How To Make Traditional Panettone At Home
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- Опубликовано: 14 дек 2018
- The secret to homemade Panettone that is naturally leavened with a sourdough starter has arrived. I wanted to show you guys how to make a traditional (ish) panettone that's way better than what you can buy at the store. And when I say traditional, I really mean traditional (with a couple twists).
Recipe: www.joshuaweissman.com/post/p...
Recipe Adapted From: www.greatitalianchefs.com/rec...
My Fermentation Station: shop-links.co/173628969560431...
Panettone Molds (it seems everyone is buying these and they are running out of stock right now): shop-links.co/173628977658595...
Diastatic malt powder that I use: shop-links.co/173628987105926...
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Хобби
Hey guys just a little adjustment I realized that I missed: when proofing your shaped dough in it’s mold, you’re actually gonna want to proof it at 80 degrees Fahrenheit NOT 85. AND the water for the candied orange should be 473g NOT 236. AND the honey and remaining water in the second dough get added at the very end of the dough making process, right before the fruit gets added.... Clearly I have had a bit of a long week... Much love! -
Please pin your comment
dikhetto Weird I definitely pinned it but for some reason it didn’t actually do it. Fixed! :)
Joshua Weissman what kind of sugar are you using that weighs 225 grams per cup? Your conversions are inaccurate. The other ones are correct, not the sugar. Just saying...
Why do we need to let it rest upside-down 🙃 for 12 hours? Why not just letting it ordinary cool down for 1-2 hours?
still shows not pinned lol
Never thought i would be intimidated by a bread
add egg yolks and whatever other fillers to the same dough concept as any other bread, it's not that serious but hanging upside down on those feeble skewers would give me nightmares, I'd use 4..lol
@Benjamin LaVallie Jesus the bread of life is leavened sourdough, cos it takes 3 days to rise
Kadreya Muthana *menacing*
oh yeah!!!!!
😂😂😂👍
louis gotta see this
For an italian like me from Milan, where panettone was born, panettone is a tradition and you made it very well. Congrats Josh!
Do you have any...short recipes?
Like 69-68 hours shorter.
Nice
Cannot be shorter if you dont want it fermenting in your intestine. Same is with pizza ...
If you searching for something short, you should look in your pants
Easy Go oof
@@easygo4568 ahahahahhaha!!!!!
Here in Brazil, panettones are super popular this time of year and I have to say, you absolutely nailed it. Usually the store bought version depends heavily on panettone essences to get that unique panettone flavor, so I appreciate that you took the time to make all the candied orange and lemon peels, it makes a huge difference. I would call you crazy if you attempted to make pasta madre from scratch, that stuff takes about 40 days+ to make properly, so your solution was pretty clever. Plus it looked really pretty with that cacao mixture and the pearl sugar, when I make it I usually just make a simple crumble with flour, sugar and butter to add on top, which is fine, but your version looked way better. Well done :)
I make a much more simpler version, with active dry yeast.... do you use the starter? I could never get my hands on that (I'm Brazilian too)
@@Bee-ol1xr No no, the starter takes way too long and, since I sell the ones I make, I have to be more practical. So I use fresh yeast (always fresh, idk why but I don't care too much the active dry) and make a quick sponge along with flour and water. It works really well for a quick version.
As an Italian in Australia, we get sick of them haha, too many Panettone's being gifted at Christmas
Awesome that some people in Brazil still make it from scratch! The mass produced ones in Italy are not that great, but the ones I have tried in Brazil were something else...not bad, but way too much like a sweet cake than what is the traditional panettone.
Tudo bão
I'm from Milan, Panettone is an institution where I come from and... I've got to say you nailed it
Meglio il pandoro
@@retrowaveguy8481 non cominciamo
Thumbs up from an Italian. Okay. 👍🏾
@@retrowaveguy8481 Spiace per i veronesi ma il panettone è più buono, il pandoro sa solo di burro e zucchero
Now I remember why I buy mine
A beautiful man who's also an excellent baker? Wow. Totally didn't just binge all your videos
ゲイ ur sus
Respect ✊
Gay
me also...
