Wilson!!! Baby steps

Profile picture for user The Roadside Pie King
The Roadside P… on 4 Oct 2023 at 10:35

Good morning, Wilson.

 I am thinking to challenge myself with another try at my unicorn, Panettone. Could you please share with me your favorite commercial yeast Panettone formula? I am thinking to get the complicated heavy inclusion dough down pat, then progress to the more traditional leivto Madre variety. Thanks for any help

You're friend

Will Falzon 

 

Admittedly I've not made this, but I think it could be good!

I'm working on the formula translation for you...

 

Thanks my friend.

  original5th10th
dough 1
 Flour (W 380)3006030
 yeast306 (2 IY)3 (1 IY)
 sugar1021
 water1803618
     
dough 2
 dough 1+   
 Flour (W 380)55011055
 yolks1002010
 water2505025
 sugar3063
     
dough 3
 dough 2+   
 Flour (W 380)1000200100
 yeast204 (1.33 IY)2 (0.67 IY)
 sugar50105
 yolks1002010
 water50010050
     
final dough
 dough 3+   
 Flour (W 380)50001000500
 sugar1700340170
 yolks50010050
 eggs2700540270
 butter1500300150
 salt70147
     
 sultanas2500500250
 candied orange1000200100
 candied citron50010050
     
Flavourings
 honey2505025
 orange zest to tasteto taste
 lemon zest to tasteto taste
 vanilla to tasteto taste
     
Total 1884037681884

Steps:

dough 1: To begin the first dough, mix all the ingredients together. Leave at 26C (79F) until the volume reaches triple the initial.
[I’m guessing about 30 minutes]

dough 2: For the second dough, mix the ingredients with the first dough. Allow to rise at 26C (79F) until tripled in volume.
[I estimate 30-40 minutes]

dough 3: For the 3rd dough incorporate all the ingredients with the second dough until smooth and extensible. Leave to rise until tripled in volume.

final dough: For the final dough continue the mix by adding the flour, salt and half the sugar, the yolks and a portion of the eggs and flavourings (aromatics mixed with the honey ideally prepared the day before). Ensure the dough is very well developed and extensible before adding the remaining sugar and eggs a little at a time, lastly add the butter. To finish the dough add the sultanas and candied fruit. Leave to rest in a container for 30 minutes at 30C (86F).

Divide into pieces of the desired weight and round into boules and rest on the counter for 45 minutes. Then round again and place into panettone cases. Let rise at 28C (84/85F) until they reach the top of the mould. Score a cross or glaze with icing and bake.

Baking times:

500g: 35 minutes at 170-180°C [approx. 350F]
1kg: 50-55 minutes at 170-180°C  [approx. 350F]
1.5kg: 70-75 minutes at 170-180°C  [approx. 350F]

After baking immediately skewer and turn upside down and allow to cool for about 10 hours.

-----

Notes:

I did my own translation of the recipe, so I hope its okay!

The overall timing is not given but I think this can be done in a day, at least I expect the first couple of dough steps to proceed fairly rapidly!

The aromatic mix is definitely best prepared in advance. The maceration time really enhances the flavours.

Thanks so much Michael! I appreciate you talking the time.

Will F.

I am intrigued by the ultra-scientific modernist formulas, but I'm unlikely to ever try it. Too busy working on my (quite traditional) natural yeast.... 

Speaking of Durum breads, I just got a book by Stefano Massaro, with a recipe for Durum rolls. It uses Semola di grano duro rimacinata, and I happen to have a bag of Polselli.

IMG_6725.jpeg

 

I don't like butter but I don't mind it once it's disguised within a recipe. For that reason I dislike working with butter and would never buy it anyway. So while I will eat something with butter in it, and it can even be very nice, I just can'[t bring myself to work with it. And secondly, it's very intricate with many steps. Takes a lot of time. I'll leave it up to the professionals, like you, Sue. 

Love working with durum. Every so often I treat myself to a bag or two and bake a few breads. Mainly things like Pane di Altamura. Will does a lovely Filone which I would recommend too. 

Hi, Sue.

This is my rendition of Magie Glazers Tom Cat Filones. My solution to the hydration issue in her formula is much different than what you will see in the link Abe posted. I say this without checking the link. I opted to correct the hydration in the final dough rather than up front.

Enjoy my write-up photos and formula.

https://www.thefreshloaf.com/node/68805/after-many-months-intense-trial-and-error-i-submit

Best,

Will F

 

 

 

 

 

I just looked at this one and clearly I'll have to try it too! Fortunately the bag of Polselli remacinata is pretty large. So on a recipe that just says durum flour, should I assume it's just regular semolina and not the remacinada?

Back in good old NYC. I could buy extra fancy Durum wheat by the pound at a specialty Italian food store on L.I. now I am forced to buy it in a 50lb bag. General Mills cals it Sperry extra fancy Durum wheat. I guess the Italian grandmas on L.I. would rather not spend on the import remicinata, when a cheeper domestic product is available. The main use for this is pasta for these nanny's.

 For bread making I think the fine ground would always be better.

So, if I recall the modernest book is the one that is buco bucks, correct?

I am not liking all the long name chemistry sounding ingredients. I think I will pass on this one. The saying haste makes waste comes to mind. I'm an old fashioned kind of guy. Nona formulas/ recipes are more my speed. Smile...

Thanks again. Please share some Panettone bakes. I love to see what I am missing!

Will F.

 

 

I know...  it's just too weird. I did buy a few odd ingredients a while back. Like reversible pectin (forms a gel that can be melted again), etc. But have never used them... lol.

There is a recipe on the King Arthur Flour site for a yeasted panettone. I've never made that one either, but I'll mention it because it is in Vermont like me. 

Cheers, Sue