Panettone: The ChefSteps one-day recipe for this Italian holiday bread

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  • เผยแพร่เมื่อ 22 ธ.ค. 2024

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  • @kenk9282
    @kenk9282 4 ปีที่แล้ว +150

    Great stuff, Grant! One comment from a fellow bread baker here: Folding the dough does not increase the amount of gas present, it merely distributes the bubble for a more consistent crumb. In fact, there's a balance between structure and tension in the dough vs. overall rise - you need enough structure to support the rise, but if you overdo it, you'll have smaller bubbles. If you want more gas in the dough, longer fermentation is key.

    • @samarpitabhattacharya5953
      @samarpitabhattacharya5953 2 ปีที่แล้ว +1

      The more gas bubbles that is bigger holes the gross the taste, panettone should be moist fluffy soft, you are not supposed to brush butter on the dunk in milk or so

    • @btb554
      @btb554 ปีที่แล้ว

      @Ken k is it possible to make panettone with wheat flour?

    • @kenk9282
      @kenk9282 ปีที่แล้ว

      @@btb554 I'd argue that wheat flour is key as it contains the most gluten, so definitely yes - would not try without wheat

    • @btb554
      @btb554 ปีที่แล้ว

      @Ken K No, I meant can we make a panettone solely with wheat flour. 100% whole wheat panettone, is that possible? Would it have the same amount of bubbles?

    • @kenk9282
      @kenk9282 ปีที่แล้ว +1

      @@btb554 do you mean whole wheat as in whole grain wheat? Then, no, absolutely not - that would result in a dense bread. If you mean "only wheat", then yes. Grant is using Bread flour, which is a type of high protein wheat flour.

  • @kiml.3484
    @kiml.3484 3 ปีที่แล้ว +30

    There is something so beautiful about bread! The entire process, the simplicity of the ingredients, the feel of the dough in your hands. The fact it has been giving life to many different people from all over the world generation after generation. There is a connection to the land where the ingredients came from and a connection to all people and the basic need for life and nourishment.
    There is also an immense pride when a dough turns out perfectly and is so soft and luxurious! Not to mention the smell of fresh bread can’t be beat! It is so simple yet so beautiful! I think everyone should learn how to make bread!

  • @FrankWAlfieri
    @FrankWAlfieri ปีที่แล้ว +1

    It's absolutely criminal. This channel doesn't have like 10 million followers. It's the best cooking channel on TH-cam.

  • @gabz1989a
    @gabz1989a 4 ปีที่แล้ว +8

    I love the way you explained the science behind it and why you add stuff at specific tests

  • @GDG-qq2oy
    @GDG-qq2oy 4 ปีที่แล้ว +5

    Finally one of the few who correctly defines panettone milano as bread and not cake! Obviously I have some doubts about the recipe used!

  • @nerdcave0
    @nerdcave0 ปีที่แล้ว +4

    This is one of the best ChefSteps videos - lots of useful info, very well-presented, and the panettone looks amazing.

  • @patressakearns4290
    @patressakearns4290 3 ปีที่แล้ว +1

    I enjoyed this video immensely. As for the hair touching, hey, I'm not eating this particular bread. This is a demo, so neither is anyone else watching this on YT. I will add this: If his/her hair is the worst thing any baker, chef or cook touched while making my food, I'd be relieved. I learned a lot from watching Grant. It's nice to visit several sites and videos before making my first panettone. I can keep the advice that sounds and looks good to me and toss out what I don't think I need. Bravo, Grant and ChefSteps. Thank you! P.S. - You really do have great hair, Grant. :)

  • @jammycooks
    @jammycooks 2 ปีที่แล้ว +8

    Loved this recipe last year, hoping Chef Steps does a definitive panettone video eventually. I bet a multi-day recipe could get even closer to Roy's.

  • @immahater5964
    @immahater5964 4 ปีที่แล้ว +24

    You are saving insane amount of money by doing all of the special sounds on the spot

  • @omigliazzo
    @omigliazzo 4 ปีที่แล้ว +34

    What I do instead of using oils, strip the lemmon and orange shell and leave it in the sugar all night long, and I put the raisins in sweet wine hours

  • @LifebyMikeG
    @LifebyMikeG 4 ปีที่แล้ว +207

    insane bread knowledge coming from Grant throughout this video! There's always more to learn on the bread front, great work!

