Please turn on subtitles for explanation. Written recipe and method --> lilyartisan.wixsite.com/bakes/post/how-to-make-naturally-leavened-panettone-with-pasta-madre
I tried 3 panettone recipes and they were not fantastic. I am 12 years old and I have already tried to make panettone 4 times according to this new recipe, it turned out very tasty, thank you for the recipe
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.
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?
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?
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?
The first dough is 400g flour and 200g water which is 50% hydration which seems rather stiff compared to the dough in the video before the egg yoke your looks more moist. What is the difference? Thank you for the beautiful videos
Good notice! In my experience, the dough is VERY firm at the beginning, when its just 50% hydration. It could easily overpower a small kitchenaid mixer in that first stage. Adding the sugar loosens up the dough massively. It feels closer to a 65-70% hydration after the sugar. Sometimes bakers consider sugar a "wet" ingredient when baking, because of how easily it melts/dissolves, and following this formula really shows it. The dough still is very dry as far as the yeast is concerned, however, so having a very firm starter helps the yeast colony prepare for this dough without stalling.
Ciao,vorrei tanto provare la tua ricetta ❤sei bravissima! Se volessi fare come inerti cioccolato bianco e arancia candita,in quale proporzione mi consiglieresti di usarle?
This year i have completely failed 3 batch of panettone due the pH value after first dough below 4.7 after 8h. The pH of my pasta madre was around 4.15 at the beginning of the process and the first dough after mixing was 5.5. i have no explanation for this 😢😢
Sorry to hear this. Many wrote to me with the same problem! I suggest proofing at lower temperature if you're not doing it already. And maybe using your PM at a higher pH like 4.3. In the end, is something you cannot control. The pasta madre does its thing. If there's no choice, use a different PM. I wish you luck!
@@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! 🍀
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
@@user-nr4tn5ix5xI'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 I tried it, but maybe I didn't knead enough, because it didn't end up so airy. However, it turned out amazing! Best panettone I've ever made, thanks to this recipe!
Ive had success converting a 100% starter to a 50% hydration, and increasing feedings till it could double in about 6 hours or lesss consistently. I haven't made a PM from scratch, but lowering the hydration really helped reduce the acidity of my starter and prepare the yeast for how low hydration this dough is. Also, having a warm spot in the kitchen also helped immensely for me.
@@secretspy44 Hello, good to know it can be done! May I ask, how's the texture and shelf life? A liquid starter and a pasta madre are 2 completely different creatures with different acidity and bacteria. Is there any sourness in the final product? If left in room temperature for 2 weeks, can it stay soft without getting moldy?
Hi Lily, I tried and followed your method. Thanks for sharing! ❤ May I ask, if my 1st dough's PH dropped under 5 after 12 hours ferment, is that a bad sign? 😓
It's your PM's natural bacteria selection. If the dough integrity is still intact, then should be ok. If the dough can't get strong when you mix in flour later, then yah, might have to start over
![[cc] Choc-euphoria Panettone | sourdough |](/img/n.gif)
Please turn on subtitles for explanation.
Written recipe and method --> lilyartisan.wixsite.com/bakes/post/how-to-make-naturally-leavened-panettone-with-pasta-madre
I tried 3 panettone recipes and they were not fantastic. I am 12 years old and I have already tried to make panettone 4 times according to this new recipe, it turned out very tasty, thank you for the recipe
Awesome 👍🏻
Wow, thank you for sharing your wonderful recipe. I've made it three times since Christmas, and it always comes out the same.
Thank you for the recipe! 🙏🏻I love Panettones. Hugs from Brazil
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.
Огромная,сердечная благодарность автору видео❤.
Поражовало наличие расклалки продуктов.
На выходных обязательно займусь этим колдовством❤❤
Спасибо за рецепт❤
Great job! 👏
Thank you
Complimenti anche io faccio i panettoni con la pasta madre e ho il tuo stesso piaccametro, bellissimi video🤗
Thank you
Тричі передивляюсь Ваші відео...це красиво і професійно! Чекаю ще...мрію навчитися робити panettone..вітання з України!❤
Thank you ❤❤ and good luck 😊😊
Excelente.🌻😍
Thank you
Я восхищена! Так все четко и очень подробно! Благодарю вас за рецепт! Буду печь!
Может у вас есть рецепт и видео Пандоро на закваске ЛМ?🎉❤
I haven't tried pandoro yet. Maybe next year I'll try 😊
@@lilyartisan ❤️👍👏👏
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?
Great job, love your video. Can you please show how to make pasta madre, that’s the most important ingredient for successful panettone.
Thank you. I have a blog post about it if you'd like to read lilyartisan.wixsite.com/bakes/post/how-to-make-your-own-pasta-madre-for-panettone
Look like Panettones from Besuschio methods, i will try😊
Please do 😊
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?
Hello, the butter is for the dough ☺️
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?
I'm not sure about clay molds. The baked product MUST be turned over immediately after bake or it'll collapse
looks amazing! how much time +- it takes to mix phase 1 and phase 2 of dough?
Thanks. Timing depends on the condition of the dough. It can be as short as 15 minutes to 45-50 mins
Can i use sourdough instead oif pasta madre? If i can, should i use the same amount?
Sorry I haven't tried it before
Подскажите, а если у меня сухая готовая итальянская закваска, как тогда поступить 😊?🙏🙏
Sorry I haven't used those before
The first dough is 400g flour and 200g water which is 50% hydration which seems rather stiff compared to the dough in the video before the egg yoke your looks more moist. What is the difference? Thank you for the beautiful videos
It's exactly as you see and ingredients are as written.
