Artisan Panettone I Full recipe, from Lievito Madre to Finished Bread
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- Опубликовано: 26 ноя 2020
- How to Make Panettone at home from scratch , full and easy recipe. This bread is so delicious and special I know you will love it. Get Also the recipe for Lievito Madre and Candied Fruits. This Panettone recipe is adapted from the great Italian master pastry Chef Giallo Zafferano I A Knead to Bake
Ingredients
Stiff Starter
30 grams (2 tbsps) Sourdough Starter
30 grams (2 tbsps) Water
60 grams ( ½ cup) Bread Flour
Lievito Madre
First Refreshment
30 grams (2 tbsps) Stiff Starter
30 grams (2 tbsps) Water
60 grams (½ cup) Bread Flour
Second Refreshment
Lievito Madre
50 grams (3 tbsps + 1 tsp) Water
100 grams (1 cup) Bread Flour
Third Refreshment
Lievito Madre
80 grams (⅓ cup) Water
160 grams (1 ¼ cups) Bread Flour
First Dough
600 grams (4 ¾ cups) Bread Flour
300 grams (1 ¼ cups) Water
165 grams (⅞ cup) Sugar
150 grams (⅔ cup) Lievito Madre
180 grams (3/4 cup) Butter at room temperature
150 grams or about 9 egg yolks.
Second Dough
150 grams (1 cup) Bread Flour
260 grams (1 cup) Mandarin paste
100 grams (¼ cup) Butter
115 grams or 6 egg yolks
130 grams (⅔ cups of sugar)
8 grams (1 ½ tsp) Salt
30 grams (4 ½ tsps) Honey
335 grams (2 ¼ cups) Raisins
155 grams (½ cup) Candied Orange and Lemon Peels
1 vanilla pod
Mandarin Paste
4 small mandarins
110 grams (½ cup) Sugar
Soaked Raisins
335 grams (2 ¼ cups) Raisins
1 cup of rum
1 cup of water
Candied Orange Peels
Peel of 4 oranges
120 grams (½ cup) Water
70 grams (⅓ cup) Sugar
Candied Lemon Peels
Peel of 4 lemons
120 grams (½ cup) Water
70 grams (⅓ cup) Sugar
Get the full recipe on my website:
Website:
www.akneadtobake.com
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Equipment:
Weber Grill Master Touch 22" amzn.to/3cy5bBw
Lodge 3.2 Qt Combo Cooker amzn.to/2YX4pdj
Lodge 12 inch Cast Iron Pan amzn.to/36uXPfX
Breville Convection and Air Fry Smart Oven Air amzn.to/2XXhzo8
Dough-Joe® Pizza Steel Baking Sheet amzn.to/33ovCnI
Half Sheet Lid amzn.to/33vTBUd
CHEFMADE Loaf Pan with Lid amzn.to/2Kq4lKp
Kitchen Aid Electric Mixer amzn.to/349H2gl
TEEVEA Dough Whisk amzn.to/2qz5gC3
Lodge 6 Quart Enameled Cast Iron Dutch Oven. amzn.to/2QPYhQ7
Bread Basket (Banneton) amzn.to/2pIYERe
Pizza Peel amzn.to/33Ahc3S
Bakers Dough Couche amzn.to/2NdBhaW
Pasta Machine Marcato Atlas 150 amzn.to/2TKVB6I
Ravioli Tablet Marcato Atlas amzn.to/3d6Zlaw
Music:
Jolly old St Nicholas (Instrumental) by E's Jammy Jams RUclips Audio Library 
Хобби
Dear Chef: Just wanted to let you know that I decided to make another Panettone! Last time, it left such a smell in my home, and the taste was incredible...I got hooked:) So, it's almost time to bake now. This time, all has gone according to plan, no problems at all with proofing or anything. I expect a beautiful bread to taste in the morning. I wanted to THANK YOU from my heart for all your assistance that gave me the confidence to try again. We'll eat it in your name...LOL...
LoL enjoy it!!! I love to hear about the confidence that you have now and all the learning process involved, this bread is very technical and every bit of knowledge that you get from it will make you an even better baker! Enjoy!
I have been researching for a while to get a Panettone traditional method. Your recipe, is what I was looking for. I needed instruction on making the Lievito Madre, and I am very happy I found it here! Thank you very much! .....and I love your board, it is gorgeous! Thanks again!
