Nov 16, 2022Liked by Andrew Janjigian, Olga Koutseridi
A wonderful post! I've been making Panettone the past several years as Christmas presents for friends + family and have very much experienced a rollercoaster of success and disappointment.
Thank you, Olga, for sharing your knowledge and experience!
What kind of flour do you typically use in your panettone? High-gluten? Standard bread flour? I know you mentioned the flour being much less important than other factors, but curious nonetheless.
Hi Olga! Thank you for this article! I gives me more energy and support in this endless pathway of getting a good panettone. I wanted to ask you about your recommendation on transitioning from liquid to solid lievito madre. You mentioned refreshing it twice a day with a 1:1 ratio (sourdough:flour) while reducing the hydration and then keep doing that for about 1 week. Do you keep the LM at 17ºC during this phase? Thanks in advance. Gonzalo
Great article! Recently I read (elsewhere 🙂) about someone having a horrible experience with panetonne. In particular, they wrote "The dough fell down in the oven and top crumbled when I turned upside down. Total disaster. Tasted sour and burnt butter. waste of time and product." My question is what caused the panetonne to collapse in the oven and why did the top of the panetonne fall off upon being turned over to hang upside down? In my limited experience, the 'sour taste & collapse during baking' sounds like overripe dough (ie letting it rise too long where it starts to collapse prior to going in oven and/or an oven temperature issue. I would greatly like to have anyone chime in on this. Thank you for your wisdom! 🤗
Thank you for this wonderful post!!! I have recently made master Giorilli's panettone recipe, and it turned out delicious. I used King Arthur bread flour but I was afraid that it might not be strong enough for the long fermentation, so I added vital wheat gluten to raise the overall protein content to 15 percent (KA bread flour has only 12.7 percent protein). It worked but I wonder if next time I should try the recipe without adding vital wheat gluten. Have you tried it with only using it KA bread flour and nothing else and was it successful? I read in your post that you tried it with KA bread flour but I was wondering if you added anything else to it such as vital wheat gluten or some stronger flour to improve the overall strength.
I have a question, how to achive big holes in the panettone like roy's panettone. Is the secret in the yeast, the amount of dough in the mold, fermentation temperature.
A wonderful post! I've been making Panettone the past several years as Christmas presents for friends + family and have very much experienced a rollercoaster of success and disappointment.
Thank you, Olga, for sharing your knowledge and experience!
What kind of flour do you typically use in your panettone? High-gluten? Standard bread flour? I know you mentioned the flour being much less important than other factors, but curious nonetheless.
Hi Olga! Thank you for this article! I gives me more energy and support in this endless pathway of getting a good panettone. I wanted to ask you about your recommendation on transitioning from liquid to solid lievito madre. You mentioned refreshing it twice a day with a 1:1 ratio (sourdough:flour) while reducing the hydration and then keep doing that for about 1 week. Do you keep the LM at 17ºC during this phase? Thanks in advance. Gonzalo
Great article! Recently I read (elsewhere 🙂) about someone having a horrible experience with panetonne. In particular, they wrote "The dough fell down in the oven and top crumbled when I turned upside down. Total disaster. Tasted sour and burnt butter. waste of time and product." My question is what caused the panetonne to collapse in the oven and why did the top of the panetonne fall off upon being turned over to hang upside down? In my limited experience, the 'sour taste & collapse during baking' sounds like overripe dough (ie letting it rise too long where it starts to collapse prior to going in oven and/or an oven temperature issue. I would greatly like to have anyone chime in on this. Thank you for your wisdom! 🤗
Thank you for this wonderful post!!! I have recently made master Giorilli's panettone recipe, and it turned out delicious. I used King Arthur bread flour but I was afraid that it might not be strong enough for the long fermentation, so I added vital wheat gluten to raise the overall protein content to 15 percent (KA bread flour has only 12.7 percent protein). It worked but I wonder if next time I should try the recipe without adding vital wheat gluten. Have you tried it with only using it KA bread flour and nothing else and was it successful? I read in your post that you tried it with KA bread flour but I was wondering if you added anything else to it such as vital wheat gluten or some stronger flour to improve the overall strength.
Hello
I have a question, how to achive big holes in the panettone like roy's panettone. Is the secret in the yeast, the amount of dough in the mold, fermentation temperature.
Thank you and have a nice day