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 …
The Long, Complex Process That Makes Artisan Panettone So Special09 November 2023by Regan Hofmann
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The Problem with Panettone (and a possible solution)
FAQ
What is the secret of panettone?
What is the difference between cheap and expensive panettone?
Do Italians really eat panettone?
What is the point of panettone?
How difficult is it to make panettone at home?
We sighed sadly and then went on to listen avidly to the very talented Marco for two intense days. The course was incredibly interesting, and I learnt a huge amount about making panettone. The main reason that it is difficult to make it at home is that if you need a special kneading machine (which incidentally costs about 800 euros!).
Is making artisan panettone worth it?
YesNo Making an artisan panettone takes days of careful work. Here’s why it’s worth it. It’s been called the Mount Everest of holiday baking, considered by bakers to be the most difficult baked good to perfect. Most bakers don’t even try, unless they’re driven by personal obsession or family destiny.
What makes panettone so special?
Pastry chefs view panettone as the Everest of confections. Making it happen is terribly hard. Raisin and Meyer lemon panettone with the markings of a winner: vertical caves and delicate strands in the dough, and a golden crust that peaks like the dome of a Renaissance cathedral. Tienlon Ho All products are independently selected by our editors.
Why is panettone so popular in Italy?
“But it also is very important for bakeries throughout Italy. Panettone has become the typical Italian Christmas dessert.” Instantly recognisable for its tall, domed shape, panettone is more a bread than a cake, its sweet dough studded with candied fruits and raisins.