Italian Panettone Made Easy - Christmas Sweet Bread
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- Опубликовано: 9 фев 2025
- Panettone is the king of bread. Homemade panettone can seem like an impossible task, but I will show you how to get the perfect result with some simple ingredients that you probably already have in your pantry.
This is a simplified version of the classic panettone that requires less work and gives you the perfect result.
This recipe is broken into three sections for clarity: the Biga (Starter), the First Dough, and the Second Dough.
I recommend that you prepare all the ingredients for each step before you start, as this will save you time and ensure that you don't miss anything.
============= Section 1: Biga (Starter) =============
Ingredients:
Bread flour*: ½ cup (60g)
Fresh yeast: 1 ½ tsp. (6g) (or dry yeast: 1 tsp. / 3g)
Water: 2 tbsp. (30ml)
** Note: I recommend strong flour with at least 13% protein content for all the steps.
Steps:
1. Combine all ingredients in a bowl and knead into a firm dough.
2. Tear into small pieces and let ferment, covered, for 3-4 hours until bubbly and active. It will have an acid smell, that's a good sign.
============= Section 2: First Dough =============
Ingredients:
Bread flour*: 1 ½ cups (200g)
Water: ½ cup (120ml)
Sugar: 4 tbsp. (50g)
Egg yolks: 3
Softened butter: ¼ cup (50g)
For the aromatic mix (needed for the next step):
Soaked raisins: ⅔ cup (100g)
Zest of 1 orange and 1 lemon (organic)
Honey: 1 tbsp. (20g)
Steps:
1. Place the biga pieces in a mixing bowl.
2. Add water and bread flour, and mix until the dough clumps together.
3. Gradually mix in 2 egg yolks, one at a time, until fully incorporated.
4. Remove dough from the hook, then mix in 1 more egg yolk, kneading for at least 15 minutes.
5. Add the sugar, then knead for 10 minutes until smooth and shiny. It is crucial to develop the gluten structure before adding the butter.
6. Incorporate half the butter, mix until smooth, then repeat with the remaining butter.
7. Mix for 5 minutes, then perform a windowpane test to check elasticity.
8. Cover and let sit at room temperature for *12 hours*. The dough should quadruplicate in size.
9. Soak the raisins in water (or orange juice, if preferred), let them soak overnight.
11. Grate the orange and lemon zest.
10. Mix the honey and citrus zest together. Let sit overnight to infuse flavors.
============= Section 3: Second Dough (the next morning) =============
Ingredients:
Egg yolks: 2
Salt: ½ tsp. (3g)
Bread flour*: 2 tbsp. (30g)
Sugar: 4 tbsp. (50g)
Softened butter: ⅓ cup (80g)
Optional: Candied orange peel: ⅓ cup (50g)
Citrus zest mixture we prepared at the previous step
Soaked raisins prepared at the previous step
Steps:
1. Deflate the risen dough and scrape from the sides.
2. Add egg yolks and salt, then mix for 5 minutes.
3. Add the bread flour and knead for 10 minutes.
4. Mix in sugar, then incorporate the honey and citrus zest mixture.
5. Add half the butter, mix briefly, then add the rest and knead for 5 minutes. Perform a windowpane test again.
6. Fold in soaked raisins and optional candied orange peel by hand or in the mixer for a few seconds.
============= Shaping and Baking =============
1. Let the dough rest for 1.5 hours in a warm place. It will not rise much.
2. Grease work surface with vegetable oil or butter, transfer the dough.
3. Lift the dough from the center and fold it over itself, then rotate 90 degrees and repeat a couple of times.
4. Tuck the dough into a tight ball.
5. Repeat 3 and 4 two more times at 30-minute intervals.
6. After the third fold, place the dough in a 1 kg paper panettone mold (7" (18 cm) in diameter and 4.5" (11.5 cm) in height). Link below.
7. Let rise until the dough reaches 1" (2 cm) from the mold’s edge.
8. Score the top with two cuts, and place a small piece of butter in the center.
9. Bake at 300°F (150°C) for 55 minutes in a convection oven, or 320°F (160°C) for conventional ovens.
10. Immediately pierce the sides with skewers and cool upside down to preserve structure. Keep the panettone in the mold until completely cool, best overnight.
