I love the glass bowl.

Dear Chef: Just wanted to let you know that I decided to make another Panettone! Last time, it left such a smell in my home, and the taste was incredible...I got hooked:) So, it's almost time to bake now. This time, all has gone according to plan, no problems at all with proofing or anything. I expect a beautiful bread to taste in the morning. I wanted to THANK YOU from my heart for all your assistance that gave me the confidence to try again. We'll eat it in your name...LOL...

@AKneadtoBake

2 жыл бұрын

LoL enjoy it!!! I love to hear about the confidence that you have now and all the learning process involved, this bread is very technical and every bit of knowledge that you get from it will make you an even better baker! Enjoy!

those are beautiful!!!

@AKneadtoBake

8 ай бұрын

Yes!

Awesome!

@AKneadtoBake

3 жыл бұрын

Thank you! Cheers!

Very impressed. Thank you

@AKneadtoBake

3 жыл бұрын

My pleasure!

Looks yummy !🌸💕🌸

@AKneadtoBake

2 жыл бұрын

It is! Enjoy!

Bravo !!!

@AKneadtoBake

6 ай бұрын

Grazie!

What a great job

@AKneadtoBake

3 жыл бұрын

Thank you for watching!

Very good!!!

@AKneadtoBake

3 жыл бұрын

Thank you!

So far so good on the recipe though thank you. I'm excited to see the final product

@AKneadtoBake

4 ай бұрын

Enjoy it!

This is extremely impressive!

@AKneadtoBake

3 жыл бұрын

thank you for watching!

Wonderful video, as aways . Congrats

@AKneadtoBake

3 жыл бұрын

Thank you very much!

can't say more than a hugeee thank you!!!

@AKneadtoBake

Жыл бұрын

My pleasure! Enjoy!!!

Wow

Omg! That's awesome.. truly a labour of love ❤❤❤❤

@AKneadtoBake

Жыл бұрын

Yea it is! Enjoy!

Wonderful recipe!!! I've made it 3 times already and love it everytime!

@AKneadtoBake

3 жыл бұрын

it is very good! I'm so glad you like it!

Wow! You are the best!!

@AKneadtoBake

Жыл бұрын

Thank you! Enjoy!

Beautiful video. Thanks a lot. I will try your pasta madre recipe 🙏

@AKneadtoBake

2 жыл бұрын

My pleasure! Enjoy!

@oly57

2 жыл бұрын

The 2 days refreshing (all 8 hours) , it could be more?

Love this recipe, so descriptive and well executed. Everyone should try it. Absolutely recommend. Delicious 😀

@AKneadtoBake

2 жыл бұрын

Thank you for your feedback! Enjoy!!!

Congratulations for your hard work! 😮

@AKneadtoBake

3 жыл бұрын

Thank you!

와 진짜 정성이 많이 들어가는 섬세한 빵이구나... 가격이 높아도 그려러니 하고 사먹을 수 있겠어요 파네토네도 한 번 사먹어봐야지 정성스런 멋진 영상 잘 봤습니다😊

@AKneadtoBake

2 жыл бұрын

이 빵을 드셔보시길 바랍니다. 이 영상을 시청해주셔서 감사합니다

Always wanted to make pannetone. Another one of your recipes to try. Your recipes are always so simple to follow . Will definitely try this.

@AKneadtoBake

3 жыл бұрын

You definitely have to try it! Enjoy and thank you!

Thank you Daniel! I’m just gonna be brave and make it. Your very detailed recipe for sure gotta be the key to my success.

@AKneadtoBake

6 ай бұрын

Be patient and enjoy the process

Thanks for sharing I just make it well.

@AKneadtoBake

3 жыл бұрын

Wonderful!

Magnífico

@AKneadtoBake

5 ай бұрын

Enjoy

Looks delicious..lots of work! Thank you for your explanation of Lievito Madre. Very clear and easy to follow. You make a great teacher!

@AKneadtoBake

2 жыл бұрын

My pleasure! Enjoy!

