Dear Chef: Just wanted to let you know that I decided to make another Panettone! Last time, it left such a smell in my home, and the taste was incredible...I got hooked:) So, it's almost time to bake now. This time, all has gone according to plan, no problems at all with proofing or anything. I expect a beautiful bread to taste in the morning. I wanted to THANK YOU from my heart for all your assistance that gave me the confidence to try again. We'll eat it in your name...LOL...
LoL enjoy it!!! I love to hear about the confidence that you have now and all the learning process involved, this bread is very technical and every bit of knowledge that you get from it will make you an even better baker! Enjoy!
This is one of the most intriguing recipes I've ever viewed. But, it's the most complicated. I applaud those that have tried it. It's not something I would try myself. Thanks for posting.
I have been researching for a while to get a Panettone traditional method. Your recipe, is what I was looking for. I needed instruction on making the Lievito Madre, and I am very happy I found it here! Thank you very much! .....and I love your board, it is gorgeous! Thanks again!
I just finished it and was my third time doing this recipe again and turned very good. I made four of 16 oz mold panettone’s .Thank you so much for sharing .
I had tried to make panettone last year....not so much luck. I found your recipe here and especially love the step by step guidelines on the lievito madre. I am now halfway through and the dough looks just as it should. I wanted to thank you so much for sharing your expertise and insights, and I will share another post tomorrow once the panettone is baked. Thank you!
Incredibly nice and well done! I love this video! I'm baking and selling Sourdough bread for a year and I didn't make any panetone yet! This video is inspiring me. Thank you!
Seguí el paso a paso exactamente como lo enseñas y el resultado fue algo extraordinario, muchas gracias por enseñar semejante receta, es de un sabor inolvidable, realmente el mejor panettone jamás antes probado!!!
@@AKneadtoBake duró menos que un suspiro 🤣 y eso que cada pan pesaba como 1,5 kg. El único problema que tuve fue al hornear que la masa sobrepasó con creces su límite chorreando hasta la bandeja del horno, lo cual no impidió que pudiésemos disfrutar el excelente pan
Ok entonces para la otra ten cuidado con las cantidades, si tu recipiente donde horneas es más pequeño ajusta al tamaño del mismo, mejor poner menos masa y que no derrame a qué se derrame
@@AKneadtoBake sí, creo que voy a tener que dividir la masa en 3 la próxima vez... en este link están algunas fotos... instagram.com/p/CIdNQF6rJ7N/?igshid=18x9nsz2az3pb
Dear Chef: I wanted to thank you for all your help in teaching me how to make Panettone. I finally decided to grow my own Lievito Madre. Took 31 days. I refreshed it and made beautiful Panettone!! So, although it took me a total of 3 months to learn it, I did:) Thank you!!!
I have been making your panettone recipe for the past few days. Wonderful! If we say that happiness tastes like that ... well, it was a great happiness shared by my family. Light, soft, airy, homemade candied fruit, what a delectable taste. There are several steps and it takes patience but the result is definitely worth it. And what a pleasure to see the lievito madre evolve, it's magic. Your video is very well explained and helps a lot in making the recipe. It was my second panettone but nothing to do with the first. To be done again for the greatest pleasure of my family and friends. Thank you for sharing.
I just made panettones for the first time using your recipe. I must say it was truly amazing. It was soft and fluffy and my friends love it so much. This may seem like a lot of work but it's so worth it. Thanks for sharing. I kept the remaining pasta madre in the fridge as I wasn't sure if I would make again. Now it seems like I have to. I intend to refresh it in a week's time starting with the first refreshment formula. Please correct me if I am wrong.
OMG! Never thought baking panettone takes that long! First time I’ve tasted panettone was at my son-in law’s place. His Mom sent him one from the US and I loved it❤️
what an amazing video, so thorough and every step is shown and explained! I made panettone a few years ago, but it didn't turn our this well. Will be trying it again this year using your recipe. Thanks for sharing!😀
this video was EVERYTHING!!!!!!! thank you for the detailed explanations and for telling us what the cup measurements are! that is SO HELPFUL! Thank You!
I made panettone for the first time last year using your method and it turned out perfect! One of the best breads I've ever had~ I'm going to make it again this year following your video. Thank you for making this tutorial!
I promise this will be my last question, but you're the only person that actually responds!! What happens if I miss one of the "refreshments" or am late by a few hours, say 4 hrs.?? and, what can I do if when I'm finished with it all on the 3rd day and may be late, I'm not ready to start baking until the morning? I don't want all my work of 3 days go to waste! Help me, please? And Thanks, you're WONDERFUL and a Master Cook!!
If you are done with all the resfreshments and can’t bake until next morning, refresh again before going to bed, you should be good still to use that lievito madre.
The last refreshments are done every 4 hours because the lievito madre is already very active but if you leave it resting for 8 hours it will still work
@@AKneadtoBake Thank you:) I assume if I only need 4 hrs, that would work also, right? I hate to get that far and mess it up!..lol..This is my second day. I had started 3 days ago till I realized I had added All Purpose (weak) flour instead of bread flour and had to start all over again!
Thanks for such wonderful instruction and guidance. I made a panettone a few years ago and it turned out ok, but very dense. Hoping this will work out better - I have one question regarding oven temperature. You indicate it should be 330F but my oven has preset temperature at 325 and 350F. Is it better to bake this at the hotter temp for a less time or the cooler temp for more time? thanks!
