I've been meaning to make panettone for quite some time. The other day someone posted a link to Joe Pastry (https://joepastry.com/). He stopped contributing to the site some time ago but the site is still active. I love his approach and I was looking for a recipe that didn't require days on end of starter building. The recipe follows BBA with minor tweaks.
I'm interested to know what the texture is supposed to be like and what people think of my result. It looks pretty exactly like the photos in the recipe (https://joepastry.com/2011/making-panettone/ and https://joepastry.com/2011/panettone-recipe/). I was surprised that it wasn't more like brioche. The fat content is fairly low. I was expecting something between bread and cake, and this is more bread like than I expected.
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I love panettone and this looks delicious. I'm impressed that you even got the panettone wrapper! I've never made it, but the times I've had panettone it's pretty similar to brioche.
Thanks! I found the wrappers on Amazon. I would have sprayed them with oil if I'd been in my right mind.
I agree with Ilene, your panettone looks great!
Benny
Thanks, Benny!
it would be panettone smothered in warm butter, home made Minneola Marmalade and whipped cream on top. It's a personal flaw of character but oh my....
Yours looks grand on every way! I'm glad you finally got around to it.
Well done and happy baking Filomatic
Thank you, friend! I'm curious about your practice of soaking the fruit for a long period of time--why such a long soak? Note, in this bake the liquid did not all get absorbed in only an overnight soaking. I was not going to discard the excess given that it was infused with fruit flavor.
I'm not sure I would call that a flaw, but nothing wrong with it at all.
Benny
I am inspired... Your first Pannetone and using sourdough! You should be thrilled.
Maybe someday soon, I’ll find the confidence to tackle this. Croissants and Pannetones have always been intimidating.
I wonder if Pannetones would be too intricate for a Community Bake.
Danny
Danny, I think doing this as a community bake is a fun idea. The Joe Pastry/BBA-esque recipe is about as simple as it gets. I would love to see the variation we might get with other recipes.
Maybe we can consider this for a CB a few weeks before Christmas. Sounds like a great time for this type of sweet and festive bread. Our next CB will take place near the end of October. It is going to feature Kristen of Full Proof Baking.
It appears the formula is a tweaked version of Rienhardt’s from his book The Bread Baker’s Apprentice. I have that book.
What would you recommend for Panettone paper molds? What size paper mold for what size dough? Also, can you recommend the candied fruit, since I am nit at all familiar with this. I always bake the breads before any Community Bakes.
Lastly, for those that want to go all sourdough, do you have a suggestion?
I'm intrigued. Which BBA bread is this based on, or is that a secret?
The molds can be bought on Amazon. There are generally the large size and the cupcake size. Here's what I got. I'd love to find something less expensive. https://www.amazon.com/gp/product/B002JPJ0OQ/ref=pe_2640190_232748420_pd_te_o_bx_im?_encoding=UTF8&pd_rd_i=B002JPJ0OQ&pd_rd_r=107FW556PNER2GP47WE6&pd_rd_w=b5fdA&pd_rd_wg=LoGdE
The candied fruit I got was not cheap. I was looking to avoid corn syrup and dye. The latter is inexpensive and easily available on Amazon. The stuff I bought is local to me but can be bought online here: https://www.markethallfoods.com/collections/candied-fruit-dried-fruit
As to going all sourdough that is certainly doable, and of course court take significantly longer to ferment (and would probably taste even better as a result).
Phil, the formula with the expanded instructions can be found on page 202 of The Bread Baker’s Apprentice (BBA).
My only concern for the CB is the cost to bake. The goal of all Community Bakes is feature breads that are available to the average baker. Do you see the cost of ingredients as prohibitive? Molds don’t have to be store bought. But slivered almonds, candied fruit, the golden raisins would. If the baker had dark raisins they could be substituted.
I am planning to give this a go. It should make nice gifts around Christmas.
Danny, the recipe on 202 is panettone. The Joe Pastry recipe for my panettone is very close to the BBA recipe.
As to cost, the candied fruits are not expensive if you get the normal ones, which I'm sure taste just as good as the ones I used, and anyone can afford a couple ounces of liquor, golden raisins, and some slivered almonds. Many people substituted dried for candied fruits, which should work well too. A number of bakers oh here make panettone as I recall, and I'd love to see them come out of the woodwork.
I wish I had the capacity for a large bake of this, because it would make an impressive gift. Need to get going on a kitchen remodel ...
Thanks Danny. This is not like croissant dough at all, and it’s not a terribly complicated or difficult to execute bread like brioche—at least this recipe. So I say go for it. I would recommend you soak your dried/candied fruit for more like a week or more, since overnight was not time enough.