Best, Affordable Panettone Flour in United States?
I've been making Panettone for a few years now, some successes, some terrible failures (see my old posts if interested). I'm FAR from a pro. I've read some threads that are so far beyond my understanding (getting into ash content of flour for instance) it made my head spin. I also lack some pro tools like a pH meter for the LM.
Having said that, I know that my flour choice in previous years (store-brand AP with vital wheat gluten added, for instance) were very likely a huge part of the failures.
I was wondering if anyone can recommend a good flour that is proven to work with Panettone, that I can get at an affordable price in the United States? I know Amazon has some options, though $30-$50 for a 5-10 pound bag of flour seems like quite a lot to me.
Any other general tips are welcome too.
Thanks!
I recommend trying bread flour specifically designed for baking, such as King Arthur Bread Flour or Bob’s Red Mill Artisan Bread Flour.
Thanks! I actually did already buy a ten pound bag of King Arthur bread flour (the standard one with 12.7% protein) but I was worried that wouldn't be good enough. I've read some people saying it's okay for the LM and 2nd impasto, but not the first.
Use any of the 00 or T45 mills as these are produced for cakes
That was partly what was confusing me. When I look at 00 flour, there seems to be a lot of variation between flour stats. I was going to get the only one in my local markets (Anna), but then read it wasn't actually very good.
I did come across this flour. Seems a bit pricey, but says it's specifically for Panettone... https://brickovenbaker.com/products/molino-pasini-panettone-flour
Anyone ever use this one?
These types of flours are specified to have a very low ash content. As a consequence, they tend to be milled very fine in texture. The type designation does not constrain the protein content, and the protein and other baking qualities can vary. If the protein content is very low then it might be a good cake flour. But many type 00 flours are made with high-protein flour for baking pizzas, as an example.
TomP