Just for fun, I made panettone with three forms of strawberry - candied, freeze-dried and pastry base. It is fragrant with definite strawberry notes in the crumb, which is light, moist and shreddy.
I used 400g in 7” hearts and 745g in 750g paper pans.
Process notes:
The first dough was started at 6 PM, fermented at 24C overnight, and had almost quadrupled by 8 AM the next morning. The pH had dipped to 4.47 due to the warmth and extra two hours, but still had decent gluten apparent, so I continued. Because of this pH, I used panettone flour in the second dough rather than AP or bread flour.
Inclusions were cubed candied strawberries, a sprinkling of sliced freeze-dried strawberries for color and flavor, and a small dollop of Fabbri strawberry base. Also added Ruby and white chocolate from Callebaut.
I wanted to try out the cute 7” heart-shaped paper pans that I recently purchased, and I guessed that they could hold about 400g of dough. I formed two 195g pieces of dough for each pan, similar to the procedure used for making Colomba.
Final rise went quickly, probably due to the population of yeast and LABs developed in the extra-long first fermentation. Baked at just over 4 hours final fermentation
I also made two 750g tall panettone, which I baked after the hearts. This extra 45 minutes of fermentation helped create a light and shreddy crumb on those loaves.
Since I was baking multiple sizes, I watched the internal temp carefully, and also baked them at somewhat different temperatures. The hearts went in at 170c for 5 minutes, then reduced to 160C for around 28 minutes to internal temp of 93C.
The 750g loaves went in at 170C for 10 minutes, then reduced to 165C for 35 minutes to internal temp of 93C.
This was a fun and delicious experiment, will do again. Happy Valentines Day!
- SueVT's Blog
- Log in or register to post comments