Panettone: The ChefSteps one-day recipe for this Italian holiday bread
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- Опубліковано 9 лют 2025
- chfstps.co/3qF...
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/
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 ❤
Hay man why don't you get a hair cut or tie you hair back so you don't need to touching your hair, doesn't matter how clean your hair is you should be constant touching your hair and then touch food? its just basic hygiene and for a chef, you should kn ow better,
It's absolutely criminal. This channel doesn't have like 10 million followers. It's the best cooking channel on UA-cam.
I love the way you explained the science behind it and why you add stuff at specific tests
Finally one of the few who correctly defines panettone milano as bread and not cake! Obviously I have some doubts about the recipe used!
This is one of the best ChefSteps videos - lots of useful info, very well-presented, and the panettone looks amazing.
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.
You are saving insane amount of money by doing all of the special sounds on the spot
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. :)
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. 🤤
Keanu got mad bread skills.
What I learn from Grant is not only the knowledge of Panettone, but the way he brings it. He is a fun chef.
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 😬
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
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 🙏
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!
You've convinced me to try your recipe. I dont want to have to wait 2 or 3 days for the dough to rise to make a panettone. Thanks looks really good!
Did it work
@@otero4127 I will try your recipe as soon as we get rid of all the chocolates and panettone gifted to us at Christmas. My goodness this is the worst time of year for the waistline! But as soon as I get around to it I will let you know. I made Montreal bagels last summer from a You Tube video and they came out amazing so I can tell you have a good recipe there...
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 ?
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
Chef, I loved your science oriented explanation of the process in making airy panettoni. You had some great tips too
So much great info ! Thank You
But Dude- man-bun, ponytail, baker’s cap for the longer locks 😉
Thank you
Great video, thanks to you my first panettone is already hanging down.
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
Thank you SO much for the fantastic information in this video! Since seeing it, even my brioche breads have become rich, amazing clouds.
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
i wish I had panettone all over my kitchen too!
Excellent! I have a very happy starter and I like the idea of same day bake Thanks for your video.
It’s my fave Christmas treat, it’s soooo fluffy ❤
Oh man this is terrific. Thank you from Canada.
man, you should've made this video earlier so I could've practiced! Since I started baking at home, ppl have been asking me for baked goods, this would be a great holiday gift!
Panettone is a Christmas treat....you still got some time!
@@BC-bt7hu I can’t even make a decent sourdough lol... also my dough hook is missing
@@karu6111 Joshua Weissman has some very useful videos about sourdough. As for the hook, look better 😉
@@BC-bt7hu I did watch his videos and some others. My oven is hard to figure out lol... I need a new oven
I want to try your recipe so badly haha! ❤️😍😍😍
Grant has really grown on me over time
Sous vide panettone hahahahah I've always loved him
@@usafan96soren20 totally something he would do lmaoo
Thanks a lot.May God bless your family and y.
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)
Hi it looks amazing 😉 love 💕 it .thank you for the video.
Great recipe ❤ I am salivating now with the chocolate spread on it !!!
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 🤤
Gotta say I like the way the crumb of your Panettone looks way better, at least for my taste :D Awesome vid and recipe!
I'm italian and it's an amazing panettone, good job
Есть на русском рецепт ?
@@МашаДармограй-щ4ч Я посмотрел, а их нет, но ты можешь попробовать перевести это.
@23:34
"That's not bad"
North Americian translation: Disappointing
British transltion: Very good.
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 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😊
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.
Recepie please!!!! Spectacular!!! And nice music!!!
Those Roy ones are insane!
Wonderful and beautiful presentation and thanks for the tips Chef🤗❤please write down the ingredients for this recipe so we can try it too❤
Let's appreciate that the italian culture and cuisine are gone to be known by the most thank to this video.
Then if we want to talk about a REAL penettone, we italians know that Roy's ones and ChefStep's one are little far from the original recipe and technique. I enjoyed the video, thanks man!
This is pure ART 🎨
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.
Wow. I actually finished this long video. It was pretty good. Thank you, so informative. 😊
It’s the middle of October and I’m working on my lievito madre. Fingers crossed for December.
A lot of work but is worth it. Its amaizing!
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🤩.
I like yours better. Who needs giant air bubbles lol! Yours are perfect!
Thank you 😊 this is nice to watch
I hve the recipe but was afraid to make it as seemed so difficult. Thank you for shortening it!.
Every time he whistles, my dog’s ears perk up. He thinks it’s walkies time or treats.
I skipped around so I didn't hear the whistle but around 8:19, there's a dog whining!
Wow! They look gorgeous 👍👏😋
It's so beautiful bread. I like it and want to try to make it.Thanks a lot🥰
I love music in vedio and your expain method Chef. From Dada Thailand
Incredible work
Great Video!! How do I get the recipe with measurements?
Congrats on 1 million subscribers, y’all ❗️
getting hannibal vibes from the cinematography with the dough folding XD
7:34 Grants descent into madness continues
dont wanna bring this clip out off context
really great recipe as always. thanks for the contents!
