Hi All,
First ever attempt at a Panettone, and it all looked OK from the outside. However when cutting into the loaf, there was a large cavity there.
Largely followed the recipe below (I didn't soak the raisins), but other than that stuck to it.
https://www.bbcgoodfood.com/recipes/panettone
Only strange thing was the first prove took a very long time (even ended up turning on the warming oven), 2nd prove was within the hour. Fresh eggs and fairly old dried active yeast as we've had a new oven fitted.
It tastes nice, so will think of something to fill the cavity so all isn't lost!
Crumb shot, one that includes all the edges?
How was it cooled?