This video is wonderful, and I can't wait to try. I have one question: do you soak your raisins and candied fruit in anything before use? When I've done pannetone before, I soaked the fruit in a mix of bourbon, vanilla, and fiore di Sicilia, but I'm wondering if that might be retarding my sourdough a bit.
150ºC for 50 min seem fairly low compared to other recipes, but I will trust you and make it this weekend. **Can you confirm it's 150ºC for 50 min?** Which oven setting? With or without fan?
I prefer combi oven if I bake in restaurant. Anyway depends on the oven you using. To be 100% sure you should check the core temperature between 93 and 96 degrees Celsius
Hi thanks for watching and your kind comment. I have never personally made panettone with dry yeast. I suggest you to try to find a recipe that use dry yeast since not sure if this will work…
I made this recipe is amazing very moist and the crumb is perfect! I replaced the sourdough starter with biga and added 5 grams of yeast to the first dough. It worked however there’s 2 things to watch out for! Fermenting time is different as instant yeast acts quicker so keep an eye on it Second too much butter makes the bread too soft it couldn’t hold its weight upside down so it fell and went to pieces hahahaha So you have to try it and see how it goes good luck keep me posted if you tried it.
It might depend on various things. The dough not perfectly formed, the tipe of flour used or the baking. I’m sure you can improve if you repeat the recipe few times
@@faridautari8521 Yes can but you have to change the first mix as follow: First Dough: 261 grams high protein flour 108 grams water 70 grams sugar 70 grams liquid sourdough starter (which must be well fit and fed 3 times) 65 grams egg yolks 110 grams butter at room temperature. Cheers
I am struggling to get the final dough to rise much in the final proofing. The first dough is tripling in size easily in 12 hours, and the leiveto madre seems strong and well fermented in 6 hours before the first dough. The formula I’m using is very similar to yours. I am using Manitoba flour and the gluten development is good at all stages. I have proved for 16 hours for the final prove and only achieved a double volume in the final dough after this time. Any ideas or pointers for where I might be going wrong?
Hi Phil thanks for watching. From your comment I understand you are familiar with baking sourdough, however can I ask if you check the temperature of your dough while mixing ? Should never get over 25 degrees Celsius. I recently discovered a new method of managing the sourdough prior baking panettone that gave me great results and I’ll share it as soon as I’ll the time (it is too complicated to explain it in a message…) If you like to try again this recipe instead of triple the lievito madre before the first Dough try to double it (usually take 2-3 hours) and the first dough rise it until quadruple (for instance if you have 100 gr of first dough should reach 400 gr in a measured container) Hope my message is not too confusing…Cheers
Hi,thank you so much for the recipe and very detailed… i made my first ever panettone and thank to you cause its very successful. I wish i can send you the picture.thanks again
Thanks for the video! I really like your detailed explanations on what to look for at each step, also the dough and room temperatures. Curious to try it out! May I ask if you are using a fan oven? I only got fan oven, which isn't the best for baking. Thank you
Hi Dei, in professional bakery they use convection oven to cook panettone nowadays, which is a oven with fan, so not sure about the model of your oven but you should be able to cook panettone there. Regarding my oven is an Electrolux, is not expensive, around 120 euro, I don’t want to give a bad comment about it because probably I need to understand it better probably, but I’m really struggling to bake anything. If you notice in the first video I made of the panettone, the bottom was burnt 🥵, and that was already my third attempt... hope you will have more luck but eventually you have to try to found out. Important tip: open the oven door only when you think is ready, if you open to early would probably collapse. For a 1 kg panettone bake at 160 degrees Celsius for around 50 minutes, if you have a thermometer the core should be 92/95 degrees
@@StefanoMerlo thank you very much for the tips! I did not notice that the bottom of your panettone was burnt :). Helps being aware that it's challenging for everyone! I'll follow your advice on baking. It's like souffle of sourdough :)
@@birdyleo btw I started yesterday to make panettone with thermomix and now I just finished the second mix, I’m really impressed on how well is mixing the dough and super fast. Only one down side, is making the dough hot quite quickly. will post the video probably at the beginning of the next week.
