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 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.
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!
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. :)
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. 🤤
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!
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 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.
@@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...
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.
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!
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.
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)
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 😬
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!!😋😋
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!
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!
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
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
@@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
@@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
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)
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...
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
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.
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
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).
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?
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?
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.
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 ❤
It's absolutely criminal. This channel doesn't have like 10 million followers. It's the best cooking channel on TH-cam.
I love the way you explained the science behind it and why you add stuff at specific tests
Finally one of the few who correctly defines panettone milano as bread and not cake! Obviously I have some doubts about the recipe used!
This is one of the best ChefSteps videos - lots of useful info, very well-presented, and the panettone looks amazing.
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. :)
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.
You are saving insane amount of money by doing all of the special sounds on the spot
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 🤤
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 learn from Grant is not only the knowledge of Panettone, but the way he brings it. He is a fun chef.
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. 🤤
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!
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!
Can you please let me know for how long and at what temperature you bake it? Thanks 🙏
@@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.
@@nanadeborah8717could you leave the recipe here please? Thank you very much
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!
Did it work
@@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...
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.
The recipe 🙏
Wonderful and beautiful presentation and thanks for the tips Chef🤗❤please write down the ingredients for this recipe so we can try it too❤
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
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!
So much great info ! Thank You
But Dude- man-bun, ponytail, baker’s cap for the longer locks 😉
Thank you
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 ?
Добрый день! Можно русские субтитры? 🙏
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.
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)
Keanu got mad bread skills.
I hve the recipe but was afraid to make it as seemed so difficult. Thank you for shortening it!.
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 😬
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
Thanks for the great content! Is there a way we can decide the size of the paper mold? Weight of dough for example?
Great Video!! How do I get the recipe with measurements?
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.
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.
I gotta make one and turn it into bread pudding with amaretto sauce! Yum!
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.
Thank you SO much for the fantastic information in this video! Since seeing it, even my brioche breads have become rich, amazing clouds.
Excellent! I have a very happy starter and I like the idea of same day bake Thanks for your video.
Рецепт?
@23:34
"That's not bad"
North Americian translation: Disappointing
British transltion: Very good.
Grant has really grown on me over time
Sous vide panettone hahahahah I've always loved him
@@usafan96soren20 totally something he would do lmaoo
Thank you for the recert!
can it be done with yeast?
8:38 Out of curiosity what's the last dish you messed up, Grant?
Can you please provide a link to the essential oils you used? Also, what type of liquor did you use?
Could you use greek yoghurt (or the greek yoghurt juice) instead of buttermilk?
How many minutes must be on the oven and the temperature, please, I love this :) thank you 🤩
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
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.
Gotta say I like the way the crumb of your Panettone looks way better, at least for my taste :D Awesome vid and recipe!
I wonder if it would be good for french toast
I think that might actually make the best French toast ever.
Panetonne french toast for Christmas breakfast, every year, it's our tradition. Very decadent but who cares right.
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!
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
Oh man this is terrific. Thank you from Canada.
How long in the oven at what temperature??
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?
Great video, thanks to you my first panettone is already hanging down.
Loved it! What could I substitute buttermilk with? Can't find it in Italy
Hello,
What’s your stand mixer brand?
Looks better than kitchenAid mixers. 😍
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😊
Any advice please on what orange and lemon essential oils to use? This is a new thing for me. Thanks.
How do i find the recipe?
I'm italian and it's an amazing panettone, good job
Есть на русском рецепт ?
@@МашаДармограй-щ4ч Я посмотрел, а их нет, но ты можешь попробовать перевести это.
I’ve collected the cans. But does Arrow Sysco or some other company sell those beautiful parchment?
Thanks for the recipe, but the recipe site is a place to buy Panetone?
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 :)
The recipe please
It’s the middle of October and I’m working on my lievito madre. Fingers crossed for December.
Is there a recipe ?? Can’t find the measurements here!!
Hello good afternoon! Please, who can provide me with the ingredients, thank you greetings
i wish I had panettone all over my kitchen too!
Great recipe ❤ I am salivating now with the chocolate spread on it !!!
A lot of work but is worth it. Its amaizing!
Amazing video. One question should you refrigerate the flour before to avoid the dough overheating due to all the mixing
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
@@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
@@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
Poderia colocar a receita em português por favor, quero muito fazer.
I'll be making my 1st panettone this year!!! Where can I find your recipe??
Do I need panettone extract?
Help🙏
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)
Thank you worked like a charm. Had to adjust for altitude and weather but it's fabulous for first try. ❤
How do you adjust doughs? We live in mountain climate with dry weather.
Great video👍! Want to make it! Please show me the recipe. Thanks for sharing your technics!
if i dont have sourdough starter can i just make an overnight poolish or biga with normal yeast? or would the buttermilk kill that?
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...
@@sarahfolla4816 and don’t use buttermilk would be my opinion.
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
How long could you let the first mix hang out before it starts to have a negative effect
Hi it looks amazing 😉 love 💕 it .thank you for the video.
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.
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
could you replace the buttermilk with water 1-1?
what proportions of water flour and yeast should be in the starter?
Any proportions?? How much milk or starter? 😢😢😢😢😢😢
I love music in vedio and your expain method Chef. From Dada Thailand
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
I’m no expert but have read many times this is one dough that pretty much has to have a mixer.
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).
It's so beautiful bread. I like it and want to try to make it.Thanks a lot🥰
Please write ingredients in description box
This is pure ART 🎨
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🤩.
I like yours better. Who needs giant air bubbles lol! Yours are perfect!
Please how I proceed if I do only with sour dough starter without artificial yeast?
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?
Yes it can. I did today. But really need to work to develop gluten.
There are big ½ gallon jars with wooden lids behind you --where can I get them?! Thank you.
I cant find the recipe with quantities, is there a written link?please
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?
Could someone comment on the preferment mixture as how much yeast, buttermilk and flour to use. Thanks a million
Is this something we can make without a mixer? Like can I make it by hand? I don’t have a mixer 😢
What’s with the astaxathin supplement sitting in the shot the entire video? And did he say essential oil when he meant extract?
I came here to ask this.