Breh, don’t do the gay...
As an Italian, I'm really proud of you because this is exactly how it should be done.
@Rocco seems pretty authentic to me, what did he do wrong?
@Rocco exactly. And real panettone has the fryit mix macerated in alcohol and no pistachios.
@Rocco the alcohol comes from a recipe from a maestro from the North. Maybe this is not the classic but there certainly are no nuts in classic panettone as presented here. This is not classic panettone.
@Rocco gignio massari, the reference for classic panettone, does put the fruit in alcohol and honey for the night before preparing the panettone. And we've done the recipe. It's the exact classic style panettone flavour profile.
I always love eating panettone during Christmas, but I had no idea it was this complicated. This gives me a whole new level of appreciation.
Right?!
i thought croissant was the most tideous bread making process, welp, i was wrong
Yeah since I felt I was pretty decent at making croissants, I came into this recipe with a pretty cocky attitude. Yeah well, let's just say I got humbled real quick.
@@JoshuaWeissman and you nailed it just like thanos snapping his finger 😭 i bet this is your first try and it came out beautifully
Foogetabouti! Panettone is so good, just had some this morning, imported from Italy... delizioso!
@Saif ninja < I'm good, I'm good... tutto bene! This Italian cake's so, I started speaking Italian... lol
I made croissants last week, it was a lot of work, my friend just sent me this video saying "Now do this", yeah... croissants seem easy now.
I didn't realize this bread can go so fancy and so long in making.
Eastern slavic countries got the simplified version of this called "кулич" (sweet yeast dough with cardamon and other spices + raisins, or yeast dough with cream cheese + raisins), which is also good, but now I'm definitely going to try this recipe out
Delicious!
Josh: sorry about the lighting in the next shot
The next shot: **warm christmas mood intensifies**
💡Panetonne needs to cool upside down after baking, because the delicate and fluffy bread would collapse if you leave it standing up to cool after baking.
Thank you!!! I'm watching this thinking that this process is so complicated surely cooling this upside down is just the Italian bakers messing with us.
How do you do that?!
@@lisaboban no it actually depends on the recipe. Perhaps if I do the panettone with my maternal grandma's recipe I don't have to do it. But if I do the panettone with my aunt recipe I have to cool it upside down. Sorry for the English I think I made some mistakes with the use of the 's.
Ashanti Robinson
I’m thinking you would need to suspend it over a springform pan ring with the right diameter.
Lisa Boban - 👍I know what you mean. 😂
"served in theatrical way in Louis Vuitton mold casing"
*every middle-aged woman in Slavic countries laughs in 'Easter'*
true
We all need a Binging with Babish collab thanks in advance
Do you have a website or source of the written recipe?
@@TheRosalindleconte scroll down on this video's description box. The recipe is there 😉
@The Sacha Yeah. Andrew (Babish) is not really a cook. He's just a guy with editing skills who happens to know how to cook a little. Although his "a little" is admittedly better than mine.
Bent Baguettes hell yes!
The Sacha ok
I know this is old but my advice would be to use a potato peeler to get the citrus peel for the candied peels. I needed peels for a different recipe and it worked wonders
Potato peeler for the win! I also use it to peel lemons when making limoncello.
That's what I always use, it results in minimal pith
@@kamcorder3585 Sorry...the peeler results in TOO LITTLE pith, giving no body to the peels. It's best to peel with a knife, in my experience.
I've visited this video 2 years ago to try my hand at making Panettone. Well, it didn't come out too well.😄 But I have been practicing my sourdough baking for a year and learned so much about making bread. Just before Valentine's, I decided to revisit this recipe. Finally, all my skills and experience...it came out PERFECT. Thank you, Josh.
Love you and your recipes! As a busy mom of 2 young children, never would I ever. But I love how much research and work you put into your recipe development. You are amazing!
Great subliminal message...
Panettone makes amazing French toast (especially if you make it rich like custard). Marriage of Italy and France ...imagine it!
Nom nom...keep up the excellent work. 🎉
No.