I made it last week. It is just awesome!

@AKneadtoBake

2 жыл бұрын

Thank you for your feedback!!! Enjoy it!!!

I have been researching for a while to get a Panettone traditional method. Your recipe, is what I was looking for. I needed instruction on making the Lievito Madre, and I am very happy I found it here! Thank you very much! .....and I love your board, it is gorgeous! Thanks again!

@AKneadtoBake

Жыл бұрын

My pleasure!!! Enjoy the recipe and I hope you can check out more of my recipes!

It looks Wonderful and perfect 😍👍

@AKneadtoBake

3 жыл бұрын

Thank you for watching!

@farahnazbagherzadegan5470

3 жыл бұрын

@@AKneadtoBake 🌹

I mean... I do my bread and everything every day with sourdough, but this is from another universe :) This would be an awsome challenge :D

@AKneadtoBake

3 жыл бұрын

I hope you can make it 👌🏽

@reformerx667

3 жыл бұрын

I totally agree! But, my Goodness, the amount of fat and sugar is very high. I’d be jumping like a bean for hours after a slice.

@tomaribicic7401

3 жыл бұрын

Yes absolutely the ultimate sourdough starter challenge or just the ultimate failure ,😬😬😏

It’s always so interesting how different baking is with sourdough vs dry active yeast 👍

@AKneadtoBake

3 жыл бұрын

It is and different results too

So excited, try this artisan panettone for the first time…🤩 Thanks

@AKneadtoBake

2 жыл бұрын

My pleasure! Enjoy!

this video was EVERYTHING!!!!!!! thank you for the detailed explanations and for telling us what the cup measurements are! that is SO HELPFUL! Thank You!

@AKneadtoBake

2 жыл бұрын

My pleasure! Enjoy!

Thanks so much for sharing such a wonderful bake! Friends couldnt believe i ll spend 4days on a bread! Truly amazing !

@AKneadtoBake

2 жыл бұрын

My pleasure! Enjoy the recipe, it is a great and delicious bread!!!

Very, very, very good 👍

@AKneadtoBake

Жыл бұрын

Enjoy!

Quería agradecerle su enseñanzas y receta y poder tenerlo en español hermoso su trabajo

Daniel! Incredible! Masterful in fact. TY and MerryChristmas

@AKneadtoBake

2 жыл бұрын

Enjoy! Merry Christmas!

This is one of the most intriguing recipes I've ever viewed. But, it's the most complicated. I applaud those that have tried it. It's not something I would try myself. Thanks for posting.

@AKneadtoBake

2 жыл бұрын

My pleasure! Thanks for watching!

Hoping to try today. On my 3rd feed. Not tripling but hey we’ll see and pray.

You are amazing! I don't know if I'll ever do it. In the words of Sweet Brown, "ain't nobody got time for that"

@AKneadtoBake

2 жыл бұрын

😂😂😂 thank you for watching!!!

You're amazing!

@AKneadtoBake

3 жыл бұрын

Thank you!

Gracias por la receta,tan completa y practica.Saludos desde Argentina.

@AKneadtoBake

6 ай бұрын

Disfruta! Un placer!

Incredibly nice and well done! I love this video! I'm baking and selling Sourdough bread for a year and I didn't make any panetone yet! This video is inspiring me. Thank you!

@AKneadtoBake

3 жыл бұрын

My pleasure! I hope you can try it out!

@mercedesaschenbrenner9352

6 ай бұрын

You are a real teacher. Thank you. 🙏

So much work, should make this once a year, only for Christmas to appreciate how special it is! Thank you for sharing this recipe!

@AKneadtoBake

2 жыл бұрын

My pleasure! Enjoy!

@tramanhphamngoc3673

2 жыл бұрын

@@AKneadtoBake Oh one question, what is the size of the panettone paper mold?