Get your panettone molds here: amzn.to/3VLgLSg
Let the panettone rest for a week inside an airtight food grade plastic bag to develop the best flavor, or enjoy it immediately and savor the results of your hard work!
Enjoy your homemade panettone!
Disclaimer: As an Amazon Associate, I earn from qualifying purchases.
#panettone #christmas #foodlanguage #recipe
Homemade panettone can seem like an impossible task, but I will show you how to get the perfect result with some simple ingredients that you probably already have in your pantry. This is a simplified version of the classic panettone that requires less work and gives you the perfect result. Grab your apron and let's get baking!
*Detailed step-by-step instructions with ingredient checklist in the description. If you plan on making panettone, it will help you organize the process.*
We have a local Italian bakery that still makes this bread around Christmas and Easter. It truly is a blessing!
So nice! Especially if it's made with care and genuine ingredients. For Easter there's another treat called Colomba, which has a similar process, but it's in the shape of a dove. I'll probably make a video about that too when the time comes! Thanks for watching!
Thank you for showing us how to make it:-) sometimes it's difficult to find it in the store when it's already been sold out. This year I was lucky and I bought two at Costco. But had been unable to find it for quite a few years as the store is here in Tennessee don't seem to purchase enough.
So many good childhood memories of this bread with family during the holidays❤
I'm glad this recipe helps keep those childhood memories alive! Thanks for the thoughtful comment, and happy holidays!
당신의 빵 굽는 솜씨에 반했습니다.
꼭 따라서 구워보겠습니다.
멀리 코리아에서~~
Really,it's amazing & perfect panettone 👏👏👏👏
I have also produced Panettone's for the holiday period. Large one and smaller ones for gifting through the past ten years.
I loved it! And so did those who bought one, or received one. I tried making some with Rum soaked Cranberries with Orange zest.....OY!
However I have not baked any in the past year or so. However I will be making Lebkuchen, and Stollen this year, and Orange Zest Short breads!
My Panettones were not made with this intense method. I admire you did so, it looks delicious!
Thank you master Baker!
Thank you, Master Event Planner! I'm making another one right now to make sure it has enough time to infuse all the flavors before the holidays. Stollen and Lebkuchen sounds great, I tried them in Germany a while ago and I'm still salivating just thinking about it haha.
@@Food-Language I was raised on Lebkuchen as a child, and I've made Stollen a number of times. It's far better to make all these delicious delicacies at home, and the Cost is far cheaper, and the tastes far better than any Store bought or Patisserie, or Pastry shop! I tend to use Organic ingredients......Yum!
Keep up the delicious good baking!
Oh wow, I wish you could send me some of yours haha. I will definitely try to make them, I have made Stollen before but never Lebkuchen.
@@Food-Language Well just email me, and let me know your address, and let us see what surprise is in store for thee! Excuse me for asking, what part of the USA do you reside?
Later!
I'm out of luck then, I live in Europe haha.
After watching Panettone video, contemplating making this - been your fan family for bread 😊
The good thing about panettone is that whatever you do, you will still get something tasty. The combination of ingredients is so good, even if you didn't manage to get the perfect shape, it will still taste amazing. It's challenging and unforgiving, but that makes it more rewarding. Thanks for your support and let me know how it goes if you make it!
The right time for panettone. Excellent.
Fiz várias receitas de panetone, sem dúvida alguma, essa foi a melhor receita que já fiz. Obrigado! Parabéns! Um abraço de Brasília, Brasil!
This looks gorgeous, and it probably tasted even better. Thanks for the recipe.
I’m glad you liked it!
Fatto, ora sta lievitano.. il migliore impasto provato di sempre!!!!!!!!!🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉
Great texture for a bread made with bakers yeast. I recently tried to make Panettone with a Pasta Madre/Lievito Madre but failed, so I will attempt this method and try to progress later. You have made it look quite straightforward, though I imagine it could be a fairly challenging affair.
