Artisan Panettone I Full recipe, from Lievito Madre to Finished Bread

[@patricksmith4377]

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]

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

[@priayief]

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]

My pleasure! Thanks for watching!

[@Red-jl5dq]

I love Pantone ,, I buy it every year ,, I make croissants at home and I thought making it was complicated,, but this omg I don’t think I can ,,,. I will just keep buying mine .☹️☹️

[@AnNguyen-oj1xd]

@@Red-jl5dq😂 neither do i

[@mamojango.8335]

I’m try making now. Follow the clip steps by steps. Will see the result tomorrow.

[@gracielameneses3615]

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]

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

[@vrobaldo]

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]

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!

[@HB-xw6im]

Could you please confirm: do you keep discarting the original souerdough stiff starter every time you feed the starter? Thank you for example: you used only 30gr of the stiff starter ( after the 8hours ) and threw away the rest? Using only 30gr of the “original” starter every time and discarded the rest? Thank you

[@vrobaldo]

@@HB-xw6im Yes. If you don't discard it, you would end up with a TON of starter! So, I always keep a little for the next one with the 30/30g water/flour and get rid of a couple of tablespoones. EXCEPT when you're refreshing to make the Panettone. You must follow the instructions. But if you see you are getting much more than you will need, you may get rid of the big excess. I hope this helps you out:)

[@HB-xw6im]

@ thank you! I have A LOT! Because I only saw your reply now. I’m right now on the 3rd refresher ( I didn’t discard anything until now). So, going for the 4th refresher I will only keep 30 gr and start again the process as he shows in the video. I was so nervous… I have now probably 300 gr of starter 😊😁

[@vrobaldo]

@@HB-xw6im Just remember: If you're doing the refreshers for a recipe, i.e., Panettone, MAKE SURE you keep enough for the recipe and a bit more to keep your starter going. And when I say a bit more, just a teaspoon is more than enough!!:) Just get rid of the other stuff or use it to make bread, pancakes, etc.:)

[@nataliemartin8788]

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

[@AKneadtoBake]

Enjoy it!

[@jennyw8397]

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]

Enjoy!!!

[@HB-xw6im]

Could you please confirm: do you keep discarting the original souerdough stiff starter every time you feed the starter? Thank you for example: you used only 30gr of the stiff starter ( after the 8hours ) and threw away the rest? Using only 30gr of the “original” starter every time and discarded the rest? Thank you

[@jennyw8397]

@@HB-xw6im yes

[@jennyw8397]

@ I don’t threw away the rest .You can use it for anything else (I freeze them )

[@cgonzaj]

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]

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

[@cgonzaj]

@@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]

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]

@@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

[@tramanhphamngoc3673]

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]

My pleasure! Enjoy!

[@tramanhphamngoc3673]

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

[@AKneadtoBake]

4.8-Inches H x 6.75-Inches W

[@Diasporicjourney]

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]

My pleasure! Enjoy!

[@HB-xw6im]

Could you please confirm: do you keep discarting the original souerdough stiff starter every time you feed the starter? Thank you for example: you used only 30gr of the stiff starter ( after the 8hours ) and threw away the rest? Using only 30gr of the “original” starter every time and discarded the rest? Thank you

[@HB-xw6im]

24.12.24 - today I opened my delicious self made panettone! THANK YOU ❤ It turned out so perfect! ❤ thank you for your patience ;)

[@mercedesaschenbrenner9352]

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]

Be patient and enjoy the process

[@davidseverson8653]

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]

You can do it! Enjoy all the recipes!

[@JulioRubenViñales]

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

[@AKneadtoBake]

Disfruta! Un placer!

[@kristilko]

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]

I hope you can make it 👌🏽

[@reformerx667]

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.

[@thomaspinall7401]

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

[@quick9smitty511]

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]

My pleasure! Enjoy!

[@braboleao]

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]

My pleasure! I hope you can try it out!

[@mercedesaschenbrenner9352]

You are a real teacher. Thank you. 🙏

[@vrobaldo]

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]

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]

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]

@@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]

Yes it should work

[@arnieg0001]

Thanks for posting the video. Finally got a panettone with a strong enough gluten structure. I can sleep again at night 😂

[@AKneadtoBake]

Thank you so much!!! Enjoy the recipe!!!

[@ShadowDestriant]

Thank you for the recipe, I went with cranberry & lemon and the Panettone turned out great! Merry Christmas! 😄🎄

[@claireharvey4187]

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]

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

[@evadzelarayan]

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]

My pleasure! Enjoy!

[@ykyg1223]

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]

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

[@karenyslim1039]

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

[@AKneadtoBake]

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

[@Mrs.Vodkaa]

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

[@AKneadtoBake]

Yea it is! Enjoy!

