Panettone attempt #4
Hello Everyone!
I have searched this site for awhile, but this is my first time posting. I’ve gotten hooked recently on making panettone, and with each failure, my loaves have gotten better. I originally started with the formula from Suas, which turned out well, though took forever to proof (it calls for a firm starter fed 3x, but didn’t really go into much more than that). I recently got the “Panettone and Sourdough Viennoiserie”, and have made three separate batches from that, 2x the formula from the International Baking School, and 1x Roy’s.
This batch was the International Baking School’s formula, with a few tweaks to the flavors (this had vanilla powder, orange paste and milk chocolate). I’m really disliking the novacart thin molds vs the corrugated as they don’t offer much support, but each batch is getting better. Any recommendations on cooling apparatuses? Definitely struggling to find the best place to hang while cooling. Otherwise I really appreciate any feedback, and am excited to post some more.
thank you!
Amy
And a great success! I am not planning to make one right now, but as I was searching for a recipe of the lievito madre I came across this video that shows the whole process,both the levito madre and the pannetone,and I thought you might be interested as well. Thanks for sharing.
Thank you!