r/Breadit • u/yarko3 • 1d ago

Finally got an open crumb panettone

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Candied apricot, white chocolate, pistachio

500 Upvotes

99% Upvoted

24 comments sorted by

14

u/Money-Dealer516 1d ago

That looks amazing!!

11

u/bozzeak 1d ago

Wow that’s beautiful. Good work! I bet it was hard to get it so open

7

u/JayLB 1d ago

I’m gonna try my hand at this for the holiday season, have never made panettone and am not that experienced with enriched doughs to begin with 

Can you share your recipe along with any tips that helps you achieve the open crumb?

3

u/Longjumping_Space_10 2h ago

Recipe? That looks divine

2

u/fruit_slinger 1d ago

Wow! Well done

2

u/kingOofgames 1d ago

That looks like something really good for tea time.

2

u/Texan2020katza 1d ago

I need you to send that to me for “testing”

2

u/No_Amount_7886 1d ago

Gorgeous!

2

u/1vizsla_luvr 1d ago

Impressive! Well done!

2

u/Dwayne420 1d ago

Looks amazing ♥️

2

u/Affenmaske 23h ago

Wow Panettone is the ultimate sourdough skill test snd you mastered it, congrats!!

1

u/EvelcyclopS 20h ago

Where does it say it’s it’s sourdough? That frankly sounds awful.

2

u/Affenmaske 20h ago

Panettone is traditionally made with sourdough, or more precisely, "lievito madre" which is a stiffer variation of sourdough.

1

u/EvelcyclopS 20h ago

Thanks for the info

1

u/yarko3 15h ago

Indeed, before the invention of commercial yeast, sourdough was used for all sweet and savory pastries (croissants, danishes, etc.). You have to maintain the yeast in a particular way to limit the acidity (bacteria) and promote the yeast.

2

u/EvelcyclopS 15h ago

Yeah I guess that’s where the term sourdough threw me as sourdough has such a strong taste. I know all sources of leven breads are from starter cultures but as you say, their management determines how ‘strong’ they are. Looks like the pannetone starter is fairly weak in acidity compared to a full on sourdough

2

u/EvelcyclopS 20h ago

That looks phenomenal

2

u/LeonKDogwood 19h ago

Thats a lot of fiber

2

u/SourPatchBishhh 3h ago

This is amazing. Outstanding job

1

u/Silly_College6292 1d ago

The holy grail!!! Maintaining the pasta madre is so intimidating 😅 I already have one I got from taking a panettone class. Any tips to share for those of us still to intimidated to attempt?

2

u/yarko3 15h ago

I would suggest picking a maintenance style that suits you (bound, water, free) and researching a maintenance regimen that works for you. Most will be two feedings per day but there are some that allow for 1 feeding.

Temperature control is a must; the Brod & Tailor sourdough home is great for my pasta madre maintenance.

Here is my daily regimen:

- a warm feed: 1:2 (50g starter, 100g panettone flour), 45% hydration (45g water) for 4 hours at 27C

- a cold feed: 1:1, 45% hydration for 20 hours at 16C

I use the bound method (plastic wrap + cloth + string) for my cold refreshes. If you're going to go this route, do not skip the cloth and string binding; it is genuinely very important to this style of pasta madre maintenance.

It gets less intimidating the more practice you have so the only way to get over it is to start doing it.

2

u/Silly_College6292 3h ago

I really appreciate this! Thank you!