@AKneadtoBake

2 жыл бұрын

4.8-Inches H x 6.75-Inches W

Y eso que yo hago todo a mano como lo hacían mis ancestros sin luz en el campo y su explicación de masa madre es genial por qué nuestros ancestros repetían sin saber el por qué

You are truly amazing. Started watching your videos only few weeks ago, enjoyed all of them and already made 2 recipes, this one going to be my third . What a beautiful video. I’m going to make orange paste, dried Cherries instead of raisins, dark chocolate and pistachios. I just can’t wait to try it. Starting with the stiff starter tonight. How much each of the loaves weight and what size of panettone pan do I need?? Merry Christmas and happy new year. You are amazing

@AKneadtoBake

3 жыл бұрын

Thank you very much! Enjoy the videos! Each loaf weighs about 3 pounds

And of course: Best wishes for a bery happy Christmas🎉

@AKneadtoBake

5 ай бұрын

Thank you!

I made panettone for the first time last year using your method and it turned out perfect! One of the best breads I've ever had~ I'm going to make it again this year following your video. Thank you for making this tutorial!

@AKneadtoBake

Жыл бұрын

My pleasure! Enjoy! It is one of my favorites too!!

Interesting

@AKneadtoBake

Жыл бұрын

Enjoy!

what an amazing video, so thorough and every step is shown and explained! I made panettone a few years ago, but it didn't turn our this well. Will be trying it again this year using your recipe. Thanks for sharing!😀

@AKneadtoBake

7 ай бұрын

My pleasure! Enjoy!

I just made it! Well, I hanged them upsidedown overnight and now I think they are ready! Wow, what fun to make this recipe! Thank you!

@AKneadtoBake

3 жыл бұрын

My pleasure! Enjoy!

I had tried to make panettone last year....not so much luck. I found your recipe here and especially love the step by step guidelines on the lievito madre. I am now halfway through and the dough looks just as it should. I wanted to thank you so much for sharing your expertise and insights, and I will share another post tomorrow once the panettone is baked. Thank you!

@AKneadtoBake

5 ай бұрын

My pleasure! Please let me know how it turns out!!!

Awesome! I’m going to give it a try 😌 I’m new to your channel & loving everything so far. Tonight I will start my first lievito madre to make my artesanal panettone. So much to learn here! I love making bread but this will be my first time making panettone the traditional way.

@AKneadtoBake

Жыл бұрын

Enjoy the process, pay attention to the details, be patient and you will have a great result! Enjoy!

@EliVDB03

Жыл бұрын

Thank you so much! Mine are rising right now! I followed all the steps and the smell is amazing! Is just hard to wait to finally eat it 😂 I wish I can share a picture here 😊 Thanks for all the tips and explanations, such a wonderful recipes to follow 👍🏼

I have been making your panettone recipe for the past few days. Wonderful! If we say that happiness tastes like that ... well, it was a great happiness shared by my family. Light, soft, airy, homemade candied fruit, what a delectable taste. There are several steps and it takes patience but the result is definitely worth it. And what a pleasure to see the lievito madre evolve, it's magic. Your video is very well explained and helps a lot in making the recipe. It was my second panettone but nothing to do with the first. To be done again for the greatest pleasure of my family and friends. Thank you for sharing.

@AKneadtoBake

2 жыл бұрын

My pleasure! I am glad you enjoyed it! It is indeed a great recipe and a delicious bread! Thank you for sharing!

I just finished it and was my third time doing this recipe again and turned very good. I made four of 16 oz mold panettone’s .Thank you so much for sharing .

@AKneadtoBake

5 ай бұрын

Enjoy!!!

And of course: Best wishes for a very happy Christmas🎉🎉🎉

@AKneadtoBake

5 ай бұрын

Merry christmas

New subscribers here it looks perfect and informative.❤

@AKneadtoBake

Жыл бұрын

Thank you! Enjoy all the recipes!

I am excited to try this recipe this week! I have blueberry blossom honey and and contemplating swapping the raisins for sweetened dried blueberries. Anything I should look out for with the substitution idea? Thank you for all of your fun recipes. I look forward to the challenge - and trust your recipes!

