I need some help with troubleshooting my panettone. I followed the typical Italian recipes (the Giorilli one to be exact) - 3x refreshments 1:1:0.5 for 4h at 28C. Mixed the levito/pasta madre together with the water and flour for 15min in my Kenwood stand mixer (dough hook), added the sugar and yolks gradually mixing for an additional 5-10min, added the butter and mixed for 5-10min more until I got a transparent window pane. 1st dough fermented until tripled at 26-7C overnight (12ish hours). In the morning I added the 1st dough and the flour and mixed for 15min, added yolks, honey, sugar, salt gradually and mixed for 15min. Added the butter and mixed for 10min more. 5min rest and added the raisin and chocolate. 20min rest, preshape, 30min rest, shape and put in molds. 2nd dough proofed around 8h at 30C until it was about 2-3cm from the edge of the mold (750ish dough in a 750g mold). Scored (a bit too deep maybe) and baked at 160-70 for 50min. I got almost no ovenspring and the one of the panettones tore apart while it was cooling upside down on the skewers. Maybe overproofed them or didn't develop the gluten enough? The crumb is cakey and doesn't resemble panettone at all. Don't have any experience with making panettone but have watched quite a few videos (incl. the Udemy one by Beesham and Teresa L Greenway). The flour I used is Mulino Caputo Manitoba 14.5% protein, W 370/390.
I forgot I had taken a few photos during the process.
Levito madre before adding it to the dough
Gluten development of the 1st dough after adding the butter
First dough volume after overnight fermentation
Video of mixing the 2nd dough before adding the raising and chocolate chips
https://youtu.be/hh-8tVOiwZg
Hi.
The process is sound and the flour is perfectly suitable. A cake-like crumb is the result of a compromised gluten structure and often causes the tearing you mentioned.
Looking at the first dough, I would say it looks overworked. Did it feel elastic?
Michael
Thanks for chiming in Michael. I can't remember how the dough felt but I think you might be right. What I remember was that there were a few torn spots on top of the first dough at the end of the overnight fermentation which might be exactly due to overworking the gluten. I was too worried about underdeveloping the dough and I might have overmixed it. I mixed the first dough for 30ish min and the 2nd for 40ish mostly on 1st and a bit on 2nd speed (numbers 1 and 2) on my Kenwood Chef.