'm reading up before trying my first one. And find where in the freezer I stashed the Gold yeast.
Looks like you add dried fruit, unsoaked. I appreciate the flexibility that provides, fits with this streamlined approach. Do they become very chewy while eating? Or soften from moisture in the dough??
Based on Achillie Zoia's recipe. The final mix was an impromptu affair however, since not all ingredients were available.
Classico became cioccolato.
100% pre-fermented flour
As it was before going in the oven. Oven spring was huge.
End of mixing
Maybe we can convince Mr. Wilson to help us beginners get our feet wet. I am thinking of a flavorful CY version. Then we build from there? So many loaves of bread, so little time to ferment the dough! Smile...
I guess it really has been a long time since i updated this recipe. I've been known to soak the fruit in the liquid and then just use the liquid. OTOH, if the dried fruit is "fresh" and not in the cupboard for a few years (guilty), you may not have to soak it.