Hello, my name is Lily and I share detailed methods of how to make breads at home.
You can also find me on Instagram where I share snippets of my bakes regularly.
I will try to answer your comments, so please give me some time to get back to you. Please keep comments respectful, I'd like to keep my channel a happy place.
Good morning. My LM has been in the fridge, it is tripled and I would like to fortify it before the panettone. I'm thinking of feeding him for a week, always until he's tripled, at 28 degrees. Is this the right way?
@@wojciechmokrzycki5843 there has to be a balance of warm and cold feeds. If it's only warm feeds, your LM might run too lactic giving you problems during production
@@theresahebden1410 you mean during bake? It depends on your oven, dough weight, number of panettone in the oven, and also the recipe. Generally, it's 165C for about 30-40 mins but the most accurate is using a probe thermometer. Bake until core temperature is at 92C.
I've done 2 months before. The longer you keep in the fridge, the weaker it becomes. It'll take longer to make it robust again. Then again, I've heard some put in the freezer for 10 months. I tried it and couldn't revive it 😅
Yes, it'll be a joy to work with that... Too bad this is for home baking, not bakery. Most home bakers will only have planetary mixers and some have spirals. Very few have the twin arm machine at home.
@@LynlanHostel it's flour. Did you mean what flour I used? Try your hands on specialty panettone flour. If you can't, bread flour with 13-15% protein should be ok
I throw away the dry outer shell. You can just feed the PM 1:1 at 40-42% hydration (depending on the strength of your flour) and keep in the chiller at 16C. Feed once a day as maintenance.
Kak, at the end of bulk fermentation sebelum shaping, doughnya rise sekitar berapa %- 30, 50, 75? The biggest problem for me is knowing when bulk fermentation ends in our hot climate. Please help 🙏 😊
Hello, thanks for sharing the recipe. I have tried many variations and I always have the same question, which perhaps you can answer: would it be the same to make the first dough without the yolks, butter and sugar, and incorporate them into the second dough? Thanks and regards.
@@francocinat7972 without butter yolks and sugar in the first dough, it's basically just a huge pasta Madre, isn't it? I don't think the dough will hold up if you incorporate the ingredients in the second dough. Then if you reduce the amount, end product is just a brioche?
안녕하세요 저번에 문의드렸었는데 ㅠㅠ 요즘 머가문제인지 연달아 다섯번을 망치고 있어요 1차반죽이끈적거리고 버터까지 다 넣어도 뚝뚝 끊기고 2차는 완전 죽처럼 되는데 이유를 모르겠어요 계속 그래요 ㅠㅠ 첨부터 마드레를 다시키워야하는건지 도무지 알수가 없습니다 계속 망치게 되니 너무나 속이 상하네요 계속 피딩을 하는것도 의미가 없을것같구요 ㅠㅠ 어떻게 해애할까요
Is the dough already strong before you add any ingredients like eggs or butter? When you pull the dough, it should not tear or break before you add any rich ingredients
@@어른-r3vI'm not sure if it's your PM problem. pH reading only tells you total acidity. You won't know if it's lactic or acetic. That said, if you suspect your PM is the problem, give it a bath, do a few warm and cold feeds then try again.
@@lilyartisan Hello, it's been a while The dough was hard and the gluten membrane was good, so I put in the yolk, but as in the video, it doesn't become a dough. It spreads to the side and becomes sticky After finishing the dough, it sticks to my hands too much and doesn't feel like it's made of dough I'm still in the same condition After kneading, the acidity is 4.7 Is it because I've been mixing for too long
@@어른-r3v There can be many reasons. Mixing time can be one of the reasons. It can also be dough temperature or maybe the flour you use. I hope it'll be better next time!
Thank you so much for this recipe! it took around 30h to me of waiting when the dough will grow enough(14% protein, temperature 24 C), and this is my first try with panettone with pasta madre, it tastes super good! the only issue I need to resolve is how to receive so huge bubbles :))) Next time I probably will add fewer yolks, but anyway, this is 1 of the rare cases when you can just use base recipe with no worries regarding the tasting. THANKS! 🥰
GUYS i just made the panettone and i cannot stress this enough.. these turned out PERFECT. it was super light and airy. the air bubble were large. it was super rich and delicious. and i nailed it on my first ever attempt to making panettone. this creators method is legit and really straightforward. i took so many pictures of this whole journey and i wish i could share it with everyone. i rate this recipe a 10/10.
