Good afternoon all!
It has been a while since my last entry on TFL. It's panettone season, so I thought I would make them again using maestro Giorilli's formula. I followed the same procedure as outlined in my previous blog entry, here: https://www.thefreshloaf.com/node/71664/giorilli-panettone
I am quite pleased with the results. Here are some pictures.
Dear fellow bakers,
I thought I would share with you the results of my first attempt to make real, non-yeasted, panettone. I had made yeasted ones quite a few times before, and I thought it was time to make the real deal. I chose maestro Giorilli's formula that is available here: https://www.giorilli.com/ricette-item/panettone-con-uvetta-e-noci/
I have decided to try Mr. Hamelman's miche formula from his book Bread. I followed the formula and recommended procedure to the letter. I had to scale down the quantities to the total flour of 700 grams, so I would get a loaf of a little over one kilo, which is enough for me and my wife for about a week. Not having access to high extraction flour, I followed Mr. Hamelman's recommendation, and substituted it with a 60/40 mix of whole wheat flour and bread flour.
