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sandra Alicante badge: Community Member

5 min a day Panettone

From the book Artisan Bread in 5 minutes a Day (Jeff and Zoe).

I made up half the quantity, since the full amount looked a bit too much for a recipe trial.

Baked some off today, after a night in the fridge (dough, not me). The book says an hour and 40 min for the proof, my kitchen being below 60F, I gave it 3 hours. Either it needed longer or I should not have halved the yeast. The rise was not as much as I would have expected and the top cracked instead of being a nice smooth dome. Although the mix seemed wet enough last night, today I had my doubts, it could have been wetter. I baked it to about 190F internal temp.

When it was cut, it proved to be light and airy, well flavoured, but if anything a tad on the dry side for my taste.
Next time I mix a batch, I shall either do the full amount or increase the yeast and make it a little wetter. All in all, not a bad result for no effort at all!
I still have some dough left, which I shall try on the cold start method...

sandrascookbook.com

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--jej
  • Reply by --jej on February 22, 2012 at 2:32 pm
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Thanks for this post, Sandra. I saw the panettone recipe from this book on the web, and because we love - and I love to make - panettone, I thought I might try it. Now you've inspired me.

By the way, when we got panettone (Motta brand, it seems like) in Pinerolo (Italy) when we lived there, it seems it was much more often on the dry side than otherwise. So that wouldn't bother us, I believe.

Thanks for all the tips.

Midnite Baker

You can ask the authors the question of yeast quantity. They have a website. You might find your answer in the Q&A section. Also, don't forget to look at the corrections area. The AB in 5 early editions had a major misprint. Have the book & baking buds that might answer your questions too. Let me know. M

http://www.artisanbreadinfive.com/

sandra Alicante

The Panettone was quite edible but, me being me, I want perfection. So, I dissolved a small amount of yeast in some warm water and have mixed it in to the remaining dough (about half)...I shall see what happens!

Thanks for the link though, will check that out.

sandrascookbook.com