Truly impressed. A few ideas for your consideration. Replace the water at the moment of mixing in the flour with milk. Soak the raisins in rum and incorporate 50 ml of that infused rum into the recipe. The alcohol will help the down rise Use dried cherries instead of raisins. Use small cut pieces of turkish delight as replacement or addition to the raisins Top the panettone with a almond/egg white/ sugar mix. Again, your recipe and presentation are amazing
1 You cant add alcohol in to the dough it will slower the fermentation(I don’t even add it to the dried fruit) ,2 idk why you would use milk ,3you can use any type of dried fruit (make sure to soak them or they will soak humidity from panettone)or candied fruit and the almond sugar egg white is pretty common here in Italy
The article below is about the use of alcohol in bread baking. Use of milk in sweet breads like a brioche is very common breadopedia.com/does-alcohol-kill-yeast#:~:text=Alcohol%20and%20Yeast&text=Carbon%20dioxide%20is%20one%20of,they%20will%20release%20carbon%20dioxide.
@@gabila100 why you should add it?panettone is super flavorful in it’s own (and I think it’s going to make it even more fatty and slower the fermentation)
Awesome! I’m going to give it a try 😌 I’m new to your channel & loving everything so far. Tonight I will start my first lievito madre to make my artesanal panettone. So much to learn here! I love making bread but this will be my first time making panettone the traditional way.
Thank you so much! Mine are rising right now! I followed all the steps and the smell is amazing! Is just hard to wait to finally eat it 😂 I wish I can share a picture here 😊 Thanks for all the tips and explanations, such a wonderful recipes to follow 👍🏼
I finally found a good recipe for Panettone, no more cheating with store-bought yeast! Gracias for posting!!! I think the part you made explaining the levito madre is really good!
great to see all this things you did man. to make the fruits and all the steps to make levain get strongger is very corageous and is a very strong beautifull thing to do. if i can say something about what i learned all my life doing breads, the only thing u doing to much is the time of fermentation. make the first step until triple ll overfermentate the dough, in my opinion, and you ll lose elasticity in the second step of grow, in the loaf of the panettone. the result i see you got can be more grower on the top. thats my opinion, and i enjoyed a lot all the things you did, gave me a lot of inspiration. thx!
Thanks for this very interesting process and your quick turnaround mentoring. Can I save the remaining LM from the second underwater refreshment (the remaining LM prior to the removal of 150 g for the dough). If so, should I wrap and bind it and be able to use it after refreshment for another dough at the same step later on?
Wow...wow...beside skills..time, patience, time, patience,...eye opening! This starter is another level~ so people, please don’t ever fool me using a normal sweet dough with lot of butter and eggs then tell it is panettone !
I compliment you from an Italian. a beautiful execution of the steps of the well-known pastry chef Alfonso Pepe on blog Yellow saffron.complimenti Really
Thanks for this great recipe, my Italian is not so good and it’s great to have a true artisan teaching us. I have a question, I’ve seen Panettone made with some water, buttermilk, milk or just egg yolks. What different tastes/texture/moister levels would we expect using those different hydration methods? Thanks for San Francisco!
The one made with only egg yolks might have been “Pandoro” you can find that recipe on my channel too. If you use water instead of milk you are reducing the fat content so the result should be a little different but not to pronounced due to the high hydration coming from the eggs and butter in this recipe.
Okay, I’m making the Panettone today, the masa madre is on its final 4 hour proof. Time to make my mandarin paste. Question, if I let the first dough ingredients autolyse (water and bread flour) for about 45 minutes, will that help strengthen the dough or just be overkill as the dough gets worked enough during the whole process?
Dear Chef, Thank you for this recipe.I am an experienced sourdough baker and have studied 3+ different panettone recipes, decided on yours. I have had a problem. I followed the prep of the lievito madre to a T. The first dough looked great, a window, shiny and elastic. But it only doubled in the first rise. So I added 5 g diastatic malt and 1/8 tsp yeast to second dough. It was also lovely-elastic, window. Now the dough is in the two panettone forms in my proofing box - but I fear for the rise. SUGGESTIONS?
Thank you so much for your answers. What do I do after the 6 refreshment if my stove minimal temperature is 30 degrees celsius? I don't have any possibility to have it stay at 26-28? Will 30 be ok? Thank you🎉
Thank you so much for sharing this recipe.I use 16 oz mold and made 4 .It turned out great 👍. But I have extra Lievito Madre ,can I use it after a couple days ?
I am excited to try this recipe this week! I have blueberry blossom honey and and contemplating swapping the raisins for sweetened dried blueberries. Anything I should look out for with the substitution idea? Thank you for all of your fun recipes. I look forward to the challenge - and trust your recipes!
Ok!! I finally made it!!!..lol...well, it did not rise all the way to the top, but almost, took almost 12 hrs. at 83F...there must be something I can do to straighten the Lievito Madre...also, cut down in all the extra flour, as at the end I only need 75g pasta madre for my bread and have over 500G!! Perhaps you can give us a breakdown on the refreshments for one bread. It did bake well, although it took over 50mts. because it would not reach 185F inside, so I waited. It tastes DELICIOUS though:) There were only two recipes that use the fruit paste in the bread and it makes SUCH a big difference!! I congratulate you on a great recipe! Will send a pic through your email. THANK YOU!!!
@@AKneadtoBake It would be very helpful if you would tell us exactly WHAT are the next steps to avoid it's dying in the fridge. Would it be possible to keep it alive to use in case (like mine!) there are any problems with recipe and need to re-do? What a save, if you didn't have to go thru 2-1/2 days of preparing lievito madre all over again... I read some people actually saved the half in the fridge, but then, WHAT do you do?? The videos I've seen are for a lievito madre started from scratch, from apples or raisins, but not taking it from the stage it's at just when ready to bake on your recipe. Your instruction is most welcome!! And..thanks again!:) It was wonderful having such an experienced baker to guide me!
