Panettone molds

[Sussan Estela Olaya]

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!

[ritadaianamesquita]

I would like to make a smaller quantity of panettone, how can I reduce the quantity?

[Sussan Estela Olaya]

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!

[ritadaianamesquita]

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?

[Sussan Estela Olaya]

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.

[Sol Damiani]

Hey there Chef Burcu!👋

Welcome to the Scoolinary Community! 😊Join our awesome group of food lovers and share your love of cooking. Everyone’s invited!

I’m Sol Damiani, the Community Builder and I’m from Buenos Aires.

I hope Sussan’s answer helped you. Please let us know if it did.

This is a Community that values your participation a lot: that’s why we created “Masters Game”

• Win Scoolipoints by sharing a pic of your own dishes in our Community > Cooking Feed section. If it is really cool you can snag a #ScooliStar: you’ll win 100 Scoolipoints and we’ll give you a shoutout on social media!🤩

• 🏆Check out our Challenges and score 250 Scoolipoints!

• You’ll see everything you need to know about how to win Scoolipoints here.

Let’s build a community of foodies together.

We hope you have a blast learning with Scoolinary!