GUYS i just made the panettone and i cannot stress this enough.. these turned out PERFECT. it was super light and airy. the air bubble were large. it was super rich and delicious. and i nailed it on my first ever attempt to making panettone. this creators method is legit and really straightforward. i took so many pictures of this whole journey and i wish i could share it with everyone. i rate this recipe a 10/10.
one thing i should mention is that i made half of the recipe with fruit and the other half with mini chocolate chips. for the fruit flavor, i used king arthur dried fruit blend and i soaked it in a mango flavored vodka for 4 days. the rise wasn’t as good as the chocolate one, and i think it was because of the addition of alcohol in the fruit. it still had large air pockets, but just beware that if you make it like me, it might not rise that well compared to if you never soaked them in alcohol. i also used king author bread flour because i didn’t know that there was flour specifically made for panettone and when i found out, it was too late to buy some. luckily, i had vital wheat gluten in my pantry, so i added 13g of that into the flour to add more protein and structure to the dough. i think king Arthur has a high gluten flour that could also work. it has 14.2% protein which is ideal for panettone. so if you can’t find panettone flour, those are a couple options you have. if anyone wants to know how i maximized how much flavor i added to my panettone, ill be more than happy to let you know. but overall, happy baking guys!!
I tried 3 panettone recipes and they were not fantastic. I am 12 years old and I have already tried to make panettone 4 times according to this new recipe, it turned out very tasty, thank you for the recipe❤❤❤❤❤❤❤
Thank you so much for this recipe! it took around 30h to me of waiting when the dough will grow enough(14% protein, temperature 24 C), and this is my first try with panettone with pasta madre, it tastes super good! the only issue I need to resolve is how to receive so huge bubbles :))) Next time I probably will add fewer yolks, but anyway, this is 1 of the rare cases when you can just use base recipe with no worries regarding the tasting. THANKS! 🥰
Thank you for all of your videos. Your love and passion for baking really shines through in this panettone series. I will start my panettone journey next week when I receive my Famag spiral mixer
Thank you! I'm just sharing how I do it at home. I hope it's useful. I don't know if people will find the 3 part video annoying, but personally, I prefer it because it's easier to refer to stage by stage.
@@lilyartisan I don't think 3 parts video annoying at all. The fact that you share your method willingly really inspres me. I followed you on IG for a long time, I read your captions your notes gratefully. If anyone wants to learn, they'll happily jump right in these 3 vids! Again, thank you and can't wait to try your method! 🥰
Maybe I havent seen many panettone recipes until now... you are the first one who place the skewers before baking.... and it makes a lot of sence, I liked the idea.... Your work is amazing and I look forward to do my next Panettone. If I could ask you something, I would ask the moment you flip the panettone... you do that just after taking it off the oven or you wait a few minuts? Thanks for sharing your rich knowledge... Congratulation!
I see many bakers doing this. Especially in bakeries doing multiple loaves at once. Trying to skewer than after baking may be too slow and will collapse. If just a couple of loaves you can take your time to skewer after bake
Thankyou for your video. Very detail for me. I have failed 6 times, today i fail again. Very sad. But i see your video, i will do it again until i get it. My pannetone. 😅
Thanks for these videos. They are a great visualisation of how it should look and feel like. You're obviously a very good home baker, making 10 in one go. I'm in the process of training a pasta madre and borrowing a mixer before my first attempt. Have noted that with autumn now, my kitchen base temperature plus oven light doesn't get up to 28 degrees like 6 weeks ago 😢. Congratulations on your baking plus top videos and all the best for future videos.
