Panettone by Calvel

[katyac]

katyac, masterfully done!

Panettone was afraid that the flour would not pull, however, she took "MacFu" and added ascorbic acid (there is no gluten). Nothing, got up. True, for some reason the heaviest Easter cake in terms of weight turned out. I didn't have time to bake during the program. In addition, I turned on "Pastry" and baked for another 45 minutes. But it turned out delicious, rich, a little "tanned". The husband could not remember the names in any way. And I explained to him that this is such an Italian Easter cake. So, for short, he called it "Italian brick" (heavy, roasted), but very tasty.

[katyac]

proofing was at first 2 hours, then another 2 hours and in molds 4-5 hours. The raw dough did not taste sour, but I will try ready-made Panettons for Easter, then I will take a photo of the cutter.

katyac Did you have time to increase the dough with these proofers for 2 hours each? How much? And the final proofing in tins for 4-5 hours gave what increase? Did you add yeast?

[katyac]

katyac, I trust in you ...

Yesterday I made Panettone in a bread maker! It turned out just super! It has texture and taste, very fibrous. I'll add a photo in the evening.
Recipe in post # 53.

I made Panettone according to this recipe - a disaster! If possible, I would like to discuss in more detail the cooking process according to this recipe. If you succeed, then there is hope ...

If you want, you can discuss in a personal as you like ...

Thank you.

Here is my "Italian brick". Made completely in HP. I already wrote that in addition, after program number 2, I turned on "Baking" for 45 minutes.

It is he in the photo, some kind of darkish, but in general he is yellow in life.
Just now I thought: why did I buy all these candied fruits, colored pineapples, papayas, etc. There are wonderful jams at home - nut, fig, pumpkin. And there are fruits, like candied fruits, hard and natural. You could have used them! But, a clever thought comes after.

[katyac]

katyac Did you have time to increase the dough with these proofers for 2 hours each? How much? And the final proofing in tins for 4-5 hours gave what increase? Did you add yeast?

First proofings: (the dough increased 3 times).
I put it into the mold by 1/3, the dough rose to the top of the mold (in 3-4 p.)
Yeast added 1 g. dry.

[Gingerbread]

Gingerbread, is this a recipe from post 53?

It is the most! Let's check the clock:
Moulinex 5004
I did it in 2 stages.
1st stage - dough program. This, as I understand it, is a dough.
warm milk - 80 ml
sugar - 3 tsp. spoons
flour (strong, hard varieties) - 180 gr
ascorbic acid (I have no gluten) - 1 tablet
dry yeast - 10 gr

Honestly, I added another 70 ml of milk. Something I had originally, like shortbread dough and everything is in lumps. So she added. (Maybe I shouldn't have)
According to the program, the dough was preparing for 1.5 hours.
2nd stage:
egg yolks - 3 pcs
vanilla sugar - 1 sachet
salt - 1 tsp the spoon
sugar - 185 gr
butter - 100 gr
warm milk - 80 ml
flour - 180 gr
raisins, candied fruits, zest, etc., etc.

grind the yolks with sugar, vanilla, salt and butter. Mix milk separately with orange zest and pour into flour. Mix. Then combine all this with crushed yolks. Stir and pour all THIS into a container with what came out of stage 1.
Turn on HP:
Program number 2 (3 hours 30 minutes) but you can number 4 (3 hours 50 minutes)
Now the dough seemed thin to me and I added 150 grams of flour. Here, probably, my added 70 ml also surfaced. Therefore, I wrote that they can not be added, probably.
In 3 hours and 30 minutes, it rose well, but it did not bake - the splinter was very wet! Turned on "Pastry" for 45 minutes.
Make the crust the lightest. (I mixed it up and put it on the middle).

[Gingerbread]

The problems started from the very beginning. At the first stage, 180 g flour is mixed with half of the milk ... There was not enough liquid, as with Gingerbread... Even all the flour could not be moistened. I had to add the remaining milk, i.e. another 80 ml. Everything stirred perfectly and rose luxuriously.