one thing i should mention is that i made half of the recipe with fruit and the other half with mini chocolate chips. for the fruit flavor, i used king arthur dried fruit blend and i soaked it in a mango flavored vodka for 4 days. the rise wasn’t as good as the chocolate one, and i think it was because of the addition of alcohol in the fruit. it still had large air pockets, but just beware that if you make it like me, it might not rise that well compared to if you never soaked them in alcohol. i also used king author bread flour because i didn’t know that there was flour specifically made for panettone and when i found out, it was too late to buy some. luckily, i had vital wheat gluten in my pantry, so i added 13g of that into the flour to add more protein and structure to the dough. i think king Arthur has a high gluten flour that could also work. it has 14.2% protein which is ideal for panettone. so if you can’t find panettone flour, those are a couple options you have. if anyone wants to know how i maximized how much flavor i added to my panettone, ill be more than happy to let you know. but overall, happy baking guys!!
i ran into a couple issues with the dough during the bulk fermentation. i left it for 12 hours and it didn’t rise at all. i thought i messed it up. i let it rest for another 24 hours (36 hours total) and it rose 2.5 times the original size. apparently there’s a number of things that could cause the panettone dough not to rise as fast, but im glad it didn’t mess up too much. i would’ve let it rest more, but i was scared it was gonna get too acidic so i continued making the 2nd dough. after adding the flour, malt, and sugar, it became really wet, so i added a bit more flour to mimic the texture in the video. after adding my yolks and butter, the dough looked so luxurious and it tasted so rich and delicious. i also made a pâte d'épices to add in and i totally recommend it. now all is have to do is shape them and hopefully i can finally bake them later today. even if this doesn’t work out, this was a great journey.
This is my first time making panettone, i already went through the long process of making the pasta madre, and i can’t believe it’s already time to make the panettone!! the dough came together so nicely and mine is just as shiny and silky as the video. it also tastes amazing. i used eggs with an orange yolk and new Zealand butter for rich yellow color. i’m waiting on the first dough to ferment and i can’t wait to finally bake it tomorrow!! i’ll give more updates when i work on the dough tomorrow morning.
Hi Lily! I keep my PM in the frigde and feed once per week. I understand I need to feed my PM before long sleep but is it necessary to let PM rise at 100%?50%? No rise? No feeding? Could you explain your method?
Superb recipe, I really want to try it. I only have an artisan kitchenaid. In your opinion I should reduce the quantity of butter in the second kneading. I have a doubt, thank you for your answer. Jerome
Hi Lily, You have another video that shows you took the PM out of a box in the fridge after 2 weeks. Can you do either (the wrap or in a box) when you want it to sleep in the fridge for a while?
I have tried this recipe and it turns out very good. I did a little bit different from this recipe is by adding 1 tsp dry milk powder and add more flour with the consistent with the dough from video. If I used exact the recipe provided my dough come out super wet. I will make it again for friends
@@lilyartisan Thank you very much for such a detailed description, I have already baked Panettone according to your recipe, they turn out very tasty, but I do not have such large pores as yours, so I had a question about malt, I added unfermented rye, perhaps you have barley or wheat malt. Thank you so much again! 🍀
my apple water is ready now. i think the reason it took so long was because my house is too cold. it usually sits at 65° F. i moved the jar to a small room in my garage where it was warm. the apple water no longer smells like fresh apples, it has a strong fermented smell almost like relatively new sourdough starter but a little different. next step is making the poolish!!
update 2: i made the poolish, and it took 14 hours to peak. the first 10 hours, it barely rose at all, but once it rose, IT ROSE. once i feed it, i checked on it about 8 hours later, and it doubled in size. when i was making the pasta madre, i had to add a bit more apple water to the bowl because it was not combining at all. i didn’t measure how much i added, i just tried my best to imitate the texture and consistency in the video. i laminated it and rolled it out, so now we wait 48-56 hours to do my first feed!! can’t wait to see the results
Я думаю,что ломается из-за слоев. У вас получается взять верхние слои намотки,а нижние остаются. Если бы формировали в шар-было бы по-другому. Так мне видится.
so is it fine if I leave my levito in the fridge for 11 days when I'm on vacation? I'm afraid I would kill her.... do you give yor levito a bath because you want to bake soon or it's because of long time in the fridge? I do the bath before baking.
Also, please tell me, I want to try baking in clay molds - how to fill the mold - 1/3 or 1/4? (as it seemed to me from the video...) Or is it a bad idea at all and the finished product will settle without turning it over?
Thank you for the recipe! I'm at the stage of 1 dough. Could you please tell me, in the 2nd dough, is the amount of butter indicated only for the dough, or is it for spreading on top of the panettone, after cutting and putting in the oven?
Question: after you shaped and placed it in the bannetton, you wrote that you then placed it into the fridge overnight and baked it in the morning. If I were to skip the fridge and let it sit in room temp, how long approximately would I have to wait between placing it in the bannetton and then sticking it into the oven?
Hello, the dough should already be sufficiently fermented. So, I would put it in the freezer for 30-45mins after shaping, while oven preheats then bake immediately.