[@yummyfoodathome9397]

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

[@AKneadtoBake]

Thank you for your feedback! Enjoy!!!

[@ukulelesforpeace2083]

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

[@AKneadtoBake]

Merry christmas

[@aurorarosacia6534]

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]

Yes Panettone is a work of love!

[@roberttschaefer]

This is extremely impressive!

[@AKneadtoBake]

thank you for watching!

[@hoopxerciser7668]

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]

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

[@lucaschiantodipepe2015]

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

[@annabarbin5731]

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

[@AKneadtoBake]

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

[@oly57]

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

[@AKneadtoBake]

My pleasure! Enjoy!

[@oly57]

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

[@goocherrific]

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]

😂😂😂 thank you for watching!!!

[@xFLOdance]

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]

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

[@vrobaldo]

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]

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!

[@emiliawarriner209]

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]

My pleasure! Enjoy!

[@emiliawarriner209]

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]

It is better to to bake cooler for more time

[@DianeH2038]

those are beautiful!!!

[@AKneadtoBake]

Yes!

[@sevikabeharry7503]

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]

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

[@maryangelasiqueira3151]

Wow! You are the best!!

[@AKneadtoBake]

Thank you! Enjoy!

[@tronictitan]

I made it last week. It is just awesome!

[@AKneadtoBake]

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

[@lisamurphy9824]

Daniel! Incredible! Masterful in fact. TY and MerryChristmas

[@AKneadtoBake]

Enjoy! Merry Christmas!

[@gusf.6438]

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]

Thank you for watching!

[@ClaudioGustavoMassimiani-cb1mc]

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

[@ukulelesforpeace2083]

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

[@AKneadtoBake]

Thank you!

[@ksfsophia]

Thanks for sharing I just make it well.

[@AKneadtoBake]

Wonderful!

[@MoorChannel]

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

[@AKneadtoBake]

My pleasure! Enjoy!!!

[@atolja1961]

Bravo !!!

[@AKneadtoBake]

Grazie!

[@dianegustavo1861]

Congratulations for your hard work! 😮

[@AKneadtoBake]

Thank you!

[@kristinsmith3817]

I love the glass bowl.

[@gianfrancoecca5202]

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]

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

[@skrotomon]

He was a true master R.I.P.

[@siameejang]

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

[@AKneadtoBake]

My pleasure! Enjoy!

[@chrislivia12]

Very impressed. Thank you

[@AKneadtoBake]

My pleasure!

[@saburahma]

Thanks this was so clearly instructed! I’ve made the first dough,, my question is it’s quite strong and elastic but was still sticky, also more liquid than yours. Maybe the quality of the flour?? Should I compensate that by decreasing the hydration of the second dough? This video is several years ago I hope I get an answer 😊

[@ibethcristina]

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]

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

[@vrobaldo]

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]

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]

@@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!

[@patriciachoffrut1480]

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]

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

[@EliVDB03]

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]

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

[@EliVDB03]

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 👍🏼

[@idkwhattoputheresoyoguys5872]

New subscribers here it looks perfect and informative.❤

[@AKneadtoBake]

Thank you! Enjoy all the recipes!

[@Lxxx74]

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

[@AKneadtoBake]

It is and different results too

[@victornunes9875]

Very good!!!

[@AKneadtoBake]

Thank you!

[@fcevolutionteam4]

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

[@antoniosergio4951]

Very, very, very good 👍

[@AKneadtoBake]

Enjoy!

[@dantedias4064]

Wonderful video, as aways . Congrats

[@AKneadtoBake]

Thank you very much!

[@jibblywig]

Awesome!

[@AKneadtoBake]

Thank you! Cheers!

[@Dawn._]

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

[@AKneadtoBake]

이 빵을 드셔보시길 바랍니다. 이 영상을 시청해주셔서 감사합니다

[@seamelie]

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

[@AKneadtoBake]

Yes it is delicious!

[@homeforthree]

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

[@AKneadtoBake]

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

[@moondancedude]

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]

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]

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?

[@farahnazbagherzadegan5470]

It looks Wonderful and perfect 😍👍

[@AKneadtoBake]

Thank you for watching!

[@farahnazbagherzadegan5470]

@@AKneadtoBake 🌹

[@menyhartlaszlo182]

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

[@AKneadtoBake]

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

[@markroth5129]

Interesting

[@AKneadtoBake]

Enjoy!

[@ClaudioGustavoMassimiani-cb1mc]

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

[@NicolasEjzenberg]

Wow that's a complex recipe !

[@AKneadtoBake]

Yes! But well worth it!

[@marinediva92130]

Looks yummy !🌸💕🌸

[@AKneadtoBake]

It is! Enjoy!

