Panettone: The ChefSteps one-day recipe for this Italian holiday bread
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- เผยแพร่เมื่อ 29 ก.ย. 2024
- chfstps.co/3qF...
Traditional panettone takes days to bake-made with a wild yeast starter, the dough is built over time and left to ferment and rise as nature works her magic. We’ve sped up the process to get an elegant bread with a delicate, feathery texture in one day.
The "Gold Standard" results that Grant is hunting down with this recipe? Panettone from This Is From Roy: ttps://www.thisisfromroy.com/
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Roy is not the master, his products are too airated and are not how proper Panettone should be. Reference Italia Squisita and the real masters from Milano for a real panettone....The milanese know best.
Italians are best known not for their food but for their arrogance 🤦♀️ "experts" on pasta, pizza, panettone, cheeses, etc. Why are you always picking on other people trying to cook "your" food? Btw the worst pizza I ever had in my life was in Milan and worst pasta in Rome 🤢 not saying about horrible service
Watching youtube videos does not equal real world knowledge.
@@Goodwithwood69 you have no idea what you’re talking about then. @SeshwaChickenKebab is correct that Roy’s panettone is way too airy. It should be more moist with a denser crumb.
The Italia Squisita video shows a better preparation.
You both watched two different youtube videos and decide one is way is better then the other, have you even stepped foot in a high end professional kitchen? Or eaten any of these panettone?
Hah!...you can almost smell the dough from this video!......NICE
I love music in vedio and your expain method Chef. From Dada Thailand
How many minutes must be on the oven and the temperature, please, I love this :) thank you 🤩
Recepie please!!!! Spectacular!!! And nice music!!!
Excelente receta gracias. Thank you very much.
please can you bake pandoro. I tried your panettone, it was wonderful. I improvised because I couldn't find any information about the recipe.
Definitely inspired me to make my own 👌👌
So it's a holey bread that's why they bake it for Christmas. 😎 Merry Christmas and Happy Holidays.
How long in the oven at what temperature??
Still cant beat the speed of my perfect recipe - "bowl of oatmeal in one minute"
Doesn't beat mine, cream of busted nut in 2 seconds.
I couldn't get past the first few minutes because I'm skeeved by him repeatedly touching his hair🤢
So much great info ! Thank You
But Dude- man-bun, ponytail, baker’s cap for the longer locks 😉
Thank you
I think that touching your hair constantly makes the dough fluffier
and whistling. lol
So gross 🤢.
Hahaha. I was looking for this comment and the whistling one too.
@@mnamous9823 seriously sickening. Wear a net or cut your damned hair.
It is supposed to haves lots off air.lolll
@23:34
"That's not bad"
North Americian translation: Disappointing
British transltion: Very good.
Not being picky ... but I just wonder if the constant touching and re-arranging of the already oily hair behind the ear, then going at the dough, then re-doing his hair (I gave up counting after the 6th time 🤢🤢) ... helps to give additional flavour to the dough?! It's rather disgusting to be frank. I can do with the whistling and funny noises he makes but this is honestly gross ... Other than that the video is nice though I prefer Zia Franca or Rita's channel - it's more the Italian traditional way of making panettone - but that's a personal preference.
You mean one channel with a lady cooking with shoulder length hair without a net/hat/tying it up? And the other with a guy helping her with equally long hair also without a net/hat/tying it up. At least be honest about why you're nitpicking.
@@teferi456 I don't quite understand what your problem is ... I hope you do and you now feel better?! I searched for a good Panettone recipe and fell on the 2 ladies and on this gent. Each of the 2 ladies work alone in front of the camera. One has shoulder length hair and not once touched her hair leave alone constantly "fondling" them ;-)! The other one has a short cut and is only to be seen during the intro. You're obviously talking about someone else.
I appreciate that food videos are presented in a normal manner as none of us (my assumption) wears gloves or hair nets at home while we cook. But I find it rather disgusting if someone presents a food video and constantly either re-arranges his hair with his hand and goes back into the food or shakes it in place with a jolt of his head ... thus the hair flying peacefully around and probably land in the food too.
In trying to be "coooool man!" he just looses a lot.
Have I explained myself?! This has absolutely nothing to do with nitpicking. But if you think so ... then maybe you should look up the meaning of the word. I made it quite clear in my comment that the video as such is nice and don't need any stupid pretext to criticize. Nor do I accuse people unfounded of lying like you do ... Have a nice day!
PS Why don't you go and make a Panettone and work off your frustrations there?
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.
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
@Ken k is it possible to make panettone with wheat flour?