My pleasure!!! Enjoy the recipe and I hope you can check out more of my recipes!
this video was EVERYTHING!!!!!!! thank you for the detailed explanations and for telling us what the cup measurements are! that is SO HELPFUL! Thank You!
My pleasure! Enjoy!
This is one of the most intriguing recipes I've ever viewed. But, it's the most complicated. I applaud those that have tried it. It's not something I would try myself.
Thanks for posting.
My pleasure! Thanks for watching!
Wonderful recipe!!! I've made it 3 times already and love it everytime!
it is very good! I'm so glad you like it!
Incredibly nice and well done!
I love this video!
I'm baking and selling Sourdough bread for a year and I didn't make any panetone yet! This video is inspiring me. Thank you!
My pleasure! I hope you can try it out!
You are a real teacher. Thank you. 🙏
Looks delicious..lots of work! Thank you for your explanation of Lievito Madre. Very clear and easy to follow. You make a great teacher!
My pleasure! Enjoy!
I made panettone for the first time last year using your method and it turned out perfect! One of the best breads I've ever had~
I'm going to make it again this year following your video. Thank you for making this tutorial!
My pleasure! Enjoy! It is one of my favorites too!!
I love the glass bowl.
Thanks so much for sharing such a wonderful bake! Friends couldnt believe i ll spend 4days on a bread! Truly amazing !
My pleasure! Enjoy the recipe, it is a great and delicious bread!!!
I had tried to make panettone last year....not so much luck. I found your recipe here and especially love the step by step guidelines on the lievito madre. I am now halfway through and the dough looks just as it should. I wanted to thank you so much for sharing your expertise and insights, and I will share another post tomorrow once the panettone is baked. Thank you!
My pleasure! Please let me know how it turns out!!!
Thank you Daniel! I’m just gonna be brave and make it. Your very detailed recipe for sure gotta be the key to my success.
Be patient and enjoy the process
Love this recipe, so descriptive and well executed. Everyone should try it. Absolutely recommend. Delicious 😀
Thank you for your feedback! Enjoy!!!
OMG! Never thought baking panettone takes that long! First time I’ve tasted panettone was at my son-in law’s place. His Mom sent him one from the US and I loved it❤️
Yes Panettone is a work of love!
Dear Chef: I wanted to thank you for all your help in teaching me how to make Panettone. I finally decided to grow my own Lievito Madre. Took 31 days. I refreshed it and made beautiful Panettone!! So, although it took me a total of 3 months to learn it, I did:) Thank you!!!
Wow! That’s great news! Kiddos to you for all the persistence and hard work! I’m sure you were happy with the results! Enjoy!
I just finished it and was my third time doing this recipe again and turned very good. I made four of 16 oz mold panettone’s .Thank you so much for sharing .
Enjoy!!!
can't say more than a hugeee thank you!!!
My pleasure! Enjoy!!!
So far so good on the recipe though thank you. I'm excited to see the final product
Enjoy it!
Omg! That's awesome.. truly a labour of love ❤❤❤❤
Yea it is! Enjoy!
those are beautiful!!!
Yes!
Awesome!
Thank you! Cheers!
I have been making your panettone recipe for the past few days. Wonderful! If we say that happiness tastes like that ... well, it was a great happiness shared by my family. Light, soft, airy, homemade candied fruit, what a delectable taste. There are several steps and it takes patience but the result is definitely worth it. And what a pleasure to see the lievito madre evolve, it's magic. Your video is very well explained and helps a lot in making the recipe. It was my second panettone but nothing to do with the first. To be done again for the greatest pleasure of my family and friends. Thank you for sharing.
My pleasure! I am glad you enjoyed it! It is indeed a great recipe and a delicious bread! Thank you for sharing!
Always wanted to make pannetone. Another one of your recipes to try.
Your recipes are always so simple to follow . Will definitely try this.
You definitely have to try it! Enjoy and thank you!
Gracias por la receta,tan completa y practica.Saludos desde Argentina.
Disfruta! Un placer!
So much work, should make this once a year, only for Christmas to appreciate how special it is! Thank you for sharing this recipe!
My pleasure! Enjoy!
@@AKneadtoBake Oh one question, what is the size of the panettone paper mold?
4.8-Inches H x 6.75-Inches W
Very impressed. Thank you
My pleasure!
It’s always so interesting how different baking is with sourdough vs dry active yeast 👍
It is and different results too
Bravo !!!
Grazie!
