Since starting a classic “bagnetto lievito madre,” I wanted to jump straight into trying a panettone. Once the mail delivered me molds along with some candied Sicilian fruit, I started refreshing my dough. Fermentation is key, as is the process of getting the right consistency and waiting for things to rise. Here’s my first batch for the year. I’m more then pleased by the results – not your typical sweetened specimen. This was airy and moist.