Great panettone, as always! Thanks for your tutorials, they helped me a lot on my panettone journey. Taste and texture wise I'm pretty happy with my panettone results by now, although I'm still not getting that crazy oven spring with that beautiful open crumb structure. I'd say that my pasta madre isn't the issue, it's very strong and active and also the acidity seems to be ok (got myself a pH meter, just to make sure). I tried many different flours, the one that I'm using for the chocolate batch that is proofing right now is "Caputo manitoba oro". No matter which flour I use, though, it seems like my flours can't quite absorb as many egg yolks as suggested in your recipes. If I don't want my dough to end up being too runny and sticky I have to use about 10 percent less yolks than in your recipes. Butter is no problem though. My doughs seem to be able to absorb butter without any problems, so what I ended up doing now is incorporating the butter first, and then adding the yolks slowly until I reach the desired dough texture. What I also noticed is that my second dough also needs more time to rise to the top than only 4 hours, as many other recipes suggest. Mine needs more like 6 to 8 hours (at 26-28°C). Is that something you experience as well? Do you also sometimes vary the amount of ingredients a little bit to get the desired dough texture, or do you always precisely stick to the given amounts? Thank you and have a good day!
Hello, yes sometimes final proofing takes 6 hours at 28C. But I wouldn't worry about time. As for dough texture, if recipe is the same, flour definitely makes a huge difference. So yes, sometimes I reduce yolks sometimes I add water, depending on the dough feel
There is flour and flour. You should always adapt the amount of water/yolk/butter for your flour. Regarding the oven spring: if everything else is spot on, then it's pretty sure the culture in you PM. Not only the dominant microorganisms but also the non-dominant ones are important for the last bit of "performance" when it comes to enriched dough. The structure of the final panettone (feathery shreddy stringy when pulled) is imo more important than an extrem open crumb. And the taste ;) EDIT: if you reduce the amount of water/yolk/butter, you need to reduce also the amount of sugar. This might also help to shorten the time for the final proof.
Félicitations. C'est magnifique. Pour ta 1ere pâte, tu ne mélange pas beaucoup avant de mettre le beurre. Que se passerait-il si tu mélangeais plus longtemps jusqu'à obtenir le dessin comme une citrouille avec ce type de petrin (j'ai le même)? Moi j'ai plutôt une pâte collante à la fin.
Hello yes you can do that. But I prefer to check the readiness of the dough by pulling and touching it. I add as soon as the dough is ready instead of letting it develop even more to avoid over mixing, which can also contribute to second dough failure.
Superb recipe, I really want to try it. I only have an artisan kitchenaid. In your opinion I should reduce the quantity of butter in the second kneading. I have a doubt, thank you for your answer. Jerome
Hi Lily, is there a reason you do not do voice overs? i feel this would be really helpful to your channel. just a thought. Thank you for all of your content.
Hi! Can I have a question? Why here in UA-cam the quantity of sugar in the second dough is 90g and in the website 150g ? Which one is correct ? Thank you.
Hi as you saw in the beginning of the video, did it look tripled? It's hard to tell unless I put it in a straight measuring jar. But no worries. 2.5X is fine 👍🏻
@@lilyartisan thanks! I bought a lot of books and allá o them talks about how the pm has to triple . Your videos are much better than any course or book. thanks for the information
@@Bender-bead thank you. I think many of us have the fear of using the PM because it doesn't triple. But if you don't use it, you won't know how it performs. And it's actually OK if PM doesn't triple.
I am confused. Is this one dough that you kneaded twice or two seperate doughs, because in the video it looks like one that was kneaded twice, but in the description you mention two doughs.
@@519achilles the term is first dough (primo impasto) and second dough (secondo impasto). In the second dough, you add extra ingredients to the first dough that's fermented.
Do you have a video on how to make pasta madre? What is the 1:1:0,45 ratio? As in 1 part madre, 1 part flour and 0,45 water? Or does it mean something else? 🤔
@@lilyartisan Спасибо большое.Делала обыкновенный панетоне по Вашему рецепту.Получился великолепный.Вкус потрясающий.Спасибо большое.А сейчас я испытываю рецепт шоколадного панетоне.Надеюсь тоже получится.Спасибо огромное за рецепт.Привет из города Одесса.
it's fun to read your commentaries :). The video is great, thanks for sharing. I notice you didn't mix much in dough 1 however the gluten is developed very well. I am using stand mixer hence harder to get to the right texture.
![[cc] Pandan Panettone Recipe | Sourdough |](/img/n.gif)
Panettone isn't only for Christmas. Try my Choc-Euphoria Panettone for Valentine's! Remember to read the description and turn on the subtitles 🙂
this channel is extremely underrated 😮 stumbled upon this Video. straight to the point with important sidemarks just amazing
@@leoma3317 thank you
Thank you for sharing your technique!!! Love watching the dough mix!😂
This is very satisfying video ❤
Thanks 😊
Thank you for sharing dearrr
Beautiful result!
