FOOLPROOF SOURDOUGH PANETTONE RECIPE
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- Опубліковано 19 гру 2020
- In this video, I show you a foolproof method for making a delicious loaf of sourdough panettone.
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ADDITIONAL RESOURCES
Pannetone Molds (paper): amzn.to/3h2dubK
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Includes everything you need to know to bake your first loaf of sourdough bread!
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MY SOURDOUGH BAKING EQUIPMENT
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I'm just imagining all the behind the scenes effort that went into testing/making this recipe. Great work! Such a joy to watch!
Have made this several times following your recipe :) It is beyond amazing, way better than what you get at the store! Thanks for all the great videos!
I’ve been off-and-on checking a ton of recipes and videos for panettone, and so few of them come close to the original legit method. Yours is a real treat, and it’s just what I’m always looking for! 🙏
I followed your recipe closely, every bit of it and voila a perfect Panettone. My son thinks is better than what we get from the bakeries. Call it beginners luck and thank you @theregularchef. U r the best!
I appreciate the detailed recipe and the baking schedule on your website! I especially loved the rum-soaked raisins. I previously made candied orange peel so I chopped that up and added it with the raisins and it was so good. This really was an awesome recipe for my first time baking panettone, a staple in my house around the holidays! Thank you!
I made an egg free version of this recipe with crackd egg substitute and it was delicious. Amazing. The instructions and recipe is spot on.
I just made this without the form just put it as a ball and it doesn't look like much but oh boy it's so tasty and the texture is perfect! 🤤
Awesome content as always!
Great video bro, crazy technique with the upside down skewers! Hope you have an awesome holiday!
I appreciate it, yeah it's pretty wacky haha. I hope you have a great holiday as well!
Bravo !!! The result obtained is really magnificent. humm this recipe of Panettone will be very appreciated accompanied by a good hot chocolate with cinnamon nothing better. Thank you very much. 👍👍👍
Wow...the result is perfect 😍
I like that idea of the third skewer. I made my second panettone over the weekend with another recipe; and the heaviness of the bread made it collapse! It’s also a good idea to have everything ready to hang: while I was searching for 2 equal height objects, that was when it started to collapse. Thank you for the video! You and your family have a great Holiday!
Yeah it's pretty surprising how quickly it can actually collapse, it definitely helps to have everything ready! Thanks for watching, I hope you have a great holiday as well!
Hi Charlie, The bread looks incredible 👍. With your instruction, I think I can do it.
My kids are home from school. I will make it a family project
Best - Mike
Hey Mike, I appreciate it! Let me know how it goes if you give it a try!
Looks awesome! I love this time of the year so I can eat it.
small chance i get a responde but: after i use just 60g of the levain, can i feed it and use for this recipe again? how?
Hi there wondering if any egg substitute would work here - we don't eat eggs and the vegan recipes I have tried just don't deliver.
Looks very reasonable! Since I have already two failed attempts for panettone (fml), I have mandarin paste left. And candied orange and lemon peel. And also raisines soaked in liquor. Do you think it would be too much to put all three in this recipe? Thank you you are awesome! 🥰
There is a mismatch between the levain recipe in the video and the one from your website. Which one should I use?
Excellent but you should have showed a full shot of the crumb
i made it and everybody loves it ..my final dough though is too much hydrated and i cant even do the stretch and fold,still it turns out delicious..im making again and try to make it less hydrated and see what happens..thank u
Thank you so much for this easy panettone recipe🙏Everyone else's seem so hard would not even contemplate trying it but thanks to your easy and understandable recipe i will definitely give it a try.Happy holiday's and thanks again🙏🌟
Thanks for watching, happy holidays!
Excellent video! Thank you! What do you mean by 100%hydration starter. I feed my starter 1-1-1 ratio. Is that 100%?
Yes. 100% means equal ratios of flour:water, so a 1:1:1 feed is 100%.
@@markzammit7781 thank you so much!!
Can I make this and freeze it and have it come out nice? I just want it for Xmas but don't have time Xmas eve...
Panettone keeps super well at room temperature if you wrap it up in plastic for a long while. In the freezer indefinitely
Thanks for the recipe, I have gathered all ingredients and will attempt to make. For the final dough ingredients. Is it 40g of water or 20g of water?
It’s 40g total, so 20g at the beginning, then another 20g at the end.
Thanks a lot! I was looking for a recipe last week and couldn't find one that was complete and not complicated.. and ended up following something in between. In both the times I made the panettone I wasn't able to get proper gluten development, and wasn't able to be a fluffy/airy result.. and I should say that I used some milk in the recipe.
while the taste was great.. but the texture was a total 👎🏼 in my opinion. I'll def try your recipe next week.
However my question is: is there a way to make a vegan panettone? Also, can we getaway with making one dough only?
You’ll have to let me know how it turns out if you try it! As far as a vegan panettone, I’m sure there would be a way to make one with butter and egg yolk substitutes but I haven’t tried it myself so I’m not too sure what you would actually substitute with. I also tried making it with a single dough, and it just doesn’t work nearly as well due to all of the butter and sugar in the dough. It’s hard to achieve enough gluten development and rise in the loaf.
That's like a Macaulay Culkin and Daniel Stern in a single person
Hi I love your recipe just a question, can I retard the dough in the fridge and in which step do you recomend to do it. Thanks in advance for your advise.
hi, i put mine in the fridge after the second fold process, before i put them in the molds. when i got the dough out, i let it come to room temperature and followed the recipe. just cover it with plastic, bc it dries out! still came out great!
@@camillalourenco5758 hi, thanks for your answer, you mean you put the dough in the fridge before you form? Till the next day?
@@mirthadurand8901 Exactly!
sorry. simple sweet dough cake nto panettone, which has really much more details than you show here.
Waste of ingredients. I make sourdough bread every week and have excellent starter. This never developed any gluten, was gooey mess.
Please would you speak more slowly …
You should be able to change the playback speed of the video. You can try 0.75x and see how that suits you. There'll be slight distortion, but you'll still be able to understand him just fine. He also has the recipe typed out on his website that you can save and/or print out: theregularchef.com/foolproof-sourdough-panettone/ (this link can also be found in the description of the video)
I will give a dislike because this is definitely not FOOLPROOF. Thanks for the recipe though. While watching I lost how many times we proofed it. An overall plan would be good to have in the video. Clearly this is a 2-day plan recipe.
Foolproof doesn't mean easy. It means that if you follow the recipe, you'll end up with a good result, and I put a lot of work into this recipe to ensure that that's the case. If you watched the whole video, you'll know that there is a full recipe written out on my website linked in the description.