We made Panettone and Stollen last Christmas and very popular and tasty it was too but I thought we could make it look and taste better. Research revealed a huge variety of recipes, some involving feeding a starter every two hours, including through the night! Other recipes took 24 hours or more. Being a pragmatist and knowing most people don’t have this amount of time to devote I pooled the recipes and baked a trial batch.
They turned out OK and rose well but did not have the necessary open, light structure. A second batch came out very well, nice colour, very open texture and the smaller ones had a nice rise and dome. The larger ones were a little flat but I think that was because the dough was very wet.
So, another batch planned for later this week and photos will be posted as well as the recipe!
LH loaf: 1st batch; RH loaf: 2nd batch with good colour and texture
Close up of 2nd batch
A good dome!