    • @muhammedahmed3291
      @muhammedahmed3291 4 ปีที่แล้ว

      Didn't know you changed your channel's name lol

    • @AS-ke6co
      @AS-ke6co 4 ปีที่แล้ว +1

      Both of my favourite channels...food with science 👍

    • @laurenbray8314
      @laurenbray8314 4 ปีที่แล้ว

      Yep! You're never done learning about bread making.

    • @Ron_the_Cook
      @Ron_the_Cook 3 ปีที่แล้ว

      Love it, I grew up with a grandmother that would bake every sunday and we always had fresh breads on monday

    • @iiang3lixaii442
      @iiang3lixaii442 3 ปีที่แล้ว

      Morrisons lol

  • @andryabboud9905
    @andryabboud9905 4 ปีที่แล้ว +4

    What I learn from Grant is not only the knowledge of Panettone, but the way he brings it. He is a fun chef.

  • @xXKuroXx100
    @xXKuroXx100 4 ปีที่แล้ว +4

    Californians, specifically in the Los Angeles or Orange County area, visit an Urth Caffe during their holiday season to try an amazing panettone!!!
    Fragrant fruits and chards of chocolate mixed into a tender, sweet, citrus-y bread. It was a great introduction for me when trying panettone before attempting to bake one on my own. 🤤

  • @bonniekonjevich7574
    @bonniekonjevich7574 ปีที่แล้ว

    TH-cam has different versions of Pannetone, but learning the kinetics from you makes this the most enlightening
    video for my future success. I need a table mounted hanging pole like yours!

  • @nanadeborah8717
    @nanadeborah8717 ปีที่แล้ว +2

    I have a mature lievito madre that I use to make panettone. It comes out perfectly. Takes 2 days,but is amazing. I make it twice a week now. It's very addicting!

    • @GeppyGepetto
      @GeppyGepetto ปีที่แล้ว

      Can you please let me know for how long and at what temperature you bake it? Thanks 🙏

    • @nanadeborah8717
      @nanadeborah8717 ปีที่แล้ว

      @@GeppyGepetto it has to raise several hours,usually the house temperature is about 80 in the area in the kitchen that I have them raise. It is one hour for the intial rise with every 15 minute stretching. Then divide the dough and it it can take 4-6 hours to raise to the level they can be baked. A 350° oven for 45 minutes. Then need to put skewers through the bottom of the forms and immediately hang upside down until completely cooled. That is usually overnight. If you don't hang them upside down, they will collapses. It is time intensive, but well worth it.

    • @Octoball99
      @Octoball99 ปีที่แล้ว

      @@nanadeborah8717could you leave the recipe here please? Thank you very much

  • @carold.7907
    @carold.7907 11 หลายเดือนก่อน

    You've convinced me to try your recipe. I dont want to have to wait 2 or 3 days for the dough to rise to make a panettone. Thanks looks really good!

    • @otero4127
      @otero4127 11 หลายเดือนก่อน

      Did it work

    • @carold.7907
      @carold.7907 11 หลายเดือนก่อน

      @@otero4127 I will try your recipe as soon as we get rid of all the chocolates and panettone gifted to us at Christmas. My goodness this is the worst time of year for the waistline! But as soon as I get around to it I will let you know. I made Montreal bagels last summer from a You Tube video and they came out amazing so I can tell you have a good recipe there...

  • @laurenbray8314
    @laurenbray8314 4 ปีที่แล้ว +4

    That is a beautiful Panettone. Look at how soft, springy and fluffy it is when he squishes it! I've gotta try this some time, its one of my favorite things to eat at Christmas time especially one with chunks of chocolate in it.

    • @fatdal2242
      @fatdal2242 2 ปีที่แล้ว

      The recipe 🙏

  • @emypollock5936
    @emypollock5936 3 ปีที่แล้ว +10

    Wonderful and beautiful presentation and thanks for the tips Chef🤗❤please write down the ingredients for this recipe so we can try it too❤

  • @2hclo2
    @2hclo2 4 ปีที่แล้ว +373

    I think that touching your hair constantly makes the dough fluffier

    • @holt0130
      @holt0130 4 ปีที่แล้ว +25

      and whistling. lol

    • @mnamous9823
      @mnamous9823 4 ปีที่แล้ว +44

      So gross 🤢.

