I just made this recipe completely by hand and it came out absolutely amazing, pretty much the same as the video. The 2 kneadings took about one hour each, with chilled ingredients so I ended up with a final dough temperature of around 24°C. I proofed the doughs at around 25°C (room temperature) and it took around the same time as the dough in the video to rise. I think the key to being successful with this recipe is the strength of the lievito madre, as well as the flour (I used 14% protein Manitoba flour).
@@agnesyeo1418 I chilled all the ingredients, even the flour. I've noticed that it's much harder to get the second dough to come together if the first dough is fermented too much, so I really recommend only fermenting the first dough to 3x in size, no more than that.
This is hands down the most accurate classic recipe for panettone. Every step is correct, perfectly executed. Only thing you could try is adding yolks and butter in 3-4 alternating batches, they help each other to get incorporated better. You can also add a glaze on top before baking. Very well done I must say!👍🏼
I have never ever seen a better recepie for Panettone! Thank you so much for it. It's the third year in a row we bake this Panettone and it always turned out perfect😊
I baked a batch this week. They came out beautifully, all 4 of them. Thank you much for the well explained recipe, including the one on building the pasta madre. It is still a week to Christmas, how long can the panettone keep?
Eres fantástica y transmites una energía de paz en cada pincelada de tus videos. Gracias por compartir. De hecho hago varias de tus recetas, la Ciabatta y los Vienna Breads, el pan de Avena y Linaza y siempre que hago panes recuerdo tu delicadeza para trabajar. Eres mi referente. Bendiciones.
Please tell me what is the reason that panettine's top part falls off when I turn it upside doewn, shaill I wait for it to cool down a bit ? I once waited for the temperature to lower for 5 minutes before hanging upside down and then the opposite theng happened and it collapsed.
Hello, Chiew See 🙏🏻 thanks for sharing your experience and knowledge with me. I’ve watched the video about lievito madre many times. Can you tell me if I want add melted chocolate for this recipe of panettone, if it possibly?? Or I need another recipe
Thanks anyway 🙏🏻 if it can be helpful, I just add 10% of all amount of flour at second part of making the dough, mixing with a little bit of water And it turns great
You show that the first dough was kneaded approx. 35 minutes and the temperature was 24 degrees. How do you achieve it? When I knead a dough for such a long time, it is 28-30 degrees.
Amei a receita...fiz ela semana toda preparei a massa madre com todo capricho..amssei a massa do panetone passo a passo ..na segunda massa esqueci do malte ...daí terminei sem ele , deu tudo certo , cresceu até a hora de ir para o forno assei na hora tirar do forno murchou ,.. Será foi por falte do malte....mas comemos assim mesmo, vou tentar de novo sou persistente...se puder me responde agradeço..
Você inverteu como no video? Se já tiver com os palitos antes de assar fica menos tempo de "cabeça pra cima". Quando o panetone é bem feito parece um suflê murcha depois de assado. Sem falar que são poucas as farinhas nacionais que aguentam tanta hidratação
Hi Chiew See, thank you so much for this recipe. I am finally gathering enough courage to try this 🤣. Could you pls advise the size (as in diameter) of your panettone case pls? Mine is 154x112mm. Thank you
What can be the cause of when turning them upside down the top falls out. Baked @ 190 steam top bottom 2 minutes then 160 no steam till 92-94 nternal temperature. From the 6 i made 3 fell out
Щиро вдячна за такий труд. Здоров"я вам і вашим рідним. Мирного неба всім на Землі.
I’ve never seen a more beautiful dough than this one.
Thank you 😊
I made panettone last night using your recipe. It has turned out amazing. Thank you for sharing the recipe.
I just made this recipe completely by hand and it came out absolutely amazing, pretty much the same as the video. The 2 kneadings took about one hour each, with chilled ingredients so I ended up with a final dough temperature of around 24°C. I proofed the doughs at around 25°C (room temperature) and it took around the same time as the dough in the video to rise. I think the key to being successful with this recipe is the strength of the lievito madre, as well as the flour (I used 14% protein Manitoba flour).
Can’t agree more. And very pleased to know your amazing bakes that was kneaded by hand!
Does chilled ingredients include eggs and butter?
@@agnesyeo1418 I chilled all the ingredients, even the flour. I've noticed that it's much harder to get the second dough to come together if the first dough is fermented too much, so I really recommend only fermenting the first dough to 3x in size, no more than that.