But on the second phase there was a complete "bummer". Since there was no liquid left (everything went to the first phase), I decided to melt the butter, beat the yolks with sugar. This is the worst thing. I can't say that the yolks were small - normal ... but 200 g of sugar! This is not enough yolks. I thought melted butter would save the day. Nope ... It feels like the mixture of eggs, sugar and butter has become even thicker, as if it had been brewed, although the butter had already cooled down by this point.
So, I poured this hellish mixture onto the luxuriously risen dough ... I turned on the kneading ... and oh horror ... the dough became liquid, very liquid. Tried adding some flour. After two spoons, I realized that it was useless. In short, this batter never rose again ... never. Even when I put the dough in the oven (I wanted to see it through to the end), it did not rise. As a result, I got the heaviest dough washer. The smell of the dough is awesome (vanilla, zest ...), but the look and dough is awful.

[Now the dough seemed a little thin to me and I added 150 grams of flour.]

Honestly, I added another 70 ml of milk. Something I had originally, like shortbread dough and everything is in lumps. So she added. (Maybe I shouldn't have)
According to the program, the dough was preparing for 1.5 hours.
2nd stage:
........

Turn on HP:
Program number 2 (3 hours 30 minutes) but you can number 4 (3 hours 50 minutes)
Now the dough seemed a little thin to me and I added 150 grams of flour. Here, probably, my added 70 ml also surfaced. Therefore, I wrote that they can not be added, probably.
For 3 hours and 30 minutes, he got up well, but did not bake - the splinter was very wet! Turned on "Pastry" for 45 minutes.
Make the crust the lightest. (I mixed it up and put it on the middle).

Gingerbread, let's figure it out.
1. The fact that milk was added to 1 dough I think is normal, but flour should not have been added to the second dough (that's why the product turned out to be dense, for airiness the dough should be soft).
2. I usually, if I know that the dough should be liquid, first I knead a pretty good kolobok and after 20 minutes I start adding water in a spoon until a very soft state, when films form when stretched.

[katyac]

In short, this batter never rose again ... never

Did you have strong flour? Did you add gluten? I instead of her, on the advice katyac, ground 1 tablet of ascorbic acid into powder (large tablets such as in childhood) and added to flour.

I had panifarin and I added 1.5 tsp.

[that melted butter would save the day. Nah ... It feels like the mixture of eggs, sugar and butter has become even thicker, as if brewed,]

I thought that melted butter would save the day. Nah ... It feels like the mixture of eggs, sugar and butter has become even thicker, as if brewed, although the oil had already cooled down by this time.

If the dough did not rise 2 times, then I can assume that the butter was hot (over 35 degrees) and it also brewed the eggs and yeast.

[katyac]

katyac, next time I'll certainly be smarter. After all, our best teachers are our own mistakes.
I don’t know if I got the right product or not, but it’s VERY tasty !!!!!!!!!!
Thank you again for the recipe and training.

If the dough did not rise 2 times, then I can assume that the butter was hot (over 35 degrees) and it also brewed the eggs and yeast.

Perhaps since it felt slightly warmer than the temperature of the hand ...

But the fact that it became so liquid ... I would even say, disgustingly liquid, despite all the thickness of the egg mixture ... What about this? Add flour?

Perhaps since it felt slightly warmer than the temperature of the hand ...

But the fact that it became so liquid ... I would even say, disgustingly liquid, despite all the thickness of the egg mixture ... What about this? Add flour?

Next time, if you do, then add this very egg mixture in 3-4 stages, until each additive is completely mixed.
And I would add butter without melting (soft) in 3-4 stages at the very end (after all the additions).

[katyac, Gingerbread]

Well then I'll wait for the photo.

You will definitely succeed! MANDATORY! I already feel by your "grip".

katyac, Gingerbread, take a progress report. I made Panettone! Wow, tired, but it was worth it ... The structure of the dough, layering, divine aroma ... You can continue indefinitely. I don't know if it will be possible to see it in the photo, but believe me, for myself, I consider this a small masterpiece of yeast dough (especially if you consider that I am "you" with this dough).

Thanks again for the "debriefing" last time. You helped me a lot.

Well, something like ...

My Pannetones on MK leaven



.

Thank you !!!!!! It's all thanks to this drug site - it's impossible to come off!

[Kalmykova]

Kalmykova, yummy! Give me a piece! Were the eggs homemade or was it saffron?

The piece has long been gone - it was for Easter! Yellow for several reasons: some yolks (eggs from the Proletarian Poultry Farm, sometimes you can find red yolks), a little saffron, and dried oranges with a crust, ground in a coffee grinder (in a decent amount). I dried the oranges myself, with wheels in the dryer - such a LOT of cool for the test!

[Panettone for HP]

I read it, looked enough I thought ...
The question arose - if you like cakes like Paraskin Paska and Pokhlebkinsky (and don't like the type of Easter cake from Elena Bo and Viennese) - which recipe for panettone is worth trying? and is it worth trying at all ... No leaven. Well, I'm itching to do something, besides the main cake with manual kneading, I also need to knead something in the HP (baking in the oven).

It's probably worth trying the recipe Panettone for HP, - it is without leaven. =

I think the author of the link will not mind if I post it here again: 🔗

Girls who made PANETTONE Milanese (sourdough), what is the moisture content of the sourdough?

Hurrah!! Done! Everything worked out - there were no rehearsals. Here they are:

Despite the persuasions of my Italian friends not to bake pandoro-colomba at home, I was still tempted by the recipe - although there is yeast in it (on one sourdough, even super-strong, it will not work so rich, so that the pros do not assure there).
I worked a little for myself; now standing, resting. Of course, it would be better to hang it on the needles, but it didn't work out!



We must, of course, still let him stand, but who will!



If it's worth it until tomorrow, then the consistency, of course, will be better.

[Lulek]

Recipe from Lulek in answer No. 372, with a slight adjustment for yourself - no raisins, there is orange peel and juice from half an orange, no alcohol - I forgot about it. I used the forms I used - two for pandoro, ribbed, one for a large cake, I usually bake round bread in it. Well, I overdid it a little with the kneading (make the fool pray!) And the gluten began to develop in the opposite direction, the dough thinned slightly. Do it often - nooo! 8 proteins left - if you want it or not, add it!

This recipe has an essential feature - it is better to under-knead than to knead, and it is better to develop gluten, correct for this test, through autolysis, that is, to leave the dough alone. The leaven is present - so it will give the desired consistency in a certain time. I do not have enough relevant knowledge for this, so yesterday I turned to my favorite user - Lyudmila from LJ, but after my dough started flowing, I hardly more or less brought it to life and sent it to the molds. But still, the crumb is not as stringy as it should ideally be for this recipe. There is something to work on further.

[Varie]

Basja, type the address 🔗
go down and in the right column find it written in red letters Varie, and under it - stampi per panettone

you just need to take 4 strips 4-6 cm wide and 30 cm long each and fold them into a snowflake.put a portion of cake on each snowflake and carefully lower it into a paper cylinder

workpiece weight height diameter
500-600 g 10.5 cm 13.4 cm
750 g 10.8 cm 16 cm
1000 g 12 cm 18 cm

the length of the workpiece for the cylinder is determined using the length formula c = 2пr, where
c = circumference, n = 3.14 and r = radius (this is where geometry came in handy)

[Happy Easter everyone!]

Happy Easter everyone!

This time I decided to carry out a comparative analysis of Panettone bought in a store (I had to go broke for such a case) and home. The analysis is, of course, subjective.

Here they are, handsome - on the left purchased, on the right home:



So...

1. Appearance. If you do not take into account the colorful packaging of the purchased one, then visually both are quite attractive. Homemade, in my opinion, is even better in terms of the fact that the color of the crust can be adjusted (I do not really like fried too much).

2. Smell. The store smells strongly of citrus (orange). Homemade - with a delicate rich aroma, cognac and slightly orange. Taking into account that on the packaging of the purchased cake all the flavors are "identical to natural" I conclude that the chemical industry is "on top", and of course it wins in terms of aroma saturation compared to natural.

