Going to attempt making Panettone Classico one more time. A lot of technique improvements this time.
- I’m starting with a REAL Pasta Madre that I started 3 days ago.
- I’m using timing and instructions gleaned from watching a video posted by a Milanese bakery that has specialized in Panettone for generations. You can see the video here.
One of the things I noted from the video is that they used very fine (e.g. Castor) sugar. It is absorbed more readily AND it’s crystal structure doesn’t damage the gluten net! Who knew?!
I’m also being more deliberate in my kneading. I’m going low speed with my dough hook for roughly 15 minutes. The first 8 mins or so will be with the flour, water, sugar, Pasta Madre in chunks and half of the egg yolks. The last half will incorporate the rest of the eggs and the butter.
Mixed, kneaded and into Proving Box … Will see what it looks like tomorrow morning!
Here is what the 1st dough looked like 11 hours into its prove: