Hi, all,
I recently tried a high-fat (48%), high-sugar (35%) formula. Everything went well except it was "stone-wetting" as shown in the picture. Could someone please tell me how to avoid this problem? The residual grease on the stone burned in subsequent bakes, and turned the kitchen into a gas chamber???. Thanks.
Italian baker told me that my oven was not hot enough.
Yippee
Why did you bake it on a stone? Panettone are 350-375 °F bakes.
to move?