Hello and thank you so much for your wonderful recipe. I have a couple of questions: 1. After the preperation of the starter:30/30/60- Do I need then 6 refreshments or does the preperation of the starter counts as the first refreshment? Because if id doesn't count as first we need at least 4 days and not 3. 2. If I have raisens in alcohol that I kept in a jar for a few years for the British 'minced meat'. Can I use them in the panettone or will the alcohol content be too strong? 3. I want to share that where I am, I cannot get panettone molds so I came with thr idea to cut paper bags open for the sides. I will double it and use for the bottom round baking paper which I will cut. I will staple the 2 parts together. What do you think? Will it work? Shall I double the layer of baking paper too or isn't it needed? Thank you so much❤
Y eso que yo hago todo a mano como lo hacían mis ancestros sin luz en el campo y su explicación de masa madre es genial por qué nuestros ancestros repetían sin saber el por qué
Muy buen vídeo 👌🏻 una consulta....todo este proceso se puede realizar a mano? Ya que ni tengo una batidora, y se puede reemplazar las frutas por chocolate?
Si se puede realizar a mano solo es muy largo el proceso, y si puedes agregar chocolate, tengo otra receta de panettone con chocolate, búscala para más información
@@AKneadtoBake muuuuchas Gracias por la respuesta, en caso de hacerlo a mano se le van agregando los ingredientes de igual maneras a como en el vídeo cierto?
My apologies for so many questions. I am on my second try working on the Lievito Madre. You say, on third day, to use "half the strained Lievito Madre" mix with 30g water and 60g flour. You also say, use "half the Lievito Madre, 30g water and 60g flour". Should I go with the 30g or the half? And last, as in my previous try the second/final dough proof did not rise, should I give it more than 6 hrs. to rise if necessary? I do sincerely wish you a wonderful New Year, much health and happiness!! Please keep impressing us with your wonderful recipes!:)
Hey! Yes you can go with your 30g and you should be fine. You need to proof your final dough at 86F/30C for at long as it takes, it could take longer 8,10,12 hours just let it proof fully, don’t bake it if it is under proof
@@AKneadtoBake THANK YOU!!! I never tried proofing at 86F!!! That's probably why it didn't rise in 6 hrs:) However, I did bake it just to get an idea as to flavor...the flavor was EXQUISITE!!:) Wonderful fruity, light flavor but very dense bread. Should be resolved this time and I'll let you know:) Many blessings for all your assistance, bothering with me:)
Hi, we don't prefer raising can I increase tha amount of candied orange? And I also want to put glazed on top before bake, in that case I have to make and cross cut too? Thank you.
Dear Chef, thank You for your ansewer, but i need to ask You one more thing - in your video You show how to prepere Lievito Madre from regular sourdough starter (if I understood it corect) but in my case I'm prepareing Lievito Madre from scratch. I'm feeding it and rolling every 24 h for 15 days now on. So my question is where should I start with Your recepy? Should I start on the beginning with 8 h refreshments or just I should start with the bath ? I'll be very gratefull for your help.
To make this bread you have to have a very mature sourdough starter with lots of strength. Just make sure you have a strong sourdough starter that doubles in size after 4 hours and then start the process with the bath
Regarding the first phase of Lievito Madre - is the initial mixing of the LM considered one of the six refreshment or are there six refreshments after the initial mix and proof?
I have been looking at your recipe now for days and I’m going to try, just one question, why did you mix the softened butter with the eggs to this recipe and you melted the butter in your chocolate panettone? Thank you for all your work. 😍
@@AKneadtoBake I’m making it now as we speak, but when I’m mixing the second dough after the sugar and salt, my dough is very runny, like pancake batter, I’m adding more flour but I’m still not getting the window pane, do I continue to add more flour until I do? Thank you.
Ok, I was going excellent today. First dough rised properly and nice. Second dough had a great feel and formed well...however, I forgot to rest it for 10 minutes and went directly to proofing at 82F...did I mess up??
Great recipe! What if I want to bake this every day? How do I best manage the LM? If I’m correct, your recipe produces 520g of LM, but only 150g are used. How will I proceed to make the next batch the following day?
Hello! Thank You for your recipe! I have one question. I am planning to make panettone, but in my region we do not have mandarines fresh especially in this season so therefore I an planning not going to use them. Will that change the recipe? Do I need to add more liquid then?
Try to use any other citric like oranges or any other that it has a sweet liquid, other wise the recipe must be changed and the whole hydration of the bread needs to be readjusted
@@AKneadtoBakehow old was your starter? I started to make mine, with fermenting apples and honey for 2 days, it is fed only once but it is already rising quite a bit...once I made a starter starting only with water and flour and it needed 3 days more than this time. Thank you for your answers
Thank you for this wonderful video, it is truly inspiring, I can’t wait to try this!!! Just one question: If I would like to make a chocolate panettone with this recipie and would not add the mandarin paste, how should I change the recipie?
Hi, thank you so much for sharing this recipe, l’ll go for it, but would you mind explaining Why its made as two doughs? What would happen if l we try to make it as one dough from the beginning? Thanks in advance
Dear Chef, I’m not sure if it is too late to raise questions after 1 year? I’ve watched this video over 20 times and found that you hadn’t mentioned the dough temperature even on comments, I followed your steps and everything are fine until the problem came out after the 1st Dough was proofed in the oven with its light on overnight. On next day morning, I found the 1st dough raised triple size but it’s temperature was 38°C, then I proceeded the 2nd dough and noticed there were broken gluten on the 2nd dough process as it’s temperature was 31°C. I would like to ask, 1. What is the dough temperature on the 1st dough after overnight? 2. What is the temperature of the final dough done?
I am excited to try your recipe for the first time. But I have an urgent question. I did the 1st refreshment this morning. For the next refreshment, do I add water & flour to the entire mass (Lievito Madre) from the 1st refreshment? Same question for the 3rd refreshment tonight? For Day 2, must I use only 30 grams of the Lievito Madre from today OR do I use everything from today?
Here is the recipe to make it, to make this recipe you will need a very mature sourdough starter though. So if you want to get one at your local bakery or order one from any website. I would recommend one sourdough starter that is at least 1 year old www.akneadtobake.com/post/sourdough-starter-recipe
Thank you so much for a very detailed recipe. Questions here. 1. For every refreshment, we only take 30g from the previous lievito madre, correct? 2. How about the rest of the “unused” starter? Any suggestions on what to do with it? Many thanks!