Hi Alex! They are both challenging, but lievito madre panettone is just on a different level. This one is more forgiving, the yeast is active by default, so you always get reliable results (assuming you get good yeast that has been stored correctly). I hope my visuals and instructions are enough to cover all the pitfalls. Have a look at the video description, I have broken everything down into steps with some notes. Good luck with your panettone, either way you'll end up with something delicious.
Watching from southern Arizona USA. Great video. I love this bread.
Que belleza de panettone, sin duda mañana empiezo a prepararlo ya que se ve muy delicioso... Gracias por la receta y te has ganado una nueva suscriptora, saludos cordiales desde Lima, Perú 🇵🇪🇵🇪🇵🇪🇵🇪
Buon pomeriggio, grazie per la risposta, sempre molto chiara nella spiegazione della ricetta,un abbraccio anche a lei, buona domenica
watching from California USA
Meraviglioso lo farò assolutamente grazie per la ricetta
Grazie Lucia, un abbraccio ♥
Watching from U.S.A., state of Minnesota.
Hola yo te veo desdé Barcelona,e visto unas cuantas recetas de Panettone y te digo q me quedo con la tuya mil gracias!!!
Bellissimo complimenti 😮
Grazie ❤️
👏👏👏👏👏👏it looks delicious 😍😍😍😍😍
So soft, fluffy and yummy 😋 nice one as always 👍
Hola.!!! 🖐Soy Teresa, te escribo desde el Principado de Andorra.
Me encanta el panettone y tu vídeo me gusto mucho. Lo voy hacer para estas navidades.
Gracias por la receta.🙏🙏❤️
Gracias Teresa ❤️
This makes so much sense, i was struggling to organize my steps to make a panettone for Christmas, but it seemed like the mt Everest of baking. Your steps are so much simpler... Great timing, i will definitely try your method.
You can do it! I've been working on this simplified recipe for a while, it's finally here and I couldn't be happier. Make sure you read the video description, it has all the steps well structured and explained, with the ingredient list for each step. Happy baking!
Ha sido genial encontrarte.
Voy a intentarlo. Me gustan las masas, pero no me había atrevido nunca con el panteonero. Enhorabuena!! Muchas gracias
@@Food-Language i somehow missed the video description. It's so well written, i will print it and have it handy when i bake this bad boy. Thanks again, your recipes changed my bread forever, i'm confident that i can make panettone too now.
Se ve genial! Ojalá me salga igual. Oscar de Argentina
انه راءع وانت ولا اروع يا ختي بارك الله فيك
Hello you dear❤….thank you so much for the panettone recipe…..as always hard work gives rewards and much happiness on the end!!! Happy holidays to you….probably in the near future you will have focaccia as well ciabatta recipes!!! Stay safe, take care…..Rebeca….Canada
Hi Rebeca! Happy holidays to you as well! I already have several focaccia recipes, you should check them out!
Juan from Buenos Aires, Argentina, good recipe thanks
Se ve exquisito este panettone casero
Looks good
Ciao bellissima ricetta, spiegata perfettamente brava proverò a rifarlo.
Grazie Vincenza ♥ Un abbraccio
Cám ơn bạn, Bánh đẹp và ngon😋. Tôi đến từ Việt Nam❤
Saluti da MILANO bravo !!! 💪👍🙌
Grazie Rita ♥ Un abbraccio
Espectacular
È fantastico lo farò , grazie mille per la ricetta
Grazie Antonia, un abbraccio
your channel is great!!! thanks for sharing your knowledge.
I have a question. Am going to start this recipe right now.
do you have to dry the raisins after soaking them? do you think i could soak them directly in rum instead? Thank you🙏❤️
Hi, thanks! You can definitely soak them in rum. My other favorite is orange juice. I just drain the raisins and dab them with a towel to make sure they don't add too much water to the dough.
@ thanks for the advice🙏
Looks great. Im using instant yeast with the water. Shoukd i add sugar to bloom( froth up for 10 min.?Then add to the flour and then follow rest of recipe? Thx from Canada
Hi! You don't have to do this with instant yeast. Just add it directly into the flour. The blooming step is only necessary for active dry yeast.
