Having purchased a commercially baked panettone and compared it to my baby panettone (see here) I could see that the few issues I had had with my rising and baking had impacted on the texture of my bread. The mini panettone were delicious but more like regular fruit bread than proper panettone.
I started over with a new batch of dough and meticulously followed my own instructions. When baking bread, it helps to focus not so much on the ‘time’ but the quantity – this is sage advice from our bread maestro, The Anster. I also cared for the dough as if it were one of my children (well, not quite as I don’t put the kids in the oven to make them rise, but you get where I am going).
I also had fun making a paper collar for my baking tin so I could bake one large tall panettone. I didn’t manage a lovely domed top but I did manage to rectify the issues I had with the previous batch of panettone.
– I ditched the cooking spray and lined the baking tin with baking paper.
– I didn’t ‘time’ the rising of the panettone so much as I ‘rose’ the panettone
– I weighed out all the ingredients instead of scooping.
The texture of this panettone is much better – I haven’t taken a photo of it next to the bought panettone (we’d already scoffed that). but I am very happy with my wholemeal ‘apple-ized’ version of the Italian Christmas bread. For my recipe, click here. It shows the importance of precise measurements in baking bread. The exact same recipe but more carefully measured is a success while the less precise measurements turned out an acceptable bread, acceptable wasn’t what I was after.
I struggled a little with this photography shoot as Mrs Chicken had ‘smelt’ the bread. I had to keep shooing them away so I could focus on the task at hand. Tame chickens are quite cute except when they are trying to steal the food from under my nose (or lens as this case may be).