Ever wonder why fresh Panettone bread is flipped upside down right out of the oven? It’s not just for fun — it’s to stop the bread from collapsing before it cools! The big airy holes inside make it super delicate. Learn why flipping and patience are key to perfect Panettone!
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Why do this man quickly flip bread upside down right after it comes out of the oven? It’s mainly because of a special kind of bread called panatona. You can actually feel it from the start when fermenting with sourdough. It’s way more flexible than normal bread. A small piece of dough is placed in a paper mold and during baking it rises and at least doubles in size. After baking, the bread looks huge. And when you cut it open, you’ll see lots of big air holes inside, especially near the top. But before it fully cools down, these holes make the bread really fragile and easy to collapse. That’s why flipping it upside down is so important. The bread needs to hang for about 2 and 1/2 hours to cool properly without collapsing. Also, during this time, the crust can be cleaned gently with a cloth to make the surface neater. It’s all about quick hands and careful steps.
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So, what happens when the bread falls? Does it go back in the oven? That one looked raw.
Mama makes sourdough bread