Panettone Proving.

[Sussan ScoolinaryTeam]

Hi Gad.

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

If your panettone dough is fermenting faster than expected (5 hours instead of 6-9), it might be a sign that the ambient temperature is warmer, or there may be more yeast in the dough than needed. This can prevent the panettone’s structure from developing properly, affecting its final texture and flavor.

Ideally, a slow fermentation process allows flavors and structure to develop well. If the dough is fermenting too quickly, you could try lowering the temperature of the resting area to slow down the process and achieve better results.

I hope this information is helpful, and if you have any further questions, feel free to ask,I’ll be happy to assist.

Best regards.

[Sol Damiani]

Hey there Chef Gad!👋

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 hope Sussan’s answer helped you. Please let us know if it did. How did that Panettone turn out?

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