I mean... I do my bread and everything every day with sourdough, but this is from another universe :) This would be an awsome challenge :D
I hope you can make it 👌🏽
I totally agree!
But, my Goodness, the amount of fat and sugar is very high. I’d be jumping like a bean for hours after a slice.
Yes absolutely the ultimate sourdough starter challenge or just the ultimate failure ,😬😬😏
Daniel! Incredible! Masterful in fact. TY and MerryChristmas
Enjoy! Merry Christmas!
Looks yummy !🌸💕🌸
It is! Enjoy!
So excited, try this artisan panettone for the first time…🤩
Thanks
My pleasure! Enjoy!
This is extremely impressive!
thank you for watching!
I made it last week. It is just awesome!
Thank you for your feedback!!! Enjoy it!!!
You are truly amazing. Started watching your videos only few weeks ago, enjoyed all of them and already made 2 recipes, this one going to be my third .
What a beautiful video.
I’m going to make orange paste, dried Cherries instead of raisins, dark chocolate and pistachios. I just can’t wait to try it. Starting with the stiff starter tonight. How much each of the loaves weight and what size of panettone pan do I need??
Merry Christmas and happy new year. You are amazing
Thank you very much! Enjoy the videos! Each loaf weighs about 3 pounds
I just made it! Well, I hanged them upsidedown overnight and now I think they are ready! Wow, what fun to make this recipe! Thank you!
My pleasure! Enjoy!
You are amazing! I don't know if I'll ever do it. In the words of Sweet Brown, "ain't nobody got time for that"
😂😂😂 thank you for watching!!!
Wow! You are the best!!
Thank you! Enjoy!
Very good!!!
Thank you!
Wonderful video, as aways . Congrats
Thank you very much!
와 진짜 정성이 많이 들어가는 섬세한 빵이구나... 가격이 높아도 그려러니 하고 사먹을 수 있겠어요 파네토네도 한 번 사먹어봐야지
정성스런 멋진 영상 잘 봤습니다😊
이 빵을 드셔보시길 바랍니다. 이 영상을 시청해주셔서 감사합니다
Thanks for sharing I just make it well.
Wonderful!
Wow I would have to say this recipe is for experts only I’m having trouble just making one loaf of sourdough perfectly
You are the man
You can do it! Enjoy all the recipes!
Wow
Seguí el paso a paso exactamente como lo enseñas y el resultado fue algo extraordinario, muchas gracias por enseñar semejante receta, es de un sabor inolvidable, realmente el mejor panettone jamás antes probado!!!
Bravo!!! Muy buen trabajo! Disfruta cada mordida, te lo mereces!!!
@@AKneadtoBake duró menos que un suspiro 🤣 y eso que cada pan pesaba como 1,5 kg. El único problema que tuve fue al hornear que la masa sobrepasó con creces su límite chorreando hasta la bandeja del horno, lo cual no impidió que pudiésemos disfrutar el excelente pan
Ok entonces para la otra ten cuidado con las cantidades, si tu recipiente donde horneas es más pequeño ajusta al tamaño del mismo, mejor poner menos masa y que no derrame a qué se derrame
@@AKneadtoBake sí, creo que voy a tener que dividir la masa en 3 la próxima vez... en este link están algunas fotos... instagram.com/p/CIdNQF6rJ7N/?igshid=18x9nsz2az3pb
Congratulations for your hard work! 😮
Thank you!
I just made panettones for the first time using your recipe. I must say it was truly amazing. It was soft and fluffy and my friends love it so much. This may seem like a lot of work but it's so worth it. Thanks for sharing. I kept the remaining pasta madre in the fridge as I wasn't sure if I would make again. Now it seems like I have to. I intend to refresh it in a week's time starting with the first refreshment formula. Please correct me if I am wrong.
You are not wrong, that’s exactly what you have to do! Thank you for sharing your experience!
The authentic Italian panettone has not chocolate drops inside but raisins and candied orange. It's the traditional cake for Christmas.
Magnífico
Enjoy
Beautiful video. Thanks a lot. I will try your pasta madre recipe 🙏
My pleasure! Enjoy!
The 2 days refreshing (all 8 hours) , it could be more?
Wow...wow...beside skills..time, patience, time, patience,...eye opening! This starter is another level~ so people, please don’t ever fool me using a normal sweet dough with lot of butter and eggs then tell it is panettone !
You are right, I hope you can try it out!
what an amazing video, so thorough and every step is shown and explained! I made panettone a few years ago, but it didn't turn our this well. Will be trying it again this year using your recipe. Thanks for sharing!😀
My pleasure! Enjoy!