🤤😳
For the record, I love all-gram recipes. So much easier to measure, and less measuring dishes to clean.
Using mass (weight) measurements instead of volumetric is much better. I hate cups and other rule of thumb measurements. Using all grams makes it so much easier for scaling up and down. However, in parts of this recipe he uses odd number measurements, like 168g of bread flour and 63 grams of pistachios. These sound like he has converted a US imperial volumetric recipe into grams. I really wish if he's going to use grams, then he goes the whole hog and uses rounded numbers in grams eg 170 grams of bread flour and 60 grams of pistachios. It makes scaling much simpler and a challenging recipe like this less complex.
@@jontrewfrombarry How is checking the numbers on a scale for 168 different (harder) than checking for 170? Many bread recipes I use don’t use even numbers.
@@jvallas rounded numbers are easier to double, half or treble if you want to increase or decrease the number of items you are making It's also a big help for people who have a scales that uses counterweights. Rounded numbers are also easier to remember if you don't have the printed recipe and they are also easier to work out ratios of the ingredients which is important if you want to change or tweak a recipe.
@@jontrewfrombarry True enough. I see your point.
I missed at least the first 5 minutes of the video coz I was so distracted after he said 200ml or 203 grams of water. Ummm, no. If you measured out your 200ml volume of water and it weighed 203 grams, then you have 203ml there. The magic of metric 🤦♀️
Hello fellow bakers. I would like to take this opportunity to thank Joshua for all his great recipes. In regards to making this Panettone, folks this is truly a labour of love. I followed the recipe with no deviation and it turned out absolutely delicious. The aroma and flavour was truly exquisite. Continued success Joshua.
You make the end product look so attractive I’ve never wanted to cook more in my life 😍 please never stop making these I love your videos
This is my FAVORITE thing at Christmas time. My mom is from Italy so I grew up with this but no one else in my life really knew what it was???? I’m so glad to see one of my fave RUclips channels take on this recipe. Much love.
God bless your mother and our Panettone !!! An Italian in Germany , cheers :-)
Three minutes in and this is clearly beyond my skill level. 😂💕
This is the PERFECT recipe. I never had a panetonne so good. I made my own forms with baking paper and flour-glue and it worked very well. Thank you for sharing this! I will be making it every year!
You can make Pasta madre at home. It’s basically a homemade yeast that you need to refresh every week. In pastry is use very old pasta madre that are passed in the family. That’s why they’re so preciuos.
I love your way to make video, you’re very precise. Love that!!!
Ciao from Italy
Joshua, i would like to thank you for sharing this great panettone recipe! i made this 2x during this christmas season and gifted to my family and friends. And boy, they all loved it and even started to ask if i take orders! it was really the LV of sourdough baking and i absolutely enjoyed the whole process. Thank you and looking forward for more foolproof recipes in future.
PS: on my 2nd attempt, i left out the 55g of water in the final dough as i found the dough to be too wet, and it turned out PERFECT!
You got me at the chocolate chip cookie video, but you are seriously underrated! Gained a subscriber yesterday! Keep doing what you’re doing ❤️
This is the third year i'm trying your recipe. Meanwhile i let my sourdough starter die multiple times.. So i am restarting the whole thing over AGAIN 😅 I also recieved a stand mixer as an early christmas gift for the soul purpose to make panettone for the holidays.. This is going to be the best one, i can sense it. The flavour is amazing, my technique can be improved. THANK YOU PAPA 💘
Made me appreciate it even more, I had no idea it was so complicated to make it!
Macarons next please !! This was awesome as usual, can't wait to make it !! Thank you !
Yes please!!
Great suggestion, it's actually already on my list so I'm glad you said that! :)
Completely agree!
Perhaps with troubleshooting tips? Every macaron I make is hollow. Still delicious, but not *perfect*. I've read so much and just can't get it right.
@@JoshuaWeissman 👯👯👯👯👯👯
Hi Josh! I'm from Cordoba, Argentina! My partner and I make these for selling during the holidays every year, using her grandmother's recipe (she's from Italy) which employs a very similar technique to the one shown in your video! Just thought I'd share that with you! Amazing video as always, and from a very hard-to-please Panettone "connoisseur", yours look amazing! (and probably taste just as well!)
