Panettone

[Sussan ScoolinaryTeam]

Hi Altynay Hackley.

In your case, since the room temperature is around 18-19°C or even lower due to winter, the dough is unlikely to ferment properly under those conditions and may not quadruple in volume within the 12 hours specified. To ensure proper fermentation, I suggest the following options:

Ferment in a warm and controlled environment: If possible, place the dough in a location where you can maintain a temperature close to 26°C with around 80% humidity (e.g., inside a turned-off oven with a bowl of hot water to create humidity).

Prolonged fermentation at a lower temperature: If you cannot control the temperature, you can leave it at room temperature, but it may take longer to quadruple in volume. Monitor the dough and focus on its volume increase rather than strictly following the time.

Use a makeshift proofing box: If you have a proofing box or can improvise one with a large airtight container and hot water, this can help maintain the ideal temperature.

Keep in mind that slow fermentation at a lower temperature can enhance the flavor of the panettone, intensifying its aromas. Adjust according to the result you’re aiming for.

I hope this information helps.

Best regards!

[Sol Damiani]

Hey there Chef Altynay!👋

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