I tried 3 panettone recipes and they were not fantastic. I am 12 years old and I have already tried to make panettone 4 times according to this new recipe, it turned out very tasty, thank you for the recipe ❤❤❤
How incredible of you to share with us your recipe with details! It seems so difficult to find proper information about this process. Thank you so much.
i ran into a couple issues with the dough during the bulk fermentation. i left it for 12 hours and it didn’t rise at all. i thought i messed it up. i let it rest for another 24 hours (36 hours total) and it rose 2.5 times the original size. apparently there’s a number of things that could cause the panettone dough not to rise as fast, but im glad it didn’t mess up too much. i would’ve let it rest more, but i was scared it was gonna get too acidic so i continued making the 2nd dough. after adding the flour, malt, and sugar, it became really wet, so i added a bit more flour to mimic the texture in the video. after adding my yolks and butter, the dough looked so luxurious and it tasted so rich and delicious. i also made a pâte d'épices to add in and i totally recommend it. now all is have to do is shape them and hopefully i can finally bake them later today. even if this doesn’t work out, this was a great journey.
I have tried this recipe and it turns out very good. I did a little bit different from this recipe is by adding 1 tsp dry milk powder and add more flour with the consistent with the dough from video. If I used exact the recipe provided my dough come out super wet. I will make it again for friends
Bonjour Lily. C'est toujours un bonheur de voir vos vidéos. Mais dites moi, votre PH en fin de pétrissage de la première pâte est à 5.48 ..., et après une nuit de pousse ou elle a triplé de volume, vous avez 5.31 .... Juste 0.17 d'écart après toute une nuit de pousse et une pâte qui a triplé de volume ????? . Cordialement, Fred
Hi Lily! Thank you for your videos! My primo impasto never reaches 5.5 at the end of mixing, it usually starts at 5.3 at the end of mixing and about 4.5-4.1 at the end of the first fermentation, any idea why my dough acidifies? Cheers! PS. I live in the Philippines where it's hot and humid. I usually do my refreshments at room temp of 30-34C
Hello, immediate pH reading at the end of mixing depends on the ingredients you use. You can try to control the acidification of the first dough by letting it ferment it at a lower temp like 24-25C. Cheers!
Heya, I like to make my primo as cool as possible so the second dough won't heat up as quickly. An hour in the fridge before mixing at least. My ambient temperature is 28C but if yours is much cooler, it's not necessary to chill your primo.
@@actually8334 instead of looking at timing, I'd encourage you to look at the condition of the dough. Your PM and ingredients are different from mine. I know some ppl actually have to mix for 50+ minutes. I wish I could give you a formula like mathematics but there isn't one 🙏🏻
@@lilyartisan ok, cause my dough didn’t feel like urs , just wanted to know some detail for it My dough after mix always sticky and after bake test temperature will collapse easily😅
@@actually8334 there are so many variables it's hard to pinpoint but pay attention to your pasta madre and the dough must be strong before you add additional ingredients.
My dough didn't grow up after mixing with the second dough🥲It became very sticky to the bowl after I added honey and eggs. The mixture could not form a strong dough thereafter. I think I over mixed the dough which at the end the dough was very easy to extend.
Yikes! There are many variables as to why this happened, so next time, you just have to make sure you have a strong dough every step of the way starting from the first dough 😅
Please turn on captions (cc) to watch. For part 1, click here --> ruclips.net/video/QElkPnmIU0E/видео.htmlsi=GKFCSl-JoKRAkreU
I tried 3 panettone recipes and they were not fantastic. I am 12 years old and I have already tried to make panettone 4 times according to this new recipe, it turned out very tasty, thank you for the recipe ❤❤❤
How incredible of you to share with us your recipe with details! It seems so difficult to find proper information about this process. Thank you so much.
Glad it's helpful 😊
i ran into a couple issues with the dough during the bulk fermentation. i left it for 12 hours and it didn’t rise at all. i thought i messed it up. i let it rest for another 24 hours (36 hours total) and it rose 2.5 times the original size. apparently there’s a number of things that could cause the panettone dough not to rise as fast, but im glad it didn’t mess up too much. i would’ve let it rest more, but i was scared it was gonna get too acidic so i continued making the 2nd dough. after adding the flour, malt, and sugar, it became really wet, so i added a bit more flour to mimic the texture in the video. after adding my yolks and butter, the dough looked so luxurious and it tasted so rich and delicious. i also made a pâte d'épices to add in and i totally recommend it. now all is have to do is shape them and hopefully i can finally bake them later today. even if this doesn’t work out, this was a great journey.