Good notice! In my experience, the dough is VERY firm at the beginning, when its just 50% hydration. It could easily overpower a small kitchenaid mixer in that first stage. Adding the sugar loosens up the dough massively. It feels closer to a 65-70% hydration after the sugar. Sometimes bakers consider sugar a "wet" ingredient when baking, because of how easily it melts/dissolves, and following this formula really shows it.
The dough still is very dry as far as the yeast is concerned, however, so having a very firm starter helps the yeast colony prepare for this dough without stalling.
Hi dear, it is necessary for PM under cold refereshment 16C-18C? Can we omit this process? Many thanks
Hi, yes temperature control is key for pasta Madre AND panettone dough during mixing and proofing
Ciao,vorrei tanto provare la tua ricetta ❤sei bravissima!
Se volessi fare come inerti cioccolato bianco e arancia candita,in quale proporzione mi consiglieresti di usarle?
It's up to you. I like to use 50/50
안녕하세요 문의드리고 싶은게 있어서요 1차반죽하고 산도가 5.5 였고 10시간 발효하니 4배되길래 꺼내서 산도를 해보니4.6 이에요 ㅠㅠ 머가 잘못된걸까요 듣기론5.1나와야한다고 들었거든요 파네토네 쉽지않네요 ㅠㅠ
Hello maybe try proofing to only 3X instead of 4X 😊
Olá. Tenhi uma dúvida. Se eu quiser fazer somente 2 panetones, eu posso reduzir a receita pela metade?
Yes, just reduce it proportionately to however much you need.
This year i have completely failed 3 batch of panettone due the pH value after first dough below 4.7 after 8h. The pH of my pasta madre was around 4.15 at the beginning of the process and the first dough after mixing was 5.5. i have no explanation for this 😢😢
Sorry to hear this. Many wrote to me with the same problem! I suggest proofing at lower temperature if you're not doing it already. And maybe using your PM at a higher pH like 4.3. In the end, is something you cannot control. The pasta madre does its thing. If there's no choice, use a different PM. I wish you luck!
What size is the shape of 500 grams?
135x95mm
Hi Lily thks for your wonderful sharing, may i know that u dissolve sugar in water 1st ? As i didnt see u add in sugar😅
Oh yeah, I did 😂
@@lilyartisan ya ya, i watched again, it was.. thks
Hello, please tell me, what kind of malt should I use? Diastatic?
Yes diastatic malt powder
@@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! 🍀
Heyyyyy awesome work! Do you use a different flour on the 2 impasto?
Sometimes I do, sometimes I don't 😅
Hi dear, how big your spiral mixer is please? thanks
It is 8 litres
@@lilyartisan what brand is it? :) thanks so much for the amazing video
can ı ask somthing for the 1 panettone how should ı measure the all recipe can you help me by the way it look so good
Hi, you just need to reduce the amount proportionately to get the amount you need for your mold.
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
참고로 마드레 산도는 4.12였어요
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
@@user-nr4tn5ix5xI'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.
Amazing recipe! However can I substitute pasta madre for sourdough starter?
Hi, I haven't tried it before. If you try it, please let me know how it turns out for you
@@lilyartisan I tried it, but maybe I didn't knead enough, because it didn't end up so airy. However, it turned out amazing! Best panettone I've ever made, thanks to this recipe!
@@szkoaa yay happy for you!
Wonderful! I would like to know what brand/type of flour do you use? Thank you.
It's best to use Italian panettone flour because those are made stable and specifically for this bake.
Hi, could you please tell me what Brand Mixer do you have? I need it! 🌼
Hello, the brand is Famag ☺️
Hello, what kinf od a mixer are you using and where to get?
Thank you!
Hello it's a spiral mixer. I'm sure if you search "spiral mixer + your country", you'll find some relevant results.
Hello there. Can I use starter instead of PM? Would it be the same measurements? Thank you
Hi I haven't tried before.
Ive had success converting a 100% starter to a 50% hydration, and increasing feedings till it could double in about 6 hours or lesss consistently. I haven't made a PM from scratch, but lowering the hydration really helped reduce the acidity of my starter and prepare the yeast for how low hydration this dough is. Also, having a warm spot in the kitchen also helped immensely for me.
@@secretspy44 Hello, good to know it can be done! May I ask, how's the texture and shelf life? A liquid starter and a pasta madre are 2 completely different creatures with different acidity and bacteria. Is there any sourness in the final product? If left in room temperature for 2 weeks, can it stay soft without getting moldy?
Hi Lily, I tried and followed your method. Thanks for sharing! ❤ May I ask, if my 1st dough's PH dropped under 5 after 12 hours ferment, is that a bad sign? 😓
It's your PM's natural bacteria selection. If the dough integrity is still intact, then should be ok. If the dough can't get strong when you mix in flour later, then yah, might have to start over
@@lilyartisan Thank you for replying! You are so kind ❤️❤️❤️🙏
What does mean for the 1.1.1 45 % water in your recipe for the before start final refreshment it’s mean ?
4pm Final warm refreshment, now 1:1.1 and use 45% water. Please remember to
Pasta made.flour .water
1.1 is flour to 1 part PM. If you use 100g PM, then use 110g flour. 45% water to 110g flour which is 49.5g
🙏🏼thank you so much
скажіть мені який секрет великих дірок у вашому панетонне?
There isn't one simple answer I can give you unfortunately. Years of regular practise for me
Can I use a stiff sweet starter instead of PM? 🤔
I haven't tried, but I know some people who have. Yes you can absolutely try.
Are egg yolks refrigerated?
All ingredients have to be chilled if your ambient temperature is higher than 25C.
What's machine you use? Could you share me model?❤
It's a Famag spiral mixer IM8S-HH
@@lilyartisan oh! actually you responded here. thanks!