Panettone Progress 24'
It's been about a year since I posted my "first" panettone. That was at the end of 2023 and in 2024, I set out to make panettone every week - that actually lasted a few months until I couldn't really manage it anymore. I had to get creative, stashing the dough in the fridge if something came up, controlling fermentation with temperature or by moving sugar between the first and second doughs, even letting the second dough fully proof and putting it in the fridge to bake the next day.