Yes only 30 grams, you can store it in the fridge and make any other recipe for a sweet sourdough bread or any sourdough savory bread. You can search in my channel or my website for any recipe, you can use this stiff starter with any recipe, I have more than 100 sourdough different recipes. Enjoy!
You can substitute for sure but the taste it is different, it not only gives the bread the flavor and sweetness of the mandarin but the tartness of the orange peel too
@@AKneadtoBake Is it possible to overknead the second dough...? Or I must have mixed everything in the wrong order... I mixed up everything else into a paste before mixing them with my first dough, and now the mixture is more like a cake batter than a bread dough, with no traces of gluten network at all... T_T Will it "autolyse" together if I let it sit there for a few hours? Is it still salvageable? T_T
Sorry I replied to another comment in error, meant to post my own! Do you recommend storing the starter in water or dry when you put it in the fridge in a glass jar?
Dear Chef: Just wanted to let you know that I decided to make another Panettone! Last time, it left such a smell in my home, and the taste was incredible...I got hooked:) So, it's almost time to bake now. This time, all has gone according to plan, no problems at all with proofing or anything. I expect a beautiful bread to taste in the morning. I wanted to THANK YOU from my heart for all your assistance that gave me the confidence to try again. We'll eat it in your name...LOL...
LoL enjoy it!!! I love to hear about the confidence that you have now and all the learning process involved, this bread is very technical and every bit of knowledge that you get from it will make you an even better baker! Enjoy!
This is one of the most intriguing recipes I've ever viewed. But, it's the most complicated. I applaud those that have tried it. It's not something I would try myself.
Thanks for posting.
My pleasure! Thanks for watching!
I have been researching for a while to get a Panettone traditional method. Your recipe, is what I was looking for. I needed instruction on making the Lievito Madre, and I am very happy I found it here! Thank you very much! .....and I love your board, it is gorgeous! Thanks again!
My pleasure!!! Enjoy the recipe and I hope you can check out more of my recipes!
I mean... I do my bread and everything every day with sourdough, but this is from another universe :) This would be an awsome challenge :D
I hope you can make it 👌🏽
I totally agree!
But, my Goodness, the amount of fat and sugar is very high. I’d be jumping like a bean for hours after a slice.
Yes absolutely the ultimate sourdough starter challenge or just the ultimate failure ,😬😬😏
I just finished it and was my third time doing this recipe again and turned very good. I made four of 16 oz mold panettone’s .Thank you so much for sharing .
Enjoy!!!
I had tried to make panettone last year....not so much luck. I found your recipe here and especially love the step by step guidelines on the lievito madre. I am now halfway through and the dough looks just as it should. I wanted to thank you so much for sharing your expertise and insights, and I will share another post tomorrow once the panettone is baked. Thank you!
My pleasure! Please let me know how it turns out!!!
Incredibly nice and well done!
I love this video!
I'm baking and selling Sourdough bread for a year and I didn't make any panetone yet! This video is inspiring me. Thank you!
My pleasure! I hope you can try it out!
You are a real teacher. Thank you. 🙏
So much work, should make this once a year, only for Christmas to appreciate how special it is! Thank you for sharing this recipe!
My pleasure! Enjoy!
@@AKneadtoBake Oh one question, what is the size of the panettone paper mold?
4.8-Inches H x 6.75-Inches W
Thank you Daniel! I’m just gonna be brave and make it. Your very detailed recipe for sure gotta be the key to my success.
Be patient and enjoy the process
Looks delicious..lots of work! Thank you for your explanation of Lievito Madre. Very clear and easy to follow. You make a great teacher!
My pleasure! Enjoy!
Seguí el paso a paso exactamente como lo enseñas y el resultado fue algo extraordinario, muchas gracias por enseñar semejante receta, es de un sabor inolvidable, realmente el mejor panettone jamás antes probado!!!
Bravo!!! Muy buen trabajo! Disfruta cada mordida, te lo mereces!!!
@@AKneadtoBake duró menos que un suspiro 🤣 y eso que cada pan pesaba como 1,5 kg. El único problema que tuve fue al hornear que la masa sobrepasó con creces su límite chorreando hasta la bandeja del horno, lo cual no impidió que pudiésemos disfrutar el excelente pan
Ok entonces para la otra ten cuidado con las cantidades, si tu recipiente donde horneas es más pequeño ajusta al tamaño del mismo, mejor poner menos masa y que no derrame a qué se derrame
@@AKneadtoBake sí, creo que voy a tener que dividir la masa en 3 la próxima vez... en este link están algunas fotos... instagram.com/p/CIdNQF6rJ7N/?igshid=18x9nsz2az3pb
Dear Chef: I wanted to thank you for all your help in teaching me how to make Panettone. I finally decided to grow my own Lievito Madre. Took 31 days. I refreshed it and made beautiful Panettone!! So, although it took me a total of 3 months to learn it, I did:) Thank you!!!
Wow! That’s great news! Kiddos to you for all the persistence and hard work! I’m sure you were happy with the results! Enjoy!
So far so good on the recipe though thank you. I'm excited to see the final product
Enjoy it!
Gracias por la receta,tan completa y practica.Saludos desde Argentina.
Disfruta! Un placer!
I just made it! Well, I hanged them upsidedown overnight and now I think they are ready! Wow, what fun to make this recipe! Thank you!
My pleasure! Enjoy!
I have been making your panettone recipe for the past few days. Wonderful! If we say that happiness tastes like that ... well, it was a great happiness shared by my family. Light, soft, airy, homemade candied fruit, what a delectable taste. There are several steps and it takes patience but the result is definitely worth it. And what a pleasure to see the lievito madre evolve, it's magic. Your video is very well explained and helps a lot in making the recipe. It was my second panettone but nothing to do with the first. To be done again for the greatest pleasure of my family and friends. Thank you for sharing.
