Sourdough Panettone (Part 2 of 2)

Whenever you try something new there is, by definition, a “first time”.

Desired Pannetone Results (NOT mine…yet)

For a long time I’ve wanted to make sourdough panettone but have never really had the courage to attempt. Now I have.

My very first sourdough Panettone

In my last post I’d left them in my proving box to rise for (supposedly) 18-24 hours. That didn’t happen. I made it to only 10 hours monitoring the rise

I baked them one at a time because one looked a bit higher in it’s mold. This also gave me a fallback option if the first bake didn’t go as planned (temp / time).

My baking was at 355°F for 50 minutes (regular, NOT convection).

The second picture above was my result. Frankly I was a bit disappointed that I didn’t get ANY oven spring. The guess I should have expected this because:

If your pasta madre is not primed for making panettone, ALL the recipes will not work the way you expect them to work. #fact

https://www.instagram.com/p/CIhj6c-pxrd/?igshid=Zjc2ZTc4Nzk=

I skewered the baked panettone and hung it upside down in my proving drawer. I was tempted to wait to bake my other loaf but then thought better and baked it too.

I left them overnight to cool and got up this morning to try some with my coffee.

My first Panettone crumb shot

It may look not the prettiest but boy does it taste great. Moist, flavorful… wow!

First Bite!

I’m m definitely going to try again! Got to do a bit of studying and learn what variables I need to address. Thinking my first improvement should be to get better at “priming my pasta madre”.

Published by Jim Hayden

Enterprise Transformation Consultant by day; Baker by night! Learning all the time! Iterative and incremental improvement always!

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