Panettone

[Sussan ScoolinaryTeam]

Hi Pietro.

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

There’s no problem continuing with the second dough after 18 hours, as long as the first one has quadrupled in volume. However, the prolonged fermentation time might slightly affect the flavor or structure of the panettone, as acidity could accumulate if the starter is not well-balanced. Make sure the dough is not over-fermented (evidenced by a very sour smell or visible collapse).

Answering your second question: if you think your starter is not strong enough, here are some tips to improve it:

▪️ Frequent feedings:

Increase the frequency of feedings 1–2 days before making the panettone. Use a 1:2:2 ratio (starter:flour:water) and ferment at 26–28°C (78–82°F). This will strengthen the microorganisms.

▪️Adjust hydration:

Use a hydration level of 50% (firmer starter) for this type of dough. This improves strength and reduces acidity.

▪️Check flour quality:

Ensure you’re using high-protein flour (12–13% or more) for the starter feedings.

By strengthening your starter, the fermentation process for the first dough will be more stable and quicker.

We hope this information helps.

Best regards.

[giacri.pietro]

Thanks for the informations!

[Sussan ScoolinaryTeam]

Hi Pietro.

Great! We’re glad to know the response was helpful. If you have any other questions, feel free to reach out, and I’ll be happy to assist you.

Best regards.

[giacri.pietro]

I actually have another question. You said to do a 1-2-2 feeding 1 or 2 days before. My question is, after doing the feeding and letting it ferment at 26-27 degrees, it will double. After it reaches the peak state, do I put it in the fridge?

[Sussan ScoolinaryTeam]

Hi Pietro.

There’s no need to refrigerate it immediately after it reaches its peak if you plan to use it soon. Here are some recommendations:

▪️If you’re using it the same day:

Use it when it’s at its peak or just before it starts to decline. This ensures the starter is at its most active state, providing the strength needed for the panettone fermentation.

▪️If you’re not using it immediately:

You can refrigerate it after it reaches its peak. This will slow down the fermentation activity and give you more flexibility in timing.

When refrigerating, make sure to cover it well to prevent it from drying out.

Before using it, take it out of the refrigerator well in advance (2–4 hours) to let it return to room temperature and regain its activity.

▪️Note: The key to a good panettone is working with an active and well-balanced starter. If you refrigerate it, ensure it hasn’t lost its strength or developed excessive acidity before incorporating it.

I hope this information helps.

Best regards.

[Sol Damiani]

Hey there Chef Pietro!👋

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

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