Awesome! I’m going to give it a try 😌 I’m new to your channel & loving everything so far. Tonight I will start my first lievito madre to make my artesanal panettone. So much to learn here! I love making bread but this will be my first time making panettone the traditional way.
Enjoy the process, pay attention to the details, be patient and you will have a great result! Enjoy!
Thank you so much! Mine are rising right now! I followed all the steps and the smell is amazing! Is just hard to wait to finally eat it 😂 I wish I can share a picture here 😊 Thanks for all the tips and explanations, such a wonderful recipes to follow 👍🏼
Very, very, very good 👍
Enjoy!
Thanks for this very interesting process and your quick turnaround mentoring. Can I save the remaining LM from the second underwater refreshment (the remaining LM prior to the removal of 150 g for the dough). If so, should I wrap and bind it and be able to use it after refreshment for another dough at the same step later on?
Yes you can use it later, just make sure it is well fed and strong!
And of course: Best wishes for a bery happy Christmas🎉
Thank you!
I finally found a good recipe for Panettone, no more cheating with store-bought yeast! Gracias for posting!!! I think the part you made explaining the levito madre is really good!
Thank you very much! I hope you get to try it out, I have had some very good feedback about this recipe already.
Quería agradecerle su enseñanzas y receta y poder tenerlo en español hermoso su trabajo
It looks Wonderful and perfect 😍👍
Thank you for watching!
@@AKneadtoBake 🌹
Hoping to try today. On my 3rd feed. Not tripling but hey we’ll see and pray.
I am excited to try this recipe this week! I have blueberry blossom honey and and contemplating swapping the raisins for sweetened dried blueberries. Anything I should look out for with the substitution idea?
Thank you for all of your fun recipes. I look forward to the challenge - and trust your recipes!
Hey! You shouldn’t have any trouble with only those substitutions! Enjoy!
Thank you so much for your answers. What do I do after the 6 refreshment if my stove minimal temperature is 30 degrees celsius? I don't have any possibility to have it stay at 26-28? Will 30 be ok? Thank you🎉
Yes
Hi! I love this Recipe ! I want to know if I can remove the mandarin paste and in that case, what modifications I have to do (water, flour, etc)? Thanks!!
Yes you can, just substitute the mandarin paste for 240 grams of water
You're amazing!
Thank you!
I’m amazed that your small oven was able to bake this panettone without it touching the heating element at the top
That small countertop oven was just to proof the dough, I didn’t bake it in that oven, I baked it in the big oven as recorded in the video
Thanks for such wonderful instruction and guidance. I made a panettone a few years ago and it turned out ok, but very dense. Hoping this will work out better - I have one question regarding oven temperature. You indicate it should be 330F but my oven has preset temperature at 325 and 350F. Is it better to bake this at the hotter temp for a less time or the cooler temp for more time? thanks!
It is better to to bake cooler for more time
Your Panetonne recipe is the best one I’ve seen on RUclips. It’s perfect. Unfortunately, it’s way above my skill level 😂. Thanks for the fantastic video!
My pleasure! I hope you get to try it out some day
And of course: Best wishes for a very happy Christmas🎉🎉🎉
Merry christmas
made it and it tasted sooo good! must be the mandarin paste
Yes it is delicious!
great to see all this things you did man. to make the fruits and all the steps to make levain get strongger is very corageous and is a very strong beautifull thing to do. if i can say something about what i learned all my life doing breads, the only thing u doing to much is the time of fermentation. make the first step until triple ll overfermentate the dough, in my opinion, and you ll lose elasticity in the second step of grow, in the loaf of the panettone. the result i see you got can be more grower on the top. thats my opinion, and i enjoyed a lot all the things you did, gave me a lot of inspiration. thx!
Thank you for watching!
Great recipe, I tried twice. One question, when I add sugar to dough 2, the gluten network just falls apart and its very difficult to bring it together. Is that expected? I’m kneading by hand btw.
Yes that is normal, every time you add sugar or fats to any dough the gluten structure changes drastically
Truly impressed.
A few ideas for your consideration.
Replace the water at the moment of mixing in the flour with milk.
Soak the raisins in rum and incorporate 50 ml of that infused rum into the recipe. The alcohol will help the down rise
Use dried cherries instead of raisins.
Use small cut pieces of turkish delight as replacement or addition to the raisins
Top the panettone with a almond/egg white/ sugar mix.