Would you mind sharing the recipe? I've tried couple but none have worked
This was so worth it. Used 18g of honey instead of the diastatic malt in the first dough, but that was the only modification. Thank you for this fantastic video.
Just wanted to say thatI've just made my first panetone by using this recipe. Made a few adjustments along the way, but this recipe is quite easy to follow and its great that you have written it up and made a video on it. Thank you!
How interesting! In Russia we cook this thing too!! once a year for Easter celebration. We call this type of bread “Kulich”. Every woman has her own secret recipe obviously.
It's free real estate😂😂
In Ukraine too! We call them "Paska"
I think all of the slavic country's have their variation of this sweet bread
It's not the same thing. It's similar, but Panettone is way more sophisticated and good
Man I love panettone with chocolate during the holidays
Joshua, this is the best tutorial I have encountered on panettone. I have begun to make panettone in earnest this year, and Panettone is also the most difficult bread I have ever made (I worked as a baker in my second career). This was never on the menu). Panettone is not for the faint of heart. I would love to see you tackle pandoro for next year.
The amount of talent you have to have to produce videos every week by doing it all alone must be crazy! Joshua inspired me so much yo start my own channel
Been waiting for thiiiiissss!!! I’m gonna start making it now bye
Did you make it? I bet homemade is definitely better than bought. :)
Alex M how did that go
joshua I love this video we have this bread for christmas in Argentina, thank you so much for the recipe
This video and recipe are the best of home made versions! My second attempt (adjusted final cook time to 35 minutes based on my oven; used flour combo as 75 % King Author Bread Flour & 25% King Author High Gluten). The 75/25 combo I used from the beginning of the Lievito Madre. Couldn't have done without you Joshua; your the best!
In Ukraine we call it "паска"(páska). We bake those for the celebration of Easter (orthodox). Usually, make a bunch and during the week after the Easter, we visit friends and family, and bring páska to each home. Also we decorate it with icing and various colorful elements. It s really delicious and goes well not only with the butter or sweets, but with homemade ham as well. Basically with everything
_pasta madre_ is just how sourdough starter is called in italian, it's also called _lievito madre_ or _lievito naturale_ (lievito=yeast/leavening)
No sono due cose diverse ,il loro sourdough è quello che noi chiamiamo licoli(lievito coltura liquida),mentre il lievito madre ha una idratazione più bassa e un altra flora batterica diversa
It’s sourdough starter, but a very specific starter. Much firmer, has honey in it, is handled differently. I’ve forgotten all the specifics, but it’s definitely its own thing.
@@flaviogiglia9830 La flora batterica cambia in ogni singolo punto d'italia perché dipende dalla farina (non tanto dall'ambiente in cui fermenta), quindi l'unica vera differenza è che il nostro lievito madre è tenuto ad un'idratazione più bassa, loro lo chiamano, appunto, stiff levain. Si dice che la biga dia note più floreali, quanto sia vero, non saprei.
@@alessandropangia697 in effetti ha senso ogni farina è “cibo” diverso ,grazie del chiarimento
I had a storebought panettone and oh my god it was magical. So soft, so light, buttery hnnnggg
I will say, I'm now going to appreciate all the work that goes into the yearly panettone.
I'd follow you to the ends of the Earth my man, just to learn all that you know of bread. I'm in love with making bread, it has always been a mystery to me and when I started my true culinary career, my ultimate goal was to learn make good bread. Finding your channel is inspiring and I am finding myself everyday wanting to try a recipe you have done. Good work, damn good work!
Me : Finishes watching this video*, “Imma go buy some panettone”
Totally agree. I’m sure this is wonderful. But no food is worth that much work.
watching these videos makes me really really glad i can just go to a store and trade some weird pieces of metal for a panettone
This is totally amazing. I love learning how to make Panettone. Not that I ever will ever make it, because this is insane, but still loved this video
Lately I've been binge watching ur channel while running on my treadmill. I find that it helps me to lose calories while making room for all this deliciousness. Keep up the awesomeness Joshua. I'm totally enjoying ur channel.🙂
“Half an orange of orange zest” ily
Wow, that was way more complicated than I thought :o no surprise they aren’t cheap :v
I never knew it took so long to make pannettone. The fresh looks so much better.