@@btb554 I'd argue that wheat flour is key as it contains the most gluten, so definitely yes - would not try without wheat
@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?
@@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.
insane bread knowledge coming from Grant throughout this video! There's always more to learn on the bread front, great work!
Didn't know you changed your channel's name lol
Both of my favourite channels...food with science 👍
Yep! You're never done learning about bread making.
Love it, I grew up with a grandmother that would bake every sunday and we always had fresh breads on monday
Morrisons lol
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
In the champagnes.
I believe they use Marsala wine! But yes better than oils for sure
Oh drool 🤤
Добрый день! Можно русские субтитры? 🙏
Don't use Vanilla Extract because alcohol inhibits bubbles . Now let's add all these alcoholic oils and alcohol-soaked cherries. Confused. Interesting recipe.
The obsession with Roy's didn't make sense. OG Panettone made with lievito madre is still more like the one made in video than Roy's. Panettone should be cake-like. That's why in Italy it's usually done at a pasticceria. not a panetteria.
Please just make recipes that home cooks can accomplish. We don't want to buy expensive equipment or compete with professional chefs.
Also, don't ashamed to roll some parchment around the mold to get some height w/o mushroom top.
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!
Simplicity yes in any bread but panettone ❤
The recipe please 🙏
Рецепт?
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.
For the love of god, tie your hair back already!
For the 'loaf' of God 🤣🤣
I'm way too hungover for how often the camera is moving right now.
Keanu got mad bread skills.
Wonderful and beautiful presentation and thanks for the tips Chef🤗❤please write down the ingredients for this recipe so we can try it too❤
Hello good afternoon! Please, who can provide me with the ingredients, thank you greetings
I challenge Grant to not whistle at all when speaking for one week
What’s wrong with the hair I thought you guys were professionals and that’s just nasty! My mama used to say in the kitchen always wash your hands and keep your hair in a bund braided or wear a net to avoid hairs on the food because that’s just nasty!!! If she sees this dude touching his hair while he cooks she would of had a heart attack on the spot.. no worth watching plus where is the written recipe?
You are saving insane amount of money by doing all of the special sounds on the spot
Great instructional video. Sanitation suggestions….please stop touching your HAIR! Either use a hairnet and beard net. Hairs fall out regularly. So please consider . Otherwise a great video.👍😁
This guy whistles every other min 😂
that's how he adds more air
The dogs in his neighborhood must hate this guy
Whoever Roy is, Ive never in my life seen a panettone with those huge pockets of air. Its not supposed to be that extreme.
Yeah you're right
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!
Same, I prefer more "whole" panettone/brioche, not hole, 😂😂
I thought Alfonzo Pepe was mr gold standard for panettone anyway
@@jaxongrant1 not in hipster left coast lalaland cooking world.
Stop touching your hair. Use a head cover .not professional..and nutella???
This was insanely hard to watch, touching that hair every couple of minutes was just insanity!
If you are wondering what kind of audience is this targeted to: please keep in mind that Roy’s panettoni are 68 bucks each.
Gosh...it's even higher than the panettoni made here in Italy some of the best you can buy are 40€.
So this is targeted at those who rather makes one at home than spend $68.
Yes your hair are really a problem. Why did don't you put a bakers hat on this is not hygiene to touch your hair while cooking
Since when the "golden standard" is more air and less panettone?
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.
Just a random opinion, but I think it's odd that there's clearly a bottle of Now Astaxanthin sitting there on the counter but it is not mentioned or used in the recipe. That detail must be behind the paywall. The message I got was don't try to match the ChefSteps version without being able to use their "secret" ingredients. I realize these videos are just advertisements for the subscription, but kind of annoying to put out such in depth videos but not provide the recipe and full details. You should keep videos that don't have accompanying recipes behind the paywall, IMO.
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😊
Poderia colocar a receita em português por favor, quero muito fazer.
Great video, thanks to you my first panettone is already hanging down.
If you go to Italy the pannetone does not have huge air pockets. It is not desirable
Touching your hair constantly is totally unhygienic!
Can share the recipe for this panettone - incl the measurement for the ingredients. Thank you
Yeah, the recipe is behind a paywall. You have to pay for subscription to get this single one.
7:34 Grants descent into madness continues
dont wanna bring this clip out off context
Is there a recipe ?? Can’t find the measurements here!!
Video too long ! Cut all the unnecessary talking!
The whistling is so annoying I can barely watch this
I want to try your recipe so badly haha! ❤️😍😍😍
You skip the “pirlatura” step! It’s important to strech the outside layer!