3. We cut the cake. Both Easter cakes are the same in density. When cutting - a minimum of crumbs - the crumb is moist here and there.

4. Test structure.

purchased:



home:



The structure is airy (in terms of saturation with holes), fibrous. The store has a more intense yellow color. Filling with candied fruits, raisins, their distribution is the same ... but the smell ...
To be honest, I was very surprised. If the store cake before cutting was much more fragrant and outperformed the homemade cake, then the cut homemade cake exceeded all my expectations and gave a head start to the purchased one. The smell of baking increased even more and the same orange-lemon aroma appeared, which I was so lacking at the very beginning.
What else I noticed. At the purchased crumb, when the crumb breaks, the fibers stretch, but quickly break. There was a feeling that due to the long shelf life, as well as the thriftiness of our stores, the dough still loses some of its moisture, or some other changes occur, which lead to a partial loss of elasticity. In the home, of course, there is no such thing - he, as they say, is in the heat of the heat. If interested, here is the structure of the homemade cake crumb:



5. Shelf life. A purchased shelf life is VERY decent, homemade - it is eaten instantly. It is said that the longer Panettone is stored, the tastier it becomes. Unfortunately, I cannot preserve my home for a long time, but the store, as I said, loses a little due to long storage.

Total ...

Both Easter cakes are quite worthy (in my opinion). Therefore, if there is a desire and opportunity, then you can safely go to the store and buy Panettone. If you want to tinker with the test and spend a certain amount of time and effort, then the home Panettone will undoubtedly be at the proper height (and even surpass the purchased one in some points).

Good luck! And once again all with a holiday !!!

[Lily,]

Lily, Sun! take the job!
the taste is WONDERFUL! I made a braid from this dough - I couldn't resist - I tried it. VERY VERY TASTY! And I'll try it tomorrow. When baked were simply the lightest, weightless
Thank you for a good, wonderful recipe.

The work is done with a plus !!!
Well done!!!

Did you add turmeric for more yellowness?

poiuytrewq , You have done a tremendous job, similar to the defense of a dissertation !!!

Thank you so much!

I also baked this recipe last year.

If you have the opportunity and desire, then try to bake cake according to my recipe with sourdough. Believe me: the taste is not much different from Adrian's, just add candied fruits and raisins 1.5 times more. than in the recipe I gave, and another zest of 1 lemon. I deliberately reduced everything, because I adapted it to our taste.

Take much less, but this does not really affect the taste.

People, I just thought ... if my sourdough does not want to be friends with wheat flour, maybe it is possible to bake with yeast somehow with long fermentation, for example, make a sourdough with yeast today, and bake tomorrow? I want the panettone to be moist, like a sourdough starter ...

Throw a link who can ...

People, I just thought ... if my sourdough doesn't want to be friends with wheat flour, maybe you can bake it with yeast with a long fermentation, for example, make a yeast sourdough today, and bake it tomorrow? I want the panettone to be moist, like a sourdough starter ...

Throw a link who can ...

It will be delicious, but still not that (I tried it that way), and you feed the rye sourdough 2-4 times with wheat flour and use this sourdough to make the dough.