Bien réussi bravo ils paraît un peu difficile à le réussir mais je vous félicite encore merci de partager avec les autres, je vais l,essayé ces jours ci vous êtes un ❤❤❤❤😂😂😂😂avec mes salutations 😂😂😂
Merci à vous 😊
Brava🙌🏼
Grazie mille!
Hi, thank You for detailed recipe and great result😊 Can I use classic hand mixer with spirals instead of stand mixer?
Hi Miran, I suppose you could, the dough is pretty soft so it should work. I have never tried it, so if you do, please let me know how it goes!
Yum! Reminds me of a giant popover😂
Hello, love your video. It looks so soft and yummy❤❤! Is it possible to knead by hand? If yes could you help to share how .Thank you😊
Hi Nikofen, yes, it is possible to knead the dough by hand, although it can be quite a workout. Mix all your ingredients in a large bowl until they form a rough dough. Then transfer the dough to a lightly floured surface and start kneading. When it becomes too sticky and difficult to handle allow it to rest a few minutes, this helps the gluten relax and makes kneading easier. Continue kneading until the dough passes the windowpane test (stretch a small portion of dough thin enough to see light through without tearing, you can see this in my video).
Only after this start incorporating the butter. Add it gradually and knead until it's fully incorporated and the dough is smooth and elastic.
You love to challenge yourself, don't you? haha
@@Food-Languagethank you so much for your reply and the instruction😊, i will try my best to knead it with my beautiful hand haha😂
Warm water or room temperature please? Can use dough hook? Butter cool or room temperature or softened please? thank you. It is absolutely lovely
Hi Grace.
I use room temperature water, anything from room temperature to lukewarm will work, it doesn't make much difference with long rising products.
You can definitely use the dough hook. I didn't use mine because it's thin and doesn't mix very well with this particular mixer, but it generally works well with this type of dough.
The butter must be soft. Make sure the dough is very elastic and shiny before adding the butter. Please check out the video description, I have tried to break everything down into clear steps, with the list of ingredients and all the explanations. Have fun with your panettone (mine's already gone)!
Thank you so much! This is gonna be my first attempt hence the questions☺️. I am not surprised yours is gone! Looks absolutely delightful . Will update on my first ever panettone. 🥰🥰🥰
Grazie mille 😊intendevo proprio quello!
Wow.
Lovely. UK😊
Marabilloso panetone te veo desde españa
Hi,thank u !we from Singapore and like to bake.
Foarte pufos și gustos ❤❤❤
Wonderful recipe, thank you!
A question: if I replaced the water in the first dough with milk, do you think the panettone would become softer?
Thanks for the answer.
You could, but it could slow down the rising process a little. Not a big deal, it will still rise. Please let me know if you try it, I'm curious to know how it goes.
@@Food-Language Thanks!!!
Hello, your panettone looks amazing. I make my own sourdough stiff starter. Could you please tell me how much stiff starter ((in gram) I would need to make the 7 inches panetton? Thank you
Hi Karen, I'd use about 100g of it. Stiff sourdough is perfect for this, the liquid one can get too acidic and damage the gluten network. Make sure it's very active when you use it, preferably refresh it 2-3 times before use. If someone who uses liquid sourdough is reading this, you can use it, but when you refresh it for the third time, add only flour and no water.
I would proceed with the first dough as late in the evening as possible, so it doesn't overproof overnight. It still needs to quadruple in size, but you need to continue as soon as it reaches that size.
Thanks for sharing. It's beautifully baked. Seems simple to follow. Can I reduce sugar? Hopefully, am able to bake a panetton this Christmas. Greetings from Singapore 🇸🇬
Thanks Jen ♥ Yes, you can reduce sugar.
P.S. I just got back from Singapore, what a beautiful city!
@Food-Language Thank you. Glad to hear that you have visited Singapore, hope your stay was enjoyable, maybe its the weather, most are not used to it.🤣 Though have visited other countries, I still love Singapore 🇸🇬 safe & clean.
