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🎄🎁Panettone Week: The Six Gates
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.
If your madre triples in 3 to 4 hours at 82°F, go traditional.
No madre yet? Start one today. It takes 3 to 4 weeks, which puts you right on time for a December bake.
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
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🎄🎁Panettone Week: The Six Gates
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