Panettone: The ChefSteps one-day recipe for this Italian holiday bread
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- Опубліковано 8 гру 2020
- chfstps.co/3qFOg9X
Traditional panettone takes days to bake-made with a wild yeast starter, the dough is built over time and left to ferment and rise as nature works her magic. We’ve sped up the process to get an elegant bread with a delicate, feathery texture in one day.
The "Gold Standard" results that Grant is hunting down with this recipe? Panettone from This Is From Roy: ttps://www.thisisfromroy.com/ - Навчання та стиль
![[cc] Choc-euphoria Panettone | sourdough |](http://i.ytimg.com/vi/7iEo6SjxtL8/mqdefault.jpg)
Roy is not the master, his products are too airated and are not how proper Panettone should be. Reference Italia Squisita and the real masters from Milano for a real panettone....The milanese know best.
Italians are best known not for their food but for their arrogance 🤦♀️ "experts" on pasta, pizza, panettone, cheeses, etc. Why are you always picking on other people trying to cook "your" food? Btw the worst pizza I ever had in my life was in Milan and worst pasta in Rome 🤢 not saying about horrible service
Great stuff, Grant! One comment from a fellow bread baker here: Folding the dough does not increase the amount of gas present, it merely distributes the bubble for a more consistent crumb. In fact, there's a balance between structure and tension in the dough vs. overall rise - you need enough structure to support the rise, but if you overdo it, you'll have smaller bubbles. If you want more gas in the dough, longer fermentation is key.
The more gas bubbles that is bigger holes the gross the taste, panettone should be moist fluffy soft, you are not supposed to brush butter on the dunk in milk or so
@Ken k is it possible to make panettone with wheat flour?
@@btb554 I'd argue that wheat flour is key as it contains the most gluten, so definitely yes - would not try without wheat
@Ken K No, I meant can we make a panettone solely with wheat flour. 100% whole wheat panettone, is that possible? Would it have the same amount of bubbles?
@@btb554 do you mean whole wheat as in whole grain wheat? Then, no, absolutely not - that would result in a dense bread. If you mean "only wheat", then yes. Grant is using Bread flour, which is a type of high protein wheat flour.
There is something so beautiful about bread! The entire process, the simplicity of the ingredients, the feel of the dough in your hands. The fact it has been giving life to many different people from all over the world generation after generation. There is a connection to the land where the ingredients came from and a connection to all people and the basic need for life and nourishment.
There is also an immense pride when a dough turns out perfectly and is so soft and luxurious! Not to mention the smell of fresh bread can’t be beat! It is so simple yet so beautiful! I think everyone should learn how to make bread!
Simplicity yes in any bread but panettone ❤
It's great that Grant does nothing to hide the fact that this wonderful bread requires many steps and stages to do right, but provides such enthusiasm and many really very valuable pieces of information about nearly every aspect of high-end baking along the way, that you actually want to try this ! Excellent!
I love the way you explained the science behind it and why you add stuff at specific tests
Keanu got mad bread skills.
This is one of the best ChefSteps videos - lots of useful info, very well-presented, and the panettone looks amazing.
You are saving insane amount of money by doing all of the special sounds on the spot
It's absolutely criminal. This channel doesn't have like 10 million followers. It's the best cooking channel on UA-cam.
Californians, specifically in the Los Angeles or Orange County area, visit an Urth Caffe during their holiday season to try an amazing panettone!!!
Fragrant fruits and chards of chocolate mixed into a tender, sweet, citrus-y bread. It was a great introduction for me when trying panettone before attempting to bake one on my own. 🤤
So much great info ! Thank You
But Dude- man-bun, ponytail, baker’s cap for the longer locks 😉
Thank you
insane bread knowledge coming from Grant throughout this video! There's always more to learn on the bread front, great work!
Didn't know you changed your channel's name lol
Both of my favourite channels...food with science 👍
Yep! You're never done learning about bread making.
Love it, I grew up with a grandmother that would bake every sunday and we always had fresh breads on monday
Morrisons lol
Finally one of the few who correctly defines panettone milano as bread and not cake! Obviously I have some doubts about the recipe used!
Loved this recipe last year, hoping Chef Steps does a definitive panettone video eventually. I bet a multi-day recipe could get even closer to Roy's.
Thank you SO much for the fantastic information in this video! Since seeing it, even my brioche breads have become rich, amazing clouds.
Excelente receta gracias. Thank you very much.
Добрый день! Можно русские субтитры? 🙏
That is a beautiful Panettone. Look at how soft, springy and fluffy it is when he squishes it! I've gotta try this some time, its one of my favorite things to eat at Christmas time especially one with chunks of chocolate in it.
