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Panettone
The traditional Italian panettone, made 100% with natural panettone sourdough, slowly fermented for a soft, fragrant texture, featuring an airy crumb filled with flavorful candied fruits and enhanced by a crisp macaronade topping.
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Introduction to Panettone
Techniques covered
- Understanding the technology behind panettone
- Using a pH meter
- Performing a double fold on a stiff starter
- Balling up dough
- Refreshing a panettone starter
- Feeding a pasty sourdough
- Performing a bagnetto
- Using a dough sheeter
- Dough proofing
- Mixing a yellow dough
- Forming a glutinous network
- Infusing raisins
- Mixing a panettone dough
- Adding inclusions to a dough
- Dividing a panettone dough
- Resting a panettone dough
- Molding a panettone dough
- Final proof & dough rising
- Preparing a macaronade
- Inserting skewers into a panettone
- Using a probe thermometer
- Piping without using a tip
- Piping a macaronade
- Baking a panettone
- Cooling a panettone upside down
- Decorating a panettone
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