Thank you
Wonderful! Congrats
That looks AMAZING
Great panettone, as always!
Thanks for your tutorials, they helped me a lot on my panettone journey. Taste and texture wise I'm pretty happy with my panettone results by now, although I'm still not getting that crazy oven spring with that beautiful open crumb structure.
I'd say that my pasta madre isn't the issue, it's very strong and active and also the acidity seems to be ok (got myself a pH meter, just to make sure).
I tried many different flours, the one that I'm using for the chocolate batch that is proofing right now is "Caputo manitoba oro".
No matter which flour I use, though, it seems like my flours can't quite absorb as many egg yolks as suggested in your recipes. If I don't want my dough to end up being too runny and sticky I have to use about 10 percent less yolks than in your recipes.
Butter is no problem though. My doughs seem to be able to absorb butter without any problems, so what I ended up doing now is incorporating the butter first, and then adding the yolks slowly until I reach the desired dough texture.
What I also noticed is that my second dough also needs more time to rise to the top than only 4 hours, as many other recipes suggest.
Mine needs more like 6 to 8 hours (at 26-28°C).
Is that something you experience as well?
Do you also sometimes vary the amount of ingredients a little bit to get the desired dough texture, or do you always precisely stick to the given amounts?
Thank you and have a good day!
Hello, yes sometimes final proofing takes 6 hours at 28C. But I wouldn't worry about time. As for dough texture, if recipe is the same, flour definitely makes a huge difference. So yes, sometimes I reduce yolks sometimes I add water, depending on the dough feel
There is flour and flour. You should always adapt the amount of water/yolk/butter for your flour.
Regarding the oven spring: if everything else is spot on, then it's pretty sure the culture in you PM. Not only the dominant microorganisms but also the non-dominant ones are important for the last bit of "performance" when it comes to enriched dough.
The structure of the final panettone (feathery shreddy stringy when pulled) is imo more important than an extrem open crumb. And the taste ;)
EDIT: if you reduce the amount of water/yolk/butter, you need to reduce also the amount of sugar. This might also help to shorten the time for the final proof.
Well done!
Thank you for sharing. just tried this with very good result :)
@@rainbowcash good to know! We always keep one frozen so that we can enjoy it a month later without having to make it again 😂
Bom dia. Trabalho maravilhoso. Lindo panetone de chocolate. Gostaria de saber qual foi a farinha de trigo utilizada na receita? Obrigado
Thank you. I don't remember exactly, but I usually use Petra or Pasini, or my local Japanese flour
I will try for sure 😍😍😍. Thank you for sharing ❤. The two refreshments are at 28 degrees?
Great. Yes, 28C
@@lilyartisan thank you 🤩
Lily..você é maravilhosa ❤❤
🤎
Molto interessante
May i check where did u get the skewer? It looks so much easier then the skewer sticks which is so flimsy
@@choymun874 I'm sure you can get it online, which is where I got mine. Search bbq skewers
Thank you❤❤❤❤❤
Félicitations. C'est magnifique. Pour ta 1ere pâte, tu ne mélange pas beaucoup avant de mettre le beurre. Que se passerait-il si tu mélangeais plus longtemps jusqu'à obtenir le dessin comme une citrouille avec ce type de petrin (j'ai le même)? Moi j'ai plutôt une pâte collante à la fin.
Hello yes you can do that. But I prefer to check the readiness of the dough by pulling and touching it. I add as soon as the dough is ready instead of letting it develop even more to avoid over mixing, which can also contribute to second dough failure.
Is the coollily' pastamadre madre acidity meter hanna?
Want to know how to measure
Hi, I used to measure pH of my PM and panettone doughs but I don't anymore, since November last year.
Thank you for sharing ! Can I also make only 2 refreshing on fruits Panettone ?
refreshing PM? Yes that's what I do too
Superb recipe, I really want to try it. I only have an artisan kitchenaid. In your opinion I should reduce the quantity of butter in the second kneading. I have a doubt, thank you for your answer.
Jerome
Hi, for me, the recipe is just right
looks great! which flour do you use for panettone? what is the protein and ash content?
@@LM-mj4ig I use panettone technical flour
May I know how to make the "Pasta madre "? Is there the process under your video? Thanks.
@@思慧陳-r3n ua-cam.com/play/PLU1t93auYDKrc-gHTyUGe21i6_CI0nkUh.html&si=PAKDvXt6HsIXOfbr
@@lilyartisan Thank you Lily ^^
Hi Lily, is there a reason you do not do voice overs? i feel this would be really helpful to your channel. just a thought. Thank you for all of your content.
