January 26, 2017 - 3:28pm
Pannetone sanity check
Hi guys,
I started making pannetone just after Christmas, and the recipe I was using was very tasty, if a little too moist and dense.
I tried another recipe tonight:. http://thehappyfoodie.co.uk/recipes/proper-panettone
Does anyone see anything particularly wrong with the recipe, particularly stage one? I basically ended up with ridiculous cakey mess, that wouldn't pane. I gave up and added the butter and threw it in the corner after an hour of kneading.
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it is 92%
I was thinking that as I added it together, there didn't seem to be enough flour or moisture to create anything more than a syrupy batter. I guess that's what it was.
Thanks, Mini Oven"
and went to compare with a few other recipes. Mixing method aside it makes a medium size but far too many raisins and such for a medium sized pannetone. Strikes me as a dough for raisin cookies with added moisture. Sugar will act like a liquid. You might want to increase the dough part of the recipe (without the sugar) and then combine and split into two pans or fill the mold and make a small coffee cake from the rest that goes over the fill height. Or just keep plugging along and then write notes about the recipe when done. We are all ears here!
heavy and moist are not exactly adjectives I'd use with a pannetone, I tend to think of pannetone more like an angel food cake with some fruit cake buttery flavours. It's fluffy and rich and pull apart heaven.
Just as a follow-up, that dough really was a lost cause. It was so sweet, I think the soughdough culture just died a death, and there wasn't the slightest expansion.
I think you're right; I'm sure the measurements are out. I'll continue with the recipe as stated, and see how it turns out - if only for curiosity. I've not baked anything with such a high sugar level in my life. I shall post back, with whatever monstrosity or delight emerges from the oven.
You can try this... http://www.thefreshloaf.com/node/49485/panettone-vecchia-milano-gmontanari
Gaetano
That's a fantastic-looking Panettone! I'll definitely be giving it a go; thank you.
Just to say thank you; that recipe is excellent; I doubled the quantities and made three panettones, which I baked this morning and left hanging from a clothes horse. My girlfriend just called to let me know that she's knocked it and they've all crashed onto the floor, so I'll post a picture if any have survived.
I did the first proof for 19 hours at 18C, which was too long, and the it was expanded at least 4-5 times.
The second proof was too short, as the temperature dropped to 15C (electrical work the night before so power turned off and heater not turned back on). I couldn't delay the bake, so it was 5am this morning or never.
But still, really good results, and 10 x better than earlier attempts.
I'm happy to see your panettone.
I want to give you some fruit advice of my mistakes :-)
First dough must tripled. Final proof ends when it comes to the level of your photos ...that would have been the perfect time to bake.
As mixture into the mold in the photo?
I put 1050 g of dough for 1 kg panettone
How long did the cooking?
Gaetano
Thank you :)
I think Proofing too much overnight, then not enough for the second, like you say. I will definitely make panettone at the weekend in future, so I can bake it at the right time!
The mixture is 750g into the 750g mould, and baked at 175 for 45 minutes; I read that 1 hours per kg was a good estimate, and it seemed to work well for me. Hopefully the next will be even lighter and taller!
I think my office friends will be quite fat by the end of the year.
"I think Proofing too much overnight, then not enough for the second" if first dough overproof the second dough is not growing.
Try this
Gaetano
P.S. for 750 g 825g of dough 10% more of the mould
Cheers! I might mark a container with some volume indicators, as I'm currently using only a bowl (and going by what looks about right). I will use more dough next time, too!mm