@AKneadtoBake

2 жыл бұрын

Hey! You shouldn’t have any trouble with only those substitutions! Enjoy!

Dear Chef: I wanted to thank you for all your help in teaching me how to make Panettone. I finally decided to grow my own Lievito Madre. Took 31 days. I refreshed it and made beautiful Panettone!! So, although it took me a total of 3 months to learn it, I did:) Thank you!!!

@AKneadtoBake

2 жыл бұрын

Wow! That’s great news! Kiddos to you for all the persistence and hard work! I’m sure you were happy with the results! Enjoy!

Lovely process. Imma go buy one instead. 😂

@AKneadtoBake

5 ай бұрын

And very technical not for the faint of heart! Merry Christmas

Wow...wow...beside skills..time, patience, time, patience,...eye opening! This starter is another level~ so people, please don’t ever fool me using a normal sweet dough with lot of butter and eggs then tell it is panettone !

@AKneadtoBake

3 жыл бұрын

You are right, I hope you can try it out!

made it and it tasted sooo good! must be the mandarin paste

@AKneadtoBake

3 жыл бұрын

Yes it is delicious!

I compliment you from an Italian. a beautiful execution of the steps of the well-known pastry chef Alfonso Pepe on blog Yellow saffron.complimenti Really

@AKneadtoBake

3 жыл бұрын

Thank you! He is a master baker but this recipe is adapted from Giallo Zafferano

@skrotomon

3 жыл бұрын

He was a true master R.I.P.

Hi! I love this Recipe ! I want to know if I can remove the mandarin paste and in that case, what modifications I have to do (water, flour, etc)? Thanks!!

@AKneadtoBake

3 жыл бұрын

Yes you can, just substitute the mandarin paste for 240 grams of water

I just made panettones for the first time using your recipe. I must say it was truly amazing. It was soft and fluffy and my friends love it so much. This may seem like a lot of work but it's so worth it. Thanks for sharing. I kept the remaining pasta madre in the fridge as I wasn't sure if I would make again. Now it seems like I have to. I intend to refresh it in a week's time starting with the first refreshment formula. Please correct me if I am wrong.

@AKneadtoBake

3 жыл бұрын

You are not wrong, that’s exactly what you have to do! Thank you for sharing your experience!

@lucaschiantodipepe2015

2 жыл бұрын

The authentic Italian panettone has not chocolate drops inside but raisins and candied orange. It's the traditional cake for Christmas.

Wow I would have to say this recipe is for experts only I’m having trouble just making one loaf of sourdough perfectly You are the man

@AKneadtoBake

Жыл бұрын

You can do it! Enjoy all the recipes!

great to see all this things you did man. to make the fruits and all the steps to make levain get strongger is very corageous and is a very strong beautifull thing to do. if i can say something about what i learned all my life doing breads, the only thing u doing to much is the time of fermentation. make the first step until triple ll overfermentate the dough, in my opinion, and you ll lose elasticity in the second step of grow, in the loaf of the panettone. the result i see you got can be more grower on the top. thats my opinion, and i enjoyed a lot all the things you did, gave me a lot of inspiration. thx!

@AKneadtoBake

3 жыл бұрын

Thank you for watching!

Seguí el paso a paso exactamente como lo enseñas y el resultado fue algo extraordinario, muchas gracias por enseñar semejante receta, es de un sabor inolvidable, realmente el mejor panettone jamás antes probado!!!

@AKneadtoBake

3 жыл бұрын

Bravo!!! Muy buen trabajo! Disfruta cada mordida, te lo mereces!!!

