Two formulas I've not tried before.
Renato Bosco Panettone
Renato Bosco maintains his madre in water which means it's less acidic and hence why his formula includes it at 50% in the first dough.
first and final doughs risen
Recipe source: http://lacuocadentro.blogspot.co.uk/2013/12/panettone-lievitazione-naturale-di_17.html
Francesco Favorito Pandoro
A formula for Pandoro that doesn't include commercial yeast is hard to come by but this is one courtesy of Francesco Favorito.
final dough after mixing and after rising
Recipe source: http://dolcinema.blogspot.co.uk/2011/12/il-pandoro-con-lievito-naturale.html
Happy new year to all...
Michael
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You are the master of these types of bread Michael. Well done as always.
Happy New Year to you and your family.
Regards,
Ian
Cheers Ian. Happy New Year to you and yours too.
Michael
They look so perfect, Michael! Indeed, You have mastered panettone. Great job.
**Edit: This is a HUGE Panettone!! the photo above shows how the panettone dwarves the mixer beside it. Did i say its Huge?! Were did you find those large panettone paper moulds?
**Edit 2: i just noticed that the mixer is out of focus in the background, so i deduced that you were holding the pannettone close the camera. :)
Khalid, this was hilarious to read! I didn't notice the optical illusion until you spoke of it... It does look huge doesn't it. But yeah as you say the difference in focus reveals that I am indeed holding it close to the camera.
Many thanks
Michael
Just beautiful to behold and even better eating no doubt:-).
Happy New Year Michael
Still not cut into either of these yet! I wait at least 5 days to allow the flavours and texture to develop fully, makes all the difference!
cheers dabrownman,
Michael
when it comes to slicing - no way i could hold off that long. Poor Lucy would be ankle biting in earnest by then:-)
Ha. I can picture her now... She is forgiven. But as for you, we humans can learn the value of self discipline ;)
as per usual when it comes to your pan... efforts. -Varda
Thanks Varda
WOW. Love the loaves you create.
I made Pandoros this holiday season and I am always surprised by how much the dough rises and still rises during baking. Also delighted in the keeping quality these loaves have. I sent one to my brother in California so it was at least 7 days 'old' before he cut into it. Said it was still fresh - no signs of drying out at all. Once he cut into it and ate it - the loaf didn't last long enough to dry out either * - }
Thanks so much for posting your latest breads. Yours are the some of the ones that helped coax me into trying to bake a similar bread.
Janet
Thanks Janet.
There's a great deal of satisfaction to be had seeing these doughs rise and rise. These breads do last well if not cut into. In fact I think some maturation is essential!
Cheers,
Michael
Michael, thank you for all your wonderful contributions to TFL.
Your posts have been so helpful to me.
Always beautiful, refreshing and inspirational.
I love the holiday cheer your baking brings.
A Very Happy New Year to you and yours!
Sylvia
Thanks very much for your kind words Sylvia. They mean a lot.
Happy New Year to you and yours too.
Regards,
Michael
Thanks for trying the recipe of the cake comes from my blog.
The result is amazing!
I hope that the flavor it was. :-)
Regards and Happy New Year
Assunta
And thank you for posting the recipe on your blog for me to find.
Cheers Assunta,
Happy New Year,
Michael