Hello everybody! I ran through Temka and I want to write about how I bake my cake. Found a recipe in one baking book and I've been baking it for 16 years. The book says - PANETONE (Italian Christmas cake), I needed a cake recipe, but I read the ingredients and decided to bake. Since then I have not cheated on him. My family and everyone who tried it really likes it, it is eaten very quickly))). RECIPE: Tall round shape with a capacity of 2.5 liters.
600g flour, 150g sugar, 1 / 4l milk, 1cube of yeast (42g), 200g margarine (I use cl butter), 3 eggs, 2 yolks, 1 hour spoonful of salt, 1 pinch of nutmeg, 1 hour spoonful of grated lemon zest, 100g candied fruits (from lemon peels) , 100g candied fruits (from orange peels) 50g diced candied cherries, 100g raisins, 2 tablespoons of powdered sugar for sprinkling. PREPARATION: 1. Stir the flour and sugar in a bowl and make a deepening. Heat the milk. Dissolve chopped yeast in milk (4-5 tbsp), pour the mixture into the well in the flour. Cover the dishes with a napkin and place in a warm place for 15 minutes.
2. Melt the margarine in the remaining milk. Using a large whisk, beat the eggs with the yolks, salt, nutmeg and lemon zest. Add the beaten egg mass, margarine melted in milk to the dough and knead into a smooth dough. Roll the dough into a ball, cover with a napkin and place in a warm place so that it fits (twice).
3. When the dough rises, stir in candied fruits, cherries and raisins. Grease a dish with high walls well, fill with dough, leave for 25 minutes.
4. Cut the dough crosswise from above and bake in a heated oven at 175 degrees, about 1.5 hours. After baking, tip the cake out of the pan, cool and sprinkle with powdered sugar.
From myself: I don't add candied fruit to the dough, but only raisins (accordingly I take more of it) sometimes nuts, I don't get a special ball when kneading, but when it already looks like a smooth ball, I used to have an old aluminum pan, Now I decorate the TEFAL pan without handles with powdered sugar diluted with lemon juice. The cake rises very much in the oven, so the first time I did not calculate with the form and he ran away))). Still, my observation is that the oven still needs to be baked in a large form and not divided into several products, for some reason small ones turn out to be more dry, the finished cake really has a slightly brownish tint inside, but this does not spoil the taste! I don’t know if this is a real PANETONE, but I have been baking it for a very long time, and I don’t dare to change this recipe yet!

Happy Easter to everyone !!

I was tempted and decided this year to bake panettone with sourdough. The sourdough was brought up to 50% moisture content by three feeding. The dough was made in two batches. The result is a wonderful silk dough. I divided it into two parts and put it in the molds ... But with the baking I got an ambush ... I didn't have paper molds, so I made them in metal ones, laid them out with baking paper from the inside ... The dough rose to the end of the molds, put 160 g ... After 30 minutes, the top began to burn, and the sides remained white ... I had to pull out the paper, disturbed the dough, which was the first mistake, held it for an hour ... But I probably just had to increase the temperature ...
Well, when I pulled it out, they sat down, almost twice ... This can be seen in the photo ...

The taste is still amazing, but nevertheless it was very offensive that I did not bring it to the normal end ...
I have two questions for those who baked panettone with sourdough ...
one.Do I have to bake in paper tins? And how to pull it out if baked in metal? Do you put paper in molds?
2. Probably there is a danger of breaking the gluten, if kneading in HP ... I did the first kneading with a hand mixer, and the second started in HP, but I was afraid that the dough would become liquid and continued with a manual mixer ... How is it better and what to knead?

I answer my own questions !!
1. Do not knead in HP, there is a danger of killing the dough, it is too tender ... It is better to do this with a mixer with a hook ...
2. Oven in paper tins so that it can be pierced with knitting needles or skewers and cooled down with the top ...
And the most important thing is to be patient, to do everything very methodically, accurately and exactly according to the recipe ... Haste here can only hurt.

The next day it tastes much better, apparently the dough should ripen. The dough was fragrant even without additives. And the delicate aroma of citrus only emphasized it (I put candied orange fruits of my own production), soaked raisins in Amaretto, natural saffron.
Here I admired again the cut of the second panettone.



You can see from the bottom that the dough has settled ... And so, the structure of the dough is excellent, fibrous, slightly damp, in general, you can work a couple of times a year ...

I'll show you my Panetton


True, he did not get the cake mold, everyone was busy by that time ... he had to bake it in the bread hall. It did not affect the taste
To be honest, I didn't really hope for him, because my eternal leaven in wheat bread gives a distinct sourness, and I can't get rid of it in any way. But here, in combination with sweetness and orange zest, it turned out very tasty and harmonious!

Good morning everyone! These are my panettone.