Thank you! I'm glad the videos helped. Lower temperature is great too. You don't have to worry about your dough heating up too fast. Just need to ferment longer 😊
Thanks for the info. I actually got a digital thermometer, as opposed to using the old small one for determining 37 deg for children's bathwater. Found out that what I thought was 23 degrees may in fact be the ideal 28. By inference, the 28 in summer was 32 deg plus, which would explain my lievito madre burning through a refreshment in 1.5 hours!😅. As it happened, it was just not working with that pasta madre, which I had converted from a normally cold kept sourdough, so I binned it. Over 2 weeks ago, I followed Maria's instructions, from "all you knead is bread", for starting a new one. A workmate had given me some organic homemade grapes from their own vine. It seems to be going better and I am doing the 3 preparatory refreshments today and hopefully finishing my first Panettones tomorrow evening. All the best
@@lilyartisan thanks for the encouragement. As it happened, the pasta madre was nowhere near strong enough. The first refreshment looked good, which was when I wrote back to you, then it all went downhill from there. The second rise was weak, the third a little better. There is so much info in online guidelines available but the best advice was what I found in a Blog from Mike Wilson a few years ago. He basically said that at some point, you need to build strength by training it for a period at 28 degrees. Having had mine consistently for 2 weeks at 17 degrees in the cellar, going lime, sticky and smelling wrong, I did the 28 deg feeding for 2 days, then put it in the back of the fridge in cold water until I have the strength of mind to tackle it again. I have just got it out for a bagnetto, and it is much stronger. Lasted a full 5 days from Sunday till Friday not disintegrating but holding form. I will do some more training this weekend and plan for another attempt at panettone in a few weeks time. Thanks again for the encouragement, I will get there!💪
Dear Lily, thank you for the great job!!! It was very helpful for everyone who have the willing to learn how to bake panettone. Did you use Giorilly’s formula for this batch?
Nice videos, congratulations! I make almost the same things, especially when preparing the molds: I use wooden skewers though and I use a drying rack to get them cooler once cooked. I cannot post a picture here unfortunately but tell me if you want me to.
What a journey this was, glad I stuck till the end, great stuff. One bothered me though.. your plastics containers don't melt in contact with the hot skewers?
@@lilyartisan 😯 it looks like I still need ton of practice. Can I ask you do you measure to make sourdough? I just add flour and water and mix no measuring
@@eatenjoy2207 yes it takes a lot of patience and practise. Took me more than 2 years. I always use a weighing scale. Eyeballing isn't measurable so troubleshooting a bake is impossible.
Hi Lily, your panettone looks wonderful and thanks for detailed explanation, I have a question, often my panettone rises and bakes well in the oven, but when I flip it over, the head comes off and it's so frustrating, do you have any tips why it happens or how to flip it over so that it stays in place? thank you
It's hard to pin point to just one particular reason because there are so many variables. It could be shaping, or baking. Maybe uneven heat distribution in the oven. It happened to me a few times too. There was this one panettone in the entire batch that got decapitated 🤷🏻♀️
Beautiful video, Lily! My panettone takes a long time to rise into shape, even though all the steps are followed at the correct time. Can you tell me what could be causing this?
@@nutrilucasmjb while there could be many reasons, one of the main culprits will and always be your pasta madre. Maybe imbalanced, maybe weak yeast activity, maybe it's acting up. It's wild yeast after all.
All are eaten within a week so I wouldn't know 😂 Naturally it depends on the balance of your PM and your weather. If it's hot and humid like my country, don't leave it out for more than 2 weeks.
@@lilyartisan i started baked panettone since 2021. Stil couldnt achieve the big holes, i believe must hv strong PM. I started yesterday, gonna bake later. Let see it has big holes or not😅
My timing did not quite work out and if I will be baking my panettone after the second rise, I would be baking at 1am. Could I put the panettone in the fridge and bake it the next morning? Thank you in advance!
Yes timing is tricky. You can always proof it at a lower temp like 24C to slow it down, instead of 28C. Then yes you can definitely put in the fridge to retard. Do account for the rise in the fridge tho, depending on your fridge temperature etc.
Hi sorry, I didn't know UA-cam messed up the subtitles I uploaded. I just fixed it. I bake at 165C and usually finally proofing is about 5-6 hours at 28C. But sometimes, things can go wrong, or your pasta madre can act up, and it can take a much longer time.
I tried the recipe but there's too much butter in it, i found it illogical in the beginning, but i followed the recipe, unfortunately it didn't turn out well 😞
Panettone is an extremely high fat brioche, to put it simply. It can be rather challenging, but with the right ingredients and tools, it can definitely be done.
