Panetonne First Dough

[Sussan ScoolinaryTeam]

Hi Karen Yeo

Welcome to the Scoolinary community, and thank you for your question!.

Your observation about adding the butter at the beginning of the mixing process is not necessarily incorrect, but it should be understood in the context of the recipe and the specific process for panettone.

The chef in the course is following a particular approach for this type of enriched dough. While in many traditional baking recipes, butter is added after the gluten has developed, in the case of panettone, the butter is incorporated at the start to help integrate it and manage the dough in a way that allows for the ideal texture and structure of this particular bread. By adding it at the beginning with the flour and water, the goal is to achieve a smoother, more manageable dough that ferments in a controlled way.

Proof of this is the result shared by several students who show their outcomes in photos or videos using this technique in our “Cooking Feed” section.

Moreover, panettone is a very special bread due to its texture and fermentation characteristics, which requires a specific technique to achieve good results. This includes the handling of the butter, which may be a bit different from other, simpler breads.

Your question about this technique is completely valid, but it’s also important to remain open to new ways of working, which can come from the experience of chefs with extensive backgrounds, such as Chef Lluís Costa. Every technique has its logic and place, especially in baking and pastry, where recipes can vary depending on factors such as flour, temperature, and humidity. It’s always good to experiment with different approaches and learn how to integrate new techniques into your practice, keeping an open mind to methods that might sometimes differ from the conventional or traditional.

Best regards.

[Karen Yeo]

Thank you

[Sussan ScoolinaryTeam]

Great! If you have any other questions or concerns about the courses or the platform, I’m here and happy to help you.

Best regards.

[Sol Damiani]

Hey there Karen!👋

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´m glad Sussan’s answer helped you.

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 Scoolipoints! Right now we have the #PokeChallenge going on and you can win 250 scoolipoints. Make sure to join!

• 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!