Cranberry + white chocolate with (maybe a bit too much) almond glaze ... in the oven
The glaze was a last minute decision. Not the best looking, but ok.
Oven spring pretty promising, until ... everything went south
RIP 1
RIP 2
ðŸ˜
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Both? I feel for you. On a positive note, the exposed crumb looks quite nice, and cranberry - white chocolate sounds pretty wonderful :)
Thanks!
Yes, the (remaining) crumb was very shreddy, light, puffy, ... just like it should be. Not quite sure yet, why both tops detached. Core temp was ok (92ºC-93ºC). I suspect, that the dough didn't stabilise fast enough. A bit too much "mushroom". Maybe the placement in the oven or the oven temperature.
The tops falling off is such a disappointment. When it happens to me, my husband always says, "glue it back together with some melted chocolate and no one will notice," and it's worked so far... But anyway, it looks delicious and I'm sure it tastes delicious too!
What was the white chocolate that you used? I tried chunks of white couverture this past Christmas season and it all just melted into the bread, so was wondering if you still had pieces in the end.
I used the Callebaut white callets because I had them here. They melt also almost completely. I'd say 80%. There is still a tiny bit visible in the crumb. Actually I never expected, that white chocolate doesn't melt completely.
Last year I used cocoa butter callets. Cocoa butter melts 100% and in combination with cranberries the taste and aroma was imo a bit better than with white chocolate. But this is finally just personal preference.
Hmmm ... thinking now about cranberry + white chocolate ... maybe too much white chocolate ... melted and weakened the dough structure.
Oh no! I feel for you!
A fermentation issue no doubt! I think I baked about 10 panettone over the Christmas period and beyond. Of those I did have one fall but I knew it would happen as the final mixture didn't feel right. It struggled to emulsify the butter and was greasy.
Might be one of the issues. The final mixture was imo spot on until I added the cranberries. I hydrated them the day before and let them dry overnight on paper towel. Still maybe too much liquid ??? It took a while until the dough felt good again.
Next time I go with candied orange peel and chocolate:D
The number of times this has happened to me ðŸ˜. My second dough has been ruined at nearly every point in the mixing process lol. The only part that ever works 100% of the time is mixing the primo with the new flour - after that, cross your fingers 🤣.
While I still have panettone problems, I'm glad this is no longer regularly happening to me.
I agree with Michael though - it could be a lot of things, but one thing I've learned is that if your fermentation is compromised, then you're a lot more susceptible to these kinds of issues. Also, from my experience, the dough looks glorious, like every other perfect panettone dough you've ever seen...until it doesn't lol. It really does sometimes seem to go from perfect to soup in seconds and while it might have happened when you added the inclusions, that might have just been the straw that broke the camel's back, so to speak.
A personal note for your chocolate attempt - I try to stay away from milk chocolate or use very little. It melts easily while handling/fermenting and seems to make the dough greasy - could just be my chocolate (Ghirardelli) or a dozen other things specific to me, but just something to keep in mind. Darker chocolates (~60%) work a lot better for me personally.
Good luck!