It was amazing! It wasn't the first time, but I liked the city even more now. Really clean and peaceful.
what a labor of love !!!
Hi, I want to give this recipe a try because of the biga which I believe should help make my panettone soft (and because your biga looks faster to make than sourdough starter/pasta madre 😅).
I am watching from Malaysia - hot climate.
1) for the biga, if ferment in fridge how long? Or if i leave on my kitchen counter room temp, ferment until double volume good enough?
2) for the main dough thats fermented 12hrs, can I ferment in fridge and for how long?
Wish me luck n thank you for sharing your recipe ❤
Hi, I love biga, it adds a lot of flavor too.
Keep in mind that biga is a very stiff dough, it will never double in volume. How warm is your kitchen? Biga can stay in the fridge overnight, or on the counter for 2-3 hours if it's very warm.
A good indication for the main dough is when the volume quadruples. It needs to rise a lot to be ready, to the point where it starts to wrinkle and almost collapses. Be sure to read the video description for detailed steps.
A good alternative for you is my Panettone recipe from last year. The process is slightly different and only the biga is left to ferment overnight. All other steps are done the next day. Check it out to see if it fits your schedule better. Good luck and have fun!
I was thinking of using sourdough starter instead, but any chance you know measurements for biga with sourdough starter?
Perfekt 👌🏼 ❤
Hola hice tu pannettone y me quedó genial, pero pero por dentro no me quedo tan esponjoso como el tuyo y lo hice en la amasadora exactamente igual, con los tiempos de fermentación igual.
Me podrías decir que ha podido fallar..?
Gracias.
Saluti dall’Italia 👋👋👋
Hi, thanks for this video! This recipe is for how many pannetone? Thx
This recipe is for one panettone, about 1kg. You can double the amounts for two if you have a big enough stand mixer. Or make it x1.5 for two 750g panettones.
Hello, me again. I’m trying your panettone recipe. I’ve made the 1st dough yesterday.
Can I make the 2nd dough before the 12h? Let say 10h instead.
Thx
Hi Daniel, sure, as long as it quadruples in size. The 12 hours are just for reference, the important thing is that the dough rises as much as it can (4x the size is the limit). If it does that before the 12 hours, you're good to go!
Mi piacerebbe sapere , quanto tempo si mantiene morbido, per poterlo mangiare a Natale, sei molto brava , proverò a farlo, grazie,
Ciao Anna, per Natale puoi già prepararlo, se lo tieni in una busta di plastica ermeticamente chiusa rimane morbido e assorbe tutti i sapori.
@@Food-Language grazie
Ciao! Pensi sia necessario usare la K o è possibile usare altri attacchi (tipo il gancio)? Perchè sembra sforzare tanto con la pala così larga. Grazie mille, ottimo video!
Grazie Lorenzo! Sì assolutamente, è meglio usare il gancio, io ho usato la K perché il gancio della mia planetaria è sottile e non impasta bene.
Awesome recipe and very nice step by step! I'm doing the recipe with 11% protein flour and my 1st and 2nd dough got very elastic, but kind of soft and without structure. What could be the cause of that? The type of flour or not enough mixing? Should I just add a bit more flour?
Hi Saskia, did the dough stretch well (the windowpane test) or was it soft and sticky? If it stretches well, it could just be that your flour has absorbed less moisture (to be expected with a lower protein content) and just needs a little more flour. If it tears, there's something else that needs to be fixed. Have you added the butter yet?
The critical step is to develop the gluten before adding the fats. If you add the butter too early, the dough can fall apart. This has happened to me before and it's hard to fix. I managed to salvage it by adding a little more flour and mixing slowly until it regained some structure, but the texture wasn't perfect.
11% protein is not perfect, but it should definitely work.
@Food-Language unfortunately I don't manage to do the window pane test. I guess it is the second scenario, and I didn't mix the dough long enough before adding the butter. I'm too far into the recipe by now 😩 let's see what comes out of it. Next time, I'll be more careful with the first mix. Thanks a lot for the answer 🥰
It's very important to develop the gluten before adding the butter. It will still be tasty, like a brioche.