@@MrLomoSaltado hi, thanks. I did think about it, and I tried it but I couldn't get over how stupid I sound 😂😂 I might try again.
@@lilyartisan please try again! your videos help us ! we already love you for it!
How much time for proofing in between each step ?
about 30-45 minutes depending on dough condition and temperature
Hi! Can I have a question? Why here in UA-cam the quantity of sugar in the second dough is 90g and in the website 150g ? Which one is correct ? Thank you.
Hi thanks for bringing it up. If you like your sweets, use 150g. I have tried both successfully.
Thank you. What mixer do you use? What is the speed if I use a home mixer?
Each mixer speed and strength is different. I use a small Famag spiral mixer.
Hi lilly,Great job! Does your pm triples in the final 2 frefreshment?
my pm does not exceed 2.5 x
Thanks!
Hi as you saw in the beginning of the video, did it look tripled? It's hard to tell unless I put it in a straight measuring jar. But no worries. 2.5X is fine 👍🏻
@@lilyartisan thanks! I bought a lot of books and allá o them talks about how the pm has to triple .
Your videos are much better than any course or book. thanks for the information
@@Bender-bead thank you. I think many of us have the fear of using the PM because it doesn't triple. But if you don't use it, you won't know how it performs. And it's actually OK if PM doesn't triple.
Hello! I am new to Pasta Madre, what does this mean? 1:1:0.45 same quantity of PM and flour at 45% of hydration? Thanks a lot for the recipe!!
@@sirax1414 yup that's right
@@lilyartisan Thanks a lot!!! I'll try this recipe soon!!
Could I ask which type of spiral mixer you use? All the ones I find online are commercial size and a bit too big for a small batch. Thank you!
Hello I use Famag 8L. Sunmix also has a small 6L bowl for home use.
@@lilyartisanthank you so much! I'll look into those!
I am confused. Is this one dough that you kneaded twice or two seperate doughs, because in the video it looks like one that was kneaded twice, but in the description you mention two doughs.
@@519achilles the term is first dough (primo impasto) and second dough (secondo impasto). In the second dough, you add extra ingredients to the first dough that's fermented.
If i want to add almond slivers do i need to reduce the chocolate
Yes you should but you can always play around. If it doesn't work, next time use less
Do you have a video on how to make pasta madre? What is the 1:1:0,45 ratio? As in 1 part madre, 1 part flour and 0,45 water? Or does it mean something else? 🤔
She made a few videos on pasta Madre. Just a quick scroll will bring you there. Not like she has hundreds of videos
Sweet or bitter cocoa powder?
@@DanielBalboa_ Dutch
Hello what type of flour did you use? thank you
Hi I used Molino Pasini
What's the name of that knife you use to cut panettone? Thanks
It's Kuhn Rikon 😊
Thanks a lot😊
Hi Lily! Where did you get your panettone bags?
The plastic bags? I bought them at a local online shop.
太美了🎉
🤎
Wha cocoa oowder are you using 43% or 100%
The exact brand is Ghirardelli Dutch processed
Добрый день.Скажите пожалуйста диаметр Вашей формы,и сколько теста Вы туда кладете.Спасибо.
Diameter is 135mm, dough about 520g
@@lilyartisan Спасибо большое.Делала обыкновенный панетоне по Вашему рецепту.Получился великолепный.Вкус потрясающий.Спасибо большое.А сейчас я испытываю рецепт шоколадного панетоне.Надеюсь тоже получится.Спасибо огромное за рецепт.Привет из города Одесса.
@@РиммаФоменко-в2хЗдравствуйте, у вас получилось?
@@РиммаФоменко-в2ха когда вы их кладёте в форму, сколько они они там примерно по времени расстаиввются?
What type of mixer are you using?
Hello it's a Famag spiral mixer
What is the pasta madré ?
@@Jay-i6p6t it's wild yeast maintained stiff and in a very specific way.
it's fun to read your commentaries :). The video is great, thanks for sharing. I notice you didn't mix much in dough 1 however the gluten is developed very well. I am using stand mixer hence harder to get to the right texture.
Thank you. I have used stand mixer before, and I remember it took longer. Also, an ice bowl at the bottom of the mixing bowl is necessary.
@@lilyartisancan you share the type of machine you are using for mixing the dough? great channel, thank you so much for sharing!!
@@lilyartisan also, can you explain what you mean by ice bowl at the bottom of the mixing bowl? do you think I can I manage with a normal stand mixer?
@availableRebeka it's Famag spiral mixer 👍🏻
@availableRebeka some mixers lift up the bowl. If your mixer doesn't elevate, then, wrap an ice pack around it. Or chill the mixing bowl before use.
❤
🤎
Hola. A que temperatura sacas la masa del primer empaste?
Hi, I didn't check the temperature but it was still quite cool to touch