Panettone time and still not too experienced with the Ankarsrum ! I use Susan’s (Wild Yeast) recipe every year in the KA . Now I am wondering if I should pull it out of semi retirement or use the Ankarsrum . I would appreciate advice from Panettone bakers / Ankarsrum users. Roller & scraper or hook ? And I assume a longer mixing time ?
Thank you , Merlie
Hi Merlie
I use the roller when I make pannetone Happy Baking
I refreshed my madre and all seemed well.
I did a double batch of my preferred panettone recipe, Lahey's from Sullivan St Bakery. It looked like cake batter. I ended up adding 200g of additional flour.
Can you describe what your panettone dough looks like coming off the Ankarsrum?
I really hope this isn't great for bread pudding, because I don't have much citron to hand nor my preferred jumbo golden raisins.