I recently took a course on how to make panettone and pandoro.
Last year I had already made my first panettone with baker yeast following chef Barbato’s recipe.
Thanks to the course I was able to learn, in addition to how to make pandoro and panettone with sourdough, also some secrets such as adding 30% butter before the egg yolks to increase the alveolation.
This is the result.
The dough was made at the course by me and other students with a normal stand mixer (just to demonstrate that it was not impossible to do it at home), then we each shaped our own panettone and took it home. Despite the bus trip (not the best way to carry a panettone), I managed to bring it home relatively intact (you can see a photo), I let it rise and finally baked it that same night.
I then closed it in a food bag for the whole week and today I cut it to eat it with my family (never cut it and eat it right away… the ideal would be to wait 10-15 days if you can… but it doesn’t last more than about 30 if made at home).
I was very happy with the honeycombing crumb obtained, proof that the advice of the course was useful (having done most of the procedure myself, together with the others of course, but without intervention by the teacher, I am sure I can replicate it).
My advice for those who want to try is to follow Barbato’s recipe on youtube (the most recent one is fine), also following the advice on 30% of the butter added before the egg yolks (usually everything is added afterwards).
If you don’t want to use sourdough, make a poolish (rather than the biga recommended in Barbato’s videos that he made before the last versione) and obviously since the poolish has a higher hydration, change the proportions of water and flour afterwards to balance (which would also be done if you used licoli rather than solid sourdough which is what is usually used with panettone).
I think I will soon try my hand at pandoro and Genoese pandolce, for the pandoro I just need to get the mold.
Please note… this panettone still has a little bit of baker yeast because in a two-day course where we had to see a lot of dough and where we made the dough from scratch on the second day practically without help… it was essential to have a minimum of help from regular yeast to make it in time.
3 Comments
I recently took a course on how to make panettone and pandoro.
Last year I had already made my first panettone with baker yeast following chef Barbato’s recipe.
Thanks to the course I was able to learn, in addition to how to make pandoro and panettone with sourdough, also some secrets such as adding 30% butter before the egg yolks to increase the alveolation.
This is the result.
The dough was made at the course by me and other students with a normal stand mixer (just to demonstrate that it was not impossible to do it at home), then we each shaped our own panettone and took it home. Despite the bus trip (not the best way to carry a panettone), I managed to bring it home relatively intact (you can see a photo), I let it rise and finally baked it that same night.
I then closed it in a food bag for the whole week and today I cut it to eat it with my family (never cut it and eat it right away… the ideal would be to wait 10-15 days if you can… but it doesn’t last more than about 30 if made at home).
I was very happy with the honeycombing crumb obtained, proof that the advice of the course was useful (having done most of the procedure myself, together with the others of course, but without intervention by the teacher, I am sure I can replicate it).
My advice for those who want to try is to follow Barbato’s recipe on youtube (the most recent one is fine), also following the advice on 30% of the butter added before the egg yolks (usually everything is added afterwards).
If you don’t want to use sourdough, make a poolish (rather than the biga recommended in Barbato’s videos that he made before the last versione) and obviously since the poolish has a higher hydration, change the proportions of water and flour afterwards to balance (which would also be done if you used licoli rather than solid sourdough which is what is usually used with panettone).
I think I will soon try my hand at pandoro and Genoese pandolce, for the pandoro I just need to get the mold.
Please note… this panettone still has a little bit of baker yeast because in a two-day course where we had to see a lot of dough and where we made the dough from scratch on the second day practically without help… it was essential to have a minimum of help from regular yeast to make it in time.
I can taste it from here! Well done!!!
Superb!!