Go to the Recipe: Holiday Panettone
Looking forward to this! Quick question: the aftelier lemon is not actually lemon; it is litsea cubeba. Still delicious, but is it directly sub-able with normal lemon oil?
What essential oils would you recommend if I were to put chocolate in it?
Orange goes very well with chocolate, mint too, banana, raspberry, pear.
Hello Wes, Lemon oil will work. Anything that has the essence of lemon and especially the zest as the zest has the oil.
FYI in case you want to update the link: The large panettone mold is currently unavailable. Only the small molds for that listing are available.
I found these instead: https://www.amazon.com/Round-Traditional-Panettone-Baking-Molds/dp/B01GEY3MFK
With the oven temperatures are they for a convection setting? If using a combi oven what would the humidity % be for the bake?
Cheers!
Thought that I would pass on these pics from last December of this giant panettone that the restaurant owner passed around to all of us dining in his restaurant..
It was in Bologna, Italy.
This looks great! What is the best way to package this if it will be given as a gift? Thinking of shipping to family members. Thanks!
Dang, I can smell that from here!
I skipped making Panettone last year, maybe that's why 2020 was such a bad year. I guess it's time to make a chocolate cherry loaf to make up for my sins.
Merry Christmas.
I have a SCC Rational combi like you do at home. What setting and time did you use? "YeastLeavened cakes" with what humility - 1, 2, or 3? and did you use the proof option? Or did you use bread / bread rolls icon with what settings and colour?
Thank you for your help
Great video, guys. I'll give this one a try.
Quick question. It's not explained in Modernist Bread why there are 3 builds after the stiff levain feeding. Using a traditional method, there's a moment where you wrap the first part in a cloth, tightened with string to prevent too much expansion, then use a portion of that dough to create the next 3 builds before even making the "first dough". Is this to build the adequat acetic and lactic acid quantity? I ask because I've skipped this part and still got great results by creating an osmotolerant stiff levain with 60% hydration used directly into the "first dough" and got the 3X rise 14 hours later. Is this simply a traditional thing or does it have a practical/essential usage? Thanks.
325 at 30% humidity for 15 min, then drop to 300f same 30% humidity for about 45 min.
Hello Robert, The builds are meant to increase yeast activity to the maximum so that the dough has enough yeast to power through all the richness and longer fermentation. During these builds the acetic and lactic acids are actually reduced leaving you with a yeasty, less sour culture that is great for the sweet bread.
Hello Chris, after cooled you can package in a plastic or cellophane bag and a twist tie or ribbon. Then a gift box will keep it fresh for weeks.
Great. Thanks for the info.
Thanks!!!!! Since some of us have Another Oven! Please add this info to future recipes!!!! Hate to bother you for a follow-up!
Cheers
We also used it as a proof box with 5% humidity and @85°F. All manually added in.
Hope that helps Chad, those are the settings in our rational oven so I'm not quite sure if they will translate like for like for the Anova but it could be close. You can always ask us for settings we used for the rational or our Breville ovens but as a direct competitor with the Anova, we don't have the exact settings for those.
Having made Panettone before I can highly recommend making your own candied orange. It's quite a bit of work but not complicated whatsoever, and you can do it ahead of time. It makes an incredibly large difference in the final cake, if you use good oranges. You can also add a little candied lemon.
It’s fast to make in a pressure cooker if you have one.
Did you try putting a mold (made with parchement paper just clipped together) around the top of the panettone paper mold, sort of like to « extend « it I think it would help with the mushroom top you get(unless it’s intentional).
This is a great recipe for a one day Panettone mine took a lot longer in the proof box, like 6 hours, I used dark chocolate and candied orange peel, plus added a crust before baking. This is by far the best one day panettone recipe I’ve made/eaten. That being said, it does lack that depth from the long fermentation/multiple pâton building processes
Hi Jacob, mind sharing the recipe for your candied orange (including orange variety you prefer)? Cheers, Bas
I loved this! The video was great ❤️❤️❤️ I want to make pandoro. Ready to take on that one?
What a beautiful video and great explanation of each step. I didn’t think I’d ever want to make Panettone. But now I’m ordering molds and essential oils!
Thank you Kyl - I will give it a try and also try Rationals 'yeastLeavened cakes' icon with colour 1, maybe 50 min timer, humility 2 with a 3 bar proof option - let you know later....
That looks great!! what did you use for the crust?>
How would you modify the recipe to cook mini panetonnes?
active dry yeast VS instant - care to help out and is there a work around if ONLY having one or the other (in general)
I did a batch at home and split it into 3 smaller ones. The only modification was a total cook time of 45 min.
Thanks!!
60g almond flour
60g powder sugar
10g cornstarch
6g cocoa powder
75g egg whites
Sift dry and mix in whites
Sprinkled with Swedish pearl sugar
Good idea, I did one at home and used almond flour, powder sugar, and egg whites. It worked great. I put it on them before the proof and it helped a lot with keeping the mushroom top from happening.
