Anybody else got a lievito madre that eats you out of house and home? Mine’s already looking for its next meal. I’m hoping that’s a good sign for Saturday’s panettone bake-along. Who else has a madre going? I wanna hear how you got it started and what kind of trouble it’s gotten you into.

This is the one we’ve been building toward all season. This weekend’s Bake-Along is panettone, and because this bake asks more of you than anything we’ve done this year, we’re running it across two days: Saturday, November 14 and Sunday, November 15. Day one is the first dough. Day two is the second dough, the bake, and the overnight hang. If your schedule pushes you a day off, that’s fine. Post whenever you get there. Nobody’s racing. The goal is a tall, feathery panettone, not a finish line. You’ve got two paths. Path one: Panettone with Lievito Madre. The traditional Milanese method. Three refreshes, two doughs, the scarpatura, the twelve-hour hang. This is for bakers who already have a converted, proven madre that triples in three to four hours at 82F. If yours passes that test, this is your weekend. https://recipepantry.app/recipes/panettone-lievito-madre Path two: Your First Panettone. A two-day yeasted method built on a stiff biga. Same architecture as the traditional loaf, same mold, same hang, but predictable and no starter required. I baked this one last year and it impressed me. Soft, buttery, full of orange and honey. If this is your first panettone, or you just want to watch the madre bakers work without the pressure, bake this one. You’ll be proud of it. https://recipepantry.app/recipes/your-first-panettone Don’t have a madre yet? Start it today. The conversion from your regular starter takes three to four weeks, which puts a finished madre right in time for a Christmas bake. Bake the yeasted version this weekend, start converting tonight, and come back for the real thing in December. https://recipepantry.app/recipes/lievito-madre-conversion Gather this week: - 1 kg paper panettone mold (6.75 x 4.25 inch) - Two long skewers for the hang - Probe thermometer (185F internal is the only doneness test that counts) - Candied orange peel, candied citron, sultanas or raisins - Strong bread flour, 13 to 14 percent protein - A stand mixer that can handle a long knead. This is not a hand-knead dough.

This week's Bake-Along is panettone, and the lesson video is up. Panettone scares people. It shouldn't. It's a two-day bake, and most of that is waiting. What matters is six checkpoints, and I walk you through every one in the video. 1. Windowpane before butter 2. The first dough triples overnight 3. The final windowpane 4. Proof to one inch below the rim 5. 185°F in the center 6. Flip it within 60 seconds and hang it 12 hours Which one should you bake? If you've never made panettone, or you don't have a proven lievito madre, bake Your First Panettone. It uses a biga and a little instant yeast, and it makes a beautiful loaf. https://recipepantry.app/recipes/your-first-panettone If your madre triples in 3 to 4 hours at 82°F, go traditional. https://recipepantry.app/recipes/panettone-lievito-madre No madre yet? Start one today. It takes 3 to 4 weeks, which puts you right on time for a December bake. https://recipepantry.app/recipes/lievito-madre-conversion Timing: if you want to slice Saturday morning, mix your biga or start your refreshes Thursday morning. You'll need a 1kg paper mold, two long skewers, and a thermometer. Get those lined up now. Post your dough, your dome, and your crumb as you go. I'll take a look, or one of us will, and we'll help you sort out whatever goes sideways. Who's in? Tell me which version you're baking. Perfection is not required. Progress is. Henry ⭐🔥 𝘐𝘧 𝘺𝘰𝘶 𝘧𝘰𝘶𝘯𝘥 𝘵𝘩𝘪𝘴 𝘩𝘦𝘭𝘱𝘧𝘶𝘭, 𝘱𝘭𝘦𝘢𝘴𝘦 𝘭𝘪𝘬𝘦 𝘢𝘯𝘥 𝘴𝘶𝘣𝘴𝘤𝘳𝘪𝘣𝘦 𝘢𝘴 𝘺𝘰𝘶 𝘸𝘢𝘵𝘤𝘩 𝘪𝘵 𝘰𝘯 𝘠𝘰𝘶𝘵𝘶𝘣𝘦

We’re on Day 2, and things are getting interesting! Today I’m taking you through another feeding of my Lievito Madre as we prepare for our panettone bake next Saturday. In the video, I’ll show you how I’m feeding, kneading, shaping, and scoring this stiff starter, along with a few things I’m watching as it develops. Here’s today’s teaching moment: Lievito Madre isn’t just a regular sourdough starter with less water. We’re conditioning it to become strong enough to lift a dough loaded with butter, eggs, and sugar. That takes consistent feeding, temperature control, and patience. I’m also featuring my SourHouse Goldie, which helps me maintain a stable fermentation temperature while the starter develops. One thing I want everyone to remember: We’re not chasing the clock. We’re watching the starter. Its growth, aroma, and texture will tell us far more than a timer ever could. 🎥 Watch today’s video and follow along. Even if you’re not making panettone this time, there’s plenty to learn about starter strength and fermentation. Academy question: Who’s planning to bake panettone with us next Saturday? And who’s working on their own Lievito Madre? Let’s hear from you! Perfection not required. ❤️ Henry⭐️🔥 https://youtu.be/7oqN_ijm9Uk?is=mTS3HqIHk-CUiZdl

Cheryl ran a blind cardamom taste test and forgot the cardamom. Sharon nearly threw her loaf out in a temper tantrum, and now she's gifting it for Christmas. Candi's Princess of Sheba flat refused to rise. And I fell asleep and left my dough out all night. You still ran 1,165 comments, and the loaves are up top in the photo gallery. Full recap is live: https://opaque-petal-kk2e.here.now/ 📺"Rather watch than read? The video recap is here: https://youtu.be/mQPz_QmKwL8 This week we featured: @Angel Epic @Angela Sides-McKay @Ann Snow @Barb Kratzmann @Candi Brown-McGriff @Cheryl Odden @Colleen Vergara @Deborah Karaban @Dennis Blevins @Dianne Givens @Donna Angelo @Donna Pallister @Ehsan Omara @Jenny Pichardo @Jesse and Veronika Olson @Jill Hart @JoAnn Amato @Judy Lyle @Leigh Skowronski @Linda Glantz @Linda Gregory @Lisa D @Lizel Maleta @Mary Nunaley @Maureen Kilbride @Michele Nilson @Michele Smith @Nan Frydland @Pat Van Schalkwyk @Rhonda Talamo @Robert Caldas @Sandy Chong @Scott Fisher, Jr. @Sharon Stubbs @Stacey Avraham @Susie Kendall @Tamsin Boshoff @Terri Pevsner @Tuğba Eti