@cgonzaj

3 жыл бұрын

@@AKneadtoBake duró menos que un suspiro 🤣 y eso que cada pan pesaba como 1,5 kg. El único problema que tuve fue al hornear que la masa sobrepasó con creces su límite chorreando hasta la bandeja del horno, lo cual no impidió que pudiésemos disfrutar el excelente pan

@AKneadtoBake

3 жыл бұрын

Ok entonces para la otra ten cuidado con las cantidades, si tu recipiente donde horneas es más pequeño ajusta al tamaño del mismo, mejor poner menos masa y que no derrame a qué se derrame

@cgonzaj

3 жыл бұрын

@@AKneadtoBake sí, creo que voy a tener que dividir la masa en 3 la próxima vez... en este link están algunas fotos... instagram.com/p/CIdNQF6rJ7N/?igshid=18x9nsz2az3pb

It takes so much work... But I need to try it!

@AKneadtoBake

3 жыл бұрын

enjoy!

I finally found a good recipe for Panettone, no more cheating with store-bought yeast! Gracias for posting!!! I think the part you made explaining the levito madre is really good!

@AKneadtoBake

3 жыл бұрын

Thank you very much! I hope you get to try it out, I have had some very good feedback about this recipe already.

Wow that's a complex recipe !

@AKneadtoBake

2 жыл бұрын

Yes! But well worth it!

OMG! Never thought baking panettone takes that long! First time I’ve tasted panettone was at my son-in law’s place. His Mom sent him one from the US and I loved it❤️

@AKneadtoBake

3 жыл бұрын

Yes Panettone is a work of love!

Your Panetonne recipe is the best one I’ve seen on KZread. It’s perfect. Unfortunately, it’s way above my skill level 😂. Thanks for the fantastic video!

@AKneadtoBake

2 жыл бұрын

My pleasure! I hope you get to try it out some day

Thanks for this very interesting process and your quick turnaround mentoring. Can I save the remaining LM from the second underwater refreshment (the remaining LM prior to the removal of 150 g for the dough). If so, should I wrap and bind it and be able to use it after refreshment for another dough at the same step later on?

@AKneadtoBake

5 ай бұрын

Yes you can use it later, just make sure it is well fed and strong!

I’m amazed that your small oven was able to bake this panettone without it touching the heating element at the top

@AKneadtoBake

3 жыл бұрын

That small countertop oven was just to proof the dough, I didn’t bake it in that oven, I baked it in the big oven as recorded in the video

Muy buen vídeo 👌🏻 una consulta....todo este proceso se puede realizar a mano? Ya que ni tengo una batidora, y se puede reemplazar las frutas por chocolate?

@AKneadtoBake

2 жыл бұрын

Si se puede realizar a mano solo es muy largo el proceso, y si puedes agregar chocolate, tengo otra receta de panettone con chocolate, búscala para más información

@mauiBKN

2 жыл бұрын

@@AKneadtoBake muuuuchas Gracias por la respuesta, en caso de hacerlo a mano se le van agregando los ingredientes de igual maneras a como en el vídeo cierto?

Buenas, muy didáctico su video. Una duda, la pasta de mandarina y las conchas de naranja no quedan amargas? Caracas Venezuela Gracias

@AKneadtoBake

2 жыл бұрын

Quedan amargas si las comes solas pero en el pan son perfectas. Saludos

Hi, thank you so much for the detailed recipe. I just ordered my starter dough with KA and will start this recipe. Couple questions though 1) what mold size did you use for the 2 loaves? 2) is it okay to check the doneness of the bread by inserting a skewer into it and if it comes out clean then it’s done or it is not recommended as this deflate the bread? Thank you again!

@AKneadtoBake

2 жыл бұрын

My pleasure! I used 4.8-Inches H x 6.75-Inches W mold and yes you can insert a skewer at the end of the cooking time not before

@jo-annnguyen7374

2 жыл бұрын

@@AKneadtoBake thank you for your prompt responses!

@duanepoettcker5544

2 жыл бұрын

Using a skewer likely won't deflate the bread but it's not a good test of doneness with breads as it would be for a cake. Better solution is a digital thermometer poked into the centre of the loaf. Aim for 190F.

Great recipe, I tried twice. One question, when I add sugar to dough 2, the gluten network just falls apart and its very difficult to bring it together. Is that expected? I’m kneading by hand btw.