I am so excited! We have Panettone every year during the holidays and I have been looking for a recipe because I always wonder how long they sit in the store. I suspect years. thanks.
Watched this before bed😴
I'm gonna have good dreams ♥️
Love your videos it's very detailed.
I’ve had the stiff starter going at 4 hour intervals for a couple of days, and I think it’s about strong enough to use. I wanted to add that if you don’t have a fermentation station, or an oven with a working light (as I don’t), then managing the temperature of the water you feed the starter with is the best way to keep it ticking over every 4 hours. If you live in a particularly cold environment, (which I don’t because I live in Australia and it’s close to 35 degrees C these days) using a warm water bath for your starter jar is a really good way to keep your starter warm, even if it’s in your sink.
Just thought I might share that for people who are worried about their starter temperature
The commitment to the perfect panettone is impressive! Looks so good! 👍🏾
Now we want the pandoro ;) ♥️
You have my italian blessing
I am binging on your videos. I love panetonne. I enjoyed watching, that’s a commitment and a masterpiece you created.
I bet making this makes your kitchen smell SO SOOO GOOD! I have never heard of this before, I want to make it now!
Hey there, beautifull videos full of inspiration and nice recipes. Keep on going. I have to laugh sometimes though at how you use metric system :D. I am sure somebody has alerady pointed that out. I even went to some US pages that explain the metric system and none of those which i found are actually pointing out the simple fact, that metric system is not some scientific jibberish to confuse everybody. Volume and mass are actually based on water. IE as you said 200 mililitres of water aren't 203 grams (propably false due to not precise measurement). 1 ml of water is 1 g, 1 liter is 1 kilogram etc. It actually comes to lenght also, becouse a cube with 1 centimeter long sides would be 1 mililiter and 1 gram of water, cube with 10 cm long sides would be 1000 ml (1 liter) and 1 kg of water. Even the centigrade scale is based on water, 0 °C is the freezing point and 100 °C is the boiling point. Hope that was helpfull and enlightening :). Be well and make more amazing videos, thanks.
you honestly deserve millions of subscribers
Your wish was eventually granted
Joshua, you've got to put all these things into a brilliant cookbook, all of your recipes. The world meeds them.
It’s amazing. I made it so easily😍! I’m in love with Josh recipes lololll
The result is beautiful, seriously! And I can only image the satisfaction of making homemade Panettone! Question: considering your cooking skills (also with sourdough bread), did it take long to get this result (in terms of trials)? :) I'm kind of afraid it'll take several panettoni to have a right one for me..!
I got it right on the first try for this one. It's not so bad. It may take a while but as long as you follow the directions and be observant of your dough you should be all good.
@@JoshuaWeissman Thanks! I'm sure next Xmas is going to be my Panettone year! :)
@@JoshuaWeissman hello
10:05
For the Mould (approximations)
500g of dough for 5 inch mould
700g of dough for 6 inch mould
825-850g of dough for 7 inch mould
Blotchus grams and inches because imperial is like crack for americans
This is the recipe that I have been using for years! Turns out great!
This is one of my favorite foods around the holidays and I only know one person who makes it. Maybe next year I’ll make it.
Yo my Italiano ppl...can’t believe I only discovered this sublime goodness at 39 years of age on 01/01/2020 😱😱😱
It IS true... #goodthingscometothosewhowait!
😜🤣
Why no b-roll shots taking the paper off of the bread ;-;
Thanks for this. First time to make this and it was successful! The orange zest made a difference. I reduced the water a bit on the next batch and the dough was really manageable.
You totally nailed it 👏🏼 *applauds in Italian* 👵🏼 *Italian nonnas nodding proudly*
I’ve always wanted a stand mixer but I really don’t bake enough anymore to justify owning one. Plus I move houses often and the less stuff I own, the less stuff I give away when I’m moving. This looks delicious, if I had a stand mixer I’d be starting to make this already.
