I got mail! Namely, a boxed panettone from Alessandro Spoto of Torino, Italy, baker/owner of Voglia di Pane. It was a gift from Alessandro and my friends at Gustiamo, a Bronx-based Italian importer with fabulous, top-grade products you won't find elsewhere. Beatrice,...
Christmas is the time for panettone. But it seems there's bad juju coming my way. I failed on my first four attempts. As a recent New York Times article makes clear, I'm not the only one obsessed about this holiday bread. My quests are rarely seamless. This year I...
I refreshed my lievito madre for a shot at a perfect panettone, one that levitates higher than the last effort. I also used Pivetti flour from Italy, a 14-percent strength Ambra flour made specifically for panettone and Viennoiserie. The whole process felt perfect and...
This is my first panettone of the year. Using last year's mold, I also went a bit short on dough amount. Saving resources may have prevented brilliance but the end result was still delicious. New molds and more dough next time to see what changes.
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...
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...
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