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Panettone molds
What’s the size of the molds in Lluis Costa’s panettone course?
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6 Replies
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Hi Burcu Sayar Meriç.
The chef specifies in the recipe that each paper mold should hold 530 grams of panettone dough. You will need to use a paper mold suitable for that amount of dough. Panettone molds usually indicate their capacity in grams, and the recommendation would be:
A mold with a capacity of 500-750 grams of dough (approximately 14-16 cm in diameter and 12-14 cm in height).
This will allow the dough enough space to expand during fermentation and baking, achieving the characteristic volume and shape of panettone, as seen in the image.
If you want to confirm, you can check the specifications provided by the mold manufacturer, as they often include specific measurements and capacities for fermented doughs.
We hope this information is helpful.
Best regards!
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I would like to make a smaller quantity of panettone, how can I reduce the quantity?
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Hi Rita.
Welcome to the Scoolinary community, and thank you for your question!
If we start with the base Panettone recipe, it yields 10 units as indicated in the recipe book.
If you want to make a smaller batch, you can prepare half or a quarter of the recipe. Keep in mind that both the liquid and solid sourdough starters can also be scaled down, but remember to calculate approximately how much ferment you’ll need if you reduce your recipe to half or a quarter.
Best regards!
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Good morning, how are you? Maybe I wasn’t clear in my question, but that wasn’t my question. In the course, the teacher teaches you to make a very large quantity of panettone if I want to beat these ingredients in a planetary mixer to make a smaller quantity of panettone. How would I have to calculate the ingredients to make only two or three panettones?
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Hi Rita.
As I explained earlier, the recipe yields 10 panettones (Chef Lluís Costa’s recipe). If you want to make half the recipe, you’ll get 5 panettones. If you make 1/4 of the recipe, you’ll get 2 units, but for this smaller batch, you’ll need to use a slightly larger paper mold to properly distribute the dough.
How do you divide the ingredients?
Each ingredient must be divided in half or into a quarter.
For example, if your recipe calls for 1000 grams of flour, half would be 500 grams, and 1/4 would be 250 grams. You need to apply this to all the ingredients.
I don’t know the capacity of your mixer in liters, but I recommend preparing only 1/4 of the recipe. Alternate between using the machine and kneading by hand to avoid overheating the motor or the dough.
Keep in mind that household mixers are not strong enough to handle heavy doughs like panettone.
Best regards.
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