What a great holiday season baking Panettone! Much improved over last year’s bakes.
Here are some things I’ve learned:
1. Pasta Madre building and maintenance is crucial to success.
2. Remember 28°C! It is the ideal dough temperature to maintain throughout the process.
3. Patience. This is a labor of love. Respect the time needed to do each step.
4. Use high quality ingredients. Panettone is the “Louis Vuitton of breads”.
As with all my baking I take lots of notes. I find it useful to be mindful of the variables that contribute to the bake. Doing so enables me to pair changes to outcomes allowing me to “dial in” my processes and foster consistency (and confidence).
Panettone makes for a wonderful gift! It is really a treat to be able to share it with friends and family.
Baked By Bear Sourdough 