@@StefanoMerlo Thank you so much, that's fantastic! Really looking forward. Meanwhile, I am also making panettone this weekend. Just made the second dough and will bake tomorrow morning. Very curious about your experience with the thermomix. I used reverse steering (on low or 0.5) and 45s kneeding intervals to mix. It was very hard keeping the dough under 28C. Couple times it measured 29C, but it cools down quickly. I also made only half of the measurements from your recipe. Looking forward to your video!
The panettone turned out more of a panettone cake... A very delicious one though. I think lievito madre is a bit weak. I am trying to strengthen and improve it. Will have another go then. Hopefully I will see your approach in mixing with the thermomix as well. When making it - the first dough raised well. But the second one struggled and did not triple.
Hi Thanks for your details in the video. I can change the raisins and candied fruit for chocolate? if I change is there something I have remove from the recipe ?
Hi Bruno thanks for your nice comment 🙏. Yes can change for chocolate chips just 20-30% less respect the total amount of raisin and candied fruit. The rest of the recipe remain the same. Cheers
@@DAPURSICONGOK thank you 🙏. That may depending on many factors. First could be from my oven (temperature not precise and very unstable) or the sourdough not enough strong or incorrect shaping. Panettone it is a very difficult preparation, but I always like to improve my self. Cheers
ruclips.net/video/ndf92M00qJ8/видео.html Salve, certo che sì può. Ricorda però che la ricetta per la ciabatta originale prevede l’uso di lievito di birra e biga
@@StefanoMerlo спасибо вам за ответ. в моей стране эта ссылка не открывается. Это моя давняя мечта научится выпекать панеттоне такой красивый как ваш и французский круасан. Спасибо.
How to fed sourdough starter: ruclips.net/video/uu4fRU8fKGk/видео.html RECIPE First Dough: 250 grams high protein flour 130 grams water 70 grams sugar 70 grams sourdough starter (which must be well fit and fed 3 times) 65 grams egg yolks 110 grams butter at room temperature. Second Dough: 120 grams of the same flour 30 grams honey 62 grams egg yolks 120 grams butter at room temperature 80 grams sugar 1 vanilla bean 7 grams salt 180 grams raisins (previously hydrated and dried in a cloth the day before) 180 grams of candied fruit orange and lemon.
![[4K] Watch SpaceX Catch A Starship Rocket From Space!!! #IFT5](http://i.ytimg.com/vi/pIKI7y3DTXk/mqdefault.jpg)
Thanks for the recipe.. wonderful guidance! Tried few times.. finally it's getting better...😊
I was looking for a good recipe for quite a while lately, but I think I found it. Thank you for your detailed explanations❤❤
I really liked your way of explanation
Thx for your comment, hope you find it useful 🙏
Thank you a lot! ❤
The sourdough seems very stiff. Is it at 1x1x1 ratio?
What type of flour should I use? Can that be 00 type? :) thanks!
Usually they use 15 gr of protein flour for panettone, call Manitoba flour
I appreciate your time and efforts put into the video)
Thank you 🙏
This video is wonderful, and I can't wait to try. I have one question: do you soak your raisins and candied fruit in anything before use? When I've done pannetone before, I soaked the fruit in a mix of bourbon, vanilla, and fiore di Sicilia, but I'm wondering if that might be retarding my sourdough a bit.
WOW this I will make
Would you refrigerate first dough before mixing second dough to lower temperatures?
Sure especially if your room temperature is high
Thank you very much
150ºC for 50 min seem fairly low compared to other recipes, but I will trust you and make it this weekend.
**Can you confirm it's 150ºC for 50 min?** Which oven setting? With or without fan?
I prefer combi oven if I bake in restaurant. Anyway depends on the oven you using. To be 100% sure you should check the core temperature between 93 and 96 degrees Celsius
This is a good recipe 👍🏻👍🏻👍🏻
Thanks for watching 🙏🙏
Can I use dry yeast?
Hello, your recepies are Amazing. Can i made panettone cake with dry yeast ? Thank you
And how much should i use?