    • @randommusings48
      @randommusings48 4 ปีที่แล้ว +19

      Hahaha. I was looking for this comment and the whistling one too.

    • @tawpgk
      @tawpgk 4 ปีที่แล้ว +13

      @@mnamous9823 seriously sickening. Wear a net or cut your damned hair.

    • @francedionne3469
      @francedionne3469 4 ปีที่แล้ว +6

      It is supposed to haves lots off air.lolll

  • @marleneisabelpinillos6129
    @marleneisabelpinillos6129 3 ปีที่แล้ว +3

    Hola, muchas gracias enseñarnos tu técnica, deseo hacerlo pero solo encuentro los ingredientes pero no las cantidades, podrías indicarme qué debo hacer para obtenerlo. Muchísimas gracias y felicitaciones!

  • @brianeo1
    @brianeo1 4 ปีที่แล้ว +42

    So much great info ! Thank You
    But Dude- man-bun, ponytail, baker’s cap for the longer locks 😉

  • @christianmall
    @christianmall 4 ปีที่แล้ว +23

    Honestly this video is a masterpiece. Everything, from the recipe to the video production is just absolutely on point!

    • @tomfabiana
      @tomfabiana ปีที่แล้ว +1

      Do you know where’s the recipe ?

  • @Наталья-в3с9н
    @Наталья-в3с9н 3 ปีที่แล้ว +18

    Добрый день! Можно русские субтитры? 🙏

  • @calvinemerson
    @calvinemerson 4 ปีที่แล้ว +4

    love this. just wondering why essential oils instead of fresh zest? or, alternatively, how can you ensure the quality/purity of your essential oils?

    • @leonardoulian764
      @leonardoulian764 4 ปีที่แล้ว +2

      I've always used the zest, plus raisins and vanilla and works like a charm.

    • @danielmoura9421
      @danielmoura9421 3 ปีที่แล้ว +1

      They’re more concentrated, so you can just take a few drops from a bottle in very little time, instead of having to zest a couple of oranges, lemons and tangerines. So it’s basically for laziness lol. Just make sure to buy from known brands that specifically state it’s food grade. But you can definitely use zest. Just let it mingle with the vanilla and the sugar from the second dough for 24-48 hours. I’ve made Alfonso Pepe’s recipe with a homemade orange paste and it works too.

  • @angiedavis362
    @angiedavis362 3 ปีที่แล้ว +2

    Fantastic teacher! Love the non verbal antics that go with great working knowledge…and it is believable that you do actually love what you are doing. I do think you missed it on your name (chef steps) though….not imaginative like you really are when cooking. Suggestion?
    Drum roll please….
    “The whistling chef” ( yep, in my book, that is who you are)

  • @TheShinbotatron
    @TheShinbotatron 4 ปีที่แล้ว +31

    Keanu got mad bread skills.

  • @carolweaver3269
    @carolweaver3269 3 ปีที่แล้ว

    I hve the recipe but was afraid to make it as seemed so difficult. Thank you for shortening it!.

  • @ericc3548
    @ericc3548 3 ปีที่แล้ว +2

    I could seriously watch him ALL DAY! Like sit on the floor and just look up at him, and watch him work……….LOL. We have Panettone every year in this Italian house 😬

  • @mikkikas6821
    @mikkikas6821 2 ปีที่แล้ว +3

    And if it is around long enough to get a little dry and stale, it makes awesome BREAD. PUDDING!!!😀🤗 I made it last Sunday, topped with chocolate and whipped cream!! Yum!!😋😋

    • @theclimbingchef
      @theclimbingchef ปีที่แล้ว

      Makes great tiramisu too! In place of the lady fingers

  • @hebaelgihani9940
    @hebaelgihani9940 4 ปีที่แล้ว +4

    Thanks for the great content! Is there a way we can decide the size of the paper mold? Weight of dough for example?

  • @hannahpufe3733
    @hannahpufe3733 3 ปีที่แล้ว +2

    Great Video!! How do I get the recipe with measurements?

