Panettone

[should it start to settle?]

Yes, I needed 1 g, well, now it's late, how am I? maybe my starter culture is not reactive and it won't hurt too much ?! So I will repeat it again! So I'll sit down on the recipe. Strictly stick to aroma perfume? Can I add vanilla, nuts (almond petals) and saffron? My raisins are not very good, candied fruits are not ready.
I liked the light almonds in Easter - they look beautiful, but my raisins are dark or giant? Probably the giant raisins are not good?
this is the first dough that seems to have grown a little, should it start to settle? Or strictly on time? I'm not strict anymore, since there is more yeast?

[Oksana]

Oksana, for candied fruits and other things, a matter of taste. Just keep the proportions. The more additives, the worse the dough will fit.
A good starter is ready in 4 hours. If I observed everything. as in the recipe, then everything will work out. Just cook something very spicy right away to pierce. If it’s stupid, you’ll doubt the pastries. And hang it up right away. I will hold my fists for you and wait with impressions. Yes, more. Tamanchik wrote to me that she did not have enough temperature specified in the recipe. And for me everything is enough. Focus on your oven.

[cold]

Angela, I added a photo of the test there! My oven is not very well adjusted, I want to cold put. There, in other recipes, the girls baked so well and it turned out well and I got used to baking bread so well.
As for additives, I love almonds and I want a yellowish color, I will add Saffron on cognac. Raisins then I will not.

Is this the first dough? Or leaven? If the dough, then it should rise like a dough, bubbles and cracks will appear, and it will begin to fall in the middle. I would add raisins. And the color is yellow, if the yolks are of good color and not pale. I didn’t tint (I mean saffron). Try it. There will be something to tell and something to share. I don't know about almonds. I can't hear it in the test. to be honest. Is that what to flavor with almond essence? Yes, and very expensive. If the leaven is the third, then the dome will be good. A little more and would start to fall. Already realized that the dough.

[Angela]

Angela, look it's time to knead the second dough, it looks like an extra gram of yeast has accelerated the process, damn it, my bread is not baked yet!

I don’t understand whether it is already falling, or is it still growing? It was necessary to wear a bag more. I went to twirl the forms.

[Oksana]

Oksana, I can't see through the film. Let it stand for another half hour. I don't see any signs of falling off yet. Or the image is distorted. But it grew up well.

I also loosened the film a little and decided to wait. Prepare the rest for now. It smells good! By the time at one thirty it is necessary to bake, until 22-00 I will look.

Don't be guided by the time. There is much more yeast. Everything is only visual now.

Probably the giant raisins are not good?

Right in Italy, I ate from a private bakery with gigantic whole raisins!

Great recipe!

And I'm curious to know about cutting with a cross from above, so that the roof doesn't break? I haven’t cut before, really panettone, I haven’t baked? This is a mandatory procedure, otherwise go to bed, there will be no one to ask. I probably already got them with questions ?!

The truncated is ready, Chief! I will write my opinion: you need to bake in paper forms, you can use 500ml, just increase after filling, it's more convenient! I baked in homemade ones, but I butted to make them!
Angela, I thought:
1.Can, after kneading the second dough and adding raisins, immediately put it in the molds? The dough suited me so well, and then when I put it in the molds an hour later, I waited a long time for the rise (3.5 hours, I spied on you); I think it could have grown a little better?
- Or my yeast gobbled up sugar?
2. I put it in a cold oven, it seemed okay, although one had to be set aside and slipped into a hot one, for the purity of the experiment.They had time to bake and the bottoms were slightly burnt (the soles for the orchestra), and the torch was dry, although one was completely light on top; but the air layer must still be done in the oven.
I write this for myself, then I will read it, otherwise I will forget three times!
I added manitoba to the second dough, maybe more of it? I read in pure manitoba, not a very good oven! Protein in my flour = 13
I added 5 drops of the "ROM" fragrance, well, I don’t know - in me - not in one eye! Maybe more is needed! I also added a giant raisin, cut it for nothing. Raisins are a separate topic, what do they add there ?? While I was washing THREE types of raisins in warm water, and my hands were moistened with oil, but I did not get rid of the fat, there were some gigantic less greasy oil spots on the water! Well, I added almond petals - I like the taste when they catch a tooth. Two more tablespoons of alcohol (rum is probably tastier, because it is not there) saffron tincture. Che still put the skewers in right away, before pulling them out, twisted them slightly, they came out well. Baked for a maximum of 150 degrees. Photo:

When loading, the cutter became blurry. I did not regret the photos, you can remove them under the spoler. Look, how did it come out of me? I am in panettons, as in rams - I don’t understand!
To taste: I liked it very much, a little moist, not at all sour, I feel the recipe will take root. I won't say sweet, I will say harmonious taste! I liked the oily moisture !!!!! Very, very tasty, the cat was on duty with me all night! from 4 cut pieces, gnawed Tasted 2.5 - I had to check all the tastes

[Rada-dms]

Rada-dms, Olya, it's wet and layered. I cut the raisins into three parts, I was afraid not to raise

[Oksana]

Oksana,: girl-swoon: What a smart girl you are! The cut is wonderful!

can after kneading the second dough and adding raisins, immediately put in the forms? The dough suited me so well, and then when I put it in the molds an hour later, I waited a long time for the rise (3.5 hours, I spied on you); I think it could have grown a little better?