Quanto tempo no total do preparo até colocar no forno??? 🇧🇷
Thank you for sharing. Do you use salted butter or unsalted?
Hi David, I use unsalted butter and add the salt separately.
Hello!
Would the 750 g panettone mold be too small for the dough? That's what I have at home now.
Hi László, I'm afraid it will be too small and there's a risk of it overflowing. But you can just separate a piece of dough, let's say about 100g of it and make a smaller panettone (panettoncino)!
Looks GREAT 😮😮, a lot of butter 😂😂. Will try next week!!
Thank you! Butter adds a lot of flavor and makes it so soft! Make sure you read the video description, I've tried to break everything down into detailed steps to make it easier to prepare everything. Have fun with it!
How long do each of the ferments last?
Italia meraviglioso
Ti sto guardando dall’Italia
El agua en todos los paso debe estar templada? Las masas cuando tienen que levar . Tienen que ser a temperatura ambiente ?
Mucho Trabajo,muchas etapas...prefiero comprar uno!!!!
Hello, when you place the Panettone in the bag for a week, do you refrigerate it?
Hi Paul, no, that's not necessary. Room temperature is fine.
Buon Natale da Roma
Buon Natale e buone feste!
Thank you for your reply. Everything went bad after I took the dough from the stand mixer. I could never have the texture to shape it. It was almost liquid.
This exact thing happened when I added the butter before the gluten network was fully developed. I was later told by a professional baker that the fat added too early will do that. I managed to salvage it by adding a little more flour and mixing slowly, but the result wasn't perfect. Did you do the windowpane test before adding the butter? Was it elastic?
@ I followed the recipe
Posso fare lo stesso impasto per il pandoro ? Naturalmente senza uvetta ! Grazie per la risposta
Great
Scusami, sono all'ultimo passaggio del panettone. A che livello del forno lo fai cuocere....grazie se mi rispondi
Ciao, intendi il ripiano o la temperatura? Se ti riferisci al ripiano, allora è quello più in basso.
Mi è venuto uno spettacolo....grazie per tutti i consigli 😊
Grande Sara!
My first attempt the same time as yours but my 1st and 2nd dough was not as elastic. They became more elastic and proofed very quickly. But after baking, hanging upside down, and cutting the end result was dense. It tastes very nice. Do you think I should have let the proofing longer and in the fridge?
Hi, if the dough is not as elastic, you could try mixing it for a little longer. As for the proofing, did you say it proofed very quickly? How quickly? When I put my formed panettone into the paper mold it takes a while to rise. Did yours rise nicely?
Buongiorno, volevo sapere cosa cambia dal primo panettone e adesso? Forse la lavorazione? Quale dei due che lavora meglio? Grazie mille
Buongiorno Erminia, entrambe funzionano bene. Questa ricetta è l'evoluzione di quella dell'anno scorso. Ho strutturato un po' meglio i passaggi in modo che sia più comodo da fare (si parte nel pomeriggio, la sera si fa il primo impasto e si lascia già lievitare durante la notte). La mattina dopo si prepara il secondo impasto e poi seguono delle lavorazioni abbastanza semplici. Il risultato è ottimo in entrambi i casi, ma questa ricetta si fa con molta più calma. Nella descrizione del video ho strutturato i passaggi in modo che siano più facili da seguire.
@@Food-Languagela risposta è stata chiara. Mille grazie ci proverò😊
Buongiorno,le volevo chiedere se si può sostituire la biga con il lievito madre,se si quanto lievito madre si deve mettere, grazie buona giornata
Buongiorno Giuseppa, certamente. Io userei 100 grammi di lievito madre solido. Un abbraccio.
Si puo fare solo con gocce di cioccolato?😊
Assolutamente!
@Food-Language grazie
Posso cuocere con forno ventilato?
Certo, io ho usato il forno ventilato.
Adorei. Nao tenho outra palavra. Pode por favor traduzir em português ou frances. Boas festas. Obrigada ❤ Ana
Hi from Italy
Ciao!
