August 18, 2013 - 1:57pm
"Extra paradise" panettone from Cresci
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I made two changes, one was to omit the added compressed yeast and the other was substituting some of the walnuts with candied orange peel.
One of my finest panettoni. Incredibly soft and light which makes hard work when slicing. A fantastic bready texture that tears beautifully when pulled apart.
This is a very difficult formula to achieve success. The enriching ingredients in ratio to the flour are higher than any other panettone. This is due to there being no flour added in the second dough.
What a masterpiece. Wonderful crumb and the crust is so papery thin! I wouldn't worry about the slicing being hard because, if this loaf ever made it anywhere near my house, I know my kids would just 'rip' into it :- ) As txfarmer says - shred-ably soft so it can be pulled apart which is what you have said too.
Thanks for the post. I always love seeing your breads and each one seems to out-do its predecessor.
P.S. Is the malt powder a new addition? I don't recall seeing it in your other formulas. Do you use it for its sweeting properties or as food for the yeast?
Thanks Janet. I'm really pleased with the texture, the best I have achieved!
The formula includes the malt powder and I believe it is there to give the LAB extra food that is then converted into acid which then boosts dough strength. That's my guess!
Thanks for the explanation. Makes sense if it is diastatic malt rather than non-diastatic malt. Does it add any malty flavor that you can detect? I use non-diastatic malt as a sweetener in breads at times for the hint of malt it imparts on a loaf - a subtle something…
It was diastatic that I used, so no malty flavour. But I wonder what a malty flavour would be like in a panettone...
Malt isn't a flavor I would hope to get a taste of in one of these breads :O so it is good to know there is no flavor from the malt that you do use as the food for the yeast.
Tender and lovely crumb. What have you applied for the topping to adhere the sugar crystals? I've bookmarked this lovely panettone. Thanks for sharing.
Thanks Sylvia. The topping is my standard recipe: (enough for two panettoni)
40g caster sugar
20g ground almonds
2g maize flour
1g cocoa powder
Add enough egg white to make a thick paste that spreads but doesn't run. You really don't need much. My tip is to beat them first.
Michael Wilson piece of panettone perfection! Not much else to say really except it must be the only bread allowed in paradise :-) Just great baling Michael
Cheers dabrownman, Why am I now picturing myself eating this on a tropical island, with palm trees, white sand and a clear blue sea at the shore... I wonder! :)
Thank you, really appreciate your comment.
Hi, These look amazing. What hydration is the levain? I remember you said you fed at 18 hour intervals in another post. Any other tips?
is normally 50% hydration, sometimes lower. Storage of the mother dough is at 18C and is kept with varying methods, either in water, tied in cloth or free in the container. It is fed every 12hrs, (the tying method can be extended to 20hrs). To use for panettone at least three refreshments are made at 28C every four hours. Or every 3 hours if storage of the mother is in water or free.
Hope that helps.
Your panettone is absolutely magnificent.
Thank you Annie
Beautiful ... just beautiful ...
Cheers Phil. I only wish my photography skills were as good as yours!
This is more a cake than bread, Michael!
Admirable efforts, really beautiful.
I agree it is a cake. A bread cake! ha :)
I agree it is a cake. A bread cake! ha :)
Be still, my heart! Fabulous rendition of one of my all-time favorite breads.
What can I say Michael... fantastic!!! As you know, this recipe had given me many problems in the past - but on the few occasions I've actually managed to make it, it was delicious. I've never made it as well as this though! Congratulations. I think it's time I had another go...
Thanks David. You know, you weren't the only one who had problems with this formula. This was third time lucky for me. I am quite chuffed with the result myself..! Please try it again. I wish you good luck.
I was thinking about my starter and your suggestion that the LAB count was too high (for those who don't know, I keep it at 100%) so yesterday I took a small amount, converted it to 50% and then gave it two additions feedings, as per Massari's instructions, for a total of 3 feeds over 12 hours - the first feeding was the conversion.