I also baked according to the recipe. Didn't experiment. You not only added raisins there, but also the rest of the ingredients.

Added 5 drops of ROM flavor,

Two more tablespoons of alcohol (rum is probably tastier, because it is not there) saffron tincture.

I only flavored vanilla. I had different candied fruits and different raisins. This year I added dried cherries. So the flavors were enough for me! And my yolks were yellowish. There was enough color. But for an experiment it is very good that you tried and wrote.

I put the skewers in right away, before pulling them out, twisted them slightly, they came out well.

And I somehow did not dare to do it. I thought it would be bad to stretch. Now I'll try it myself.

When loading, the cutter is blurred

There is such a thing. It is necessary to load in any photoshop and give a little sharpness to make it better. But everything is perfectly visible!
What can I say! WELL DONE!
I am glad that I liked the recipe and will take root.

I won't say sweet, I will say harmonious taste!

Sweet to me. And sugar is different, and candied fruits with raisins add sweets.

the cat was on duty with me all night, honestly!

The cat also needs to give a little! They love my sooo pasochki and panettone, and they pull it out of my hands!

Tasted 2.5-

Yes!do not gobble up not eating a lot is very hard!

Candied fruits make baked goods sweeter, but I'm not even very fond of them. After all the washings of the raisins, if you eat one of the panetton, then it is sweet and sour, and the candied fruits are sweet. There are 200 grams of additives in the recipe, and I had half a pack of 75 grams of raisins and a handful of almonds, I didn't even get 150, and I don't like a lot.
I really liked it, I will still bake it, and I will try it with another leaven. The hop dome holds well!
Here's what I forgot to write: I saw on your link how the dough with a hook is taken out. I won't succeed, there is no such mixer, and you cannot check the HP. Everyone was afraid to knead the dough. Now I wrote everything for sure.

I saw on your link how the dough with a hook is taken out.

I can't take it out either. It just lags well behind the walls and the bottom, and when you lift the hook, it slides.

Boom the oven!
I pierced with such skewers, skewers, the smallest bend, I had to add a third larger one - they are sharply sharpened, but they pierce the parchment poorly. You can make holes in the parchment in advance.

[Loksa]

Loksa, for the last time I held the raisins in soda for a little, it was better that the whole byaka moved away.

You can make holes in the parchment in advance.

I, in my opinion, wrote about it.

[Loksa]

Loksa, Oksana, what a clever you are, what a cut you have, all in holes. Oh, I want to too, but I have no time at all.
ang-kay, Angela, I will bookmark the recipe, and I will bake if the opportunity arises. Thank you!
I added natural vanilla infused on a skate to the Easter cakes, the aroma of the Easter cakes was magnificent, tender, soft. I don't use synthetic, I can't stand the smell.

[Rada-dms]

Rada-dms, I'll know! Thank you!
ang-kay, so I'm on the recipe, but in the recipe there is a pendal-link, well, I shoved them right away. It's just that when I pierced one layer, it was still all right, and two layers of parchment did not give in! It is not difficult to take them out, the oven is not very good with them, maybe it is convenient. It is possible with skewers right away, but if you put them later, then you definitely need to make holes in advance
marika33I didn’t think of throwing natural vanilla into cognac, once I added it to the dough, I didn’t really like it, it became a gray point. And Saffron gives a nice color, you will have to throw vanilla to it.
Marina, Peki is delicious! I’m lying and thinking on my plate the last quarter, well, who will it save? And 0.5 I already ate that.

Angela, I will bookmark the recipe, and I will bake it on occasion. Thank you!

I would be glad if it comes in handy.

[ang-kay,]

ang-kay, Angela,
I really like this multi-stage dough system, but I am not at all friendly with sourdoughs, do you think you can use ready-made dry wheat sourdough for baking bread?

[Angela,]

Angela, I'm again asking about the cuts! : mail1: I reread my messages and did not understand whether I cut or did not cut it. You can cut them: girl-th: in the middle of the rise? I'm not friends with these cuts! Another question: when you put it in the form, round it up? Or just spanking with a spoon? stupid question, but liquid rounded is hard to fit into a narrow shape.
Money, you try and write!

[Angela,]

Angela, I reread my messages and did not understand whether I cut or did not cut. You can cut them: girl-th: in the middle of the rise? I'm not friends with these cuts!

Oksan, incisions are not needed here, as we are used to. It is necessary to make a slight incision so that the roof does not break. Feel free to chick before landing. Beauty is not needed here, and you will remove them under the glaze.

Added Saturday 23 Apr 2016 07:46

When you put it in a mold, round it off?