@AKneadtoBake

3 жыл бұрын

Yes that is normal, every time you add sugar or fats to any dough the gluten structure changes drastically

Hi , love your video .. a huge success making ur sourdough bollilos .. ive been wanted to make panettone for a while and finally saw ur recipes .. mind sharing what size of a mold should i use for this recipes ? Might need to cut down to half of ur recipe for 1st try .. thank you 🙏🏼

@AKneadtoBake

3 жыл бұрын

Thank you! The dimensions are 4.8 x 6.75 inches 12x17 cm

@mintz9183

3 жыл бұрын

What do you do with the stiff starter discard ? We have quite alot for Every 8 hours refreshment for 2 days 🙏🏼

Thank you so much for your answers. What do I do after the 6 refreshment if my stove minimal temperature is 30 degrees celsius? I don't have any possibility to have it stay at 26-28? Will 30 be ok? Thank you🎉

@AKneadtoBake

5 ай бұрын

Yes

Thanks for this great recipe, my Italian is not so good and it’s great to have a true artisan teaching us. I have a question, I’ve seen Panettone made with some water, buttermilk, milk or just egg yolks. What different tastes/texture/moister levels would we expect using those different hydration methods? Thanks for San Francisco!

@AKneadtoBake

Жыл бұрын

The one made with only egg yolks might have been “Pandoro” you can find that recipe on my channel too. If you use water instead of milk you are reducing the fat content so the result should be a little different but not to pronounced due to the high hydration coming from the eggs and butter in this recipe.

@moondancedude

Жыл бұрын

Okay, I’m making the Panettone today, the masa madre is on its final 4 hour proof. Time to make my mandarin paste. Question, if I let the first dough ingredients autolyse (water and bread flour) for about 45 minutes, will that help strengthen the dough or just be overkill as the dough gets worked enough during the whole process?

Thank you so much for sharing this recipe.I use 16 oz mold and made 4 .It turned out great 👍. But I have extra Lievito Madre ,can I use it after a couple days ?

@AKneadtoBake

Жыл бұрын

Yes just refresh it well before using it

Thanks for such wonderful instruction and guidance. I made a panettone a few years ago and it turned out ok, but very dense. Hoping this will work out better - I have one question regarding oven temperature. You indicate it should be 330F but my oven has preset temperature at 325 and 350F. Is it better to bake this at the hotter temp for a less time or the cooler temp for more time? thanks!

@AKneadtoBake

5 ай бұрын

It is better to to bake cooler for more time

Truly impressed. A few ideas for your consideration. Replace the water at the moment of mixing in the flour with milk. Soak the raisins in rum and incorporate 50 ml of that infused rum into the recipe. The alcohol will help the down rise Use dried cherries instead of raisins. Use small cut pieces of turkish delight as replacement or addition to the raisins Top the panettone with a almond/egg white/ sugar mix. Again, your recipe and presentation are amazing

@AKneadtoBake

3 жыл бұрын

Thank you I will try it next time

@flaviogiglia9830

3 жыл бұрын

1 You cant add alcohol in to the dough it will slower the fermentation(I don’t even add it to the dried fruit) ,2 idk why you would use milk ,3you can use any type of dried fruit (make sure to soak them or they will soak humidity from panettone)or candied fruit and the almond sugar egg white is pretty common here in Italy

@gabila100

3 жыл бұрын

The article below is about the use of alcohol in bread baking. Use of milk in sweet breads like a brioche is very common breadopedia.com/does-alcohol-kill-yeast#:~:text=Alcohol%20and%20Yeast&text=Carbon%20dioxide%20is%20one%20of,they%20will%20release%20carbon%20dioxide.

@flaviogiglia9830

3 жыл бұрын

@@gabila100 why you should add it?panettone is super flavorful in it’s own (and I think it’s going to make it even more fatty and slower the fermentation)

Hola maestro! Tengo una pregunta. Como hago para mantener día a día a mi lievito madre? Es posible? Me refiero al igual que una masa madre líquida comun que se alimenta a diario. Abrazo enorme!