  • @requemao
    @requemao 4 ปีที่แล้ว +60

    When I was a kid I didn't understand why the women at the bakery close to home kept their hair in a net. Now I don't understand how come you don't.

  • @lowchristina7212
    @lowchristina7212 4 ปีที่แล้ว +25

    Can share the recipe for this panettone - incl the measurement for the ingredients. Thank you

    • @OscarHanzely
      @OscarHanzely 3 ปีที่แล้ว +3

      Yeah, the recipe is behind a paywall. You have to pay for subscription to get this single one.

  • @sloopy5191
    @sloopy5191 3 ปีที่แล้ว +4

    I gotta make one and turn it into bread pudding with amaretto sauce! Yum!

  • @flamminia
    @flamminia 4 ปีที่แล้ว +4

    Do y'all think kefir could be good to substitute the buttermilk?

    • @Mryaseen2001
      @Mryaseen2001 4 ปีที่แล้ว

      my granny use to mix buttermilk and whey. so maybe it can work.

  • @darkfireeyes7
    @darkfireeyes7 3 ปีที่แล้ว +2

    Thank you SO much for the fantastic information in this video! Since seeing it, even my brioche breads have become rich, amazing clouds.

  • @omagic55
    @omagic55 3 ปีที่แล้ว +2

    Excellent! I have a very happy starter and I like the idea of same day bake Thanks for your video.

  • @liliave1090
    @liliave1090 3 ปีที่แล้ว +11

    Рецепт?

  • @swifteh1780
    @swifteh1780 4 ปีที่แล้ว +22

    @23:34
    "That's not bad"
    North Americian translation: Disappointing
    British transltion: Very good.

  • @krishnasreenivasan8522
    @krishnasreenivasan8522 4 ปีที่แล้ว +13

    Grant has really grown on me over time

    • @usafan96soren20
      @usafan96soren20 4 ปีที่แล้ว +1

      Sous vide panettone hahahahah I've always loved him

    • @krishnasreenivasan8522
      @krishnasreenivasan8522 4 ปีที่แล้ว

      @@usafan96soren20 totally something he would do lmaoo

  • @kargeorge
    @kargeorge ปีที่แล้ว

    Thank you for the recert!
    can it be done with yeast?

  • @getledinyourhead
    @getledinyourhead 4 ปีที่แล้ว +3

    8:38 Out of curiosity what's the last dish you messed up, Grant?

  • @giseliapereira5914
    @giseliapereira5914 2 ปีที่แล้ว

    Can you please provide a link to the essential oils you used? Also, what type of liquor did you use?

  • @ALucas73
    @ALucas73 ปีที่แล้ว

    Could you use greek yoghurt (or the greek yoghurt juice) instead of buttermilk?

  • @africamia4ever
    @africamia4ever ปีที่แล้ว

    How many minutes must be on the oven and the temperature, please, I love this :) thank you 🤩

  • @karu6111
    @karu6111 4 ปีที่แล้ว +6

    man, you should've made this video earlier so I could've practiced! Since I started baking at home, ppl have been asking me for baked goods, this would be a great holiday gift!

    • @BC-bt7hu
      @BC-bt7hu 4 ปีที่แล้ว

      Panettone is a Christmas treat....you still got some time!

    • @karu6111
      @karu6111 4 ปีที่แล้ว +2

      @@BC-bt7hu I can’t even make a decent sourdough lol... also my dough hook is missing

    • @BC-bt7hu
      @BC-bt7hu 4 ปีที่แล้ว +1

      @@karu6111 Joshua Weissman has some very useful videos about sourdough. As for the hook, look better 😉

    • @karu6111
      @karu6111 4 ปีที่แล้ว

      @@BC-bt7hu I did watch his videos and some others. My oven is hard to figure out lol... I need a new oven

  • @Sodabp
    @Sodabp 4 ปีที่แล้ว +79

    Whoever Roy is, Ive never in my life seen a panettone with those huge pockets of air. Its not supposed to be that extreme.

    • @2hclo2
      @2hclo2 4 ปีที่แล้ว +3

      Yeah you're right

    • @riccardobianco2659
      @riccardobianco2659 4 ปีที่แล้ว +21

      Thanks! That degree of open crumb is only good to show someone's bread making skills. I don't want to eat air, I want to eat panettone!