My pleasure! I am glad you enjoyed it! It is indeed a great recipe and a delicious bread! Thank you for sharing!
I just made panettones for the first time using your recipe. I must say it was truly amazing. It was soft and fluffy and my friends love it so much. This may seem like a lot of work but it's so worth it. Thanks for sharing. I kept the remaining pasta madre in the fridge as I wasn't sure if I would make again. Now it seems like I have to. I intend to refresh it in a week's time starting with the first refreshment formula. Please correct me if I am wrong.
You are not wrong, that’s exactly what you have to do! Thank you for sharing your experience!
The authentic Italian panettone has not chocolate drops inside but raisins and candied orange. It's the traditional cake for Christmas.
OMG! Never thought baking panettone takes that long! First time I’ve tasted panettone was at my son-in law’s place. His Mom sent him one from the US and I loved it❤️
Yes Panettone is a work of love!
Love this recipe, so descriptive and well executed. Everyone should try it. Absolutely recommend. Delicious 😀
Thank you for your feedback! Enjoy!!!
what an amazing video, so thorough and every step is shown and explained! I made panettone a few years ago, but it didn't turn our this well. Will be trying it again this year using your recipe. Thanks for sharing!😀
My pleasure! Enjoy!
This is extremely impressive!
thank you for watching!
Omg! That's awesome.. truly a labour of love ❤❤❤❤
Yea it is! Enjoy!
Thanks so much for sharing such a wonderful bake! Friends couldnt believe i ll spend 4days on a bread! Truly amazing !
My pleasure! Enjoy the recipe, it is a great and delicious bread!!!
those are beautiful!!!
Yes!
this video was EVERYTHING!!!!!!! thank you for the detailed explanations and for telling us what the cup measurements are! that is SO HELPFUL! Thank You!
My pleasure! Enjoy!
You are amazing! I don't know if I'll ever do it. In the words of Sweet Brown, "ain't nobody got time for that"
😂😂😂 thank you for watching!!!
I made panettone for the first time last year using your method and it turned out perfect! One of the best breads I've ever had~
I'm going to make it again this year following your video. Thank you for making this tutorial!
My pleasure! Enjoy! It is one of my favorites too!!
Beautiful video. Thanks a lot. I will try your pasta madre recipe 🙏
My pleasure! Enjoy!
The 2 days refreshing (all 8 hours) , it could be more?
Always wanted to make pannetone. Another one of your recipes to try.
Your recipes are always so simple to follow . Will definitely try this.
You definitely have to try it! Enjoy and thank you!
Daniel! Incredible! Masterful in fact. TY and MerryChristmas
Enjoy! Merry Christmas!
I promise this will be my last question, but you're the only person that actually responds!! What happens if I miss one of the "refreshments" or am late by a few hours, say 4 hrs.?? and, what can I do if when I'm finished with it all on the 3rd day and may be late, I'm not ready to start baking until the morning? I don't want all my work of 3 days go to waste! Help me, please? And Thanks, you're WONDERFUL and a Master Cook!!
If you are done with all the resfreshments and can’t bake until next morning, refresh again before going to bed, you should be good still to use that lievito madre.
The last refreshments are done every 4 hours because the lievito madre is already very active but if you leave it resting for 8 hours it will still work
@@AKneadtoBake Thank you:) I assume if I only need 4 hrs, that would work also, right? I hate to get that far and mess it up!..lol..This is my second day. I had started 3 days ago till I realized I had added All Purpose (weak) flour instead of bread flour and had to start all over again!
Yes it should work
Thanks for such wonderful instruction and guidance. I made a panettone a few years ago and it turned out ok, but very dense. Hoping this will work out better - I have one question regarding oven temperature. You indicate it should be 330F but my oven has preset temperature at 325 and 350F. Is it better to bake this at the hotter temp for a less time or the cooler temp for more time? thanks!
It is better to to bake cooler for more time
Wonderful recipe!!! I've made it 3 times already and love it everytime!
it is very good! I'm so glad you like it!
Wow I would have to say this recipe is for experts only I’m having trouble just making one loaf of sourdough perfectly
You are the man
You can do it! Enjoy all the recipes!
Quería agradecerle su enseñanzas y receta y poder tenerlo en español hermoso su trabajo
can't say more than a hugeee thank you!!!
My pleasure! Enjoy!!!
Truly impressed.
A few ideas for your consideration.
Replace the water at the moment of mixing in the flour with milk.
Soak the raisins in rum and incorporate 50 ml of that infused rum into the recipe. The alcohol will help the down rise
Use dried cherries instead of raisins.
Use small cut pieces of turkish delight as replacement or addition to the raisins
Top the panettone with a almond/egg white/ sugar mix.
Again, your recipe and presentation are amazing
Thank you I will try it next time
1 You cant add alcohol in to the dough it will slower the fermentation(I don’t even add it to the dried fruit) ,2 idk why you would use milk ,3you can use any type of dried fruit (make sure to soak them or they will soak humidity from panettone)or candied fruit and the almond sugar egg white is pretty common here in Italy
The article below is about the use of alcohol in bread baking.
Use of milk in sweet breads like a brioche is very common
breadopedia.com/does-alcohol-kill-yeast#:~:text=Alcohol%20and%20Yeast&text=Carbon%20dioxide%20is%20one%20of,they%20will%20release%20carbon%20dioxide.
@@gabila100 why you should add it?panettone is super flavorful in it’s own (and I think it’s going to make it even more fatty and slower the fermentation)
Wow! You are the best!!
Thank you! Enjoy!
Bravo !!!
Grazie!
Awesome! I’m going to give it a try 😌 I’m new to your channel & loving everything so far. Tonight I will start my first lievito madre to make my artesanal panettone. So much to learn here! I love making bread but this will be my first time making panettone the traditional way.