Hi Lily, I always have the problem to decide on the size of dough for my mould. I sourced some from Taobao, it did not mention dough size. How to calculate it? 🙏🙏
Ah I don't have a formula. I know that there are 3 sizes. The smallest fits about 350g, M size is about 490-500g and the large one is 730-750g. They are slightly smaller in capacity compared to the Italian ones
@@lilyartisan I used the red one 4 inches last year. So far so good, only I found the opening too small, the dough sticked to the side when I put them into the mould. So I ordered the 5 inches, shorter in height, wide in the opening, hopefully can resolve the issue. Then I will use 500g this year. Thank you very much. Your panettone is soooo beautiful! I hope I can make a 90% of yours 🤣
@@lilyartisan yes I watch that why I'm asking you mix little bit more water ,but I think it's big deal may be if dough looking rough we can put little bit water, but inside of my penettone not have big hole it's look like normal sandwhich bread
@@culinaryskills7541 open crumb panettone is not easy to achieve. It took me 3.5 years of consistent practise. It takes a healthy pasta madre, the right ingredients, good mixing, gentle handling and the right fermentation. And even with all those combined, it's a difficult process. You just have to keep practising.
@@lilyartisan yes they were next to radiator, cause now there's winter in my country. I decided to bake it anyways to check how it behaves in the oven. It grow there a little bit. I still have pasta madre so I'm not giving up yet, but in winter my house can be 24C at max
Please read description for recipe and more info. Remember to turn on cc for explanation 😊
GUYS i just made the panettone and i cannot stress this enough.. these turned out PERFECT. it was super light and airy. the air bubble were large. it was super rich and delicious. and i nailed it on my first ever attempt to making panettone. this creators method is legit and really straightforward. i took so many pictures of this whole journey and i wish i could share it with everyone. i rate this recipe a 10/10.
one thing i should mention is that i made half of the recipe with fruit and the other half with mini chocolate chips. for the fruit flavor, i used king arthur dried fruit blend and i soaked it in a mango flavored vodka for 4 days. the rise wasn’t as good as the chocolate one, and i think it was because of the addition of alcohol in the fruit. it still had large air pockets, but just beware that if you make it like me, it might not rise that well compared to if you never soaked them in alcohol. i also used king author bread flour because i didn’t know that there was flour specifically made for panettone and when i found out, it was too late to buy some. luckily, i had vital wheat gluten in my pantry, so i added 13g of that into the flour to add more protein and structure to the dough. i think king Arthur has a high gluten flour that could also work. it has 14.2% protein which is ideal for panettone. so if you can’t find panettone flour, those are a couple options you have. if anyone wants to know how i maximized how much flavor i added to my panettone, ill be more than happy to let you know. but overall, happy baking guys!!
Finally,I funded perfect recipe.thank you very much ❤
I'm Italian and I'm literally ecstatic with your result 😍
Big congrats
🎩
Thank you so much!
..I am still on a difficult path to this result. Thanks for the help. From Russia with love❤
I tried 3 panettone recipes and they were not fantastic. I am 12 years old and I have already tried to make panettone 4 times according to this new recipe, it turned out very tasty, thank you for the recipe❤❤❤❤❤❤❤
Thank you so much for this recipe! it took around 30h to me of waiting when the dough will grow enough(14% protein, temperature 24 C), and this is my first try with panettone with pasta madre, it tastes super good! the only issue I need to resolve is how to receive so huge bubbles :))) Next time I probably will add fewer yolks, but anyway, this is 1 of the rare cases when you can just use base recipe with no worries regarding the tasting. THANKS! 🥰
This is a masterclass! Thanks so much!
Glad it's helpful. Please share with those interested 😊
Thank you for all of your videos. Your love and passion for baking really shines through in this panettone series. I will start my panettone journey next week when I receive my Famag spiral mixer
Thank you and good luck!
What a beautiful panettone. And thank you for this third video!
Sehr schöne Arbeit!
Thank you Lily for sharing! Big respect! Also, your Panettone is bombshell, so beautiful ❤
Thank you! I'm just sharing how I do it at home. I hope it's useful. I don't know if people will find the 3 part video annoying, but personally, I prefer it because it's easier to refer to stage by stage.