    • @aeolia80
      @aeolia80 4 ปีที่แล้ว +10

      Same, I prefer more "whole" panettone/brioche, not hole, 😂😂

    • @jaxongrant1
      @jaxongrant1 4 ปีที่แล้ว +2

      I thought Alfonzo Pepe was mr gold standard for panettone anyway

    • @kevinh3979
      @kevinh3979 4 ปีที่แล้ว +5

      @@jaxongrant1 not in hipster left coast lalaland cooking world.

  • @derstadtwolf
    @derstadtwolf 20 วันที่ผ่านมา

    Gotta say I like the way the crumb of your Panettone looks way better, at least for my taste :D Awesome vid and recipe!

  • @Ngchzburgr
    @Ngchzburgr 4 ปีที่แล้ว +3

    I wonder if it would be good for french toast

    • @philareilly
      @philareilly 4 ปีที่แล้ว +2

      I think that might actually make the best French toast ever.

    • @ripcord1186
      @ripcord1186 4 ปีที่แล้ว +5

      Panetonne french toast for Christmas breakfast, every year, it's our tradition. Very decadent but who cares right.

  • @plosr3834
    @plosr3834 4 ปีที่แล้ว +6

    Let's appreciate that the italian culture and cuisine are gone to be known by the most thank to this video.
    Then if we want to talk about a REAL penettone, we italians know that Roy's ones and ChefStep's one are little far from the original recipe and technique. I enjoyed the video, thanks man!

  • @Th3oneHour
    @Th3oneHour 4 ปีที่แล้ว +2

    Excellent work as usual , fan of it , been thinking and he might use a metal form and place the cases inside of it greased so roy can place also a lid on top , works or sourdough when you trap the air as its sourdough base for it too , I will try to add tiny but of fresh yeast on 10% of water replacing some of the milk

  • @nutanbahl8541
    @nutanbahl8541 2 ปีที่แล้ว

    Oh man this is terrific. Thank you from Canada.

  • @방수현-w6g
    @방수현-w6g 3 ปีที่แล้ว +1

    How long in the oven at what temperature??

  • @gate2soumyajit
    @gate2soumyajit 4 ปีที่แล้ว

    why do you need to add dry east and starter at same time. Starter will only slowly ferment right? Is the dry east for fluff?

  • @marjankrebelj4007
    @marjankrebelj4007 4 ปีที่แล้ว +7

    Great video, thanks to you my first panettone is already hanging down.

  • @giovannipalermo1179
    @giovannipalermo1179 2 ปีที่แล้ว

    Loved it! What could I substitute buttermilk with? Can't find it in Italy

  • @maraacevedo6338
    @maraacevedo6338 21 วันที่ผ่านมา

    Hello,
    What’s your stand mixer brand?
    Looks better than kitchenAid mixers. 😍

  • @mariajoannou9936
    @mariajoannou9936 ปีที่แล้ว +1

    I prefer your panettone, than Roys... Ps, i dont have a friend with a sour dough starter recipe. Would have been handy if you had given us that😊

  • @johnwilliston63
    @johnwilliston63 2 ปีที่แล้ว

    Any advice please on what orange and lemon essential oils to use? This is a new thing for me. Thanks.

  • @margaretsigliano4171
    @margaretsigliano4171 4 ปีที่แล้ว +4

    How do i find the recipe?

  • @geb212
    @geb212 3 ปีที่แล้ว +2

    I'm italian and it's an amazing panettone, good job

    • @МашаДармограй-щ4ч
      @МашаДармограй-щ4ч 3 ปีที่แล้ว

      Есть на русском рецепт ?

    • @geb212
      @geb212 3 ปีที่แล้ว

      @@МашаДармограй-щ4ч Я посмотрел, а их нет, но ты можешь попробовать перевести это.

  • @debcothran7564
    @debcothran7564 3 ปีที่แล้ว

    I’ve collected the cans. But does Arrow Sysco or some other company sell those beautiful parchment?

  • @carmentartaglia7133
    @carmentartaglia7133 2 ปีที่แล้ว +1

    Thanks for the recipe, but the recipe site is a place to buy Panetone?

