Panettone#5 Xmas24

Probably the best of my Panettone bakes so far this season! Lucky number 5!

I have been using the Milanese bound method exclusively to manage the LM this Christmas, in attempt to really get to grips with it and try to develop a deep understanding of what it does and how to use this technique wisely. Except for one occasion weeks ago where I made the over night in water, Piemontese style, as I felt the leavening seemed a little sluggish and as expected it massively ramped up yeast leavening power! Otherwise bound method all the way.

I have also been consistently sticking with the formula I devised, which I would say bears a resemblance to the formulas of Massari.

Formula:

LM: Cut and well aerated. Just two refreshes for convenience.

Primo: Tripled in volume, a little slow at 16 hours at 26C.

I knew I was on to a winner when I began mixing the second dough. With previous bakes I could perceive a familiar unpleasant "toasted butter" aroma when remixing the primo with the flour but on this occasion there was no such aroma, it was cleaner and a touch fruity. I believe the toasted butter smell comes when the lactic acid level is too high...

Finishing the mix before adding the inclusions / add-ins

Completed mix on the counter:

Glazing: Made with whole almonds blitzed in a blender with sugar, starch and cocoa.

Finished with whole almonds and icing sugar:

Happy Christmas 2024!