Again, your recipe and presentation are amazing
Thank you I will try it next time
1 You cant add alcohol in to the dough it will slower the fermentation(I don’t even add it to the dried fruit) ,2 idk why you would use milk ,3you can use any type of dried fruit (make sure to soak them or they will soak humidity from panettone)or candied fruit and the almond sugar egg white is pretty common here in Italy
The article below is about the use of alcohol in bread baking.
Use of milk in sweet breads like a brioche is very common
breadopedia.com/does-alcohol-kill-yeast#:~:text=Alcohol%20and%20Yeast&text=Carbon%20dioxide%20is%20one%20of,they%20will%20release%20carbon%20dioxide.
@@gabila100 why you should add it?panettone is super flavorful in it’s own (and I think it’s going to make it even more fatty and slower the fermentation)
Buenas, muy didáctico su video. Una duda, la pasta de mandarina y las conchas de naranja no quedan amargas? Caracas Venezuela Gracias
Quedan amargas si las comes solas pero en el pan son perfectas. Saludos
Hi, thank you so much for the detailed recipe. I just ordered my starter dough with KA and will start this recipe. Couple questions though
1) what mold size did you use for the 2 loaves?
2) is it okay to check the doneness of the bread by inserting a skewer into it and if it comes out clean then it’s done or it is not recommended as this deflate the bread?
Thank you again!
My pleasure! I used 4.8-Inches H x 6.75-Inches W mold and yes you can insert a skewer at the end of the cooking time not before
@@AKneadtoBake thank you for your prompt responses!
Using a skewer likely won't deflate the bread but it's not a good test of doneness with breads as it would be for a cake. Better solution is a digital thermometer poked into the centre of the loaf. Aim for 190F.
I have a question, on your first dough you only use 150g of lievito madre but if I'm not mistaken you should have like 500g of it after the 3 refreshments so is there a way to make it so I don't have a leftover? Or do I need to discard half of it in between refreshments? Thanks in advance.
You can adjust the quantities, I always make more to make more Panettones not only two but you can make half of all the quantities or a third of the total of the ingredients, feel free to adjust it 👌🏽
Y eso que yo hago todo a mano como lo hacían mis ancestros sin luz en el campo y su explicación de masa madre es genial por qué nuestros ancestros repetían sin saber el por qué
Thanks for the recipe....... do you drain part of the liquid of the soaked raisins? Thanks again
Yes I do! Enjoy!
Regarding the first phase of Lievito Madre - is the initial mixing of the LM considered one of the six refreshment or are there six refreshments after the initial mix and proof?
The six refreshments are after the initial mix and proof
Lovely process. Imma go buy one instead. 😂
And very technical not for the faint of heart! Merry Christmas
Hi, we don't prefer raising can I increase tha amount of candied orange? And I also want to put glazed on top before bake, in that case I have to make and cross cut too? Thank you.
You can but I have found that this is a good ratio of candied Orange. You can put glaze on top and cross cut for sure
Thank you so much for sharing this recipe.I use 16 oz mold and made 4 .It turned out great 👍.
But I have extra Lievito Madre ,can I use it after a couple days ?
Yes just refresh it well before using it
Muy buen vídeo 👌🏻 una consulta....todo este proceso se puede realizar a mano? Ya que ni tengo una batidora, y se puede reemplazar las frutas por chocolate?
Si se puede realizar a mano solo es muy largo el proceso, y si puedes agregar chocolate, tengo otra receta de panettone con chocolate, búscala para más información
@@AKneadtoBake muuuuchas Gracias por la respuesta, en caso de hacerlo a mano se le van agregando los ingredientes de igual maneras a como en el vídeo cierto?
hi! can I make sourdough starter or where/which one should I buy? thank you! Thank you also for mandarin paste directions!
Here is the recipe to make it, to make this recipe you will need a very mature sourdough starter though. So if you want to get one at your local bakery or order one from any website. I would recommend one sourdough starter that is at least 1 year old
www.akneadtobake.com/post/sourdough-starter-recipe
Hola buenas tardes. La harina utilizada de cuantos gramos de proteina es. En Argentina no supera los 12g.
12.7 gramos
I promise this will be my last question, but you're the only person that actually responds!! What happens if I miss one of the "refreshments" or am late by a few hours, say 4 hrs.?? and, what can I do if when I'm finished with it all on the 3rd day and may be late, I'm not ready to start baking until the morning? I don't want all my work of 3 days go to waste! Help me, please? And Thanks, you're WONDERFUL and a Master Cook!!