What's that?
Shaping technique of pannetone
Pirlatura only? What he is making is not panettone at all.
The only right thing in this video is to immediately turn it upside down...
i wish I had panettone all over my kitchen too!
Please write ingredients in description box
Do y'all think kefir could be good to substitute the buttermilk?
my granny use to mix buttermilk and whey. so maybe it can work.
Well, when I have NEVER HEARD of the first ingredient, I'm a bit unsure of trying this.
I love the way you explained the science behind it and why you add stuff at specific tests
I gotta make one and turn it into bread pudding with amaretto sauce! Yum!
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!
Thanks for the great content! Is there a way we can decide the size of the paper mold? Weight of dough for example?
louissssss
Напишите рецепт на русском!))
Его и на английском нету)
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)
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!
Panettone is a Christmas treat....you still got some time!
@@BC-bt7hu I can’t even make a decent sourdough lol... also my dough hook is missing
@@karu6111 Joshua Weissman has some very useful videos about sourdough. As for the hook, look better 😉
@@BC-bt7hu I did watch his videos and some others. My oven is hard to figure out lol... I need a new oven
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.
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
@@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 )
@@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)
@@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 ).
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?
can somebody give this guy a hairclip please--or better yet, a hairnet!
Or a haircut? Is that really a good look?
@@tawpgk yes
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. 🤤
getting hannibal vibes from the cinematography with the dough folding XD
How do i find the recipe?
Finally one of the few who correctly defines panettone milano as bread and not cake! Obviously I have some doubts about the recipe used!
I can’t believe That I watched the video + he’s hair is so buttery 🤭🤭🤭
А есть рецептура на русском?
I do not know if they’re identical, but when I searched for “panettone recipe in Russian,” I was presented with many recipes for Russian kulich and paska. If you can find a recipe in Russian for those, you may get a very similar product.
@@jvallas спасибо
@@ЛёляЛёля-г3м You’re welcome!
Oh my god that is the sexiest bread ever😍 my favorite.
The whistling is really annoying
Wait, I thought you weren't supposed to use essential oils in food. Or am I getting that confused with something else?
there are food grade essential oils
I’m saying. Like, did you mean “extract” hun?
love this. just wondering why essential oils instead of fresh zest? or, alternatively, how can you ensure the quality/purity of your essential oils?
I've always used the zest, plus raisins and vanilla and works like a charm.
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.
annoying hair tucking there grant
The fact that I don't have a dough hook, instantly saves me about 5kg
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 😬
Watch full and like, it looks very delicious and interesting recipe my dear friend ⭐ 👍⭐Stay safe and connected 🔔👈🌷Let make friends channel on the world 👏
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!!😋😋
Makes great tiramisu too! In place of the lady fingers
This is one of the best ChefSteps videos - lots of useful info, very well-presented, and the panettone looks amazing.
There is an alarming amount of panettone in this video lol
Lovely recipe & on my bucket list. One thing that made me cringe, please wear a hair net or tie your hair back. You kept sweeping your hair back with your hands then mixing the dough. That’s gross & unsanitary.
You really should pronounce this bread correctly. There's no silent "e" at the end of any Italian word -- like "latte." It's pronounced pan-uh-TOE-nay.
For the love of God STOP touching your hair! Then you touch the dough, then your greasy scraggly hair, yuck! Wear a hat, a headband, hair gel, hair spray, or just get a hair cut….Gross
This is so amazing!!!! Bravo!👏👏👏👏 I also will bake the one fir sure👍 Thank you!
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)
А можно рецепт на российском языке, все красиво, но очень загадочно!
Honestly this video is a masterpiece. Everything, from the recipe to the video production is just absolutely on point!
Do you know where’s the recipe ?
If only he stops touching his hair, whistling and trying to be cool all at once. Talking away from the talent and Berger clear explanations would have been great. It’s completely for the expertise baker
Excellent! I have a very happy starter and I like the idea of same day bake Thanks for your video.
Cherriers in a Panettone..never heard of that...Im Italians and cherries 🍒 are not an ingredient...sultanas and candied oranges and cedro...even chocolate chips...sorry not cherries...never even saw a panettone put upside down...it takes more than a day to make it
Does anyone know the name of the chef??? Grant what? I think i saw a video from him making the traditional recipe, where he was trying different methods but i cant find it anymore!
i love panettone, but there's no excuse for supermarkets selling the mass-produced breads for 30+ euros per piece.
This is exactly like russian Kulich (orthodox festive cake)
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🤩.