@AKneadtoBake

3 жыл бұрын

Si es posible, lo que yo hago es mantener el lievito madre en el refrigerador en un lienzo amarrado con un cordón y cuando lo voy a usar lo saco del refrigerador, le doy un baño como lo hice en el vídeo y doy 3 refrescos cada 4 horas manteniendo el lievito madre en agua antes de usar en la receta

hi! can I make sourdough starter or where/which one should I buy? thank you! Thank you also for mandarin paste directions!

@AKneadtoBake

2 жыл бұрын

Here is the recipe to make it, to make this recipe you will need a very mature sourdough starter though. So if you want to get one at your local bakery or order one from any website. I would recommend one sourdough starter that is at least 1 year old www.akneadtobake.com/post/sourdough-starter-recipe

I promise this will be my last question, but you're the only person that actually responds!! What happens if I miss one of the "refreshments" or am late by a few hours, say 4 hrs.?? and, what can I do if when I'm finished with it all on the 3rd day and may be late, I'm not ready to start baking until the morning? I don't want all my work of 3 days go to waste! Help me, please? And Thanks, you're WONDERFUL and a Master Cook!!

@AKneadtoBake

2 жыл бұрын

If you are done with all the resfreshments and can’t bake until next morning, refresh again before going to bed, you should be good still to use that lievito madre.

@AKneadtoBake

2 жыл бұрын

The last refreshments are done every 4 hours because the lievito madre is already very active but if you leave it resting for 8 hours it will still work

@vrobaldo

2 жыл бұрын

@@AKneadtoBake Thank you:) I assume if I only need 4 hrs, that would work also, right? I hate to get that far and mess it up!..lol..This is my second day. I had started 3 days ago till I realized I had added All Purpose (weak) flour instead of bread flour and had to start all over again!

@AKneadtoBake

2 жыл бұрын

Yes it should work

Hi there, Thank you for this recipe - two quick questions: 1) During your three refreshments while building the lievito madre (Day 3), are you bathing it in the sugar and water solution before each refreshment? or only the first time? 2) Have you ever added diastatic malt powder in testing this recipe? I'm considering adding 4-7g but I'm worried it might interfere with the work of the lievito. Cheers :)

@AKneadtoBake

2 жыл бұрын

Hi, I only bathed the sourdough starter before the first refreshment . I have never added malt to panettone only to Pandoro which is a similar bread, a Christmas bread from the north of Italy (Verona) and I had very good results. The recipe for Pandoro will be coming out in about 10 days

@cristinaoss-cech610

2 жыл бұрын

Awesome - thank you for the quick reply. I skipped on the malt powder because my lievito seemed quite strong. Will watch out for this new recipe for Pandoro. Thanks again!

This Christmas, I made panettone following your recipe. The result is fantastic, it's a shame I can't show it.

@AKneadtoBake

5 ай бұрын

Im so glad to hear this!!! Enjoy the recipes!!!

Thanks for the recipe....... do you drain part of the liquid of the soaked raisins? Thanks again

@AKneadtoBake

2 жыл бұрын

Yes I do! Enjoy!

I have a question, on your first dough you only use 150g of lievito madre but if I'm not mistaken you should have like 500g of it after the 3 refreshments so is there a way to make it so I don't have a leftover? Or do I need to discard half of it in between refreshments? Thanks in advance.

@AKneadtoBake

3 жыл бұрын

You can adjust the quantities, I always make more to make more Panettones not only two but you can make half of all the quantities or a third of the total of the ingredients, feel free to adjust it 👌🏽

Thank you for this wonderful video, it is truly inspiring, I can’t wait to try this!!! Just one question: If I would like to make a chocolate panettone with this recipie and would not add the mandarin paste, how should I change the recipie?

@AKneadtoBake

2 жыл бұрын

You mean chocolate chips??? Just add the chocolate and omit adding the paste, the hydration should be ok even if you omit the paste.