Enjoy the process, pay attention to the details, be patient and you will have a great result! Enjoy!
Thank you so much! Mine are rising right now! I followed all the steps and the smell is amazing! Is just hard to wait to finally eat it 😂 I wish I can share a picture here 😊 Thanks for all the tips and explanations, such a wonderful recipes to follow 👍🏼
I finally found a good recipe for Panettone, no more cheating with store-bought yeast! Gracias for posting!!! I think the part you made explaining the levito madre is really good!
Thank you very much! I hope you get to try it out, I have had some very good feedback about this recipe already.
And of course: Best wishes for a bery happy Christmas🎉
Thank you!
great to see all this things you did man. to make the fruits and all the steps to make levain get strongger is very corageous and is a very strong beautifull thing to do. if i can say something about what i learned all my life doing breads, the only thing u doing to much is the time of fermentation. make the first step until triple ll overfermentate the dough, in my opinion, and you ll lose elasticity in the second step of grow, in the loaf of the panettone. the result i see you got can be more grower on the top. thats my opinion, and i enjoyed a lot all the things you did, gave me a lot of inspiration. thx!
Thank you for watching!
New subscribers here it looks perfect and informative.❤
Thank you! Enjoy all the recipes!
Congratulations for your hard work! 😮
Thank you!
And of course: Best wishes for a very happy Christmas🎉🎉🎉
Merry christmas
Thanks for this very interesting process and your quick turnaround mentoring. Can I save the remaining LM from the second underwater refreshment (the remaining LM prior to the removal of 150 g for the dough). If so, should I wrap and bind it and be able to use it after refreshment for another dough at the same step later on?
Yes you can use it later, just make sure it is well fed and strong!
와 진짜 정성이 많이 들어가는 섬세한 빵이구나... 가격이 높아도 그려러니 하고 사먹을 수 있겠어요 파네토네도 한 번 사먹어봐야지
정성스런 멋진 영상 잘 봤습니다😊
이 빵을 드셔보시길 바랍니다. 이 영상을 시청해주셔서 감사합니다
I made it last week. It is just awesome!
Thank you for your feedback!!! Enjoy it!!!
Magnífico
Enjoy
So excited, try this artisan panettone for the first time…🤩
Thanks
My pleasure! Enjoy!
Wow...wow...beside skills..time, patience, time, patience,...eye opening! This starter is another level~ so people, please don’t ever fool me using a normal sweet dough with lot of butter and eggs then tell it is panettone !
You are right, I hope you can try it out!
I compliment you from an Italian. a beautiful execution of the steps of the well-known pastry chef Alfonso Pepe on blog Yellow saffron.complimenti Really
Thank you! He is a master baker but this recipe is adapted from Giallo Zafferano
He was a true master R.I.P.
Thanks for this great recipe, my Italian is not so good and it’s great to have a true artisan teaching us. I have a question, I’ve seen Panettone made with some water, buttermilk, milk or just egg yolks. What different tastes/texture/moister levels would we expect using those different hydration methods? Thanks for San Francisco!
The one made with only egg yolks might have been “Pandoro” you can find that recipe on my channel too. If you use water instead of milk you are reducing the fat content so the result should be a little different but not to pronounced due to the high hydration coming from the eggs and butter in this recipe.
Okay, I’m making the Panettone today, the masa madre is on its final 4 hour proof. Time to make my mandarin paste. Question, if I let the first dough ingredients autolyse (water and bread flour) for about 45 minutes, will that help strengthen the dough or just be overkill as the dough gets worked enough during the whole process?
Thanks for sharing I just make it well.
Wonderful!
Dear Chef, Thank you for this recipe.I am an experienced sourdough baker and have studied 3+ different panettone recipes, decided on yours. I have had a problem. I followed the prep of the lievito madre to a T. The first dough looked great, a window, shiny and elastic. But it only doubled in the first rise. So I added 5 g diastatic malt and 1/8 tsp yeast to second dough. It was also lovely-elastic, window. Now the dough is in the two panettone forms in my proofing box - but I fear for the rise. SUGGESTIONS?
Nothing left to do at this point just make sure your dough is proofing at a good and warm temperature. I hope it turns out well
I love the glass bowl.
Very impressed. Thank you
My pleasure!
Hoping to try today. On my 3rd feed. Not tripling but hey we’ll see and pray.
Thank you so much for your answers. What do I do after the 6 refreshment if my stove minimal temperature is 30 degrees celsius? I don't have any possibility to have it stay at 26-28? Will 30 be ok? Thank you🎉
Yes
It’s always so interesting how different baking is with sourdough vs dry active yeast 👍
It is and different results too
Looks yummy !🌸💕🌸
It is! Enjoy!
Hi ! Thanks to Yours video I'm preparing my first panettone ;) Today I made tangerine paste but it taste quite bitter.. is that all right ??
Yes it is, it will give a great flavor to your bread, trust the process, enjoy!
Very, very, very good 👍
Enjoy!
Awesome!
Thank you! Cheers!
This Christmas, I made panettone following your recipe. The result is fantastic, it's a shame I can't show it.
Im so glad to hear this!!! Enjoy the recipes!!!
It looks Wonderful and perfect 😍👍
Thank you for watching!
@@AKneadtoBake 🌹
Very good!!!
Thank you!
Thank you so much for sharing this recipe.I use 16 oz mold and made 4 .It turned out great 👍.
But I have extra Lievito Madre ,can I use it after a couple days ?
Yes just refresh it well before using it
I am excited to try this recipe this week! I have blueberry blossom honey and and contemplating swapping the raisins for sweetened dried blueberries. Anything I should look out for with the substitution idea?
Thank you for all of your fun recipes. I look forward to the challenge - and trust your recipes!
Hey! You shouldn’t have any trouble with only those substitutions! Enjoy!
made it and it tasted sooo good! must be the mandarin paste
Yes it is delicious!
