Panettone tecniches by Lluis Costa.

[Sussan ScoolinaryTeam]

Hi Joe.

For this panettone recipe, which requires flour with a protein content of 16 to 18% (as mentioned in Lesson 10, at second 0:25 of the explanation video), and for the sourdough starter, you can use flour with 11% to 12% protein.

The ideal choice would be high-strength flours or flours specifically designed for enriched bread, as they need to develop a strong structure to support the high levels of fat, sugar, and water.

In Canada, some brands and options to consider are:

-Robin Hood “Best for Bread” Flour:This flour has a protein content close to 13%, which might work if you cannot find something stronger. However, you may need to reinforce it with vital wheat gluten to reach the required percentage.

-King Arthur Sir Lancelot High-Gluten Flour:Although it’s a U.S. brand, it is available in some stores in Canada or online. It has approximately 14.2% protein, making it a good option for enriched doughs.

– Anita’s Organic Mill:They offer high-quality organic flours and may have high-protein options (check their bread flour or request specific information for panettone).

– Ardent Mills Strong Bakers Flour:This professional-grade flour is widely used by bakers for products with high fat and sugar content. Check its availability in your area.

-Vital Wheat Gluten (Optional):If you can’t find flour with 16–18% protein, you can add vital wheat gluten to a lower-protein flour (approximately 10 g of gluten per 100 g of flour increases the protein percentage by 1%).

Using flour with lower protein content will make it challenging to develop the gluten necessary to support the dough’s hydration and richness. Therefore, look for options at specialty stores, bakery cooperatives, or online.

We hope this information is helpful.

Best regards.

[Joe Dipietro]

Thanks for your prompt response.

[Sussan ScoolinaryTeam]

Hi Joe.

Great! If you have any other questions, feel free to ask, and I’ll be happy to help you out.

Best regards.

[Sol Damiani]

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