@@autumn.kitchenamassados a mão eu adoraria assistir um vídeo,sedo elaborado o panetone com a mão.
This is hands down the most accurate classic recipe for panettone. Every step is correct, perfectly executed. Only thing you could try is adding yolks and butter in 3-4 alternating batches, they help each other to get incorporated better. You can also add a glaze on top before baking. Very well done I must say!👍🏼
Thank you for the suggestion. Will try out alternating yolk and butter 🤗❤️
I have never ever seen a better recepie for Panettone! Thank you so much for it. It's the third year in a row we bake this Panettone and it always turned out perfect😊
Glad you love it 😊
I am just shocked by how well it turned out
your style of instruction is so good
your love for cooking is so evident
I always find happiness in little things
Bravissimo. All your work is amazing. Congratulations ! from France ;)
Thank you 😊
Che meraviglia, mi sono goduta tutto il video!!! Brava e complimenti!❤
Thank you 😊
How effortlessly he is doing it
I have never been motivated to bake, but I HAVE TO NOW
I have just made my best panettone following your recipe. !! Thank you so much!
thank you so much for your feedback 😊
Does it taste too sweet?
Would you be so kind to share info about your stand mixer? I am a true fan, appreciate you and your amazingly detailed, rich, knowledgeable videos 🙏🏼
Das schwierigste ist wieder dieser Sauerteigstarter. Backt man nicht immer mit Sauerteig ist es schwierig. Tolles Resultat. 👍👍🤤🤤🇩🇪
Agree. Thank you 😊
this is by far the best thing ever
I am going to share this recipe with my friends and family for sure
You're doing so better each day
This is a pure form of art
I baked a batch this week. They came out beautifully, all 4 of them. Thank you much for the well explained recipe, including the one on building the pasta madre. It is still a week to Christmas, how long can the panettone keep?
Glad you made it 🥰. I have tried keep for 7-10 days and seems alright without moldy
What is the substitute of malt? Here in 🇮🇩 it isn’t common to find on the store 😅
Sepertinya enak sekali... yummy and need long time too eat it 😊😍
🤗🥰
The edit was top-notch
please share possible substitutes as well
I will always be watching your videos for amazing content
this is just mindblowing guys
Wonderful video. Thanks very much for sharing. I'm going to try this receipe today.
can I learn more about such recipes
I can't stop dreaming about this bread now
I can never make them so warm and moist
That's true craftsmanship...
your looks always seem to amaze me
I would love to know many more concepts like this
I can almost smell the fresh bread through the screen
You have a generous amount of knowledge
I like all of your work and appreciate it as well
You are so much talented! keep going
Eres fantástica y transmites una energía de paz en cada pincelada de tus videos. Gracias por compartir. De hecho hago varias de tus recetas, la Ciabatta y los Vienna Breads, el pan de Avena y Linaza y siempre que hago panes recuerdo tu delicadeza para trabajar. Eres mi referente. Bendiciones.
is this what heaven looks like
I love the setup of your kitchen
This small setup is so cool
this is a masterpiece i am telling you all
The words were just repeating but still, it did sound great
I liked many of your tricks
This style suits you very much
I can’t find Pasta madre, can I use dry yeast instead ? Please give me answers.! I’m planning make panettone for Holidays season.
Thank you.
Please tell me what is the reason that panettine's top part falls off when I turn it upside doewn, shaill I wait for it to cool down a bit ? I once waited for the temperature to lower for 5 minutes before hanging upside down and then the opposite theng happened and it collapsed.
The traditional form of Viking is amazing
I tried this recipe this week and it was perfect. Thanks for sharing!
Glad you tried and love it! Thank you 😊
Greetings from Brazil! :)
HOLA hice tu receta y salió bién. Aunque en el segundo empaste me llevo 50 gr más de harina. Total 150
Good to know! Merry Christmas 🎄🎁
看着就很好吃，谢谢up主分享
I am addicted to this
Don't you use any flavor in the récipe ? Tks and regards from Ecuador
Honey, vanilla pod
keep making more such videos
Thank you for sharing. Would love to try this as panettone is my favourite. But what is panettone flour? How many g of protein 100g of flour ?
Good question
Yes I am curious to know as well.
