Panettone from Lluis Costa.

[Sussan ScoolinaryTeam]

Hi Joe.

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

When preparing panettone, additional ingredients (such as fruits, pastes, or similar) should not exceed 30-35% of the total dough weight after the second kneading. This ensures that the structure of the panettone is not compromised and that the baking time is not significantly affected.

For one panettone weighing 530 g (final dough):

▪️Dried and candied fruits (raisins and candied orange): 150-185 g (approximately 30-35%).

▪️Fruit paste or moist ingredients: If using a paste, reduce the weight proportionally to maintain the dough’s hydration. A fruit paste should be around 5-10% of the total dough weight. For 530 g, this would be between 25-50 g.

Baking Adjustments

▪️Baking time:

If the amount of added ingredients is balanced, there should be no significant increase in baking time. However, always check the internal temperature of the panettone. If a considerable amount of moist ingredients is added, baking time might increase by 5-10 minutes, depending on the size.

▪️Oven temperature:

There’s no need to increase the oven temperature since panettone requires gentle and even baking to avoid drying out on the outside while remaining raw inside. Keep it at 155ºC, but ensure the core temperature reaches 96ºC.

Recommendation:

Add the extra ingredients at the end of the second kneading to avoid interfering with gluten development. Knead just enough to incorporate them, but not excessively, to prevent overheating or tearing the dough.

I hope this information is helpful.

Best regards!

[Joe Dipietro]

Thank you that’s anmazing information. I noticed that the baking temperature in the recipe is 155C/311F for 35 mins. So my fear is having to take the panettone out to measure the temperature more than once which would deflate it immediately. To prevent this I need to have the approximate cooking time for the different sizes. I think the 35 mins is for a medium panettone, I think he said 500g or so, right?, but what if it’s a different size?

Is there different cooking times for the following cases?

1kg panettone?

200-300g panettone?

[Sussan ScoolinaryTeam]

Hi Joe.

That’s an excellent observation, as opening the oven repeatedly can affect the rise of the panettone.

Baking times for panettones of different sizes can vary significantly, and it’s crucial to ensure they reach an internal temperature of 96°C to guarantee they are fully baked.

Here’s an approximate guide based on the amount of dough and the temperature provided in Chef Lluís Costa’s recipe:

Baking Times by Panettone Size

500 g Panettone (medium):

▪️Baking time: 35-40 minutes at 155°C.

1 kg Panettone (large):

▪️Baking time: 50-60 minutes at 155°C.

Suggestion: To prevent overbaking the exterior, you can lower the oven temperature to 150°C after the first 40 minutes.

200-300 g Panettone (small):

▪️Baking time: 25-30 minutes at 155°C.

Suggestion: Keep an eye on the small molds to ensure the tops don’t bake too quickly. If needed, cover them with aluminum foil during the last 10 minutes.

Tips to Avoid Opening the Oven Unnecessarily

▪️ Oven thermometer with a probe: Insert a probe into the center of a panettone (preferably one of the same size) before baking. This way, you can monitor the temperature without opening the oven.

▪️ Visual consistency: The panettone is ready when the surface is evenly golden and the dough has expanded to completely fill the mold.

Final Considerations:

▪️If you’re baking several panettones at once, the smaller ones will likely be ready first. Remove them and let the larger ones continue baking.

▪️Avoid moving the molds during baking, as the panettone is very delicate while rising.

▪️Always pierce and hang the panettones upside down immediately after baking to help them maintain their structure.

I hope this information is helpful.

Best regards.

[Joe Dipietro]

I think that’s what I needed to close the gap, thank you for the great info!

[Sussan ScoolinaryTeam]

Hi Joe.

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.