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 Mon, 15 Mar 2010 15:49:55 +0000 http://wordpress.org/?v=2.9.1 hourly 1 By: ??????????? ?????????? ??????? « Verifica’s Blog http://www.wildyeastblog.com/2007/12/07/panettone/comment-page-1/#comment-13237 ??????????? ?????????? ??????? « Verifica’s Blog Mon, 01 Mar 2010 12:32:42 +0000 http://www.wildyeastblog.com/2007/12/07/panettone/#comment-13237 [...] Dough by Iginio Massari and Achille Zoia. ??? ??, ? ?????,  ???? ?????? ????????? ,? ??? ? ????????? Panettone with Citrus, Chocolate and Ginger ? ??????? . [...] [...] Dough by Iginio Massari and Achille Zoia. ??? ??, ? ?????,  ???? ?????? ????????? ,? ??? ? ????????? Panettone with Citrus, Chocolate and Ginger ? ??????? . [...]

]]> By: ??????????? ?????????? ??????? « Verifica’s Blog http://www.wildyeastblog.com/2007/12/07/panettone/comment-page-1/#comment-13235 ??????????? ?????????? ??????? « Verifica’s Blog Mon, 01 Mar 2010 09:11:36 +0000 http://www.wildyeastblog.com/2007/12/07/panettone/#comment-13235 [...] Dough by Iginio Massari and Achille Zoia. ??? ??, ? ?????,  ???? ?????? ????????? ,? ??? ? ????????? Panettone with Citrus, Chocolate and Ginger ? ??????? . [...] [...] Dough by Iginio Massari and Achille Zoia. ??? ??, ? ?????,  ???? ?????? ????????? ,? ??? ? ????????? Panettone with Citrus, Chocolate and Ginger ? ??????? . [...]

]]> By: Christine http://www.wildyeastblog.com/2007/12/07/panettone/comment-page-1/#comment-12569 Christine Mon, 21 Dec 2009 20:15:38 +0000 http://www.wildyeastblog.com/2007/12/07/panettone/#comment-12569 Oh boy! I am the one who is lending Simona a stand mixer. So, even though I don't eat wheat, I fully intend to enjoy the vicarious thrill of being part of the process. Happy Holidays! Oh boy! I am the one who is lending Simona a stand mixer. So, even though I don’t eat wheat, I fully intend to enjoy the vicarious thrill of being part of the process. Happy Holidays!

]]> By: Simona http://www.wildyeastblog.com/2007/12/07/panettone/comment-page-1/#comment-12568 Simona Mon, 21 Dec 2009 18:35:32 +0000 http://www.wildyeastblog.com/2007/12/07/panettone/#comment-12568 Thank you so much, Susan! I will take all your advice into account when I try again. Thank you so much, Susan! I will take all your advice into account when I try again.

]]> By: Susan http://www.wildyeastblog.com/2007/12/07/panettone/comment-page-1/#comment-12567 Susan Mon, 21 Dec 2009 18:06:51 +0000 http://www.wildyeastblog.com/2007/12/07/panettone/#comment-12567 Simona, it is important in the mixing of the dough that the sugar be added very slowly, otherwise the dough will be soupy and the gluten will not develop. I have not mixed this by hand but I think it would take a very long time to do. Also note that not all of the water is added at the beginning, and you ay not need all of it in the end either. The 82 g of flour is correct. I use my regular bread flour: http://www.wildyeastblog.com/2008/06/23/flour-101/ Simona, it is important in the mixing of the dough that the sugar be added very slowly, otherwise the dough will be soupy and the gluten will not develop. I have not mixed this by hand but I think it would take a very long time to do. Also note that not all of the water is added at the beginning, and you ay not need all of it in the end either. The 82 g of flour is correct. I use my regular bread flour: http://www.wildyeastblog.com/2008/06/23/flour-101/

]]> By: Simona http://www.wildyeastblog.com/2007/12/07/panettone/comment-page-1/#comment-12566 Simona Mon, 21 Dec 2009 17:55:19 +0000 http://www.wildyeastblog.com/2007/12/07/panettone/#comment-12566 Hi Susan. I am given up on making panettone a few minutes ago. I don't have a stand-up mixer, so I decided to try mixing the ingredients by hand. This morning, when I poured the first dough into the second, I realized that it was lumpy, something I did not notice last night when I put it to rest. So I tried a measure of last resort (which I won't go into detail) with the result of an even softer dough, even before adding the butter. So I decided to stop and maybe borrow a stand-up mixer and give it another try in the future. In going through the recipe, though, it seems to me that 82 g of flour as part of the second dough is a very small quantity. Before the misconceived move that totally ruined my dough, the consistency was very soft. Maybe that was the result of flour not being properly mixed before, but I thought I would ask. Also, may I ask what kind of flour you are using now? Thanks! Hi Susan. I am given up on making panettone a few minutes ago. I don’t have a stand-up mixer, so I decided to try mixing the ingredients by hand. This morning, when I poured the first dough into the second, I realized that it was lumpy, something I did not notice last night when I put it to rest. So I tried a measure of last resort (which I won’t go into detail) with the result of an even softer dough, even before adding the butter. So I decided to stop and maybe borrow a stand-up mixer and give it another try in the future. In going through the recipe, though, it seems to me that 82 g of flour as part of the second dough is a very small quantity. Before the misconceived move that totally ruined my dough, the consistency was very soft. Maybe that was the result of flour not being properly mixed before, but I thought I would ask. Also, may I ask what kind of flour you are using now? Thanks!

]]> By: Sneaking Up On Christmas « The Lost World of Drfugawe http://www.wildyeastblog.com/2007/12/07/panettone/comment-page-1/#comment-12560 Sneaking Up On Christmas « The Lost World of Drfugawe Sun, 20 Dec 2009 20:30:33 +0000 http://www.wildyeastblog.com/2007/12/07/panettone/#comment-12560 [...] some usual and customary research, I decided to use Susan’s (Wild Yeast blog) recipe for panettone – my decision was made easier by the fact that I’ve had good experience using other of [...] [...] some usual and customary research, I decided to use Susan’s (Wild Yeast blog) recipe for panettone – my decision was made easier by the fact that I’ve had good experience using other of [...]

]]> By: shannon http://www.wildyeastblog.com/2007/12/07/panettone/comment-page-1/#comment-12555 shannon Sun, 20 Dec 2009 03:22:22 +0000 http://www.wildyeastblog.com/2007/12/07/panettone/#comment-12555 Awesome. Very close to the panettone of South American dreams. Loved the shreddy texture. I thought it was a bit too sweet though. I don't have a stand mixer so I mixed it by hand, but not as many minutes. Awesome. Very close to the panettone of South American dreams. Loved the shreddy texture. I thought it was a bit too sweet though.

I don’t have a stand mixer so I mixed it by hand, but not as many minutes.

]]> By: Jo http://www.wildyeastblog.com/2007/12/07/panettone/comment-page-1/#comment-12284 Jo Sat, 28 Nov 2009 00:45:57 +0000 http://www.wildyeastblog.com/2007/12/07/panettone/#comment-12284 Thanks Susan, 12 little babies made as close as can be to your method here are hanging upside down in the kitchen tonight. Never made this before. I think you are their fairy godmother :) Thanks Susan, 12 little babies made as close as can be to your method here are hanging upside down in the kitchen tonight. Never made this before. I think you are their fairy godmother :)

]]> By: Slow Rise Panettone : Andrea Meyers (Andrea’s Recipes) http://www.wildyeastblog.com/2007/12/07/panettone/comment-page-1/#comment-10471 Slow Rise Panettone : Andrea Meyers (Andrea’s Recipes) Fri, 14 Aug 2009 02:01:00 +0000 http://www.wildyeastblog.com/2007/12/07/panettone/#comment-10471 [...] Wild Yeast – Panettone (from a starter) [...] [...] Wild Yeast – Panettone (from a starter) [...]

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