Panettone, final call · Crust & Crumb Academy

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Panettone, final call

Saturday, November 14, our working thread goes up at 5:30 AM ET, inside Crust and Crumb Academy, and I will be in it both days.

Two days, two doughs, one tall, feathery loaf. Primo impasto Saturday. Secondo impasto and the bake Sunday, then it hangs upside down for twelve hours.

Pick your path tonight, and read your recipe tonight, not Saturday morning.

Madre path, the traditional Milanese way, for a madre that triples in 3 to 4 hours at 82F: https://recipepantry.app/recipes/panettone-lievito-madre

Yeasted path, Your First Panettone, a two day method on a stiff biga, no starter required: https://recipepantry.app/recipes/your-first-panettone

If your madre is not ready, bake the yeasted one this weekend and keep your madre going. That is the right call, not a fallback. No madre yet? Start converting tonight, three to four weeks, in time for a Christmas bake: https://recipepantry.app/recipes/lievito-madre-conversion

Gather tonight: 1 kg paper panettone mold, two long skewers, probe thermometer (185F internal), candied orange peel, candied citron, sultanas or raisins, strong bread flour 13 to 14 percent protein, and a stand mixer for the long knead.

If your schedule pushes you a day off, that is fine. Post whenever you get there. Nobody is racing.

Henry ⭐🔥

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Panettone, final call