February 18, 2023 - 5:42am
Panettone progress and thoughts
Every time I bake panettone, I try to build on what has worked, what I've learned, and new things I want to try out.
This bake is caramel apple; the result is very satisfying: moist, delicate, shreddable, flavored with spices, caramel bits and apple. No off-flavors or acidity.
My lievito madre, and my understanding of it, has improved gradually over the last year, and it is true that fermentation is the main key to making panettone. But also, the other elements of this bake, and in fact all the steps of the process, contribute to the result. With so many different sources of information out there, each baker must find their own path through the maze of seemingly conflicting ideas.
Share
Comments
Wow! I'd love one of those! Beautiful. Thanks for sharing.
Thank you! I have so much fun working on these.
That looks wonderful! I have been following your posts and am a fan 🙂
–AG
Thank you, I'm honored!!
Wow Sue, each one gets better and better. I finally have my hands on some of the paper molds, I hope that once I’m reunited with the Ankarsrum Assistent that I can start planning to try baking panettone.
Benny
Thank you! Yes, I learn more every time.
I know that you will enjoy baking panettone! Or Colomba, if you can get any of those dove molds...
Really, you are such an inspiration! Your baking creativity is off the charts!
Are you taking orders? Wow!
Thank you so much!!!