December 24, 2023 - 1:50am
Panettone -open crumb
Hey friends,
For the last two months I have been working with Levito that I bought from Italy. Feeds him with panettone flour. They hit a triple in three and a half hours and recently also with a normal ph 4.17-4.25. I also use professional recipes (Roy,giorilli and others).
The initial dough triples + within 8 hours. Final proofing-4/4.5 hours.
The whole process works great and gentle but I still don't get the open texture I would like
Can any of you please give me an answer as to why I am not reaching the right texture?
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There are of course multiple reasons. First, do you know the pH of your first impasto after the overnight rise?
Do you have full gluten development at step 1 (flour, sugar and water) of the first impasto? Do you have full development after the next step (adding the LM)..... Do you have photos of these stages?
Just some thoughts....