@@lilyartisan I don't think 3 parts video annoying at all. The fact that you share your method willingly really inspres me. I followed you on IG for a long time, I read your captions your notes gratefully. If anyone wants to learn, they'll happily jump right in these 3 vids! Again, thank you and can't wait to try your method! 🥰
@@yentran9739 thank you for your kind words ❤️❤️
Браво!!! Це те, що я шукала!!!
Этот panettone должен стоить как крыло самолёта, а ваши руки бесценны. Просто шедевр.
Thank you ❤
Thank you so much. Panettone I'm studying by myself, and it really helped me.
Good luck!
My God, that crumb!!! What a wonderful job 😊
Thank you 😊
Y esto señores es una obra de arte! Felicidades valio la pena tanto esfuerzo eres simplemente genial ❤
Thank you ❤
Lily thank you! Your panettone is poetry!
Thank you 🙏🏻
Maybe I havent seen many panettone recipes until now... you are the first one who place the skewers before baking.... and it makes a lot of sence, I liked the idea.... Your work is amazing and I look forward to do my next Panettone. If I could ask you something, I would ask the moment you flip the panettone... you do that just after taking it off the oven or you wait a few minuts? Thanks for sharing your rich knowledge... Congratulation!
Thank you. I flip it immediately out of the oven. As quickly as possible
I see many bakers doing this. Especially in bakeries doing multiple loaves at once. Trying to skewer than after baking may be too slow and will collapse. If just a couple of loaves you can take your time to skewer after bake
Thank you so much for your videos and valuable explanation and hints! I will soon try to bake my first panettone.
Good luck and have fun 😊
Классно, вы мастер своего дела 👍🙏
Красота.вот так и должен выглядеть настоящий панеттоне👍
Thank you
Your panettone texture looks superb and the best to me hats off😀
Thank you so much 😃
Thankyou for your video. Very detail for me. I have failed 6 times, today i fail again. Very sad. But i see your video, i will do it again until i get it. My pannetone. 😅
Good luck!
Дорогу осилит идущий-пусть всё у Вас получится❤.
Обнимаю.
Thanks for these videos. They are a great visualisation of how it should look and feel like. You're obviously a very good home baker, making 10 in one go. I'm in the process of training a pasta madre and borrowing a mixer before my first attempt. Have noted that with autumn now, my kitchen base temperature plus oven light doesn't get up to 28 degrees like 6 weeks ago 😢. Congratulations on your baking plus top videos and all the best for future videos.
Thank you! I'm glad the videos helped. Lower temperature is great too. You don't have to worry about your dough heating up too fast. Just need to ferment longer 😊
Thanks for the info. I actually got a digital thermometer, as opposed to using the old small one for determining 37 deg for children's bathwater. Found out that what I thought was 23 degrees may in fact be the ideal 28. By inference, the 28 in summer was 32 deg plus, which would explain my lievito madre burning through a refreshment in 1.5 hours!😅. As it happened, it was just not working with that pasta madre, which I had converted from a normally cold kept sourdough, so I binned it. Over 2 weeks ago, I followed Maria's instructions, from "all you knead is bread", for starting a new one. A workmate had given me some organic homemade grapes from their own vine. It seems to be going better and I am doing the 3 preparatory refreshments today and hopefully finishing my first Panettones tomorrow evening. All the best
@@peterwhitaker4231 All the best!
@@lilyartisan thanks for the encouragement. As it happened, the pasta madre was nowhere near strong enough. The first refreshment looked good, which was when I wrote back to you, then it all went downhill from there. The second rise was weak, the third a little better. There is so much info in online guidelines available but the best advice was what I found in a Blog from Mike Wilson a few years ago. He basically said that at some point, you need to build strength by training it for a period at 28 degrees. Having had mine consistently for 2 weeks at 17 degrees in the cellar, going lime, sticky and smelling wrong, I did the 28 deg feeding for 2 days, then put it in the back of the fridge in cold water until I have the strength of mind to tackle it again. I have just got it out for a bagnetto, and it is much stronger. Lasted a full 5 days from Sunday till Friday not disintegrating but holding form. I will do some more training this weekend and plan for another attempt at panettone in a few weeks time. Thanks again for the encouragement, I will get there!💪
@@peterwhitaker4231 all the best and good luck!