This recipe is simply amazing!! I have tried many panettone recipes before but none of them fully convinced me. This one is the best I have ever tried! I subbed 20gr of the sugar for honey and it worked perfectly, plus had a bit more complex flavor.
If a recipe call for:
Instant yeast: x1.33= active dry yeast. X3= fresh yeast
Active dry yeast: x0.75= instant dry. X2.28= fresh yeast
Fresh yeast: x0.33= instant dry. X0.44= active dry.
help!! My dough went wrong, I think the ambient temperature was too hot, so looks like the butter has separated from the dough, any tips on how to avoid or fix that?
I was thinking of using 3 1/2" molds. Should I divide the dough before the folding process or is after ok? Do panettone's that size also need to be inverted? Thanks!
I would put it in the fridge to cool the dough. Usually if you mix it a lot, the temperature of the dough is too high to incorporate the butter.
First time baking panettone, so no experience. Re Step 13: do I add water to build up humidity for 15 minutes and then add the panettone? Or, is the panettone in the oven while building the humidity?
Hey Guys,
Could you recommend what protein content you found ideal for "bread flour". I tried with King Arthur All-Purpose at 11.7% and could not get the gluten to develop where I could pull a nice window. Is 12.7% ideal or did you go with a stronger flour at 14%?
Could you also specify the diameter of the molds? I found it does make a nice dozen small panettone using 7cm molds each with 80g dough.
Thanks!
"best panettone ever"-panettone hating wife. used 5g instant yeast and did the panettone topping from modernist bread. And I believe 14% bread flour. I over proofed and over baked and it is still awesome. Best attempt after recipes from :Modernist Bread, Marc Vetri (though highly educational on the process, will attempt his recipe again), Jim Lahey, and a baker from the Netherlands that I hit up on IG
Although the flavor was great, I don't think the texture was as advertised :-(. It also took closer to 8h to proof. I guess I am going to have to add this to the list of "Chefsteps recipes not reproducible by amateurs like me". (That list is growing almost daily, unfortunately -- like the "Freezer jam" that never thickened, or the "Black Cod With Soy, Garlic, and Lime" that is too salty. Just go to these recipes and read the comments if you don't believe me).
Hello Blaine, The stronger the flour the better it can hold.
Hello Linda, A touch of humidity is good before you load the oven. Just a few minutes will do. Once you load the panettone then you can introduce more steam. You can also keep a dish or tray of water in the oven before and during the baking and it will stay humid. Hot water is the key.
I made this using the biga. I got some nice development with good non uniform air pockets I added an extra yolk
Could I get some assistance diagnosing this? It rose really beautifully and was almost too airy it seemed. I also felt like it cooked much faster than the time in the recipe.
Hi There, is it normal for a total bake time of 30 mins?
I had exact same issue, top sort of caved in and short baking time
Hello Melina, for this size the baking time should be close to an hour +, if you follow the baking times and temperatures from above in Step 13.
Hello Nico, from the picture it seems like the oven was too hot and needed more steam. What type of flour did you use? Did you follow the 2 stage baking and drop the temperature? It also looks like it didn't have the strength to hold the proof and may have collapsed from under mixing or overtaxing and becoming too hot during mixing. Were you able to hang it immediately after baking?
Remember, steam plays an important role when baking these large items to prevent case hardening. This allows it to keep rising in the oven.
Hi Matthew! Thanks for the reply. I used King Arthur’s bread flour with 12.7% gluten. I did follow the 2 stage method and added steam during the first stage but didn’t feel that I was getting enough steam so it’s likely that was related to the final result.
I used an oven thermometer but it is somewhat old so it’s possible the temperature was off. I made sure to hang it immediately and noticed the top caving in while it was still in the oven.
During the mixing stages I was concerned that I had over-mixed it some so I’ll make sure to stick closer to the mixing times on my second round.
Thanks again!
Hello. I have a jar of orange infused syrup(400g sugar to 250g water) leftover from making candied orange peels in a pressure cooker. Smells and tastes great, can I use that as a soaker for the cherries or raisins ?
And would there be any adverse effect for putting the tray on a baking stone ?
This was a terrific recipe and great set of instructions! I made "Spider Hanger" and uses some miniature rock climbing equipment to facilitate the hanging process. Merry Christmas ChefSteps!
Well done. Yours looks way better👏🏽
How long did the proofing take?
The bulk ferment was fast, about 30 minutes. The proofing was about 3.5 hours in a homemade proofing box a 85°F. with high humidity.
love it
They may take longer to hydrate because of the sugar saturation and would be best to thin it out with a touch of water.
It may darken the bottom of the bread more than you desire. An inverted tray will create space in between the stone if you do not want to remove the stone from the oven.
Has anyone noticed that their panettone comes out dry?
Amazing hanging technique, yay to rockclimbing! Looks great!
Maybe I'm missing this in the recipe - but what % hydration should the starter be?
100%
I hope Matthew responds back and keeps the convo going. It's the only way to get better is to understand why something didn't work, scientifically.
It looks like your dough overproofed and when you put it in the oven, the yeast did not have any more oomph to expand. I hope an expert can chime in on our answers.
