Comments on: Panettone

By: Michael Brennan

Michael Brennan — Mon, 09 Jan 2012 18:49:32 +0000

Susan,
I took my starter out of the frig and fed it in preparation of making another run at being successful. It doubled quickly but then settled down. Is this the way is should behave or should it hold its growth? I ordered SAF yeast to make certain that my yeast is fresh. Does my starter sounds active enough?

By: Susan

Susan — Mon, 09 Jan 2012 01:31:42 +0000

John – oh no! This has happened to me on occasion — I think it was when I was maneuvering the panettone onto the hanging rack and supported it by just one of the skewers. I’m sorry that happened, but glad you enjoyed the bread pudding!

By: John

John — Sun, 08 Jan 2012 16:13:49 +0000

Hi! Great hints…except one! My upside down panettone came CRASHING to the floor! *SPLAT* I put the skewers in exactly as you did, very close to the bottom. Has this ever happened to you? (Boy did that messed up panettone make amazing bread pudding!) Please advise?

By: Michael Brennan

Michael Brennan — Thu, 05 Jan 2012 17:32:33 +0000

I will try and thanks for the incite. I love the blog and I am glad you responded. I am new to bread making but I have the desire. I will mix it more and be more mindful of the starter.

By: Susan

Susan — Thu, 05 Jan 2012 16:13:21 +0000

Michael, adding more flour will make your panettone dense. This is a loose dough that is difficult to work with, and it is tempting to add more flour, but resist it! The dough does need to be mixed properly, with the sugar added VERY slowly, in order for the gluten to be strong enough to support the richness of the dough. I suspect this was your problem. Also, if you got no rise whatsoever, your yeast may be old, or your starter not active enough. I encourage you to try again. This is a difficult bread, but very satisfying when it comes together!

By: Michael Brennan

Michael Brennan — Sat, 31 Dec 2011 14:06:19 +0000

Susan,
The loaves have cooked and the are very small. The final proof did not happen. Still, it is my best effort to date by far. I am new to bread baking and just want some specifics about the problems I am running into. So, problem one was final dough was too loose and so I added more flour to tighten it up. Problem two was that my final dough did not proof and the loaf was way too dense. I have learned so much from your blog in the past two weeks so maybe I am pushing my luck with this need for additional info. Still, if figure it doesn’t hurt to ask.

By: Michael Brennan

Michael Brennan — Fri, 30 Dec 2011 20:42:20 +0000

Also, my final dough is not rising. I have had it in the oven for about 4 1/2 hours and it is still about the size it was when I placed it in earlier.

By: Michael Brennan

Michael Brennan — Fri, 30 Dec 2011 15:41:03 +0000

Susan,
I have just placed my dough balls in the panettone cups for their final step. I do have a very loose dough though which was sticking to my hands. I added more flour to tighten it up since I wanted to salvage this one week obsession. I do have a stand mixer and I make pizza dough every week. I used both the dough hook and the flat paddle. The flat paddle had basically the entire dough all wadded up and not mixing and the dough hook did not mix well either and was not pulling the dough away from the sides like I get with my pizza dough. Any suggestions you may have to help would be greatly appreciated. I really enjoy your blog and want to perfect my bread making, especially panettone since my wife loves the bread so much.

By: Toasted Panettone & Nutella Sandwich with Cantuccini Cream | Saturday Kitchen Recipe Search

Mon, 26 Dec 2011 08:31:39 +0000

[...] [...]

By: Toasted Panettone & Nutella Sandwich with Cantuccini Cream | Saturday Kitchen Recipe Search

Mon, 26 Dec 2011 01:09:26 +0000

[...] from mixing the dough to the finished thing. I could have followed Dan Lepard’s advice, or this recipe from Wild Yeast, but instead I went for the easy option and adapted one from Delicious magazine. [...]