Good morning, bakers. It's Panettone Weekend, and this is our working thread. Post everything here: your starter, your dough, your questions, and your mess-ups. All of it. This one runs two days. We start today, the dough works overnight, and we bake tomorrow. Pick your path. THE YEASTED PATH: Your First Panettone https://recipepantry.app/recipes/your-first-panettone This morning: mix your biga. It's supposed to be dry, about 45% hydration, rough and almost crumbly. Squeeze it until every bit of flour is wet, then let it sit 10 to 12 hours somewhere on the cool side, 65 to 70F. This evening: mix your first dough with the biga, and let it work overnight. Tomorrow: the second dough, the molds, the bake, and the hang. THE LIEVITO MADRE PATH https://recipepantry.app/recipes/panettone-lievito-madre Today: three refreshes, around 8, noon, and 4, held at 82F. After the third one, your madre should triple in 3 to 4 hours. Tonight: mix your first dough around 8, and let it ferment overnight. It has to triple by morning. Tomorrow: the second dough, the molds, the bake, and the hang. I baked mine a day ahead so I could hit the walls before you do. Here's what I learned. 1. Check your molds today. Mine said 425 grams on the package, and that's less than half of what this recipe makes. A 1kg mold is about 6.75 inches across and 4.25 inches tall. If yours are smaller, plan on more loaves. I ended up with four. 2. When the dough won't pull a windowpane, rest it. Mine was smooth and kept tearing. I covered it, walked away for 15 minutes, came back, and it stretched clean. Don't add the butter until you get that pane. 3. When the sugar and butter go in, the dough falls apart. Keep mixing. It comes back together every time. 4. Roll your candied peel in a little sugar as you dice it. The pieces stay separate. 5. Cut a slit in the paper for your skewers. Don't push them through. Lay them across the top first so they run straight.

I just finished taking the 7 plus 2 bonus classes and am amazed at how much there is to learn and how they are so different. This is exciting! Looking forward to my wife and me making our next loaf with this informatiin at hand.

I put it on a scale so you could see it. Guys, I have been working with this dough since I got up this morning. Panettone is always an adventure. Look at what’s really going on in this dough. On one side, the flour: 285 grams. On the other side, everything else that goes into one loaf: 150 grams of butter, 115 grams of egg yolks, 105 grams of sugar and honey, and 210 grams of fruit. Flour is only about 30% of this dough. For every 100 grams of flour, you're adding 53 grams of butter, 40 of yolk, 37 of sugar, and 74 of fruit. A sandwich loaf carries a small fraction of that. That's why this bake asks so much of you. Butter, sugar, and yolks all get in the way of gluten, so the flour has to be fully developed before each one goes in. That's the reason for the two doughs, the staged butter, and every windowpane. That little pile of flour has to hold up everything else on the scale. So when the recipe tells you to wait, wait. When it tells you to pull a windowpane, pull it. The dough isn't being fussy. It's carrying a heavy load. We bake tomorrow. Pick your path: With lievito madre: https://recipepantry.app/recipes/panettone-lievito-madre With yeast, Your First Panettone: https://recipepantry.app/recipes/your-first-panettone Which one are you baking, and what part has you nervous? Tell me below. Henry ⭐🔥

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.

Hello! I’m not sure why but I am unable to search and find a recipe for tangzhong dinner rolls in the recipe pantry. I was hoping for the recipe pantry as it makes scaling up easy! I would appreciate any help!