저는 판도로가 파네토네보다 맛있더라구요. Pandoro recipe 영상찍을 계획은 없으신가요? 수많은 레시피중에 Lily님 레시피가 최고인거 같아요😊❤
Вау це просто неймовірно, все дуже гарно пояснено дякую 🤗
❤❤
That’s just perfect! I’m going to try this recipe!! 🥰
Happy baking ☺️
Dear Lily, thank you for the great job!!! It was very helpful for everyone who have the willing to learn how to bake panettone. Did you use Giorilly’s formula for this batch?
Glad it's helpful. Yes it's Giorilli's but not exact recipe.
Definitely well done 😊🙏
🙏
Яка красота!!!🌺
Thank you
Complimenti, sono stupendi 💪💪
Thank you
Nice videos, congratulations! I make almost the same things, especially when preparing the molds: I use wooden skewers though and I use a drying rack to get them cooler once cooked. I cannot post a picture here unfortunately but tell me if you want me to.
Awesome! And yes I know what you mean.
What a journey this was, glad I stuck till the end, great stuff. One bothered me though.. your plastics containers don't melt in contact with the hot skewers?
There are tiny dents here and there on the plastic but the skewers cool down very fast.
Do you use any steam in your oven when baking? Steam seems like it would help with oven spring.
Mine is a regular oven, no steam.
Perfeito. 😍😋
Obrigada! 🌻
🤎
Just wow! I always wonder how to get open crumbs of either baked proofed bread. Mine always has small opening.
I hate to tell you this, but every single step matters from sourdough to ingredients to mixing to handling to proofing to baking
@@lilyartisan 😯 it looks like I still need ton of practice. Can I ask you do you measure to make sourdough? I just add flour and water and mix no measuring
@@eatenjoy2207 yes it takes a lot of patience and practise. Took me more than 2 years. I always use a weighing scale. Eyeballing isn't measurable so troubleshooting a bake is impossible.
Looks sooooo great.
What’s the difference between this dough and dough from part 2? More butter? Diferent flour? Thank you.
Hello, part 2 is a continuation of the process. The dough in the first part is used in the second dough, mixed with ingredients all over again.
Hi Lily, your panettone looks wonderful and thanks for detailed explanation, I have a question, often my panettone rises and bakes well in the oven, but when I flip it over, the head comes off and it's so frustrating, do you have any tips why it happens or how to flip it over so that it stays in place? thank you
It's hard to pin point to just one particular reason because there are so many variables. It could be shaping, or baking. Maybe uneven heat distribution in the oven. It happened to me a few times too. There was this one panettone in the entire batch that got decapitated 🤷🏻♀️
Bellissimo!
Thank you
Beautiful video, Lily! My panettone takes a long time to rise into shape, even though all the steps are followed at the correct time. Can you tell me what could be causing this?
How long is a long time?
10-15 hours, temperature 29°C
@@nutrilucasmjb while there could be many reasons, one of the main culprits will and always be your pasta madre. Maybe imbalanced, maybe weak yeast activity, maybe it's acting up. It's wild yeast after all.
Amazing !!! Congratulations How long is the shelf life ?
All are eaten within a week so I wouldn't know 😂 Naturally it depends on the balance of your PM and your weather. If it's hot and humid like my country, don't leave it out for more than 2 weeks.
Will this recipe work if i cut it in quarters for 2 panettones? I dont know if my kitchen aid mixer can handle that amount of dough for 4.
Yes just reduce the amount accordingly ☺️
Скажите пожалуйста на какой температуре вы выпекаете и сколько минут.Делаю по Вашему рецепту,сейчас последний процесс ферментации и затем формировка.
Hi, I usually use 165C 35 minutes but it depends on your oven
@@lilyartisan спасибо большое.
