The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Panettone Universal Method Calculator

mwilson's picture

Panettone Universal Method Calculator

I quickly put together a calculator tailored to the primo impasto which calculates the variables of The Universal Method as devised by Thomas Teffri-Chambelland.

I have been devising my own formulas and was interested in seeing how they stacked up according to his method.

Excluding dough inclusions / add-ins / of the homogenous dough:

%Su = % Sugar
%Hu = % Water content
Cu = Sugar concentration in available water content.


Feedback welcome.

SueVT's picture

Thank you! That will be very helpful. How is the panettone going?

Regards, Sue

mwilson's picture

Haven't made many, my primary goal has been to focus on achieving a pH above 5 in the primo impasto. No joy yet!

I have however achieved a very low TTA / acid load without compromising on activity.

I've actually mostly been doing sourdough pizza with my LM!



albacore's picture

Thank you Michael - I'm sure a lot of work has gone into that. What are your thoughts on sourbakernz's LM zucchero?


The Roadside Pie King's picture
The Roadside Pi...

1. Yeast water = one failed attempt

2. Livito Madre = many fails including a incomplete blog post.

 Unicorn: Mystical creatures impossible to capture.