i believe hefetc posted something about pannetone recently, linking to another post (here) which had more detailed comments and a link to the recipe used. I know it's a really roundabout way, but I knew i saw something recently....good luck.
There's that post that you linked, of PMcCool's from last year, which is helpful (and links to a recipe that PMcCool had some issues with). Then I started up another thread here. The short version is probably that people really like Carol Field's Italian Baker recipe, and susanfnp linked to a really wonderfully thorough description of her procedure, based on her class at the SFBI.
seems like its popular then, can we find a recipe ?
Cheers
dave W
p.s.
Just baking baguettes and apple chutney and some ones just brought round a hamper of fine cheeses !!!!!!!wow!!!!!
Ok, I am no to this what is BBA? I have been working on pannetonne and have had mix results. a couple of batches came out great almost as good as Roys pannetonne and several came out average and on some batch the dough just fell apart at the end of mixing. It went from having great stretch an elasticity to becoming a batter. I am looking for information and tips that would explain why it does that sometimes. Is it mixing, water, starter.....
I just experienced the same thing - great stretch and elasticity, and then suddenly it became a batter with no structure whatsoever. Would love some insight into what could have caused that. Did I over mix the dough?
Would love a panetone recipe!
Omar
i believe hefetc posted something about pannetone recently, linking to another post (here) which had more detailed comments and a link to the recipe used. I know it's a really roundabout way, but I knew i saw something recently....good luck.
-Cyrus
There's that post that you linked, of PMcCool's from last year, which is helpful (and links to a recipe that PMcCool had some issues with). Then I started up another thread here. The short version is probably that people really like Carol Field's Italian Baker recipe, and susanfnp linked to a really wonderfully thorough description of her procedure, based on her class at the SFBI.
I too would like to make it..... qahtan
Ok, I am no to this what is BBA? I have been working on pannetonne and have had mix results. a couple of batches came out great almost as good as Roys pannetonne and several came out average and on some batch the dough just fell apart at the end of mixing. It went from having great stretch an elasticity to becoming a batter. I am looking for information and tips that would explain why it does that sometimes. Is it mixing, water, starter.....
I just experienced the same thing - great stretch and elasticity, and then suddenly it became a batter with no structure whatsoever. Would love some insight into what could have caused that. Did I over mix the dough?
I was using this recipe:
http://www.wildyeastblog.com/panettone/