Comments on: Panettone http://www.wildyeastblog.com/2012/12/18/panettone-recipe/ Notes from my kitchen, in which I bake bread and raise a few other matters Tue, 21 May 2013 12:25:35 +0000 hourly 1 http://wordpress.org/?v=3.4.2 By: Andrea http://www.wildyeastblog.com/2012/12/18/panettone-recipe/comment-page-1/#comment-58721 Andrea Sat, 06 Apr 2013 10:45:23 +0000 http://www.wildyeastblog.com/?p=12500#comment-58721 Thank you for your speedy response, Susan! My window pane test showed a high level of gluten development, so maybe I did overproof it. I am using a 6 1/4 in mold, so I will try a 5 inch mold next time. I love the extra fuit in the dough, but if it is going to be at the expensive of a beautiful mushroom top then I will follow your meausrements. Ok...next week will be round 3 :) Thank you for your help! Thank you for your speedy response, Susan! My window pane test showed a high level of gluten development, so maybe I did overproof it. I am using a 6 1/4 in mold, so I will try a 5 inch mold next time. I love the extra fuit in the dough, but if it is going to be at the expensive of a beautiful mushroom top then I will follow your meausrements. Ok…next week will be round 3 :) Thank you for your help!

]]> By: Susan http://www.wildyeastblog.com/2012/12/18/panettone-recipe/comment-page-1/#comment-58709 Susan Sat, 06 Apr 2013 01:20:28 +0000 http://www.wildyeastblog.com/?p=12500#comment-58709 Andrea -- A hole in the loaf could indicate that it was not fully baked. Or it could be that the gluten was not strong enough to support the weight of the fat and the fruit -- either because the loaf was overproofed, or the gluten never fully developed during the mixing process. Also, make sure you use the right size mold for your dough weight. If your mold is too large you may overproof waiting for the dough to reach the top of the mold. Poim -- see above, my notes about the sweet starter. Andrea — A hole in the loaf could indicate that it was not fully baked. Or it could be that the gluten was not strong enough to support the weight of the fat and the fruit — either because the loaf was overproofed, or the gluten never fully developed during the mixing process. Also, make sure you use the right size mold for your dough weight. If your mold is too large you may overproof waiting for the dough to reach the top of the mold.

Poim — see above, my notes about the sweet starter.

]]> By: Andrea http://www.wildyeastblog.com/2012/12/18/panettone-recipe/comment-page-1/#comment-58705 Andrea Fri, 05 Apr 2013 23:08:15 +0000 http://www.wildyeastblog.com/?p=12500#comment-58705 Well, I gave it another shot this week and it fell in the oven. No mushroom top again. Any suggestions? I really want to figure out what I am doing wrong because the flavor is amazing!!!! :) Well, I gave it another shot this week and it fell in the oven. No mushroom top again. Any suggestions? I really want to figure out what I am doing wrong because the flavor is amazing!!!! :)

]]> By: Poim http://www.wildyeastblog.com/2012/12/18/panettone-recipe/comment-page-1/#comment-58504 Poim Sat, 30 Mar 2013 20:09:05 +0000 http://www.wildyeastblog.com/?p=12500#comment-58504 Thanks for such a wonderful site. Just reading your article and wondering what your recommendations are for a proofer for a home. Thanks for such a wonderful site.
Just reading your article and wondering what your recommendations are for a proofer for a home.

]]> By: Andrea http://www.wildyeastblog.com/2012/12/18/panettone-recipe/comment-page-1/#comment-58466 Andrea Fri, 29 Mar 2013 16:33:37 +0000 http://www.wildyeastblog.com/?p=12500#comment-58466 *hang them to cool *hang them to cool

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