Yes. I would want to know what is panettone flour too. Can you give some examples? Where can we buy the flour
I wanna know too
Hi check out my latest Ig post about the panettone flour
instagram.com/p/CUCxBtGpCQB/?
I always learn so much from you
Tq Autumn it’s a pleasure watching the video.
Thanks Lucy!
the pan is really beautiful
kinda wanna go to Italy now and eat this
Hello, Chiew See 🙏🏻 thanks for sharing your experience and knowledge with me. I’ve watched the video about lievito madre many times. Can you tell me if I want add melted chocolate for this recipe of panettone, if it possibly??
Or I need another recipe
I’m sorry that I’m not an expert in panettone so I can’t advise on the ingredients.
Thanks anyway 🙏🏻 if it can be helpful, I just add 10% of all amount of flour at second part of making the dough, mixing with a little bit of water
And it turns great
I wish to learn to chop like you
HI thank you so much for sharing your recipe. I think it is amazing. I wonder if you can share with me which brand of stand mixer you are using?
Hi I’m using CN planetary mixer. I do have a sunmix spiral mixer by now
@@autumn.kitchen thank you
I am glad I came across this video
gd bless you for sharing this with us
Complimenti dall italia
You show that the first dough was kneaded approx. 35 minutes and the temperature was 24 degrees. How do you achieve it? When I knead a dough for such a long time, it is 28-30 degrees.
I used all chilled ingredients. Chill the mixing bowl and dough hook too. If possible put a bowl of ice bucket below the mixing bowl.
I had never seen something like this!
Perfect, I don't have malt, what can I add instead? Thank you.
You can just skip it
Amei a receita...fiz ela semana toda preparei a massa madre com todo capricho..amssei a massa do panetone passo a passo ..na segunda massa esqueci do malte ...daí terminei sem ele , deu tudo certo , cresceu até a hora de ir para o forno assei na hora tirar do forno murchou ,..
Será foi por falte do malte....mas comemos assim mesmo, vou tentar de novo sou persistente...se puder me responde agradeço..
Você inverteu como no video? Se já tiver com os palitos antes de assar fica menos tempo de "cabeça pra cima". Quando o panetone é bem feito parece um suflê murcha depois de assado. Sem falar que são poucas as farinhas nacionais que aguentam tanta hidratação
Vc poderia me mandar sua receita traduzida obrigada
How do you manage to give them shapes??
you are a talented man
This is the best video ever
Your voice is amazing
Damn you are way too much skilled
the aesthetic of this video is amazing
Beautiful! What’s the time and temperature for baking?
this looks so fluffy and moist
you are my favorite UA-camr
I want a butter-free option, please
maravilhoso vou fazer para o natal gratidão 🎉🎉🎉🎉🎉🎉
🤗💪🏻
thanks for sharing this with us
this looks so tempting man
Thank you ! Can you show us how to do pasta madre ? Not much info and tutorial on that ! Please please !
check out Kristen (Full Proof Baking) website for converting liquid starter to pasta madre
fullproofbaking.gumroad.com/#ucprT
Bonsoir si on pouvait obtenir la traduction en francais des ingredients pour cette recette
Cordialement
they turned out so well
Hi Chiew See, thank you so much for this recipe. I am finally gathering enough courage to try this 🤣.
Could you pls advise the size (as in diameter) of your panettone case pls? Mine is 154x112mm.
Thank you
135mm x 95mm
상세한 영상 감사합니다😅
Welcome 🤗
It looks very tempting
I am sure this tastes heavenly
What can be the cause of when turning them upside down the top falls out. Baked @ 190 steam top bottom 2 minutes then 160 no steam till 92-94 nternal temperature. From the 6 i made 3 fell out
There are many reason which I am also learning. One of it is undercook, over tightening in shaping might cause it too
Thank Q cs, very good video 👍🏻
Thanks Joyce!
I need to make Panettone but I don’t know how I make Pasta Madre. Please advice to me. Thank you in advance .
You can try to convert following this blog
www.pantrymama.com/pasta-madre/
👍👍👍panettone, makes me drool..hi may I ask if u will be able to make a video to show how to make pasta madre too???
Grazie mille fantastico realizzare il tuo panettone… ti sono immensamente grata ❤❤❤
🤗🥰❤️
My mom will be making this for me now
This recipe has my soul!! looks tempting
This was such an engaging video
Bel video ,molto ben fatto!
Thank you 😊