Comments on: The Panettone Project

By: Weekend Bakers

Weekend Bakers — Tue, 16 Apr 2024 13:26:25 +0000

In reply to Lisa.

Hello Lisa,
Sorry for the late reply. It is a bit of a mystery what happened, seeing as you describe one as fine and the other gummy. As stage 1 is supposed to be a shaggy mess, the butter not fully incorporated will not be a problem.
Could there be something going on with the yeast you used? Was it past the sell by date, or did you use an already opened packet? Using older yeast can account for the lack of rise.

By: Lisa

Lisa — Sun, 31 Mar 2024 13:46:32 +0000

I have made this once a couple of years ago with success but this time my dough didn’t rise. It is still very tasty and moist. One was a bit gummy but the other was fine. Not super dense given the lack of rise but not light and fluffy either. Wondering if you might have an idea on the lack of rise? The only thing that didn’t go according to plan was the first step. I had difficulty incorporating the butter fully in the one minute and didn’t want to over mix so did what I could by hand.

By: Weekend Bakers

Weekend Bakers — Tue, 25 Apr 2023 07:39:35 +0000

In reply to Liuda. Very happy with how well the recipe works for you too Liuda!

By: Liuda

Liuda — Fri, 14 Apr 2023 09:39:10 +0000

It is my 4th year in a row baking panettones using your recipe, my family loooooves them! Thank you for the wonderfully well written recipe and instructions!

By: Genny

Genny — Fri, 23 Dec 2022 17:25:03 +0000

In reply to Genny (Toronto). Also, adding dried yeast is not necessary - just wait a little longer to rise if only using sourdough starter.

By: Genny (Toronto)

Genny (Toronto) — Fri, 23 Dec 2022 17:21:44 +0000

Tried making panettone for the first time using this recipe last year & it was a hit! I’m getting requests to make it again this year. I used 2 cup (472mL) glass bakeware/storage containers to make individual sized panettone because I didn’t have paper moulds. It worked but they were more round than tall - still tasty!

By: jojojiang

jojojiang — Thu, 27 Oct 2022 12:13:00 +0000

This site is excellent. it has very nice look and perfect look. that information better and very important .Very good writing style. I really like this proofer

By: antoine hanna

antoine hanna — Wed, 26 Jan 2022 16:23:29 +0000

Followed instructions to the letter, but the dough came out too loose/runny. Used 13% protein bread flour. Any advice? Thanks

By: Heidi

Heidi — Fri, 10 Dec 2021 12:43:58 +0000

Hi Marieke and Ed,
Thanks for sharing your recipe. May I ask you these questions?
1/ My country is always between 28 to 31 degree Celsius. For the dough number 1 do you know how long I should proof/rest the dough?
2/ For the Final Dough I just follow the directions you gave or I have to shorten the time?
3/ I just have 4 in mold (11.2 cm in diameter and 8.5 cm in height? Do you know how long and what temperature I should bake it?
I am sorry for asking too much. Hope you will help me. Thanks in advance

By: camilla keeling

camilla keeling — Thu, 24 Dec 2020 00:52:46 +0000

In reply to Kriti Agarwal.

Insert skewers – I used metal barbecue ones before filling with the dough – it forms a seal as it bakes around them and the slide out cleanly when it’s cooked. I made the cases out of grease proof paper glued with egg white and flour with staples on the join- they stood up fine. Inverted over a couple of bread tins ..

By: camilla keeling

camilla keeling — Thu, 24 Dec 2020 00:48:23 +0000

Thank you! Fantastic recipe..you made it so clear and straightforward… the most difficult bit was making a panettone case … grease proof paper stuck together with flour/ egg white glue and a few staples… worked fine!

By: john

john — Wed, 23 Dec 2020 18:41:42 +0000

In reply to Kriti Agarwal. I made one of these years ago, try inserting the skewers about an inch (2.5cm) from the base, or higher, it should hold ok, and not tear

By: Elke

Elke — Wed, 23 Dec 2020 04:24:06 +0000

What an awesome recipe, thank you so much! The instructions were easy to follow, and the videos helped to understand what to look for in the dough development at each stage.
I had tried another recipe before and the results were yummy but the panettone was very dense. This one came out amazingly fluffy and delicious.

By: Kriti Agarwal

Kriti Agarwal — Tue, 22 Dec 2020 09:14:50 +0000

Hi,
I tried the Panettone recipe and baked in a homemade parchment paper panettone mould. Inserting the wooden skewers turned it upside down for cooling. But after the bread completely cooled, I saw big stretched holes where the skewers were inserted. The paper was already slipping out.
The panettone came out ultra delicious but cud u plz guide more on the hanging technique with handmade liners? Unfortunately we don’t easily get the readymade liners here.

By: Janice

Janice — Fri, 18 Dec 2020 05:40:39 +0000

Hi is it possible to double this recipe using the same starter? Any modifications needed? Also my 100% hydration starter is newly made at day 6 of feeding not sure if mature enough. Quick response much appreciated as I intend to start tonight!

By: Janice

Janice — Fri, 18 Dec 2020 05:39:34 +0000

Hi is it possible to double this recipe using the same starter? Any modifications needed?

By: A Winter

A Winter — Sun, 13 Dec 2020 20:21:16 +0000

In reply to Weekend Bakers. Sourdough cultures have wonderful preservative qualities! And as you are inoculating the dough with the good microorganisms at the get go, the bad ones don’t have a chance. None of the microflora will survive baking anyway. If the eggs did go bad, I promise you would know and no one would want to eat the bread.

By: Dede Liss

Dede Liss — Wed, 02 Dec 2020 11:00:47 +0000

dear Marieke and Ed
I will be adjusting your panetonne recipe to fit the paper panetonne cases I already have which are W117mm x H85mm.

Approximately how much dough will they hold? And, what would be the approximate weight loss % after baked

By: Ann P

Ann P — Sat, 21 Nov 2020 23:41:50 +0000

I’ve made this recipe exactly as printed several times with excellent results. For this holiday season I found myself without bread flour of an appropriate strength and instead of strengthening an artisan 11.5% flour with vital wheat gluten I instead mixed it with extra fancy durum flour (15%) to yield a blend having 13.5% protein. I had to add a bit more water to account for the durum flour. The resultant panettones had a beautiful yellow color and excellent crumb and flavor. This is a “mistake” I plan to keep in my repertoire.

By: Alke

Alke — Sat, 31 Oct 2020 16:31:19 +0000

I made the panettone today- awesome. Excellent and very detailed recipe…
I was wondering if I can add nuts (pistachios, toasted hazelnuts etc)? Or would this be too heavy for this delicate dough…
Have you tried adding freeze-dried fruit?
Thanks