I realized loads about panettone baking this yr. My bakes turned extra constant, and I used to be in a position to experiment with completely different ideas and approaches. (It’s a good suggestion to nail down a primary recipe and course of earlier than embarking on experimentation)
Panettone has so many variables, that it’s good to focus on altering only some issues with every bake. Ingredient quantities, hydration, mixing approach, lievito madre upkeep and use, acidity management, shaping, fermenting, dealing with, proofing, baking……… My recommendation? Preserve notes and dated pictures for reference if attainable. As an illustration, I’d experiment solely with the best way I’m baking, altering the temperature each X minutes, and so forth.
Late within the yr, I put in a brand new oven. This proved to be each a problem and a game-changer. I got here to understand the impact of convection oven measurement because it impacts the bake.
I assumed loads about ingredient balances, which turned out to be a controversial topic. The world of panettone bakers is Extraordinarily aggressive, and a number of the maestros on the market are fairly adverse towards data that doesn’t reinforce their present considering. As an illustration, one particular person insists that it’s unattainable to have a secure candy stiff starter (I do know this to be unfaithful), one other one claims that it’s unattainable to affect fermentation and the one factor that issues is prefermented flour proportion. One other says that the lievito madre stability is the one issue that controls the result. They’re dismissive of one another, jealous of success, secretive with their data, and delicate to perceived criticism.
Since I’m not a maestro, I’m free from most of this sort of considering. I’ve taken inspiration from some, and have ignored others. As an illustration, interested by chocolate panettone, I attempted just a few recipes that have been both too bland or too heavy. Drawing on what I’ve been studying about ingredient relationships, I developed my very own recipe that was fairly pleasing (not sharing this immediately, however quickly)
I’m going to do some experiments with the PFF angle, for the reason that enzymatic motion that takes place within the first dough appears key to texture improvement. Then I’ll revisit the chocolate panettone recipe, although it’s actually excellent proper now.
I used to be additionally very pleased with my Classico, which got here out very constantly and properly.
Onward and upward in 2026! – Sue