Ok!! I finally made it!!!..lol...well, it did not rise all the way to the top, but almost, took almost 12 hrs. at 83F...there must be something I can do to straighten the Lievito Madre...also, cut down in all the extra flour, as at the end I only need 75g pasta madre for my bread and have over 500G!! Perhaps you can give us a breakdown on the refreshments for one bread. It did bake well, although it took over 50mts. because it would not reach 185F inside, so I waited. It tastes DELICIOUS though:) There were only two recipes that use the fruit paste in the bread and it makes SUCH a big difference!! I congratulate you on a great recipe! Will send a pic through your email. THANK YOU!!!
My pleasure! I did the lievito Madre that way to keep for later or for more recipes! Or you can just do half of it or adapt it to your needs
@@AKneadtoBake It would be very helpful if you would tell us exactly WHAT are the next steps to avoid it's dying in the fridge. Would it be possible to keep it alive to use in case (like mine!) there are any problems with recipe and need to re-do? What a save, if you didn't have to go thru 2-1/2 days of preparing lievito madre all over again... I read some people actually saved the half in the fridge, but then, WHAT do you do?? The videos I've seen are for a lievito madre started from scratch, from apples or raisins, but not taking it from the stage it's at just when ready to bake on your recipe. Your instruction is most welcome!! And..thanks again!:) It was wonderful having such an experienced baker to guide me!
Hello and thank you so much for your wonderful recipe. I have a couple of questions:
1. After the preperation of the starter:30/30/60- Do I need then 6 refreshments or does the preperation of the starter counts as the first refreshment? Because if id doesn't count as first we need at least 4 days and not 3.
2. If I have raisens in alcohol that I kept in a jar for a few years for the British 'minced meat'. Can I use them in the panettone or will the alcohol content be too strong?
3. I want to share that where I am, I cannot get panettone molds so I came with thr idea to cut paper bags open for the sides. I will double it and use for the bottom round baking paper which I will cut. I will staple the 2 parts together. What do you think? Will it work? Shall I double the layer of baking paper too or isn't it needed? Thank you so much❤
Unless it is good food grade quality paper and nothing with any wax. The making of the first starter counts as the first refreshmen
Thank you so much!
Y eso que yo hago todo a mano como lo hacían mis ancestros sin luz en el campo y su explicación de masa madre es genial por qué nuestros ancestros repetían sin saber el por qué
Buenas, muy didáctico su video. Una duda, la pasta de mandarina y las conchas de naranja no quedan amargas? Caracas Venezuela Gracias
Quedan amargas si las comes solas pero en el pan son perfectas. Saludos
Muy buen vídeo 👌🏻 una consulta....todo este proceso se puede realizar a mano? Ya que ni tengo una batidora, y se puede reemplazar las frutas por chocolate?
Si se puede realizar a mano solo es muy largo el proceso, y si puedes agregar chocolate, tengo otra receta de panettone con chocolate, búscala para más información
@@AKneadtoBake muuuuchas Gracias por la respuesta, en caso de hacerlo a mano se le van agregando los ingredientes de igual maneras a como en el vídeo cierto?
Do you use the 1kg panettone paper bowl? And how many kg of raw dough you use for 1 wholr panettone? Greets from Italy
Yes ir is a kilo paper bowl, I use a round 800-850 gramo per paper bowl
My apologies for so many questions. I am on my second try working on the Lievito Madre. You say, on third day, to use "half the strained Lievito Madre" mix with 30g water and 60g flour. You also say, use "half the Lievito Madre, 30g water and 60g flour". Should I go with the 30g or the half? And last, as in my previous try the second/final dough proof did not rise, should I give it more than 6 hrs. to rise if necessary? I do sincerely wish you a wonderful New Year, much health and happiness!! Please keep impressing us with your wonderful recipes!:)
Hey! Yes you can go with your 30g and you should be fine. You need to proof your final dough at 86F/30C for at long as it takes, it could take longer 8,10,12 hours just let it proof fully, don’t bake it if it is under proof
@@AKneadtoBake THANK YOU!!! I never tried proofing at 86F!!! That's probably why it didn't rise in 6 hrs:) However, I did bake it just to get an idea as to flavor...the flavor was EXQUISITE!!:) Wonderful fruity, light flavor but very dense bread. Should be resolved this time and I'll let you know:) Many blessings for all your assistance, bothering with me:)
Wonderful video, as aways . Congrats
Thank you very much!
Hi, we don't prefer raising can I increase tha amount of candied orange? And I also want to put glazed on top before bake, in that case I have to make and cross cut too? Thank you.
You can but I have found that this is a good ratio of candied Orange. You can put glaze on top and cross cut for sure
Dear Chef, thank You for your ansewer, but i need to ask You one more thing - in your video You show how to prepere Lievito Madre from regular sourdough starter (if I understood it corect) but in my case I'm prepareing Lievito Madre from scratch. I'm feeding it and rolling every 24 h for 15 days now on. So my question is where should I start with Your recepy? Should I start on the beginning with 8 h refreshments or just I should start with the bath ? I'll be very gratefull for your help.
To make this bread you have to have a very mature sourdough starter with lots of strength. Just make sure you have a strong sourdough starter that doubles in size after 4 hours and then start the process with the bath
Regarding the first phase of Lievito Madre - is the initial mixing of the LM considered one of the six refreshment or are there six refreshments after the initial mix and proof?
The six refreshments are after the initial mix and proof
amazing! How do you keep your Breville oven on proof mode for more than 2 hours? or do you just let it coast overnight?
I just restart the timer because it doesn’t allow you to do more than 2 hours of proofing time
I have been looking at your recipe now for days and I’m going to try, just one question, why did you mix the softened butter with the eggs to this recipe and you melted the butter in your chocolate panettone? Thank you for all your work. 😍
I did it this time just to show a different way to emulsify the butter well with the eggs but you can choose whichever method you prefer
@@AKneadtoBake thank you for the clarification, I will try both ways.
