Panetonne recipe analysis and calculator
I have recently started on a journey to make a quality panetonne, inspired by the discussions here and elsewhere.
Being an engineer in a previous life, I just had to do "some" analysis when my first attempt was a failure.
So here is my working spreadsheet, I hope it may bring you some insight into some of different panetonne recipes and ratios of ingredients they employ.
You could also use the sheet to increase or decrease the batch size, but I have not added that functionality yet.
My primary reason for the sheet was to compare the ratios of ingredients and hydration. This is only a summary of the recipe, so I have provided link in the Excel to the actual recipes so you can read specific details like the type of flour in use, etc.
Feel free to comment or let me know if you spot an error.
Cheers
Luke
Nice. I have created something similar.
I'm pleased to see you included percentages which represent composition based on dough weight. That's quite important IMO.
In mine I decided to not include flavourings (zest, spices) since they are very small and I think they can skew things when scaling up and down.
One thing that jumped out was the listed ingredient of "lemon peel". The candied fruit in a Panettone classico is typically orange and citron. Citron (cedro) is not lemon but this ... https://en.wikipedia.org/wiki/Citron
Michael