Sourdough Panettone II (Results)

I am so pleased with the results!!!

Panettone Classico!

My best attempt ever…we’ll, duh! The first was my first and I made numerous updates to my method and technique. It was definitely worth applying myself and learning!

Things I learned:

  • Pasta Madre development is key
  • Kneading takes MUCH more time than I thought
  • Use Castor Sugar
  • Patience and letting time work is best
  • Monitor time and temps
  • Pasta Madre development is key (THIS bears repeating)

It is airy, light, moist, sweet (but not too sweet). A really great mouth feel… pillowy! Fantastico!!

Here are some pics of the bake…

I am repertoiredefinitely putting this bake into my holiday repertoire!! These would make great holiday gifts… I just need to figure out how to do in volume!

I like learning new things. Will need a couple more practice runs for sure! Glad I’m taking copious notes. They help me a lot.

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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