Hi thanks for watching and your kind comment. I have never personally made panettone with dry yeast.
I suggest you to try to find a recipe that use dry yeast since not sure if this will work…
ruclips.net/video/dkz7o2K9vso/видео.html this one maybe?
I made this recipe is amazing very moist and the crumb is perfect! I replaced the sourdough starter with biga and added 5 grams of yeast to the first dough. It worked however there’s 2 things to watch out for!
Fermenting time is different as instant yeast acts quicker so keep an eye on it
Second too much butter makes the bread too soft it couldn’t hold its weight upside down so it fell and went to pieces hahahaha
So you have to try it and see how it goes good luck keep me posted if you tried it.
Since I don't have a sourdough starter at the moment, is it alright to substitute that with active dry yeast, sugar, warm milk and flour?
I suggest you to find an other recipe that use dry yeast, since time of proofing and proportion will change with dry yeast.
I’ve tried your recipe, very tasty and good. My question is , why the shape of my panettone can be sturdy?
It might depend on various things. The dough not perfectly formed, the tipe of flour used or the baking. I’m sure you can improve if you repeat the recipe few times
@@StefanoMerlo thank you
@@StefanoMerlo I saw that in this video, using a stiff starter, can it be replaced with liquid satrter with the same composition?
@@faridautari8521 Yes can but you have to change the first mix as follow:
First Dough:
261 grams high protein flour
108 grams water
70 grams sugar
70 grams liquid sourdough starter (which must be well fit and fed 3 times)
65 grams egg yolks
110 grams butter at room temperature.
Cheers
Thanks for the respon and explanation
I am struggling to get the final dough to rise much in the final proofing. The first dough is tripling in size easily in 12 hours, and the leiveto madre seems strong and well fermented in 6 hours before the first dough. The formula I’m using is very similar to yours. I am using Manitoba flour and the gluten development is good at all stages. I have proved for 16 hours for the final prove and only achieved a double volume in the final dough after this time. Any ideas or pointers for where I might be going wrong?
Hi Phil thanks for watching. From your comment I understand you are familiar with baking sourdough, however can I ask if you check the temperature of your dough while mixing ? Should never get over 25 degrees Celsius.
I recently discovered a new method of managing the sourdough prior baking panettone that gave me great results and I’ll share it as soon as I’ll the time (it is too complicated to explain it in a message…)
If you like to try again this recipe instead of triple the lievito madre before the first Dough try to double it (usually take 2-3 hours) and the first dough rise it until quadruple (for instance if you have 100 gr of first dough should reach 400 gr in a measured container)
Hope my message is not too confusing…Cheers
Hi,thank you so much for the recipe and very detailed… i made my first ever panettone and thank to you cause its very successful. I wish i can send you the picture.thanks again
Thank you 🙏 if you like check out also this recipe, I found it even more simple and greater result
Thanks for the video! I really like your detailed explanations on what to look for at each step, also the dough and room temperatures. Curious to try it out! May I ask if you are using a fan oven? I only got fan oven, which isn't the best for baking. Thank you
Hi Dei, in professional bakery they use convection oven to cook panettone nowadays, which is a oven with fan, so not sure about the model of your oven but you should be able to cook panettone there. Regarding my oven is an Electrolux, is not expensive, around 120 euro, I don’t want to give a bad comment about it because probably I need to understand it better probably, but I’m really struggling to bake anything. If you notice in the first video I made of the panettone, the bottom was burnt 🥵, and that was already my third attempt... hope you will have more luck but eventually you have to try to found out.
Important tip: open the oven door only when you think is ready, if you open to early would probably collapse. For a 1 kg panettone bake at 160 degrees Celsius for around 50 minutes, if you have a thermometer the core should be 92/95 degrees
@@StefanoMerlo thank you very much for the tips! I did not notice that the bottom of your panettone was burnt :). Helps being aware that it's challenging for everyone! I'll follow your advice on baking. It's like souffle of sourdough :)
@@birdyleo btw I started yesterday to make panettone with thermomix and now I just finished the second mix, I’m really impressed on how well is mixing the dough and super fast. Only one down side, is making the dough hot quite quickly. will post the video probably at the beginning of the next week.
