August 18, 2013 - 1:57pm
"Extra paradise" panettone from Cresci
|29||1000||Dark choc drops|
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.
Thanks for your comment. I don't bake so much these days but I'm still very much involved in the fermentation game.
The refreshments are typically:
1 part starter to 1 part flour at 50% hydration.
Done every 3-4 hours at ~28C. The dough must triple in volume each time!
Thanks for this. Back to drawing board.
This bread is beautifully made. As I am not good at baking, do you mind to tell me how long the first dough has to ferment? Can I use the regular bread flour? How should i prepare the starter before it becomes Levito Naturale. So for 286g of Flour, do you make one big panettone or you divided into several small ones?
I really want to try to bake this one. Thanks.
First dough is 10-12 hours at 24-26C.
As standard refresh 3 times.
For this quantity of flour as the formula shows makes 1 x 1KG Panettone.
Hey I have been trying panettone for a while.
I don't know if you know this guy .
I am sure you do. What do you think his secret is. Flour Brand, Oven type.
I am going crazy trying to achieve similar results. I do you mix by hand or mixer on slow followed by stretch and folds or just mixer.
I read of Roy Shvartzapel when wild-yeast posted about him here: http://www.thefreshloaf.com/node/49703/how-roy-shvartzapel-revolutionizing-panettone
His secret? Experience!
Shvartapel consulted Iginio Massari, arguably the "god" of panettone.
I understand from your other post you are curious as how one can achieve the very open crumb..
It is clear, at least from my perspective that he has duplicated the methods of Massari. Visually his panettone looks the same yet Shvartzapel has created something new by incorporating different flavour combinations. I would bet that Roy probably acquired some of Massari's natural yeast starter too.
It's not a case of adopting stretch and folds. Massari recommends using a flour that isn't too strong. Gluten is the mesh, the network that all the other ingredients follow. If there less gluten per the same volume the crumb will open up. This is just one underlying principle. Dough strength and acidity is another...
What recipe are you following?
I'll make my first panettone (I've been making sourdough bread for about three years) and I have a few questions:
1) By what I read, people like to keep the starter with 40% or 50% hidratation and to feed at leas 3 times in de baking day. Is that right?
2) Some people recomend bathing the starter in the morning for about 10 minuts in water with sugar (how much sugar??????) to control the PH. Is that right?
3) Should I use my starter as allways (feed and wait for the peak before use)?
4) Should I use a baking stone and mist in the oven?
5) Wich recipe should I use? I got three: two of your posts (best panettone iginio massari and perfect panettone) and one from matt tinder.
6) Aditional tips.
Sounds like you've done your research. Most of what you mention is normal.
1. The starter, "lievito madre" falls somewhere between 40-50% hydration. It is refreshed at least three times before proceeding to the primo impasto.
2. Yes after the longer storage period (12-24 hours) the starter dough is sliced and allowed to bathe for 20 minutes in sweetened water made with 1-2 grams of sugar (sucrose) per litre of water. This step doesn't "control pH" as you say but is done to remove acetic acid and alter the oxidation state. The pieces are then wrung out and flour is added to make a refreshment. Less water is needed, around 35-40% to make a dough of the correct consistency.
3. The starter must triple in volume with each refreshment. It may be that if the flour used isn't strong enough it might not triple. If doubling occurs in 2-3hours then that is acceptable.
4. This is not necessary for this kind of bake
5. They're all good. Pick one.
6. Just jump in the deep end and learn to swim..
Tomorrow I will start... But first, another question...
1) Should the first dough pass the widowpane test?
2) Matt Tinder asks to mix sugar and egg yolk "until sugar dissolves, yolk lightens in color and mixture falls from whisk in ribbons. Massari says nothing... Should I do that?
Thank you and sorry for all those questions... I will jump in the deep, but I need some floater
1. As a consequence of mixing correctly the resulting dough will pass the windowpane test. It's not something you should aim for though.
2. Massari doesn't do this. It's not necessary. There are many ways to achieve the same thing.
I did it! I've never ate something like this before. Sooooo much difference from the version you buy here in Brazil.
I did your 'perfect panettone', but only with raisins. I also used orange and lemon zest (as in another iginio massari recipe). I have controlled the temperature all the time. I should have used a little less water on the second dough (or my flour should be more strong).
Next time I'm sure it will be even better.
Here is a photo (can't upload right... the right side is the bottom and the left side is the top)