Also I love the shots at the end of the ideas about how to hang the bread upside down. 🖤
@@eureeeekaa why do you have to hang it upside down?
Panettone wants to cave in on itself when it comes out of the oven, and hanging upside down prevents the cave-in. It’s an incredibly soft dough, so it needs time to set.
@@eureeeekaa Oh good to know, thank you. But how come that it doesn't fall apart, when you turn it upside down?
Is the reason, why it doesn't fall apart the panettone mold ? Is something special about that mold?
Hearing you speak satisfies my inner cooking/foodie geek
I find it incredibly helpful that you give a lot of "outside" information - which is often missing from other instructions, and very necessary for novices like me! :D
I really appreciate how specific you are
I love this guys intro and I will cry if he ever changes it but I swear to god I always get a split heart attack when he does them
I’m Italian, I love panettone and I hate raisins 😭
I would make this just so I wouldn’t have to add the raisins haha.
mangia il pandoro allora
You can add chocolate chunks
Dried cranberries > raisins
Looks amazing! I like that you don't shy away from the hard work involved to make something awesome. I might be a bit too much effort for me right now, but darn I'd love to eat it!
Don't listen to the annoying keyboard jockeys below criticizing you. Your videos are superb. The best proof is that even with my lack of skills, when I recreate your food, everyone loves it.
The moment "sourdough" was said, I knew I wouldn't try this, lol.
Love your videos. Keep up the good work. However, water has a specific gravity of 1.00
1 ml water = 1 g
I hate to be that guy but that is common knowledge and how does that change anything?
@another lego-builder his point is...in the video, Joshua said “200ml or 203 gr of water” With a specific gravity of 1, the ratio is 1:1 so 200ml of water is equal to 200gr of water, not 203
I used to make these with my dad until a couple of years ago. When I was young, we used to make about 20 at a time, and 5 to 10 years ago we made about 40 in one go... Man, that was a lot of work! We mostly used nuts (almonds, walnut, hazelnuts and cashews) and chocolate chips... This is something amazing to share with friends and family during the holidays! And since it's summer here in Argentina during Christmas, sometimes we even eat it with a bit of ice cream!
Oh boy, that looks so easy! Thanks. Love your videos.
Louis vuitton of breads? next make the Holy Grail of fermentation: Katsuoboshi (Bonito).
Looks good, dude! Lol what’s the purpose of hanging them upside down?
so it does not deflate
So they don't collapse into themselves. The same reason Chiffon Cakes are cooled upside down.
This is really popular in Brazil due to the Italian immigration, but here we have a little bit of a childlike palate, so in addition to the traditional one (that usually comes with a type of weird gelly people usually say it's candied fruit but it's really not and raisins) we also have an option with chocolate chips. Last year I challenged myself to do panetone at home, I had a simpler recipe and instead of putting raisins I used dried cranberry and dark chocolate. It was incredible
Your dedication amazes me!
Me: *looks at mould*
Me: Oh, it looks like Louis Vuitton
Josh: I call it the "Louis Vuitton of breads"
Me: :0
For the citrus: 2 cups of water is 473 g of water, not 236, that would be 1 cup
Nikita Sterlyus woops! Thank you!
I admire your dedication sir! Keep up the good work
Oh how I love your videos.😍 I am not sure if I will try to bake it but I will definitely watch the video again 😂
I eat way too much of this during the holidays, so I might give it a shot :). Normally I bake a Romanian version of this that we have at home; it's called "cozonac", and we fill it with anything from turkish delight to walnuts and chocolate. You did a great job, mum approves (she's a pasty chef ^^)
It's so funny when he says water in mass instead of volume :3
Ok, I will make it. Challenge accepted! I made the fresh mozzarella last week,
it was easy and sooo tasty, what means that now I believe in your recipes 😬. Now Panetone it is! I would say the idea of having it in grams touched my heart ❤️ thanks!
I have been waiting for this to come out
I can’t remember to feed my cat on a regular schedule how the hell