I used this recipe here:
Classic Italian panettone using sourdough: the traditional recipe https://share.google/arkxVNTs8pPycGz8N
I scaled to 1100g of dough for this 1kg mold. I used a lievito madre. I used a KA with dough hook.
It doesn't have the massive holes like some online have. But it was really light/airy. You can see how small is looks in the mold before the final rise.
by dgrant
6 Comments
Nice distribution of fruit! Paul Hollywood would be happy 🙂
Theres nothing wrong with it and it looks like a traditional one.
Getting to the level of modern ones, with a more open structure, takes a lot of effort and certain ingredients.
Oh goodness I’d put some butter on that bad boy 🤤
NICE! I love panettone! I usually buy it. I’ve never had the confidence to make my own.
Did you candy your own fruit?
Looks very good ! Traditional panettone do not have big holes.