Thank you for sharing your knowledge. Your work is amazing, Lily! 👏🏻❤️🌷
Thank you and you're welcome 😊
I have tried this recipe and it turns out very good. I did a little bit different from this recipe is by adding 1 tsp dry milk powder and add more flour with the consistent with the dough from video. If I used exact the recipe provided my dough come out super wet. I will make it again for friends
Different flour different characteristics including water tolerance. I've tried milk powder too. Yummy 😊
Your preshaping looks great
Thank you
Excelente. 😍
Obrigada! 🌻
Thank you
Thanks so much! I love it! Thanks!
You're welcome 😊
Bonjour Lily. C'est toujours un bonheur de voir vos vidéos. Mais dites moi, votre PH en fin de pétrissage de la première pâte est à 5.48 ..., et après une nuit de pousse ou elle a triplé de volume, vous avez 5.31 .... Juste 0.17 d'écart après toute une nuit de pousse et une pâte qui a triplé de volume ????? . Cordialement, Fred
That's right. We don't want the dough to acidify too much.
Wunderbar ❤❤
🙏🏻
Hi Lily! Thank you for your videos! My primo impasto never reaches 5.5 at the end of mixing, it usually starts at 5.3 at the end of mixing and about 4.5-4.1 at the end of the first fermentation, any idea why my dough acidifies? Cheers! PS. I live in the Philippines where it's hot and humid. I usually do my refreshments at room temp of 30-34C
Hello, immediate pH reading at the end of mixing depends on the ingredients you use. You can try to control the acidification of the first dough by letting it ferment it at a lower temp like 24-25C. Cheers!
bom dia. Qual foi farinha de trigo utilizada na receita? obrigado
Hi, I think it was Petra panettone flour if I'm not mistaken. Either that, or Japanese bread flour with 15% protein
7:22 How long does it take for the dough to sit?
Rests are usually 30-45mins
How long should I leave it on the table?
Bench rest is usually about 30-45mins
漂亮的空洞！❤ 您是用什么牌子的面粉阿？
Hi, I use different types of flour. From local Japanese flour to Molino Quaglia Petra flour
Hey, which Temperatur Needs the primo ?
Heya, I like to make my primo as cool as possible so the second dough won't heat up as quickly. An hour in the fridge before mixing at least. My ambient temperature is 28C but if yours is much cooler, it's not necessary to chill your primo.
May i know about ur mixing speed and total time for mixing?
Looks like u running all slow speed for every step.
I do it intuitively so there isn't a fixed speed or routine. It depends on the condition of the dough and I don't run it fast
@@lilyartisan so mostly at low speed and depending on gluten strength right
Roughly the timing is around 20+ minutes?
@@actually8334 instead of looking at timing, I'd encourage you to look at the condition of the dough. Your PM and ingredients are different from mine. I know some ppl actually have to mix for 50+ minutes. I wish I could give you a formula like mathematics but there isn't one 🙏🏻
@@lilyartisan ok, cause my dough didn’t feel like urs , just wanted to know some detail for it
My dough after mix always sticky and after bake test temperature will collapse easily😅
@@actually8334 there are so many variables it's hard to pinpoint but pay attention to your pasta madre and the dough must be strong before you add additional ingredients.
How to make panettone at home: "just buy an industrial mixer" lol lmao
It's actually just a home spiral mixer 🤷🏻♀️
@@lilyartisan too expensive for my bones. I'll try it by hand
@@lilyartisancan i have the info of your mixer?
@@chikhoi106 Brand is Famag, mine is an 8-liter bowl
Knead by hand with the Bertinet method, its even faster than the mixer
My dough didn't grow up after mixing with the second dough🥲It became very sticky to the bowl after I added honey and eggs. The mixture could not form a strong dough thereafter. I think I over mixed the dough which at the end the dough was very easy to extend.
Yikes! There are many variables as to why this happened, so next time, you just have to make sure you have a strong dough every step of the way starting from the first dough 😅