Hello to you dear ❤…..yes…..I looked the different recipes for focaccias you have in your repertoire….there are something yummy!!!!…for sure….I will preparer for the holidays……thank you!!!!….Rebeca …..Canada ❤
I'm glad you like them, they are some of my favorites!
This version is not quicker, it’s longer, I prefer the original thank you ❤
I find this one more manageable, but that's just personal preference. The main proofing is done overnight, so the next day you just make the second dough and the rest. Go with what you like better, if it works why change it ♥
❤
❤❤❤
Ciao Food language,I like your recipe but I wonder how come the subtitles are in english two times..I guess ther was supposed to be one in the original english and the second one probably in italian?
Hi Carmen, there are actually Italian subtitles, but in order for me to add them, I had to add English subtitles first. You can change the language in the RUclips player settings. I add them to all my videos, they help with accessibility, people with visual impairments can adjust the appearance to make them easier to read. Thanks for watching!
Perdona esos 30 minutos que se va dejando, la dejas a temperatura ambiente?
Sí, la dejo a temperatura ambiente
What food processor fo you have, please?
Hi Maria, it's an old Kenwood stand mixer. I don't remember the model, I bought it about 8 years ago.
Ciao. La quantità del lievito sono solo i 6 gr. della biga? Niente lievito nel primo impasto? Ho visto che questa ricetta è leggermente diversa da quella che hai pubblicato un anno fa. Quale mi consigli di fare?
Ciao Cristina, questa è l'evoluzione della ricetta dell'anno scorso. È da un po' che cerco di semplificarla, in modo che i tempi siano più gestibili (si parte la sera, il giorno dopo si fa il secondo impasto ed entro la sera si riesce a fare tutto con molta calma). Entrambe le ricette sono valide e il risultato è ottimo, ma ti consiglio questa semplicemente perché è più facile da organizzarsi con i tempi.
Per quanto riguarda il lievito, ti confermo che ho usato solo 6 grammi per la biga e non ho aggiunto altro nel primo impasto.
Ti consiglio di leggere la descrizione del video, ho cercato di dividere il processo in tre sezioni, così è facile preparare gli ingredienti e seguire i passaggi. In bocca al lupo con il tuo panettone!
Grazie mille per avermi risposto. Allora proverò la seconda ricetta. Spero di riuscire a farla al più presto😊
@@CristinaCarlino-x5k fammi poi sapere come va. Un abbraccio
Certamente!
What mixer are you using ? Trying the recipe rn
It's my old Kenwood, I've been using it for more than 8 years. It's not that great, but it gets the job done.
thank you so much! I will bake the pannetone in a little bit 😊
Cosa è farina di forza ? 00- 0- tipo 1 tipo 2 ?
Ciao, la farina di forza si riconosce dal suo contenuto di proteine. Per questa ricetta, consiglio una farina con almeno il 13% di proteine. Le farine di tipo 1 e 2 sono farine poco raffinate, quindi non sono adatte a questa ricetta. La farina manitoba è un'opzione valida, oppure un mix di manitoba e farina 0.
Watching as an Italian and making it- I think you switched up the quantities of butter and flour in The last step . I followed you precisely 2 times and my dough was runny. Smelled great but runny
Chiedo scusa per quanto deve fermentare la biga? Grazie.
3-4 ore.
Ok grazie 👍
Scusami il disturbo il panettone è da 1 chilo? Grazie
Sì, lo stampo è da 1 kg, il panettone pesa leggermente meno, così non c'è rischio che trabocchi
Buongiorno! Come si ottiene una bella alveolatura? Grazie😊
Ciao Cristina, usando una farina forte e lavorando bene l'impasto. La maglia glutinica deve essere forte per tenere le bolle dentro e non farle scoppiare.
Grazie. Tra una Manitoba W 460 e una normale farina W 400 con 13 gr di proteine, quale mi consigli?
Entrambe sono ottime per la ricetta. Andrei con la W400 e 13 g di proteine, ma anche l'altra non è male.
Grazie mille. Allora potrei fare metà e metà! 😊
Can I cook it in regular pan?
You can, but you won't be able to cool it upside down. It will still be very nice, but the top can collapse a little.
Schweiz ❤