If you are done with all the resfreshments and can’t bake until next morning, refresh again before going to bed, you should be good still to use that lievito madre.
The last refreshments are done every 4 hours because the lievito madre is already very active but if you leave it resting for 8 hours it will still work
@@AKneadtoBake Thank you:) I assume if I only need 4 hrs, that would work also, right? I hate to get that far and mess it up!..lol..This is my second day. I had started 3 days ago till I realized I had added All Purpose (weak) flour instead of bread flour and had to start all over again!
Yes it should work
Ok, I was going excellent today. First dough rised properly and nice. Second dough had a great feel and formed well...however, I forgot to rest it for 10 minutes and went directly to proofing at 82F...did I mess up??
No tou didnt mess up, that resting time only helps the shape and give a little more strength and structure to your dough
Hello there, I love this video so much and wanna try it, but I don't quite understand about lievito madre.
What percentage by hydration of sourdough starter do you use? must be 100% or whatever?
Sorry for my bad English :(
It is 50% hydration
Interesting
Enjoy!
Hola, cuanto chocolate por kilo de panetone se podria poner para remplazar las frutas
Checa mi receta de Panettone con chocolate y almendras... allí está la respuesta www.akneadtobake.com/post/chocolate-panettone-with-raisins-and-almonds
Regarding refreshments from storage for later bakes, is there a formula or ratio for each refreshment. ie Don't always start with 30 g of lievito madre?
You can adjust to whatever levain you need in the end, you can start with 10, 20, 30 grams, 100, etc it all depends on how much levain you want to use and keep for future feedings
How lievito madre should to increas volume at last refreshment before use in first panettone dough
It doubles or triples in size
New subscribers here it looks perfect and informative.❤
Thank you! Enjoy all the recipes!
Hola maestro! Tengo una pregunta. Como hago para mantener día a día a mi lievito madre? Es posible? Me refiero al igual que una masa madre líquida comun que se alimenta a diario. Abrazo enorme!
Si es posible, lo que yo hago es mantener el lievito madre en el refrigerador en un lienzo amarrado con un cordón y cuando lo voy a usar lo saco del refrigerador, le doy un baño como lo hice en el vídeo y doy 3 refrescos cada 4 horas manteniendo el lievito madre en agua antes de usar en la receta
Could you pls enlighten me, after the 3rd refreshment, I can straight away them to bake after draining off the water or do I need to feed it with water and flour to make a dry starter.
Yes just drain the water and start the recipe
How much protein does your bread flour have? Thanks for the recipe, gonna make it this week
12.7% enjoy the recipe!
It takes so much work... But I need to try it!
enjoy!
Hi , love your video .. a huge success making ur sourdough bollilos .. ive been wanted to make panettone for a while and finally saw ur recipes .. mind sharing what size of a mold should i use for this recipes ? Might need to cut down to half of ur recipe for 1st try .. thank you 🙏🏼
Thank you! The dimensions are 4.8 x 6.75 inches 12x17 cm
What do you do with the stiff starter discard ? We have quite alot for Every 8 hours refreshment for 2 days 🙏🏼
What size are these 750, if i want to make 500 it would be 3 right
Thanks for the video
Yes you are correct
Hi there, Thank you for this recipe - two quick questions:
1) During your three refreshments while building the lievito madre (Day 3), are you bathing it in the sugar and water solution before each refreshment? or only the first time?
2) Have you ever added diastatic malt powder in testing this recipe? I'm considering adding 4-7g but I'm worried it might interfere with the work of the lievito.
Cheers :)
Hi, I only bathed the sourdough starter before the first refreshment .
I have never added malt to panettone only to Pandoro which is a similar bread, a Christmas bread from the north of Italy (Verona) and I had very good results. The recipe for Pandoro will be coming out in about 10 days
Awesome - thank you for the quick reply. I skipped on the malt powder because my lievito seemed quite strong. Will watch out for this new recipe for Pandoro. Thanks again!
Should we wash the pasta madre before just first feed or should we wash it before adding to final dough as well?
Wash it every time if possible.
Great recipe! What if I want to bake this every day? How do I best manage the LM? If I’m correct, your recipe produces 520g of LM, but only 150g are used. How will I proceed to make the next batch the following day?
Just keep it in the fridge and refresh at least once before baking