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 neededContinue reading “2023 Panettone Review”
Category Archives: Panettone
Chocolate Cherry Pistachio Panettone
Shut the front door!! I can NOT begin to tell you how good these smell! Decided to riff on my basic recipe. Swapped out the honey/zest for Nutella; swapped out sultanas and candied orange for white chocolate chips, dried cherries and pistachios. Been focusing on my notes / techniques etc. for this bake. Decided atContinue reading “Chocolate Cherry Pistachio Panettone”
Baked By Bear Sourdough 