  • @eddieramirez5161
    @eddieramirez5161 3 ปีที่แล้ว +3

    I love this video. ALOT! This is a true artform right here. The respect for the process and materials. AMAZINING!. It makes me want to get better :)

    • @fatdal2242
      @fatdal2242 2 ปีที่แล้ว +1

      The recipe please

  • @iamlpinthe312
    @iamlpinthe312 ปีที่แล้ว

    It’s the middle of October and I’m working on my lievito madre. Fingers crossed for December.

  • @amypankratz1890
    @amypankratz1890 3 ปีที่แล้ว +2

    Is there a recipe ?? Can’t find the measurements here!!

  • @marialuisaferrer6778
    @marialuisaferrer6778 3 ปีที่แล้ว +2

    Hello good afternoon! Please, who can provide me with the ingredients, thank you greetings

  • @julietetlours
    @julietetlours 4 ปีที่แล้ว +7

    i wish I had panettone all over my kitchen too!

  • @mgomez8864
    @mgomez8864 ปีที่แล้ว

    Great recipe ❤ I am salivating now with the chocolate spread on it !!!

  • @amaurisramos4271
    @amaurisramos4271 3 ปีที่แล้ว

    A lot of work but is worth it. Its amaizing!

  • @antoniodean9171
    @antoniodean9171 4 ปีที่แล้ว +2

    Amazing video. One question should you refrigerate the flour before to avoid the dough overheating due to all the mixing

    • @malissakeo8925
      @malissakeo8925 4 ปีที่แล้ว

      that won't make much of a difference, the heat isn't really considered a bad thing when making bread you want it to feel warm to the touch (80-85F) it means your yeast is working and doing its thing you can control the temperature by adjusting your water tem or what ever liquid you are using as you add ingredients it will cool but many factors come into play if you feel your dough is to warm you can simple stop the mixing for a couple min to let it drop a couple degrees

    • @antoniodean9171
      @antoniodean9171 4 ปีที่แล้ว +2

      @@malissakeo8925 I would disagree. Whenever you make brioche dough working with cold ingredients are key as if you dont the dough gets too hot and destroys the dough as it take longer to mix due to the high butter content

    • @malissakeo8925
      @malissakeo8925 4 ปีที่แล้ว

      @@antoniodean9171 in some cases if your butter is to cold and dough isn't warm enough you will have bits of butter that didn't fully incorporate into the dough which can extend your mixing time and cause over mixing. If you are using cold butter and for some odd reason its oozing out of your dough it's not the butter thats the issue there's another root cause which would most likely be the liquid in your recipe being to hot or to cold. Flour doesn't hold temperature as well as your liquid so if you weigh the factors liquid would make more of a difference than your flour. But who knows i could be wrong

  • @patymachado1094
    @patymachado1094 3 ปีที่แล้ว +7

    Poderia colocar a receita em português por favor, quero muito fazer.

  • @jeffdunn6798
    @jeffdunn6798 2 ปีที่แล้ว

    I'll be making my 1st panettone this year!!! Where can I find your recipe??
    Do I need panettone extract?
    Help🙏

  • @SBVCP
    @SBVCP 4 ปีที่แล้ว +2

    Nice!
    Im curious, how common are they in your country? In Christmas time supermarkets (as well as bakeries and people in general) flood the market with panettones (here we call them "pan dulce" that translates to "sweet bread"). They tend to be filled with either candied fruit, raisins or chocolate chips annd be sometimes glazed and at times covered with nuts too. Its nice (tho, to my taste maybe too sweet and waay too oily)

  • @maricalderonrealtor502
    @maricalderonrealtor502 3 ปีที่แล้ว +3

    Thank you worked like a charm. Had to adjust for altitude and weather but it's fabulous for first try. ❤

    • @OscarHanzely
      @OscarHanzely 3 ปีที่แล้ว

      How do you adjust doughs? We live in mountain climate with dry weather.

  • @6elizabeth5
    @6elizabeth5 3 ปีที่แล้ว +1

    Great video👍! Want to make it! Please show me the recipe. Thanks for sharing your technics!

  • @aryeknaani6192
    @aryeknaani6192 4 ปีที่แล้ว

    if i dont have sourdough starter can i just make an overnight poolish or biga with normal yeast? or would the buttermilk kill that?

