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sandra Alicante badge: Community Member

Panettone question

I've made up some dough from a recipe which is one of the stir and shove in the fridge types.
Does the panettone recipe respond well to the cold oven method? Curious to know, has anyone tried doing it that way?

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omaria
  • Reply by omaria on February 21, 2012 at 6:36 pm
  • badge: Community Member

Sandra, I have no idea. Jim Lahey does let his panettone rise overnight in a cold oven, 12-15 hrs, but later preheats it for baking.. I think you have to give it a try and let us know.

sandra Alicante

Hubby disturbed me by getting up a few minutes ago, so since the book says a rise of an hour and 40 min, I'll give it a couple of hours now I have shaped it. I'll make a tiny one another day and test out the cold bake theory, don't want to risk a big one with all those eggs, butter and fruit!

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