Also in Italy a lot of bakers make panettone with liquid sourdough. It's called licoli. The traditional is a stiff sourdough, maintained always around 42/45% of hydration. The flour that you are showing is made for pizza r bread, even if is a strong flour isn't the best to absorb all the fat of the recipe. You should switch to a flour specifically made for panettone. Saluti dall' Italia 🙂
My primo doesn't look like yours, it's more liquid due to butter and breaking. Is that because of starter hydration? I used 100:100, feels like this should be more stiff one, like 60-80% hydration.
Also in Italy a lot of bakers make panettone with liquid sourdough. It's called licoli. The traditional is a stiff sourdough, maintained always around 42/45% of hydration. The flour that you are showing is made for pizza r bread, even if is a strong flour isn't the best to absorb all the fat of the recipe. You should switch to a flour specifically made for panettone. Saluti dall' Italia 🙂
I have been waiting for years to get better at bread making before trying panettone. This looks achievable to start the learning process. Good video.
May the Gluten be with you!
I was bending together with that last little piece of egg yolk...to go inside the bowl🙏🙈🤗🌞 Thank you so much! I'm making it the first time 🌞❤️
Definitivamente voy a probar tu método.......
It’s perfect!!! 🎉Bellisimo! chef 💋
Perfect and delicious bread, thank you 👍💐
Thank you so much 👍
Wow Chef !! 🤗
How long does the final proof take?
A lot of recipes say to let primo impasto rise triple ,does this one Also need to triple?
Question: after de second impasto is ready (and laminated), do you have let it rise or it could go directly to de oven?
You need to let it raise again.
I didn't catch when to add the honey and rum. Do you soak the fruit with the rum and honey?
Hello thanks for the recipe, is it possible to make this with fresh yeast ? How much should I put ?
You could.try first making a poolish
@@glutenmorgentven nice idea !
Tighten the screw will be better
You can see it when you lift
❤❤❤
Won’t the panettone be sour if sourdough over ferments?
I find it actually takes a very long time to develop a noticeable sour taste, like retarding in the refrigerator overnight kinda long
Yes I think so too especially because it has so much egg and butter so it reduces the sourness
How would you fill it with pistachio paste? Inject after lamination?
@@tonajki inject after baking and cooling. I have done it once
@ thanks!
After baking
My primo doesn't look like yours, it's more liquid due to butter and breaking. Is that because of starter hydration? I used 100:100, feels like this should be more stiff one, like 60-80% hydration.
Try around 85-90%
What is the size of the panettone cup?
500g
Tried this recipe it’s really good but the second dough felt little dry so I ended up adding too much eggs,but very good nonetheless
Ok. It depends on the flour's strength. Use my app to tweak the recipe.
I feel most panetone have too much stuff inside - half would be more than enough - to taste the delicious dough
Yes, les is more. The dough is everything!
🤠👋🏼💐☕️
Sourdough Panettone? Blasphemy !!!
Ma lo sai che vuol dire sourdough ?
It is made in Italy with a very stiff Sourdough starter.
@@lindahammond249 what is the significance of a stiff sour dough starter vs a liquid one?