This morning I made the second impasto and... it worked! Not perfectly I suspected - it seemed just a little too slack, but at least not a batter. I've just taken it out of the oven and it's flat on top, so not a complete success, and burnt!!! (I'm using an unfamiliar oven, again). One test only is not "proof", but it strongly suggests that the problem has been (and is) in my starter all along. Time to convert permanently to a 50% I think. It's strange, my starter has worked for every other panettone recipe I've tried (I don't know if you saw my posting of panettone a tre impasti, which you should try next if you have the time) but with paradiso it seems the starter must have the perfect acidity level. So although another (partial) failure today, I'm feeling very happy! Let's see what happens with a correctly maintained Italian starter.
Magnificent and beautiful seem to be the right words, Michael.
Best wishes to you
Always means a lot coming from you Andy.
That's a tremendous panettone! Excellent work!
Your panettone paradiso appears to defy gravity.
I am in awe!
Cheers breadsong. It didn't defy gravity as it made its way down to my stomach!
spot on! I bet they serve Panettones like this there
That looks so enticing
Cheers Debra. Nice to hear from you.
Beautiful as always Michael! Wish I could taste a piece right now.
Cheers Ian. Who is Marc?! Lol
Oops! Senior moment..
This is truly a thing of beauty Michael, and a fitting example of all the hard work and effort you've put in over the last year or two of concentrating on making these particularly challenging breads. It may look somewhat like a cake, and have some common ingredients, but the similarities end there. Even a delicate foam cake such as Angel Food is far easier to produce reliably than any Pannetone, particularly when the Pannetone has the flour/fat/sugar ratio your Paradiso has, requiring precise mixing and fermentation to achieve the feathery crumb of your bread. Beautifully executed Michael, you have every good reason to be chuffed about your results!
All the best,
Franko. You bowl me over with your very kind and sincere words. It means a lot to me.
Thank you so much.
Now that's a beauty... Your hard work and persistence has certainly paid off!
That looks incredible, Michael. Well done!
That panettone looks wonderful! Would you be able to share your mixing process for each of the kneadings? For those of us with far less experience than you, it would be tremendously helpful to know the steps you took for adding ingredients, mixing times, etc. Thanks.
Mixing times vary. I can't really teach you with mere words alone. Only hands on experience will teach you. But I would say that recognising when the dough takes rope during mixing is key to understanding this tricky procedure.
The method is in the book.
Michael, I lost this masterpiece of yours! It's simply perefct, probably the most beautiful I remember. Not even Luciana ever made such a beautiful panettone, and she made literally hundreds (so now the challenge is on:-) ).
Do I read correctly? sugar + honey amount to 70% with respect to flour? and with a flour with W280? what brand is it?
Thanks. You read correctly, yes! However the W280 may be a misprint. I used something like W330...
Hi this is really a work of art. I would like to try it but I must be dense (like my Rye Breads)...I do not understand the measurements in the recipe. Is the first one grams? What are the second ones? and what is Flour 330? I use Pendleton Mills Power Flour which is a high Gluten four that preforms admirably in a wide range of breads that require a lot of manipulation. Do you think I could use it? I get the fact that this is a difficult recipe but the results you have achieved are inspiring.
Your Panattone makes me want to throw rocks at the boxed ones from Italy!! Keep posting you have the knack for being a world class baker! Pam
All the figures are in grams. First column is my scaled down version of the original formula in the second column. The W value represents the strength of the flour (search alveograph). The flour you mention will be fine I'm sure being that it's labelled high gluten.
I hate to sound dumb, but are the numbers in the first column in grams?
Spectacular! I am new to the forum and just saw these photos. Are you still making panettone? I am curious about the natural yeast starter; I tried Francesco Elmi's recipe but obviously didn't prep the yeast the right way, as it never got that solid--was mostly a sponge. He said to feed 3-to -1 three times, but I interpreted that as 3 water + flour to 1 starter. Was I off?