Comments on: Panettone http://www.wildyeastblog.com/2007/12/07/panettone/ Notes from my kitchen, in which I bake bread and raise a few other matters Wed, 20 Aug 2008 12:56:30 +0000 http://wordpress.org/?v=2.6.1 By: Michelle http://www.wildyeastblog.com/2007/12/07/panettone/#comment-4465 Michelle Thu, 14 Aug 2008 02:26:33 +0000 http://www.wildyeastblog.com/2007/12/07/panettone/#comment-4465 Thank you so much for your recipe!! I have tried to make pannettone several times, with so-so results and a strong yeasty flavor. But this one was amazing! Beautiful texture and taste! This is my first experience with a starter and I just love it ;) Very tasty, recipe well detailed (I did not know how to check the gluten level before) Thank you! Thank you so much for your recipe!!
I have tried to make pannettone several times, with so-so results and a strong yeasty flavor. But this one was amazing! Beautiful texture and taste!
This is my first experience with a starter and I just love it ;)
Very tasty, recipe well detailed (I did not know how to check the gluten level before)
Thank you!

]]> By: Susan http://www.wildyeastblog.com/2007/12/07/panettone/#comment-2321 Susan Wed, 30 Jan 2008 05:36:06 +0000 http://www.wildyeastblog.com/2007/12/07/panettone/#comment-2321 Jkandell, really nice loaf! My understanding is that there is some basis for wrapping the starter: to trap carbon dioxide in the dough, which inhibits acid production and makes the starter sweeter. Obviously I didn't do this. Jkandell, really nice loaf! My understanding is that there is some basis for wrapping the starter: to trap carbon dioxide in the dough, which inhibits acid production and makes the starter sweeter. Obviously I didn’t do this.

]]> By: Jkandell http://www.wildyeastblog.com/2007/12/07/panettone/#comment-2310 Jkandell Tue, 29 Jan 2008 20:09:05 +0000 http://www.wildyeastblog.com/2007/12/07/panettone/#comment-2310 Thanks for such a detailed explanation, the photos were really nice. You inspired to bake one this year, I tried the Simili sister's natural leaven (no commercial yeast) and it turned out great. I put up a photo at http://www.thefreshloaf.com/node/5361/panettone. Some of the recipes call for "wrapping" the starter in parchment or plastic and twine during its builds so it "bursts" the container. I noticed the recipe you posted just builds the starter normally; my guess is that would fine and the other is just a custom or myth. Thanks for such a detailed explanation, the photos were really nice. You inspired to bake one this year, I tried the Simili sister’s natural leaven (no commercial yeast) and it turned out great. I put up a photo at http://www.thefreshloaf.com/node/5361/panettone.
Some of the recipes call for “wrapping” the starter in parchment or plastic and twine during its builds so it “bursts” the container. I noticed the recipe you posted just builds the starter normally; my guess is that would fine and the other is just a custom or myth.

]]> By: Helen (hefetc) http://www.wildyeastblog.com/2007/12/07/panettone/#comment-2286 Helen (hefetc) Tue, 29 Jan 2008 04:23:21 +0000 http://www.wildyeastblog.com/2007/12/07/panettone/#comment-2286 Sounds like an excellent idea. I'm in. I'll let you know how it goes! Sounds like an excellent idea. I’m in. I’ll let you know how it goes!

]]> By: Susan http://www.wildyeastblog.com/2007/12/07/panettone/#comment-2197 Susan Wed, 23 Jan 2008 05:57:06 +0000 http://www.wildyeastblog.com/2007/12/07/panettone/#comment-2197 Helen, how about making Colomba di Pasqua for Easter? I've not made it before but I believe it's somewhat similar to Panettone, and traditional for Easter. Helen, how about making Colomba di Pasqua for Easter? I’ve not made it before but I believe it’s somewhat similar to Panettone, and traditional for Easter.

]]> By: Helen (hefetc) http://www.wildyeastblog.com/2007/12/07/panettone/#comment-2190 Helen (hefetc) Wed, 23 Jan 2008 02:55:41 +0000 http://www.wildyeastblog.com/2007/12/07/panettone/#comment-2190 I know... I'm thinking there's going to have to be some kind of thinly-veiled panettone-like thing for Easter. Just have to figure out what to call it. I know… I’m thinking there’s going to have to be some kind of thinly-veiled panettone-like thing for Easter. Just have to figure out what to call it.

]]> By: Susan http://www.wildyeastblog.com/2007/12/07/panettone/#comment-2152 Susan Sun, 20 Jan 2008 15:49:22 +0000 http://www.wildyeastblog.com/2007/12/07/panettone/#comment-2152 Helen, beautiful, beautiful! You said you used high-gluten flour, and I used a proportion of it in my second batch. It worked really well, so I'm going to make this a permanent modification in my recipe. I'm already looking forward to next year's! Helen, beautiful, beautiful! You said you used high-gluten flour, and I used a proportion of it in my second batch. It worked really well, so I’m going to make this a permanent modification in my recipe. I’m already looking forward to next year’s!

]]> By: Helen (hefetc) http://www.wildyeastblog.com/2007/12/07/panettone/#comment-2126 Helen (hefetc) Thu, 17 Jan 2008 22:58:28 +0000 http://www.wildyeastblog.com/2007/12/07/panettone/#comment-2126 Hi Susan I FINALLY got around to recording my panettone-gazing for posterity. Pictures of mine are at the bottom. Thanks many times over for all your help! http://helenskitchen.blogspot.com/2008/01/adventures-in-panettone.html Hi Susan
I FINALLY got around to recording my panettone-gazing for posterity. Pictures of mine are at the bottom. Thanks many times over for all your help!

http://helenskitchen.blogspot.com/2008/01/adventures-in-panettone.html

]]> By: Susan http://www.wildyeastblog.com/2007/12/07/panettone/#comment-1973 Susan Wed, 02 Jan 2008 17:29:26 +0000 http://www.wildyeastblog.com/2007/12/07/panettone/#comment-1973 Helen, I know you've gotten this all nicely figured out by now but in case anyone else is curious, yes, if the starter is doubling it's fine. Helen, I know you’ve gotten this all nicely figured out by now but in case anyone else is curious, yes, if the starter is doubling it’s fine.

]]> By: Helen (hefetc) http://www.wildyeastblog.com/2007/12/07/panettone/#comment-1819 Helen (hefetc) Sun, 23 Dec 2007 23:50:16 +0000 http://www.wildyeastblog.com/2007/12/07/panettone/#comment-1819 Hi Susan I posted this question on Dolf's post at the Fresh Loaf, but I figured I'd cross posted here as well... I've been doing the 4-hour feedings today for the Italian starter. My stiff starter does generally quadruple in 8 hours, but not in 4. It's maybe doubling. Is it active enough to proceed, do you think? Ordinarily I'd just do more feeding cycles, but obviously not going to work with the Christmas deadline coming up. Do you think the starter is strong enough to proceed if it's only doubling or so every 4 hours? Maybe I should just fall back on Carol Field's yeasted recipe... Happy Christmas to all!! Hi Susan
I posted this question on Dolf’s post at the Fresh Loaf, but I figured I’d cross posted here as well…

I’ve been doing the 4-hour feedings today for the Italian starter. My stiff starter does generally quadruple in 8 hours, but not in 4. It’s maybe doubling. Is it active enough to proceed, do you think? Ordinarily I’d just do more feeding cycles, but obviously not going to work with the Christmas deadline coming up.

Do you think the starter is strong enough to proceed if it’s only doubling or so every 4 hours?

Maybe I should just fall back on Carol Field’s yeasted recipe…

Happy Christmas to all!!

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