Panettone second fermentation

[Sussan ScoolinaryTeam]

Hi Shahira korany Korany

If the second fermentation of your panettone isn’t going well and hasn’t tripled in volume within 12 hours, several things could be happening. Here are some possible causes:

Inadequate temperature: Yeast needs warmth to activate, but if the temperature is too low, fermentation will be slower. Try keeping the dough in a warm spot and make sure it’s at the temperature indicated in the recipe to promote proper fermentation.

Inactive or insufficient yeast: If the yeast is old or wasn’t properly activated at the start, it might not be working correctly. Be sure to use fresh, high-quality active yeast. If you’re using dry yeast, check that it’s fully dissolved before adding it to the mix.

Excess salt or sugar: Adding too much salt or adding it incorrectly may have inhibited the yeast’s activity, interfering with its action.

Low-quality flour: Ensure you’re using a good-quality flour suitable for panettone or high-end bread. Weak flour may not provide enough structure for the yeast to grow properly.

If none of these seem to be the cause, try moving the dough to a warmer place or giving it more time. However, keep in mind that if the yeast is exhausted, the panettone won’t achieve the expected rise.

I hope this information helps.

Best regards.

[Sol Damiani]

Hey there Chef Shahira!👋

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