web analytics
Panettone (Original recipe – using preferment or LM) Part one. - Forno Bravo Forum: The Wood-Fired Oven Community


1 of 3 < >

Forum Page Loading Response

Forum Members:

We have received feedback regarding recent issues with page loading response time. We believe the slow response issue stems from the analytics we added with the new Forum. We are in the process of reconfiguring those elements and, after an approximate 24-hour time period for the reconfiguration to run, we anticipate a return to normal page load times. Thank you for your patience!
2 of 3 < >


Hello, Forno Bravo Community Forum members.

As many may have noticed already, the Community Forum site was briefly down today. While working on scheduled routine maintenance, we encountered an error when trying to add a software update. As the site is now back up and running, some of you may notice that some recent data has been misplaced from November 10th up to today. We are currently working on resolving the issue. The forum has full operational capabilities and we encourage all forum members to continue actively posting in the threads.

We apologize for any inconvenience that this issue may have caused you. The Forno Bravo family values each and every member of our community. If you have any issues or concerns, please feel free to let us know on our issues thread here:


Thank you for understanding.
3 of 3 < >

Forno Bravo Forum Thread Message

Hello, Forno Bravo Community Forum Members!

The Forno Bravo team has heard the feedback in regards to the community forum. We wanted to take the time to re-enforce our commitment to a fully engaged Forum with professional moderation.

Our top priority as a company is to fix all forum errors and issues that you are experiencing. As we are swiftly working on these problems, we want to say that we highly value the Forum Bravo Community Forum and every single community forum member.

We have set up this thread so that every member can address any concerns, issues and questions about the forum. Please feel free to ask whatever you would like in regards to the forum; let us know what issues you are experiencing so we can work on resolving them as fast as possible. However, we stress that we would like constructive engagement, so please be specific about the issue you are experiencing.

Thank you for all of your patience and continued support.

Link to topic: http://www.fornobravo.com/community/...with-new-forum
See more
See less

Panettone (Original recipe – using preferment or LM) Part one.

  • Filter
  • Time
  • Show
Clear All
new posts

  • Panettone (Original recipe – using preferment or LM) Part one.

    Christmas, time of joy, Noel, dried fruits, champagne and Panettone!
    There are many recipes of Panettone around there. I like to believe that the one below is the ‘original’ stuff. Even if not, the results are always great and are celebrated by family and neighbors.
    The main ingredient of this recipe is the preferment or Lievito Madre.
    I used to use a Carl´s one, with mild flavor. These days I used a mixture of Carl´s, Camaldoli and Ischia.
    The preferment need to be strongly alive. It is good to refresh it several and continued times before use. A boost with rye flour refreshment, followed by two or three wheat flour ones, works excellent to me.
    The original recipe calls for strong flour to both the refresh and the Panettone, with higher W than 350 (specifically, Manitoba flour).
    There is not such flour in my country, I used a W=260 plus gluten. (Gluten is not longer necessary if you have strong flour).
    To the last PF refreshment, I use the ‘salami’ technique, increasing the flour quantities to have a biga (40% W, 60% F). This ‘dough’ is wrapped tight in a cotton sheet tied by a line. See pictures.
    There will be two rests in the Panettone process; the first one will be at ambient temperature (or better, 24-26 ºC) in a quiet corner of your counter. Normally 12/14 hours. The dough will rise nearly four times. See pictures.
    The second one is the key of the success. It does need to be at 30 ºC and humidity of 90% or higher! Four to six hours.
    It is not time to despair, it is not so complicated. I use to boil water highly saturated with coarse salt and wait until the temperature is around the 40´s (ºC), Then, the pan with this hot and saturated water is placed in a corner of an icebox and the Panettone dough is going to rest on the opposite corner. See pictures.
    The first time that I did that, I controlled the icebox temperature each hour. It is no longer necessary. It works well by the necessary rest. The dough will rise three times.
    The last but not least tip is the rest after baking. The baked Panettone do will rest upper down, until cold.
    When the Panettone is out of the oven, it will be turned down and hanged using two sharp pointing sticks. I use a double spit and the icebox or a high bucket to do that.
    It needs to be hanged and not being in touch with the floor. This process stretch out the dough, resulting in a smooth and airy Panettone. See pictures

    Recipe coming later in Part two of this thread
    Attached Files

  • #2
    Panettone (Original recipe – using preferment or LM) Part one.

    The pictures above were about the biga (LM or preferment) process and the first step of the first dough.
    More pics.

    Attached Files


    • #3
      Panettone (Original recipe – using preferment or LM) Part one.

      The second and final dough is coming alive.
      I cut off the dried fruit and the raisings because this is just a test to check the dough.
      The recipe will have the correct quantities.
      Let´s show a little more...

      Attached Files


      • #4
        Panettone (Original recipe – using preferment or LM) Part one.

        As you could see, the ice box did a good work rising the dough. Almost four times!
        This was a problem because the Panettone grow to high, 40 centimeters or more, that I did not expected. Neither my home oven <G>.
        I need to take off the grate and the upper part of the dough was at only 1 cm of the oven ceiling. It is why the Panettone is dark.
        See the results following.


        • #5
          Re: Panettone (Original recipe – using preferment or LM) Part one.

          Oops, the pictures...
          Attached Files


          • #6
            Re: Panettone (Original recipe – using preferment or LM) Part one.

            When looking at the pictures, please do not forguet that this was a test with just little fruit and in which I used a narrow cilinder of paper as a mould.
            I am happy with the results.
            To have a real ideia, follow five pictures of the last Chistmas, just to know what I was aiming for.

            Attached Files


            • #7
              Re: Panettone (Original recipe – using preferment or LM) Part one.

              wow Luis!!!

              I think I can smell it from here and it's wonderful!!!

              I've always been afraid of the doorstop fruitcake so common in the US, but this looks great!

              My oven progress -


              • #8
                Re: Panettone (Original recipe – using preferment or LM) Part one.

                Luis, that's really cool, it looks delicious! Good idea with the high humidity rise there.

                ...but where's the recipe?
                "Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)



                • #9
                  Re: Panettone (Original recipe – using preferment or LM) Part one.


                  It’s coming soon.
                  I need to translate it...from Italian to English language...
                  In addition, I am a Spanish speaker... that lives in a Brazilian environment...
                  So figure!