Hi Lily thanks for great sharing, may i knw how much dough u put in retagular mold? I bought d mold last year, didnt hv a chance to use it😅
Ur open crumbs is so awesome, i stil couldnt make it. Trying hard😅
If you use the same brand and dimension, then the M size is 350g dough
@@alle3333 thanks. I personally don't like big holes because they mess with the structure and I aim for light fluffy texture ☺️
@@lilyartisan thank you
@@lilyartisan i started baked panettone since 2021. Stil couldnt achieve the big holes, i believe must hv strong PM. I started yesterday, gonna bake later. Let see it has big holes or not😅
My timing did not quite work out and if I will be baking my panettone after the second rise, I would be baking at 1am. Could I put the panettone in the fridge and bake it the next morning? Thank you in advance!
Yes timing is tricky. You can always proof it at a lower temp like 24C to slow it down, instead of 28C. Then yes you can definitely put in the fridge to retard. Do account for the rise in the fridge tho, depending on your fridge temperature etc.
@@lilyartisan Thank you so much! Your video is very very helpful!
@@thebakercorner1481 all the best!
heello please 165C fan assisted or without fan? thank you
Fan assisted but please adjust according to your own oven. Each and every oven is slightly different
Шкода що не вказуєте температуру випікання і скільки часу потрібно для підняття вже у формах, мої стоять вже 12годин😮
Hi sorry, I didn't know UA-cam messed up the subtitles I uploaded. I just fixed it. I bake at 165C and usually finally proofing is about 5-6 hours at 28C. But sometimes, things can go wrong, or your pasta madre can act up, and it can take a much longer time.
А сколько добавлять паста Мадре если у меня сухая?
Sorry I don't understand
I tried the recipe but there's too much butter in it, i found it illogical in the beginning, but i followed the recipe, unfortunately it didn't turn out well 😞
Panettone is an extremely high fat brioche, to put it simply. It can be rather challenging, but with the right ingredients and tools, it can definitely be done.
Hi Lily, I always have the problem to decide on the size of dough for my mould. I sourced some from Taobao, it did not mention dough size. How to calculate it? 🙏🙏
Ah I don't have a formula. I know that there are 3 sizes. The smallest fits about 350g, M size is about 490-500g and the large one is 730-750g. They are slightly smaller in capacity compared to the Italian ones
They're also the ones I don't like using because some of them break open in the oven and those red ones bleed.
@@lilyartisan thank you for your prompt response❤️
@@lilyartisan I used the red one 4 inches last year. So far so good, only I found the opening too small, the dough sticked to the side when I put them into the mould. So I ordered the 5 inches, shorter in height, wide in the opening, hopefully can resolve the issue. Then I will use 500g this year. Thank you very much. Your panettone is soooo beautiful! I hope I can make a 90% of yours 🤣
@@edwinlee5772 the shorter height 5 inch one, if I'm not mistaken, takes only about 450g dough. 500g is too much.
You put 1 dough water
And also in. second dough
But you didn't mentioned water in second dough ???
If you check Part 2, you'll see the mixing of the second dough
I follow your recipe step by step but inside big hole not come like yours, can you brief what I'm doing wrong also my flour t65 13.2 protein content
@@lilyartisan yes I watch that why I'm asking you mix little bit more water ,but I think it's big deal may be if dough looking rough we can put little bit water, but inside of my penettone not have big hole it's look like normal sandwhich bread
@@culinaryskills7541 open crumb panettone is not easy to achieve. It took me 3.5 years of consistent practise. It takes a healthy pasta madre, the right ingredients, good mixing, gentle handling and the right fermentation. And even with all those combined, it's a difficult process. You just have to keep practising.
@@lilyartisan thank you ,so which flour i can use for pasta madre ,I'm using t65 protein 13.2
Why does my panettone break apart when flipped upside down? 😢
Maybe you didn't bake it enough, maybe structure was compromised during baking.
I was so proud that everything is going so well, until I put it in molds and it didnt grow 😂
Did you proof them somewhere warm? I remember there was once when mine took 8 hours at 29C
@@lilyartisan yes they were next to radiator, cause now there's winter in my country. I decided to bake it anyways to check how it behaves in the oven. It grow there a little bit. I still have pasta madre so I'm not giving up yet, but in winter my house can be 24C at max
Questo si che è un signor panettone! Brava si!
Thank you 😊