    • @sarahfolla4816
      @sarahfolla4816 4 ปีที่แล้ว +1

      It's not the same. The yeast you use for poolish or biga has only a little part of microorganisms of an actual sourdough. Also, for panettone, you would use a hard sourdough, not like the one used in this video... Actually there are many things that are completely different from an actual panettone dough, but ok...

    • @jvallas
      @jvallas 3 ปีที่แล้ว +1

      @@sarahfolla4816 and don’t use buttermilk would be my opinion.

  • @MrWalksindarkness
    @MrWalksindarkness 4 ปีที่แล้ว

    does your mixer have a light? or is that studio lighting focused on your bowl? it would kind of make sense to have a light on the bottom of the mixer arm, sewing machines are the same shape and have a light there, but i don't know if having such high visibility is as important in a mixer, i've never seen a mixer with a light like that

  • @jamesnightingale9593
    @jamesnightingale9593 3 ปีที่แล้ว

    How long could you let the first mix hang out before it starts to have a negative effect

  • @marygallinger648
    @marygallinger648 ปีที่แล้ว +1

    Hi it looks amazing 😉 love 💕 it .thank you for the video.

  • @theclimbingchef
    @theclimbingchef ปีที่แล้ว

    Dough was super fluffy but must've over or under proofed it. Tastes amazing but the crumb looked more like a commercial loaf.
    Will try it again as I have more baking to do.

  • @tom_something
    @tom_something 3 ปีที่แล้ว +1

    I kind of prefer the result from this video rather than the "gold standard" with the giant holes. A lot of times what you do is take a slice, heat it in the oven, and then maybe spread a little butter on it before digging in. Well, if the bubbles are super huge, some of those holes are going to go all the way through the slice, and then the butter drips right through the hole and out the other side. There's too much of a good thing.
    Also, I'm glad I'm a photographer and I already own a C-stand so I can adjust the hanging height as I go :-P

  • @Wildchild5002
    @Wildchild5002 3 ปีที่แล้ว

    could you replace the buttermilk with water 1-1?

  • @Wikuniowsky
    @Wikuniowsky 2 ปีที่แล้ว

    what proportions of water flour and yeast should be in the starter?

  • @SoniaMaria-qx8qz
    @SoniaMaria-qx8qz ปีที่แล้ว

    Any proportions?? How much milk or starter? 😢😢😢😢😢😢

  • @tipjindanatepraphai1194
    @tipjindanatepraphai1194 3 ปีที่แล้ว

    I love music in vedio and your expain method Chef. From Dada Thailand

  • @analunavelarde
    @analunavelarde 3 ปีที่แล้ว +1

    Hello! those panettones look amazing! Could it be possible to make them without a stand mixer or would it be too hard? Thank you in advance

    • @jvallas
      @jvallas 3 ปีที่แล้ว +1

      I’m no expert but have read many times this is one dough that pretty much has to have a mixer.

    • @BeingAndRhyme744
      @BeingAndRhyme744 ปีที่แล้ว +1

      It would be very difficult to get as much gluten development without a stand mixer. It would likely still taste very good if you kneaded it by hand, although you might not get the same height, large bubbles, and fluffy texture. If you choose to make it without a stand mixer, be sure to let it proof for longer (if the recipe says to proof for 1-4 hours, proof for 4).

  • @lid7213
    @lid7213 3 ปีที่แล้ว +1

    It's so beautiful bread. I like it and want to try to make it.Thanks a lot🥰

  • @سوماحسن-ع4ن
    @سوماحسن-ع4ن 3 ปีที่แล้ว +2

    Please write ingredients in description box

  • @Anhidema
    @Anhidema ปีที่แล้ว +1

    This is pure ART 🎨

  • @ismatshaffi6186
    @ismatshaffi6186 2 ปีที่แล้ว

    Mahn u luv to whistle😅.I say we were in a classroom and saw u fall in love with the dough. And end is result is not "so bad"..it's beaurriful🤩.

  • @JohnD.-ck3wu
    @JohnD.-ck3wu 2 หลายเดือนก่อน +1

    I like yours better. Who needs giant air bubbles lol! Yours are perfect!

  • @citronelle2661
    @citronelle2661 ปีที่แล้ว

    Please how I proceed if I do only with sour dough starter without artificial yeast?

