October 17, 2016 - 12:09pm
Panettone Vecchia Milano G.Montanari
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
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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!