Haven’t been this excited to see a particular upload in a while. I’m never going to make this but I loved watching it!
Wow! Thanks for this guidance - very helpful and you rock!
Daniel from Italy here, pretty good recipe, I wouldn't call it panettone still though haha, I'm still of the opinion panettone has to be 100% sourdough ( or let's better say pasta madre, since liquid sourdough has no acetic acid flavour profile wise ) even just because you can tell from air bubble structure that yours was only partial sourdough. Still for a 1 day similar to Panettone bread, it's pretty darn good.
Mi permetto di scrivere in italiano.
In realtà, il lievito liquido può avere una buona quantità di acido acetico, almeno.. quello che usiamo dove lavoro ne ha.
In ogni caso, per il rinfresco dei panettoni aumentiamo la percentuale di farina
@@sarahfolla4816 Io intendo dal punto di vista puramente del gusto il lievito licoli è caratterizzato da un gusto fortemente lattacido, e pressoché nullo a livello acetico. Anche dal punto di vista chimico quando il lievito madre ha un' idratazione superiore al 50% ed è posto in assenza / poca presenza di ossigeno a temperatura ambiente sviluppa soprattutto lattobacilli, che sono i batteri tipici dello yogurt / sourkraut / kimchi ( guarda caso kimchi e sourkraut si producono in soluzioni acquose ed in assenza di ossigeno )
@@arka267 noi usiamo macchine per il licoli, quindi dopo tot tempo la temperatura scende a 6/8 gradi, quindi l'attività dei batteri lattici cala in favore di quella dei lieviti.
Posso assicurare che quello usato nel laboratorio dove lavoro ha sapore acido e quasi nulla di amaro, tipico dell'acido lattico (sì... L'ho assaggiato un paio di volte)
@@sarahfolla4816 Non so che dirle guardi, io gli yogurt che ho provato hanno sempre avuto un sapore acidulo e mai un sentore amaro, e al contrario so che quando i lieviti ( sia lievito madre che licoli ) sono conservati non correttamente sviluppano sentori amari ( sentiva odore / sapore di aceto quando ha assaggiato il suddetto lievito? Perché la differenza è soprattutto nell'odore più acetico nel lievito madre e più lattico nel licoli... L'amaro non dovrebbe proprio esserci ).
It surprised me when he said he was adding some acid. I’ve watched a ton of videos, while never having perfected it myself, and it seems the ones that start with the lievito madre are specifically looking for “sweetening” the starter and avoiding the typical acid of sourdough, right?
This guy whistles every other min 😂
that's how he adds more air
The dogs in his neighborhood must hate this guy
Excelente receta gracias. Thank you very much.
I kind of prefer the result from this video rather than the "gold standard" with the giant holes. A lot of times what you do is take a slice, heat it in the oven, and then maybe spread a little butter on it before digging in. Well, if the bubbles are super huge, some of those holes are going to go all the way through the slice, and then the butter drips right through the hole and out the other side. There's too much of a good thing.
Also, I'm glad I'm a photographer and I already own a C-stand so I can adjust the hanging height as I go :-P
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.
OMG, what a presentation. Guitar at the end was a nice touch.
Roy's panettone is so moist and full of bubbles on the inside that it almost looks like a cruller
Great video👍! Want to make it! Please show me the recipe. Thanks for sharing your technics!
Dough was super fluffy but must've over or under proofed it. Tastes amazing but the crumb looked more like a commercial loaf.
Will try it again as I have more baking to do.
Добрый день! Можно русские субтитры? 🙏
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
This is so amazing!!!! Bravo!👏👏👏👏 I also will bake the one fir sure👍 Thank you!
Absolutely Beautiful !!
Super panettone 👌👌
Oh my god it’s mazing🥰🥰🥰❤️❤️❤️🇩🇿
Please can you give methe veritable recipe with mesures I love Italien Noël brioche because ❤️❤️❤️❤️🇩🇿
GET HIM A HAIR NET , A RUBBER BAND AND A HAT!!
Definitely inspired me to make my own 👌👌
Thank you for sharing, this bread is one of my favorites!!!!!!!!!!!!!!!!!
How many minutes must be on the oven and the temperature, please, I love this :) thank you 🤩
Thanks for the great content! Is there a way we can decide the size of the paper mold? Weight of dough for example?
Amazing baking
There are big ½ gallon jars with wooden lids behind you --where can I get them?! Thank you.
Thank you for the recert!
can it be done with yeast?
Hah!...you can almost smell the dough from this video!......NICE
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!
Thanks🙂
Bravo!
How do i find the recipe?
My jaw dropped seeing the cross section of Roy’s panettone
Marone! That's one beautiful panettone
If you're at all on the fence, it's 100% absolutely worth the price.
100% worth the price
Actually, the original Italian Panettone shouldn't be that airy and full of big bubbles; it looks good and it probably tastes good but it's far from the authentic one from Milan
@@silviaasarisi2599 Cool I just think it looks good
Thanks, from Italy❤
for what? he is doing it wrong....
Bravo👏👏👏💖⭐️
Really love yr bread