I made this recipe three times for the 2020 Christmas season and it was a hit each time. Using 100 grams of sour dough starter in addition to the biga is an excellent suggestion. The panettone has a beautiful rise and flavour. Instead of hazelnuts I used cranberries and chocolate (dark, semi sweet and white - 100 grams of each). Because I over baked during my first attempt I modified baking the panettone at 325 degrees for 40 minutes. This worked perfect full but each over will be different. My only issue is that The beautiful dome top collapses as it cools. Wat to do with all the left over egg whites? I made meringue and put on top of panettone. Very pretty ... use any colours and flavours you wish.
Unfortunately I only found this later, because I've made less than stellar versions using other recipes. I like this one, very spongey! I too, had to tent the top with foil on the last 20 minutes to prevent burning. Mine had the consistency of play-do and I could not manage to cut them. Nonetheless, it came out amazing.
Lovely, almost silky texture. I shortened some of the rising times, but still turned out beautifully.
When do I combine initial dough with final dough? (I apologize, I've never worked with such a rich dough). Thx
I've made this 2x now and the results have been amazing both times. Just a few modifications:I use a little less flour -- 1/4c to 1/2c less, since I'm in an incredibly dry environment.I've never used commercial yeast in this; I start with 1/2c sourdough starter and use it as the biga (I add about 1/4c warm water and enough flour to activate it, then I let it sit, covered, on the counter overnight or until I remember to do something with it). Yes, this is probably throwing off my ratios of everything slightly but the end product has been amazing every time.I've thrown various fillings in -- this year it was toasted hazelnuts, chocolate, and rum-soaked raisins. I think I used candied chestnuts, chocolate, and some random dried fruits last year. As for incorporating butter, I've never had a problem getting mine to incorporate in approximately the time listed. In terms of cooking times, the numbers here seem to be spot-on or maybe slightly less than necessary to reach an internal temp of 180-185. After about 40 min, I lowered the rack of my oven because the tops were dark brown, and I covered the loaves loosely with foil. While the loaves had risen well already, the internal temp was still too low. Ultimately, I hit 1 hour before mine were ready to remove. Oh, I had to bump up the temp to 375 in the last 5-10 min to get them there.
Ok, I have now made this recipe 3 times- with a couple minor adjustments/notes: -I add about 125 grams of ripe sourdough starter to the initial dough, along with the biga. this helps the rise significantly--and I think the flavor as well. -it takes more like 45 minutes-- NOT 5 minutes-- to mix in 14 TBS of butter in the initial dough -it takes more like 20 minutes-- NOT 5 minutes- to incorporate the 3 TBS of butter into the final dough. Interesting that the recipe indicates 5 minutes each. -I also added just a couple drops of fior di sicilia for an orangey- flavor -it seems that mixing on low is key to the incorporation of the butter, and the texture of the dough. My Kitchen Aid was quite warm by the end of this. -instead of hazelnuts and chocolate, I use a mixture of dried fruit (finely chopped apricots, candied ginger, and golden raisins). Delicious! -I wonder if it might cook a little less? Tops are golden brown, verging on burning, by one hour. Enjoy!
Excited to have discovered this panettone recipe! I keep a stiff starter going that's about 38% water to 62% AP white flour. How can I substitute this instead of the biga in the recipe? Also, are there ingredient weights available instead of the volumes given? Thanks for any help.