[@vrobaldo]

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]

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

[@ukulelesforpeace2083]

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]

Yes

[@gabila100]

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]

Thank you I will try it next time

[@flaviogiglia9830]

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]

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]

@@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)

[@michaelalcenius5250]

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]

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

[@brettendres7236]

Thanks for the recipe you have scared, I just made 4 panettone and they worked out fantastic,..... I just tweaked the amount flour in the second dough by adding another 75 gms and draining the soaked rasins and sultanas a good hour........other then that very nice job mate thanks you again..... 👍

[@AKneadtoBake]

That’s great! Enjoy! Merry Christmas!

[@JoaoSilva-zr7rb]

Magnífico

[@AKneadtoBake]

Enjoy

[@glendacox3254]

Thank you for the very concise instructions and video. I am in the process of the final day for this panettone recipe. Very excited to get them to the molds! What I need to know is what measurements your molds are? I have 11.5cm x 16 cm or 4.38” x 6”. Will I need 2 molds or 3?

[@haydelisarias5929]

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

[@AKneadtoBake]

enjoy!

[@wilfredojoseromerochacon348]

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

[@AKneadtoBake]

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

[@dinane]

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]

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

[@adograves6725]

Do you use the 1kg panettone paper bowl? And how many kg of raw dough you use for 1 wholr panettone? Greets from Italy

[@AKneadtoBake]

Yes ir is a kilo paper bowl, I use a round 800-850 gramo per paper bowl

[@ava9779]

Thank you for the detailed tips ,wanted to ask you if there is a reason why you are doing the immersed in water technique for the panettone built as compared to a dry one ?

[@JuanGarcia-wo3ok]

Until I saw this, never felt the urge to go out and buy a panettone in my life! I never finished the whole video I was tired watching the masa madre done!!

[@AKneadtoBake]

It is a work of love and dedication

[@JuanGarcia-wo3ok]

There is no ME in blogging. You have to think how practical it is for the viewer! You showed a process of many ours to make masa madre to go and putting it in water with sugar to get rid of the bitterness? That is the whole point of making 1or 2 days dough, it is for that tastes and smell. I suggest you learn more about dough and try again!

[@hair_stationhair6180]

i like this ❤❤

[@baxevanivoula1763]

Hi, we don't prefer raising can I increase tha amount of candied orange? And I also want to put glazed on top before bake, in that case I have to make and cross cut too? Thank you.

[@AKneadtoBake]

You can but I have found that this is a good ratio of candied Orange. You can put glaze on top and cross cut for sure

[@indirasarais9817]

Hi Chef, I have been searching for a panettone and pandoro recipe made with a starter. My question is the lievito madre used to make your pandoro is the same process for the panettone? so if I wanted to make both do I just dbl the recipe to make the lievito madre . The breads look amazing and as I've been baking sourdough for some time I have never found a process to make these breads as straightforward as yours. I really can't wait to try. Try thank you.

[@AKneadtoBake]

Yes it is the same starter, you can double the recipe

[@jennyw8397]

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]

Yes just refresh it well before using it

[@shopgirl7534]

What a wonderful recipe! Thank you so much for sharing. What flour do you use for this recipe?

[@HB-xw6im]

Bread flour

[@johngraham9451]

Regarding refreshments from storage for later bakes, is there a formula or ratio for each refreshment. ie Don't always start with 30 g of lievito madre?

[@AKneadtoBake]

You can adjust to whatever levain you need in the end, you can start with 10, 20, 30 grams, 100, etc it all depends on how much levain you want to use and keep for future feedings

[@marikagrossman3617]

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

[@AKneadtoBake]

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

[@juniordiniz1618]

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

[@AKneadtoBake]

Yes I do! Enjoy!

[@A.hamadah]

Hi, thank you so much for sharing this recipe, l’ll go for it, but would you mind explaining Why its made as two doughs? What would happen if l we try to make it as one dough from the beginning? Thanks in advance

[@AKneadtoBake]

Because of the heavy content of fat and eggs in this bread, you first need a strong dough that can help your second dough rise better.

[@A.hamadah]

@@AKneadtoBake great, thank you again so much,, wish you a blissful day 💐

[@mpawlowski27]

Hi ! Thanks to Yours video I'm preparing my first panettone ;) Today I made tangerine paste but it taste quite bitter.. is that all right ??

[@AKneadtoBake]

Yes it is, it will give a great flavor to your bread, trust the process, enjoy!

[@michaelalcenius5250]

Regarding the first phase of Lievito Madre - is the initial mixing of the LM considered one of the six refreshment or are there six refreshments after the initial mix and proof?

[@AKneadtoBake]

The six refreshments are after the initial mix and proof

[@mauiBKN]

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]

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]

@@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?

[@zeitiz1832]

What size are these 750, if i want to make 500 it would be 3 right Thanks for the video

[@AKneadtoBake]

Yes you are correct