This month's 'Fresh from the Oven' challenge is Panettone, hosted by Sarah of Maison Cupcake. Traditionally Panettone is naturally leavened, i.e. it uses a starter/culture instead of dried/ instant yeast to make the bread rise. So I decided to make it to this recipe which seemed to authentic and quite easy to follow. It involves bulking up a sourdough starter for 5 days prior to making the Panettone. I have to say I didn't choose the most straight-forward recipe, in addition to the 5 days needed to get the starter ready it then needs 12 hours for the 'first dough' to ferment and 12 hours for the 'final dough' to rise. However I am a great believer in 'Slow food' so I was prepared to give it a go, although I was slightly nervous about it as I had never made Panettone before! I was pleased with the results, I got 3 small breads and they do taste authentic even if the look a little, er, rustic. The two nicest ones will be gifts and I am keeping the mushroom looking one as a taster :-)
-The recipe calls for diastatic malt powder, I have never seen this before so took a gamble and used 1tsp barley malt - it seemed to work!
-I used sultanas and soaked them in rum and cointreau for 12 hours (whilst the first dough was fermenting)
-I didn't bother buying proper Panettone moulds, I lined large tinned tomato tins with greaseproof paper which worked well.
-I was going to attempt to hang the breads upside down to cool as recommended in the recipe, but when I got mine out of the oven they looked a bit too fragile to undergo this treatment. I laid them down on a wire rack to cool and removed them from their tins after 15 minutes.
|The dough after 12 hours rising|
|The glaze and sugar dusting|
|Before going in the oven|
|The mushroom shaped one!|