@nivinaki

2 жыл бұрын

Yes, chocolate chips! Thank you for your quick and kind answer! :)

@AKneadtoBake

2 жыл бұрын

My pleasure!

Hello there, I love this video so much and wanna try it, but I don't quite understand about lievito madre. What percentage by hydration of sourdough starter do you use? must be 100% or whatever? Sorry for my bad English :(

@AKneadtoBake

2 жыл бұрын

It is 50% hydration

Ok, I was going excellent today. First dough rised properly and nice. Second dough had a great feel and formed well...however, I forgot to rest it for 10 minutes and went directly to proofing at 82F...did I mess up??

@AKneadtoBake

2 жыл бұрын

No tou didnt mess up, that resting time only helps the shape and give a little more strength and structure to your dough

Thank you so much for a very detailed recipe. Questions here. 1. For every refreshment, we only take 30g from the previous lievito madre, correct? 2. How about the rest of the “unused” starter? Any suggestions on what to do with it? Many thanks!

@AKneadtoBake

2 жыл бұрын

Yes only 30 grams, you can store it in the fridge and make any other recipe for a sweet sourdough bread or any sourdough savory bread. You can search in my channel or my website for any recipe, you can use this stiff starter with any recipe, I have more than 100 sourdough different recipes. Enjoy!

@elainelee4566

2 жыл бұрын

@@AKneadtoBake Thank you for reply. I will for sure check out other recipes of yours! Keep up the good work.

Could you pls enlighten me, after the 3rd refreshment, I can straight away them to bake after draining off the water or do I need to feed it with water and flour to make a dry starter.

@AKneadtoBake

2 жыл бұрын

Yes just drain the water and start the recipe

How much protein does your bread flour have? Thanks for the recipe, gonna make it this week

@AKneadtoBake

2 жыл бұрын

12.7% enjoy the recipe!

Ok!! I finally made it!!!..lol...well, it did not rise all the way to the top, but almost, took almost 12 hrs. at 83F...there must be something I can do to straighten the Lievito Madre...also, cut down in all the extra flour, as at the end I only need 75g pasta madre for my bread and have over 500G!! Perhaps you can give us a breakdown on the refreshments for one bread. It did bake well, although it took over 50mts. because it would not reach 185F inside, so I waited. It tastes DELICIOUS though:) There were only two recipes that use the fruit paste in the bread and it makes SUCH a big difference!! I congratulate you on a great recipe! Will send a pic through your email. THANK YOU!!!

@AKneadtoBake

2 жыл бұрын

My pleasure! I did the lievito Madre that way to keep for later or for more recipes! Or you can just do half of it or adapt it to your needs

@vrobaldo

2 жыл бұрын

@@AKneadtoBake It would be very helpful if you would tell us exactly WHAT are the next steps to avoid it's dying in the fridge. Would it be possible to keep it alive to use in case (like mine!) there are any problems with recipe and need to re-do? What a save, if you didn't have to go thru 2-1/2 days of preparing lievito madre all over again... I read some people actually saved the half in the fridge, but then, WHAT do you do?? The videos I've seen are for a lievito madre started from scratch, from apples or raisins, but not taking it from the stage it's at just when ready to bake on your recipe. Your instruction is most welcome!! And..thanks again!:) It was wonderful having such an experienced baker to guide me!

Dear Chef, Thank you for this recipe.I am an experienced sourdough baker and have studied 3+ different panettone recipes, decided on yours. I have had a problem. I followed the prep of the lievito madre to a T. The first dough looked great, a window, shiny and elastic. But it only doubled in the first rise. So I added 5 g diastatic malt and 1/8 tsp yeast to second dough. It was also lovely-elastic, window. Now the dough is in the two panettone forms in my proofing box - but I fear for the rise. SUGGESTIONS?

@AKneadtoBake

5 ай бұрын

Nothing left to do at this point just make sure your dough is proofing at a good and warm temperature. I hope it turns out well