The recipe 🙏
It's so beautiful bread. I like it and want to try to make it.Thanks a lot🥰
Excellent! I have a very happy starter and I like the idea of same day bake Thanks for your video.
Great video, thanks to you my first panettone is already hanging down.
Thank you worked like a charm. Had to adjust for altitude and weather but it's fabulous for first try. ❤
How do you adjust doughs? We live in mountain climate with dry weather.
Thanks for the great content! Is there a way we can decide the size of the paper mold? Weight of dough for example?
Definitely inspired me to make my own 👌👌
@23:34
"That's not bad"
North Americian translation: Disappointing
British transltion: Very good.
What I learn from Grant is not only the knowledge of Panettone, but the way he brings it. He is a fun chef.
Congrats on 1 million subscribers, y’all ❗️
Incredible work
I love this video. ALOT! This is a true artform right here. The respect for the process and materials. AMAZINING!. It makes me want to get better :)
The recipe please
I gotta make one and turn it into bread pudding with amaretto sauce! Yum!
Wow! They look gorgeous 👍👏😋
Honestly this video is a masterpiece. Everything, from the recipe to the video production is just absolutely on point!
Do you know where’s the recipe ?
i wish I had panettone all over my kitchen too!
Wow. I actually finished this long video. It was pretty good. Thank you, so informative. 😊
I want to try your recipe so badly haha! ❤️😍😍😍
Perfección total ambos me encantó
Oh man this is terrific. Thank you from Canada.
Wonderful and beautiful presentation and thanks for the tips Chef🤗❤please write down the ingredients for this recipe so we can try it too❤
Wow! Thanks for this guidance - very helpful and you rock!
Looks really good!! Thank you!!
Absolutely Beautiful !!
UA-cam has different versions of Pannetone, but learning the kinetics from you makes this the most enlightening
video for my future success. I need a table mounted hanging pole like yours!
Рецепт?
Absolutely delicious in appearance and I am positive even better in tasting. You are so patient perfect baking mode. 🥳 I could eat this all year round.
This is pure ART 🎨
And if it is around long enough to get a little dry and stale, it makes awesome BREAD. PUDDING!!!😀🤗 I made it last Sunday, topped with chocolate and whipped cream!! Yum!!😋😋
Makes great tiramisu too! In place of the lady fingers
I think that touching your hair constantly makes the dough fluffier
and whistling. lol
So gross 🤢.
Hahaha. I was looking for this comment and the whistling one too.
@@mnamous9823 seriously sickening. Wear a net or cut your damned hair.
It is supposed to haves lots off air.lolll
A lot of work but is worth it. Its amaizing!
What I do instead of using oils, strip the lemmon and orange shell and leave it in the sugar all night long, and I put the raisins in sweet wine hours
In the champagnes.
I believe they use Marsala wine! But yes better than oils for sure
Oh drool 🤤
Those Roy ones are insane!
I hve the recipe but was afraid to make it as seemed so difficult. Thank you for shortening it!.
Hi it looks amazing 😉 love 💕 it .thank you for the video.
Thank you 😊 this is nice to watch
really great recipe as always. thanks for the contents!
I could seriously watch him ALL DAY! Like sit on the floor and just look up at him, and watch him work……….LOL. We have Panettone every year in this Italian house 😬
Excellent work as usual , fan of it , been thinking and he might use a metal form and place the cases inside of it greased so roy can place also a lid on top , works or sourdough when you trap the air as its sourdough base for it too , I will try to add tiny but of fresh yeast on 10% of water replacing some of the milk
Great recipe ❤ I am salivating now with the chocolate spread on it !!!
This is so amazing!!!! Bravo!👏👏👏👏 I also will bake the one fir sure👍 Thank you!
Thank you for sharing, this bread is one of my favorites!!!!!!!!!!!!!!!!!
I enjoyed this video immensely. As for the hair touching, hey, I'm not eating this particular bread. This is a demo, so neither is anyone else watching this on YT. I will add this: If his/her hair is the worst thing any baker, chef or cook touched while making my food, I'd be relieved. I learned a lot from watching Grant. It's nice to visit several sites and videos before making my first panettone. I can keep the advice that sounds and looks good to me and toss out what I don't think I need. Bravo, Grant and ChefSteps. Thank you! P.S. - You really do have great hair, Grant. :)
Hola, muchas gracias enseñarnos tu técnica, deseo hacerlo pero solo encuentro los ingredientes pero no las cantidades, podrías indicarme qué debo hacer para obtenerlo. Muchísimas gracias y felicitaciones!
Any advice please on what orange and lemon essential oils to use? This is a new thing for me. Thanks.
