A few of my baker friends have been asking me how I get “the boom” in my panettone, namely its fluffy strands and consistency. Honestly, for me it’s been a matter of experimentation. Where I’ve found success is focusing on the details; fermentation, temperatures, and mixing. For instance, adding sugar at the right time so you don’t slow down wild yeast, that making for cakey rather then airy final product. Once that’s covered you can start thinking about added flavors.
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Looks Good! Evidently you are baking this at home what temperature and how long? Thanks Janet
Hi Janet, 350F for 45 minutes to an hour…for 1 kilo of dough.
Thanks! I actually just mixed a batch tonight! I will let you know how it goes! Thanks for sharing! Janet