Panettone Montanari.
Recipe
First dough
Weat flour 300 g
Sugar 75 g
Butter 60 g
Water 150 g
Sourdough ( water 45% ) 80 g
Yolks 54 g
Must tripling
Second dough
Weat flour 60 g
Yolks 54 g
Sugar 38 g
Honey 10 g
Salt 3 g
Butter 36 g
Inert
Raisins 210 g
Candied orange 60 g
Candied citron 30 g
I have eliminated cedar and candied orange
Hi forum
My favorite time of year and yours looks very boldly baked. Don't see that much with enriched cake like breads. Time to start getting ready...Well done and happy baking
I love how feathery the edge of the crumb appears in the picture. Reminds me of cotton candy. Lovely!
A minor Google translate correction to the recipe:
Cedro candito is candied citron-the candied peel of a citrus fruit.
Google translated it as "cedar" which is an evergreen tree. I am glad you didn't put an evergreen tree in this beautiful pannetone
@dabrownmar Yes panettone is slightly spiced. Lady don't love candied fruit :-) some degree less in cooking would have been better
@clazar123 thanks for candied fruit :-)
I am happy that you have reported defect only way to improve. This panettone was not easy ... the first proofing has failed and I had to put 14 g of dry yeast. Panettone is good but less soft than the sourdough leavening. Also you learn from those mistakes.
Absolutely lovely! One day, I'll give it a try!