Panettone progress and thoughts

Toast

Every time I bake panettone, I try to build on what has worked, what I've learned, and new things I want to try out.

This bake is caramel apple; the result is very satisfying: moist, delicate, shreddable, flavored with spices, caramel bits and apple. No off-flavors or acidity. 

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My lievito madre, and my understanding of it, has improved gradually over the last year, and it is true that fermentation is the main key to making panettone. But also, the other elements of this bake, and in fact all the steps of the process, contribute to the result.  With so many different sources of information out there, each baker must find their own path through the maze of seemingly conflicting ideas.

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That looks wonderful! I have been following your posts and am a fan 🙂

–AG

Wow Sue, each one gets better and better.  I finally have my hands on some of the paper molds, I hope that once I’m reunited with the Ankarsrum Assistent that I can start planning to try baking panettone.

Benny

Thank you! Yes, I learn more every time. 

I know that you will enjoy baking panettone! Or Colomba, if you can get any of those dove molds...

Really, you are such an inspiration!  Your baking creativity is off the charts!