No more secrets… panettone made with freeze dried cherries and chocolate. Details in description

A few notes for my fellow panettone nerds:
• Pasta madre was refreshed twice at 28°C using a 1:1:0.45 ratio (no pH this time, just trusted my instincts).
• First dough fermented at 26°C for 14 hours.
• Find detailed Panettone recipe on my website, link in bio.
Wishing you all a sweet weekend!
Cheers 💛

#panettone #cherry #chocolate #naturallyleavened #explorepage #sourdough #creator #bakery #baker #breakfast #yummy #delicious

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