  • @aristsiakalos4040
    @aristsiakalos4040 4 ปีที่แล้ว

    Could this even be possible to be made without a mixer? Maybe an autolyse at the beginning and slap and fold kneading and rest time between every step? More stretch and folds in the bulk fermentation?

    • @media-fiend
      @media-fiend 4 ปีที่แล้ว +1

      Yes it can. I did today. But really need to work to develop gluten.

  • @howtomakesourdough
    @howtomakesourdough 2 ปีที่แล้ว

    There are big ½ gallon jars with wooden lids behind you --where can I get them?! Thank you.

  • @citronelle2661
    @citronelle2661 ปีที่แล้ว

    I cant find the recipe with quantities, is there a written link?please

  • @arka267
    @arka267 4 ปีที่แล้ว +10

    Daniel from Italy here, pretty good recipe, I wouldn't call it panettone still though haha, I'm still of the opinion panettone has to be 100% sourdough ( or let's better say pasta madre, since liquid sourdough has no acetic acid flavour profile wise ) even just because you can tell from air bubble structure that yours was only partial sourdough. Still for a 1 day similar to Panettone bread, it's pretty darn good.

    • @sarahfolla4816
      @sarahfolla4816 4 ปีที่แล้ว

      Mi permetto di scrivere in italiano.
      In realtà, il lievito liquido può avere una buona quantità di acido acetico, almeno.. quello che usiamo dove lavoro ne ha.
      In ogni caso, per il rinfresco dei panettoni aumentiamo la percentuale di farina

    • @arka267
      @arka267 4 ปีที่แล้ว +1

      @@sarahfolla4816 Io intendo dal punto di vista puramente del gusto il lievito licoli è caratterizzato da un gusto fortemente lattacido, e pressoché nullo a livello acetico. Anche dal punto di vista chimico quando il lievito madre ha un' idratazione superiore al 50% ed è posto in assenza / poca presenza di ossigeno a temperatura ambiente sviluppa soprattutto lattobacilli, che sono i batteri tipici dello yogurt / sourkraut / kimchi ( guarda caso kimchi e sourkraut si producono in soluzioni acquose ed in assenza di ossigeno )

    • @sarahfolla4816
      @sarahfolla4816 4 ปีที่แล้ว +1

      @@arka267 noi usiamo macchine per il licoli, quindi dopo tot tempo la temperatura scende a 6/8 gradi, quindi l'attività dei batteri lattici cala in favore di quella dei lieviti.
      Posso assicurare che quello usato nel laboratorio dove lavoro ha sapore acido e quasi nulla di amaro, tipico dell'acido lattico (sì... L'ho assaggiato un paio di volte)

    • @arka267
      @arka267 4 ปีที่แล้ว

      @@sarahfolla4816 Non so che dirle guardi, io gli yogurt che ho provato hanno sempre avuto un sapore acidulo e mai un sentore amaro, e al contrario so che quando i lieviti ( sia lievito madre che licoli ) sono conservati non correttamente sviluppano sentori amari ( sentiva odore / sapore di aceto quando ha assaggiato il suddetto lievito? Perché la differenza è soprattutto nell'odore più acetico nel lievito madre e più lattico nel licoli... L'amaro non dovrebbe proprio esserci ).

    • @jvallas
      @jvallas 3 ปีที่แล้ว

      It surprised me when he said he was adding some acid. I’ve watched a ton of videos, while never having perfected it myself, and it seems the ones that start with the lievito madre are specifically looking for “sweetening” the starter and avoiding the typical acid of sourdough, right?

  • @royalmaroad5639
    @royalmaroad5639 3 ปีที่แล้ว

    Could someone comment on the preferment mixture as how much yeast, buttermilk and flour to use. Thanks a million

  • @nw0913
    @nw0913 2 ปีที่แล้ว

    Is this something we can make without a mixer? Like can I make it by hand? I don’t have a mixer 😢

  • @themodelcitizens2904
    @themodelcitizens2904 4 ปีที่แล้ว +2

    What’s with the astaxathin supplement sitting in the shot the entire video? And did he say essential oil when he meant extract?

    • @SkylerTanner
      @SkylerTanner 4 ปีที่แล้ว

      I came here to ask this.