I love music in vedio and your expain method Chef. From Dada Thailand
7:34 Grants descent into madness continues
dont wanna bring this clip out off context
Really love yr bread
It is beautiful 🤤
Grant has really grown on me over time
Sous vide panettone hahahahah I've always loved him
@@usafan96soren20 totally something he would do lmaoo
Recepie please!!!! Spectacular!!! And nice music!!!
I have a mature lievito madre that I use to make panettone. It comes out perfectly. Takes 2 days,but is amazing. I make it twice a week now. It's very addicting!
Can you please let me know for how long and at what temperature you bake it? Thanks 🙏
@@GeppyGepetto it has to raise several hours,usually the house temperature is about 80 in the area in the kitchen that I have them raise. It is one hour for the intial rise with every 15 minute stretching. Then divide the dough and it it can take 4-6 hours to raise to the level they can be baked. A 350° oven for 45 minutes. Then need to put skewers through the bottom of the forms and immediately hang upside down until completely cooled. That is usually overnight. If you don't hang them upside down, they will collapses. It is time intensive, but well worth it.
@@nanadeborah8717could you leave the recipe here please? Thank you very much
Fantastic teacher! Love the non verbal antics that go with great working knowledge…and it is believable that you do actually love what you are doing. I do think you missed it on your name (chef steps) though….not imaginative like you really are when cooking. Suggestion?
Drum roll please….
“The whistling chef” ( yep, in my book, that is who you are)
Wow my favorite.....
Nice!
Im curious, how common are they in your country? In Christmas time supermarkets (as well as bakeries and people in general) flood the market with panettones (here we call them "pan dulce" that translates to "sweet bread"). They tend to be filled with either candied fruit, raisins or chocolate chips annd be sometimes glazed and at times covered with nuts too. Its nice (tho, to my taste maybe too sweet and waay too oily)
Thank you for the recert!
can it be done with yeast?
Loved it! What could I substitute buttermilk with? Can't find it in Italy
Great job 👌
Great video👍! Want to make it! Please show me the recipe. Thanks for sharing your technics!
Molto bravo viene voglia di mangiarlo
How perfect thing!😍😱
I'm italian and it's an amazing panettone, good job
Есть на русском рецепт ?
@@user-oq4so1rd5h Я посмотрел, а их нет, но ты можешь попробовать перевести это.
Amazing baking
Delicious
Just wanna make it so I can play with th dough. So jiggly and satisfying...
Thanks🙂
Grant is awesome!
When I was a kid I didn't understand why the women at the bakery close to home kept their hair in a net. Now I don't understand how come you don't.
love this. just wondering why essential oils instead of fresh zest? or, alternatively, how can you ensure the quality/purity of your essential oils?
I've always used the zest, plus raisins and vanilla and works like a charm.
They’re more concentrated, so you can just take a few drops from a bottle in very little time, instead of having to zest a couple of oranges, lemons and tangerines. So it’s basically for laziness lol. Just make sure to buy from known brands that specifically state it’s food grade. But you can definitely use zest. Just let it mingle with the vanilla and the sugar from the second dough for 24-48 hours. I’ve made Alfonso Pepe’s recipe with a homemade orange paste and it works too.
Can share the recipe for this panettone - incl the measurement for the ingredients. Thank you
Yeah, the recipe is behind a paywall. You have to pay for subscription to get this single one.
Oh my god it’s mazing🥰🥰🥰❤️❤️❤️🇩🇿
Please can you give methe veritable recipe with mesures I love Italien Noël brioche because ❤️❤️❤️❤️🇩🇿
Poderia colocar a receita em português por favor, quero muito fazer.
How many minutes must be on the oven and the temperature, please, I love this :) thank you 🤩
Oh I’m doing this over the weekend 😘 What is the flat stone?...concrete? Thanks for being super fabulous:)
awesome....
I prefer your panettone, than Roys... Ps, i dont have a friend with a sour dough starter recipe. Would have been handy if you had given us that😊
Good day! Great recipe! Please, tell me which company is your cooking machine?
does your mixer have a light? or is that studio lighting focused on your bowl? it would kind of make sense to have a light on the bottom of the mixer arm, sewing machines are the same shape and have a light there, but i don't know if having such high visibility is as important in a mixer, i've never seen a mixer with a light like that
8:38 Out of curiosity what's the last dish you messed up, Grant?
getting hannibal vibes from the cinematography with the dough folding XD
It’s the middle of October and I’m working on my lievito madre. Fingers crossed for December.
Hah!...you can almost smell the dough from this video!......NICE
Mahn u luv to whistle😅.I say we were in a classroom and saw u fall in love with the dough. And end is result is not "so bad"..it's beaurriful🤩.