Panettone Recipe | PBS Food (2024)

FAQs

What is the best flour for panettone? ›

It seems that your Italian 00 or Canadian flour suits this best. For Panettone, it will undergo a lengthy, 2 day fermentation process with a sourdough starter. 1st fermentation will take around 13 to 14 hours, whereby more flour and eggs, etc..... will be added and it will undergo a further 10 hour fermentation.

Aroma: The smell from your panettone should hit you as soon as you cut into it. This will be down to using good quality ingredients like Madagascan vanilla and local citrus fruit. Taste: Good panettone will be rich and buttery, with a great golden colour to match.

The 'mother yeast' gives the bread its irreplaceable texture and sweet, almost imperceptibly-tangy flavour. It also means that each bakery's panettone has its own specific flavour.

Panettone is usually made with sourdough starter but modern recipes use instant yeast to make a sponge which speeds along the process without sacrificing flavor. If you don't have instant yeast you can use dry active yeast but keep in mind you may have to let your dough rise for longer to double in size.

Panettone is famous for its tangy flavor and yellow, soft and gooey dough that is unlike no other. The secret behind it is an Italian yeast called lievito madre, or mother yeast. But it's not an easy yeast to work with: you need time and patience to master it.

Panettone Recipe. For panettone's tall structure you do need at least a medium protein flour with 10% protein. This is called baker's flour or bread and pizza flour and can be found at the supermarket and at specialty stores.

The dimensions should be around 13,5 cm / 5.3 inch diameter and a height of 9.5 cm / 3.7 inch. Panetonne needs to cool upside down after baking, because the delicate and fluffy bread would collapse if you leave it standing up after baking.

While no sourdough baking processes can be considered “simple”, panettone is definitely takes complications to the extreme, with an unusual levain maintenance method (“pasta madre”, or mother dough), two dough builds (the “primo” and “secondo impastos”), and the necessity for exacting temperature and pH control ...

Panettone can be eaten in a variety of ways. It's commonly sliced and enjoyed as is, but it can also be toasted, buttered, used in desserts like bread pudding, or even paired with savoury dishes.

noun. , plural pan·et·to·nes [pan-i-, toh, -neez], Italian pan·et·to·ni [pah-net-, taw, -nee]. an Italian yeast-leavened bread, traditionally eaten on holidays, usually made with raisins, candied fruit peels, almonds, and brandy.

What is the most expensive panettone in the world? ›

The most expensive panettone in the world, since the world has existed, is produced by a pastry shop in Carmagnola, a small municipality. It is worth 700 thousand euros as it is completely covered with gold and diamonds. Her destiny was not to end up in a jewelry store (perhaps Tiffany's), but at an Indian table.

Actually, panettone has a very important rival, which is pandoro. Pandoro comes from Verona and is a sweet yeast bread without candied fruits and raisins. It is taller than panettone and has a 8-pointed star section.

Pastry chefs view panettone as the Everest of confections. Making it happen is terribly hard. It requires a lot of time, skill, and ingredients. Panettone tends to be a little more expensive than most other baked goods.

It is made during a long process that involves curing the dough, which is acidic, similar to sourdough. The proofing process alone takes several days, giving the cake its distinctive fluffy characteristics.

Panettone is Hung Upside Down After Baking

Once traditional panettone is finished baking, it is flipped upside down until it's completely cool. This eye-catching technique prevents the bread from falling in on itself and keeps the soft and fluffy texture.

Flour: Tipo 00 is a finely ground Italian flour that is considered the gold standard for pizza, pasta, and bread dough.

Type 0 Flour

Type 0 is the ultimate “medium-strength” flour, with W-value consistently between 180-240. It's fit for most baked goods, from cakes to most types of bread, though the results can be mixed in the hands of an untrained baker.

For long fermented doughs such as panettone the flour will be '00' but with a stronger gluten content than the '00' flour they'll sell for pizza or pasta making. An all-purpose flour can also be '00'.

For cookies, bars, cakes/cupcakes, biscuits, scones, or anything that needs a tender crumb, use Farina di grano tenero, 00. This is your “cake flour.” Nobody wants a chewy cake.