I try to round it up. In a narrow form, it often turns out sideways.

In-In, and sideways and in every way flops into the glasses! While you are here, three identical Easter cakes in what volume is better to fit? liter, or 0.5 and increase?

They are approximately 300 grams each. Look at which one.

Yes, I know it. The highest, this is a measured liter, I will equal it! Thank you!
There are a lot of me here!
Angela, baked They stood longer and looks like they will be like your perforated ones! Because the tops were inflated with bubbles! And there was no need to cut! The most beautiful one with a hat, which I molded from a small piece and laid on top.

And this time the sticks stuck, but I overexposed it in the oven a little! Is it better in the form with paper and then pierce?

[Oksana]

Oksana, are they so delicate that you just need to hang them so that they do not settle under their own weight or stand on the proofer? Don't understand something?

[Angela]

Angela, I hung it up, I did it late. I don't know how to cut if the dough fits. Or maybe because I opened the oven? Nitsche glaze on top and everything is OK! Maybe they have stood, so there will be big holes!

[Oksana]

Oksana, stood, since the roof is all like that, and you hung up. Stopping the taste greatly affects. Distress less. And the cuts are made before planting. Once the dough begins to deflate after the cuts, then the obvious overstay.Last year everything was ok with you. It was. Do not panic. Everything will come out. And the glaze will brighten everything up.

[Angela, Happy Holidays!]

So, we must show my Panettone, in all its glory! You can't argue against beauty! How makeup changes the world! I don’t understand why you didn’t like my little paneton before, he was quite beautiful to himself, maybe the photo was not very good, in the dark; Well, the fact that not all Panetton's caps have a dome is my own fault. And the height is greater than last year's. And as I already wrote, there are more holes this year.


Angela, Happy Holidays!

[Oksana]

Oksana, very nice and airy. Oksana, Happy Easter. You're doing fine!

Doesn't panettone crumble?

Mine does not crumble, everything is less crumbly on sourdough!

[Loksa]

Loksa, Oksana, it turned out great! Are you satisfied with the result yourself? How do you taste? Did you cook with hop sourdough?

[marika33]

marika33, Marina, I'm sorry I missed it! Yes, on hop sourdough, I grew it to 100 percent on wheat flour. But last year my leaven was more active. Or maybe the stars have become. As for the taste of Panettone itself, I agree with Angela, I like less perforated, it is less airy and more humid for me. Although the original source says that Panettone is not wet, but rather dry. Mine probably came out like that.

[Angela]

Well, what I want to tell you my rehearsal with Easter cakes was successful
But that year I knew that I had chosen two "favorite" Easter cakes and that I would hardly look in the other direction
I had fun with colomba for two days)) I made both versions with yeast and sourdough - the buzz!
But!! Panettone took first place
I will not talk about all the flavoring orgasms sensations, but this is a MIRACLE .. although during mixing I did not understand at all what is the difference between colomba and panettone ..
Thank you, Angela
Of the flavors and fillers, there are only two sachets of vanilla, cranberries and cognac.
Delight


I forgot
The first dough - plum butter replaced with coconut
Second dough plus 20 grams of flour))

[Jeanne]

JeanneI'm glad I was pleased. Peks for health. You will delight everyone with new pastries for Easter.

Guess WHO ate it all
We won!!

You? And who won?

[Angela]

Angelaand I am grateful for such a wonderful recipe.
I visited our Annushka notglass and got hold of her absolutely marvelous Levite Madre.
I immediately remembered your recipe and decided to implement it, to hold a rehearsal before the next Easter.
The three feedings increased in volume in an average of three hours each.
I kneaded the first dough and put it in the kitchen overnight. I have +20 there, until the morning it would be fine. About 4 hours after the kneading, I remembered that I had not put yeast in the dough, my grandchildren confused me and I missed this moment. I rushed to the kitchen to re-mix, and it increased in volume almost 2 times (rich!). I grab that bowl and wait on the cold veranda for the morning. Already in the coolness, it still rose to the edges of the bowl. After the second batch, I set it to warm for an hour. When I pounded in half an hour, I got the impression that it practically did not rise. At the end of the proofing, I stuffed the dough into the cake pan. I think, if it doesn’t rise, we’ll eat the biscuits at least.
After 2.5 hours, it came to the edge of the mold, in the oven it generally floated up. Here I realized my mistake: it will not work to turn it over and cool it.
No tragedy happened. Chilled it upside down in the form, placing it with the sides on the cork plugs.
The result is an amazing pastry, not sour at all, very tender and at the same time rich in taste.
And it's very good that I forgot about yeast. It turns out great without them.
Thank you again for the new recipe for the Great Day.

[Volume]

Volume, thank you very much for such a wonderful and detailed report.

levita madre.

This is the strongest leaven that is used in Italy. She copes well without the addition of yeast.
I am glad that everything worked out and the result pleased. I have no doubt that this is delicious. I am now waiting for the report of the Easter panettone)