I have tried a number of Panettone recipes over the years, all had good flavor, but were dense and lacked the airy crumb that is characteristic of the best of these.
The only one I've tried was Jim Lahey's from the 2008 December issue of Gourmet magazine. Regret I no longer have the recipe, but as I recall, it came out quite nicely: light and airy.
... to work the dough such that you have great gluten development before you add the sugar and butter. Most recipes for home bakers don't get that sophisticated and thus the cake'y texture.
Thanks so much! This is really helpful information. I think you have just persuaded me to go with the Carol Field recipe She has a starter, first and second dough. I think this captures your point.
In Field's "second dough" Add the first dough, the flour, the salt and the eggs and egg yolks. Work the dough as much as you can. Windowpane if possible. It may strain your mixer. Or do it by hand. Get that gluten worked up. Then, with the dough back in the mixer, add the sugar, honey, vanilla and butter a bit at a time. I get a much better product that way when i use this recipe.
The only one I've tried was Jim Lahey's from the 2008 December issue of Gourmet magazine. Regret I no longer have the recipe, but as I recall, it came out quite nicely: light and airy.
Thanks so much for the reply!
This is one I was able to find and was considering using!
... to work the dough such that you have great gluten development before you add the sugar and butter. Most recipes for home bakers don't get that sophisticated and thus the cake'y texture.
Paul
Thanks so much! This is really helpful information. I think you have just persuaded me to go with the Carol Field recipe She has a starter, first and second dough. I think this captures your point.
In Field's "second dough" Add the first dough, the flour, the salt and the eggs and egg yolks. Work the dough as much as you can. Windowpane if possible. It may strain your mixer. Or do it by hand. Get that gluten worked up. Then, with the dough back in the mixer, add the sugar, honey, vanilla and butter a bit at a time. I get a much better product that way when i use this recipe.
Paul
Hi M Wilson has posted some excellent information and recipes for making panetonne on this site
Happy Baking
Liz
Thanks Liz, I will look up his posts!
Those look very good ;)
http://www.thefreshloaf.com/node/49836/panettone-vecchia-milano
http://www.thefreshloaf.com/node/49485/panettone-vecchia-milano-gmontanari