[cc] Choc-euphoria Panettone | sourdough |
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- Опубликовано: 27 янв 2024
- Please remember to turn on subtitles
Recipe:
Pasta madre 2 warm refreshes
1st refresh 1:1:0.45
2nd refresh 1:1:0.45
First dough
Flour 600g
Water 300g
Sugar 185g (dissolve sugar in water)
Pasta madre 180g
Butter 185g
Yolks 135g
Second dough
Flour 150g
Diastatic malt powder 5g
Cocoa powder 40g mixed in 70g hot water to make a paste. Optional: add a tsp of instant coffee granules to the cocoa paste to bring out more flavour. Mix with 40g honey, and 1 stick vanilla bean. (Do this the night before mixing and put in the fridge)
Sugar 90g (add to the cocoa paste before start mixing)
Yolks 260g
Salt 10g
Butter 325g
Chocolate mix (your preference) 600g
** how many panettone you make depends on your mold size. From this, I get 4 large panettone. It'll be helpful to weigh the entire final dough after mixing. Some dough might have been lost during transfer, or sticking to the mixing bowl. With the final dough weight, you can divide the dough based on the molds that you have. You can also scale down the recipe proportionately.
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Хобби
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Panettone isn't only for Christmas. Try my Choc-Euphoria Panettone for Valentine's! Remember to read the description and turn on the subtitles 🙂
Wonderful! Congrats
Thank you for sharing dearrr
Thank you for sharing your technique!!! Love watching the dough mix!😂
Beautiful result!
Thank you
This is very satisfying video ❤
Thanks 😊
Lily..você é maravilhosa ❤❤
🤎
太美了🎉
🤎
Hello, what do you mean by refreshing PM 2 times? How many hours in between after the 1st refresh?
❤
🤎
Great panettone, as always!
Thanks for your tutorials, they helped me a lot on my panettone journey. Taste and texture wise I'm pretty happy with my panettone results by now, although I'm still not getting that crazy oven spring with that beautiful open crumb structure.
I'd say that my pasta madre isn't the issue, it's very strong and active and also the acidity seems to be ok (got myself a pH meter, just to make sure).
I tried many different flours, the one that I'm using for the chocolate batch that is proofing right now is "Caputo manitoba oro".
No matter which flour I use, though, it seems like my flours can't quite absorb as many egg yolks as suggested in your recipes. If I don't want my dough to end up being too runny and sticky I have to use about 10 percent less yolks than in your recipes.
Butter is no problem though. My doughs seem to be able to absorb butter without any problems, so what I ended up doing now is incorporating the butter first, and then adding the yolks slowly until I reach the desired dough texture.
What I also noticed is that my second dough also needs more time to rise to the top than only 4 hours, as many other recipes suggest.
Mine needs more like 6 to 8 hours (at 26-28°C).
Is that something you experience as well?
Do you also sometimes vary the amount of ingredients a little bit to get the desired dough texture, or do you always precisely stick to the given amounts?
Thank you and have a good day!
Hello, yes sometimes final proofing takes 6 hours at 28C. But I wouldn't worry about time. As for dough texture, if recipe is the same, flour definitely makes a huge difference. So yes, sometimes I reduce yolks sometimes I add water, depending on the dough feel
There is flour and flour. You should always adapt the amount of water/yolk/butter for your flour.
Regarding the oven spring: if everything else is spot on, then it's pretty sure the culture in you PM. Not only the dominant microorganisms but also the non-dominant ones are important for the last bit of "performance" when it comes to enriched dough.
The structure of the final panettone (feathery shreddy stringy when pulled) is imo more important than an extrem open crumb. And the taste ;)
EDIT: if you reduce the amount of water/yolk/butter, you need to reduce also the amount of sugar. This might also help to shorten the time for the final proof.
I will try for sure 😍😍😍. Thank you for sharing ❤. The two refreshments are at 28 degrees?
Great. Yes, 28C
@@lilyartisan thank you 🤩
Superb recipe, I really want to try it. I only have an artisan kitchenaid. In your opinion I should reduce the quantity of butter in the second kneading. I have a doubt, thank you for your answer.
Jerome
Hi, for me, the recipe is just right
Is the coollily' pastamadre madre acidity meter hanna?
Want to know how to measure
Hi, I used to measure pH of my PM and panettone doughs but I don't anymore, since November last year.
Hi lilly,Great job! Does your pm triples in the final 2 frefreshment?
my pm does not exceed 2.5 x
Thanks!
Hi as you saw in the beginning of the video, did it look tripled? It's hard to tell unless I put it in a straight measuring jar. But no worries. 2.5X is fine 👍🏻
@@lilyartisan thanks! I bought a lot of books and allá o them talks about how the pm has to triple .
Your videos are much better than any course or book. thanks for the information
@@Bender-bead thank you. I think many of us have the fear of using the PM because it doesn't triple. But if you don't use it, you won't know how it performs. And it's actually OK if PM doesn't triple.
Thank you. What mixer do you use? What is the speed if I use a home mixer?
Each mixer speed and strength is different. I use a small Famag spiral mixer.
If i want to add almond slivers do i need to reduce the chocolate
Yes you should but you can always play around. If it doesn't work, next time use less
Hi Lily! Where did you get your panettone bags?
The plastic bags? I bought them at a local online shop.
Hola. A que temperatura sacas la masa del primer empaste?
Hi, I didn't check the temperature but it was still quite cool to touch
it's fun to read your commentaries :). The video is great, thanks for sharing. I notice you didn't mix much in dough 1 however the gluten is developed very well. I am using stand mixer hence harder to get to the right texture.
Thank you. I have used stand mixer before, and I remember it took longer. Also, an ice bowl at the bottom of the mixing bowl is necessary.
Hello what type of flour did you use? thank you
Hi I used Molino Pasini
What type of mixer are you using?
Hello it's a Famag spiral mixer
Wha cocoa oowder are you using 43% or 100%
The exact brand is Ghirardelli Dutch processed
What's the name of that knife you use to cut panettone? Thanks
It's Kuhn Rikon 😊
Thanks a lot😊
Добрый день.Скажите пожалуйста диаметр Вашей формы,и сколько теста Вы туда кладете.Спасибо.
Diameter is 135mm, dough about 520g
@@lilyartisan Спасибо большое.Делала обыкновенный панетоне по Вашему рецепту.Получился великолепный.Вкус потрясающий.Спасибо большое.А сейчас я испытываю рецепт шоколадного панетоне.Надеюсь тоже получится.Спасибо огромное за рецепт.Привет из города Одесса.
@@user-gx7zv8zv9lЗдравствуйте, у вас получилось?
@@user-gx7zv8zv9lа когда вы их кладёте в форму, сколько они они там примерно по времени расстаиввются?