@@StefanoMerlo Thank you so much, that's fantastic! Really looking forward. Meanwhile, I am also making panettone this weekend. Just made the second dough and will bake tomorrow morning. Very curious about your experience with the thermomix. I used reverse steering (on low or 0.5) and 45s kneeding intervals to mix. It was very hard keeping the dough under 28C. Couple times it measured 29C, but it cools down quickly. I also made only half of the measurements from your recipe. Looking forward to your video!
The panettone turned out more of a panettone cake... A very delicious one though. I think lievito madre is a bit weak. I am trying to strengthen and improve it. Will have another go then. Hopefully I will see your approach in mixing with the thermomix as well. When making it - the first dough raised well. But the second one struggled and did not triple.
Hi Thanks for your details in the video. I can change the raisins and candied fruit for chocolate? if I change is there something I have remove from the recipe ?
Hi Bruno thanks for your nice comment 🙏. Yes can change for chocolate chips just 20-30% less respect the total amount of raisin and candied fruit. The rest of the recipe remain the same. Cheers
@@StefanoMerlo in the minute 4:45 you add something that I couldn't identify. What's that?
Also the Panettone molds you use is for 1kg of dough or 500g?
@@brunosilva8950 that’s the butter whipped with sugar
@@brunosilva8950 that’s a 750 gr panettone. It’s 16 cm x 11 cm. I use it for 1 kg panettone since is the only one I’m able to find
Please help, my second dough didn't rise (almost not at all) and I can't figure out why.
Probably starter it’s not strong enough (if you follow all the steps)
Looks like your starter is pretty stiff - what's the hydration?
100 % hydration
What size mold are you using?
Hi this mold are 17.5 cm by 11 cm
@@StefanoMerlo Thank you and i like your detail video. May You explain why dough can’t spring and kollaps when still in the oven.
@@DAPURSICONGOK thank you 🙏. That may depending on many factors. First could be from my oven (temperature not precise and very unstable) or the sourdough not enough strong or incorrect shaping. Panettone it is a very difficult preparation, but I always like to improve my self. Cheers
@@StefanoMerlo thank you for your quick respon🙏🙏
👍👍
👏🏻👏🏻👏🏻👏🏻👏🏻🔥🔥🔥❤
Salute,posso fare ciabbata colla lievito madre?
ruclips.net/video/ndf92M00qJ8/видео.html
Salve, certo che sì può. Ricorda però che la ricetta per la ciabatta originale prevede l’uso di lievito di birra e biga
ruclips.net/video/7OeV-14GLVc/видео.html
Questa ricetta invece è con polish
🙏😍
I am deaf and with closed captions I cannot understand
Did you check the subtitles?
there is "no subtitles or closed captioning available"@@StefanoMerlo
Зачем показывать как выпекать ранттоне если никто не пишет
его рецепт ?
А панеттоге очень красивый !!!
The recipe is in the description.you need to click on ....more
@@StefanoMerlo спасибо вам за ответ. в моей стране эта ссылка не открывается. Это моя давняя мечта научится выпекать панеттоне такой красивый как ваш и французский круасан. Спасибо.
How to fed sourdough starter:
ruclips.net/video/uu4fRU8fKGk/видео.html
RECIPE
First Dough:
250 grams high protein flour
130 grams water
70 grams sugar
70 grams sourdough starter (which must be well fit and fed 3 times)
65 grams egg yolks
110 grams butter at room temperature.
Second Dough:
120 grams of the same flour
30 grams honey
62 grams egg yolks
120 grams butter at room temperature
80 grams sugar
1 vanilla bean
7 grams salt
180 grams raisins (previously hydrated and dried in a cloth the day before)
180 grams of candied fruit orange and lemon.
@@StefanoMerlo спасибо.
Я очень вам благодарна .
@@StefanoMerlo thank you so much, I'm so happy for this 💗