Toffee Pecan Panettone
With Callebaut Gold and white chocolate.
This is the highest-rise panettone I've baked yet, due in part to some changes in the way I'm maintaining the lievito madre, and some alterations I'm making to the recipe to improve the first impasto.
The crumb is soft, moist, lofty, shreddable. There is no trace of acidity, or of toughness, dryness or other common problems. The flavor comes from 1. mellow complexity from the 12-hour rise on first impasto (which tripled in exactly 12 hours at 22-24C), the Vanilla, toffee, pecans, and chocolate.
The gluten was maintained in very good shape going into the second impasto, which was the first hint at the quality of this batch. It had lots of strength and stretch at this point:
IMG_6747.jpeg
Based on the strength of this, I went ahead and used King Arthur Galahad for the second impasto. This was to permit a freer final rise and oven spring. Mixing went well and produced an extensible dough that was non-sticky and cleared the mixer bowl:
Dough rested 30 min, preshaped and rested for another 30 min, then final shaped and raised for 4 hours at 28C.
Glazed and baked to 94C internal temperature to ensure doneness while preserving texture/quality. Inverted overnight to set.