The recipe from the first post of this topic is multiplied by 4. It happened by chance. I made a dough for a single portion, and I was very sorry to throw away so much starter culture No. 3. I took out the required amount from it and fed it according to the system of starter culture No. 3 again. The finished mass just weighed almost 240 grams. Since the first portion of the dough fermented 4 hours earlier, but then I started to bake other cakes and it became hot in the kitchen, both portions of dough No. 1 ripened by the evening at the same time. I folded them up to a heap, added everything I needed to dough number 2 but in four times the size. At the exit there are 13 Easter cakes in medium shape. I was very worried that there was no yeast at all. Although I bake sourdough bread regularly, baking is right there. But worried in vain. From 23.00 to 6.25, the dough tripled. I didn't wait any longer and put it in the oven. The most difficult thing now is to cool. There will be no needles in my house, and then, if I have a 2.5-year-old daughter, these needles may not end up in the pope at all
So I have them in the old fashioned way to bask on downy pillows, and every five minutes I come and turn it slightly so that the sides are not stale. I'll cut one in the evening, when they cool down (the structure is interesting). But to the touch they are terribly delicate and weightless.

I also bake ... or rather, they are proving now ...

My Panettone, help yourself!

PRETTY BOY!!!!

Many thanks to the author of the recipe. !!!!! It is very, very tasty !!!!!! I think to repeat it by Memorial Sunday.

Many thanks to the author of the post !!!!!!!!! I baked panettone strictly according to the recipe with sourdough, long and a little laborious, but it's worth all the effort !!! From now on there are only such cakes for me !!! The taste is very close to those panettone that I tasted at Christmas in Abano terme at the Christmas concert in winter, which were also not industrial production, but, judging by the taste, from a bakery. But at home, with some effort, it turns out no worse, and even better for my family. Wish I had a double portion!
And they also concluded that the narrower and higher the shape, the tastier and more beautiful at the fault. Unfortunately, my oven is not a full-size (in height), but a compact combined oven Neff, so the tallest cake rested with paper on the grill and started to burn, I had to take it out, it broke, so I would venture to show not a cut, but a break, and even in hot. But even so, layering and splendor are visible.When it cooled down, dare for a minute !!!! Honestly, what kind of cakes, bucks, braids, wreaths I did not bake, this is the best !!! The husband said that just for the sake of this panettone it is necessary to urgently change the oven :) And he is right! And what a crust, what a taste !!! Crunchy, not rough, weightless, fragrant! It cannot be conveyed !!! Candied fruits made from pineapple, papaya and mango were very good, soaked the raisins in limoncello in half with rum, added a little fresh zest! Candied fruits gave a lot of sweetness and balanced the taste of the dough.

This year I am again with pannetone. This is my favorite recipe. But this year I almost ruined them. Everything was going great until the moment of baking. In the evening I put it in molds, in the kitchen after a day of baking it was very hot and the rise went faster than usual. When I went to the kitchen to drink water at 2 am, I found that the Easter cakes were already climbing out of the molds. I had to bake at night and I was such a fool, lay down for a second and passed out. In general, my panetonchiki burnt. Two so generally fried on all sides, the rest seemed to have saved. But it's a shame that way! Will do more by memorial Sunday.

[katyac]

katyacThanks so much for the Calvel Panettone recipe. When choosing a recipe, I focused on a recipe without a single gram of yeast. She did not deviate from the recipe even a gram. Baked on Makfa without any additives for raising the dough (due to their absence). Instead of raisins, I added almonds. (my daughter does not eat raisins). No orange essence or orange-scented water added. Instead, grated the zest of 1 large lemon. It rose for me for a day at room temperature. Even a little upset at first, I thought that it would not work. For the last couple of hours, I put it in the oven and turned on the light bulb for better lifting. Baked in one metal mold at a temperature of 145 degrees 55 minutes. I didn't hang anything on the needles, and I didn't have to. I couldn't get anything tastier, although from year to year I do and do not change Kulich with Myasoedovskaya. I decided to try this recipe as an experiment, since I have never tried real panettone from Italy, well, I really liked them. Well what can I say, this one turned out to be even tastier.
S P A S I B O G R O M N O E. Now I will only bake it.