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...
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...
Over the holidays, I made a large batch of Panettone for gifts. I also wanted one to post on Christmas for breakfast. As usual, all were leavened naturally with some long proofing and haphazard hanging upside down with wooden skewers! What was really nice...
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...
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...