My pleasure! Enjoy! And good luck!
@@AKneadtoBake I’m making it now as we speak, but when I’m mixing the second dough after the sugar and salt, my dough is very runny, like pancake batter, I’m adding more flour but I’m still not getting the window pane, do I continue to add more flour until I do? Thank you.
Ok, I was going excellent today. First dough rised properly and nice. Second dough had a great feel and formed well...however, I forgot to rest it for 10 minutes and went directly to proofing at 82F...did I mess up??
No tou didnt mess up, that resting time only helps the shape and give a little more strength and structure to your dough
Great recipe! What if I want to bake this every day? How do I best manage the LM? If I’m correct, your recipe produces 520g of LM, but only 150g are used. How will I proceed to make the next batch the following day?
Just keep it in the fridge and refresh at least once before baking
Hello!
Thank You for your recipe!
I have one question. I am planning to make panettone, but in my region we do not have mandarines fresh especially in this season so therefore I an planning not going to use them. Will that change the recipe? Do I need to add more liquid then?
Try to use any other citric like oranges or any other that it has a sweet liquid, other wise the recipe must be changed and the whole hydration of the bread needs to be readjusted
@@AKneadtoBakeokay, thank you very much!!!
@@AKneadtoBakehow old was your starter?
I started to make mine, with fermenting apples and honey for 2 days, it is fed only once but it is already rising quite a bit...once I made a starter starting only with water and flour and it needed 3 days more than this time.
Thank you for your answers
Thank you for this wonderful video, it is truly inspiring, I can’t wait to try this!!! Just one question:
If I would like to make a chocolate panettone with this recipie and would not add the mandarin paste, how should I change the recipie?
You mean chocolate chips??? Just add the chocolate and omit adding the paste, the hydration should be ok even if you omit the paste.
Yes, chocolate chips! Thank you for your quick and kind answer! :)
My pleasure!
Hi, thank you so much for sharing this recipe, l’ll go for it, but would you mind explaining Why its made as two doughs? What would happen if l we try to make it as one dough from the beginning? Thanks in advance
Because of the heavy content of fat and eggs in this bread, you first need a strong dough that can help your second dough rise better.
@@AKneadtoBake great, thank you again so much,, wish you a blissful day 💐
What size are these 750, if i want to make 500 it would be 3 right
Thanks for the video
Yes you are correct
How much protein does your bread flour have? Thanks for the recipe, gonna make it this week
12.7% enjoy the recipe!
I’m amazed that your small oven was able to bake this panettone without it touching the heating element at the top
That small countertop oven was just to proof the dough, I didn’t bake it in that oven, I baked it in the big oven as recorded in the video
Dear Chef, I’m not sure if it is too late to raise questions after 1 year?
I’ve watched this video over 20 times and found that you hadn’t mentioned the dough temperature even on comments, I followed your steps and everything are fine until the problem came out after the 1st Dough was proofed in the oven with its light on overnight. On next day morning, I found the 1st dough raised triple size but it’s temperature was 38°C, then I proceeded the 2nd dough and noticed there were broken gluten on the 2nd dough process as it’s temperature was 31°C.
I would like to ask,
1. What is the dough temperature on the 1st dough after overnight?
2. What is the temperature of the final dough done?
The Max temp of the dough should be 30C/86F at any moment, don’t let it go over 30C
I am excited to try your recipe for the first time. But I have an urgent question. I did the 1st refreshment this morning. For the next refreshment, do I add water & flour to the entire mass (Lievito Madre) from the 1st refreshment? Same question for the 3rd refreshment tonight? For Day 2, must I use only 30 grams of the Lievito Madre from today OR do I use everything from today?
You can add to the entire mass or half of the mass it depends on how much you want to make
@@AKneadtoBake Many thanks!
hi! can I make sourdough starter or where/which one should I buy? thank you! Thank you also for mandarin paste directions!
Here is the recipe to make it, to make this recipe you will need a very mature sourdough starter though. So if you want to get one at your local bakery or order one from any website. I would recommend one sourdough starter that is at least 1 year old
www.akneadtobake.com/post/sourdough-starter-recipe
Thanks for the recipe....... do you drain part of the liquid of the soaked raisins? Thanks again
Yes I do! Enjoy!
May I ask you sir, when bake the panettones are open fan or close the fan?. Thank You.
With the temperature I have you use a closed fan if you use tan adjust the temperature according to the recommendations of your own oven
Thank you so much for a very detailed recipe. Questions here.
1. For every refreshment, we only take 30g from the previous lievito madre, correct?
2. How about the rest of the “unused” starter? Any suggestions on what to do with it?
Many thanks!
Yes only 30 grams, you can store it in the fridge and make any other recipe for a sweet sourdough bread or any sourdough savory bread. You can search in my channel or my website for any recipe, you can use this stiff starter with any recipe, I have more than 100 sourdough different recipes. Enjoy!
@@AKneadtoBake Thank you for reply. I will for sure check out other recipes of yours! Keep up the good work.
Wow using mandarin paste is such a good idea. Can they (with the honey) be substituted by marmalade? Or honey citron?
You can substitute for sure but the taste it is different, it not only gives the bread the flavor and sweetness of the mandarin but the tartness of the orange peel too
@@AKneadtoBake Is it possible to overknead the second dough...? Or I must have mixed everything in the wrong order... I mixed up everything else into a paste before mixing them with my first dough, and now the mixture is more like a cake batter than a bread dough, with no traces of gluten network at all... T_T Will it "autolyse" together if I let it sit there for a few hours? Is it still salvageable? T_T
Sorry I replied to another comment in error, meant to post my own! Do you recommend storing the starter in water or dry when you put it in the fridge in a glass jar?
Dry
@@AKneadtoBake thanks! And how would you recommend getting it ready to bake with when it comes out of the fridge?