La Tecnica del Panettone

La Tecnica del Panettone from Gruppo Food on Vimeo.

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4 thoughts on “La Tecnica del Panettone

  1. I’d been on the look out for panettone information for quite a while when I found you on thefreshloaf! I’m finally gonna bake one.
    I would like to read more about the importance and the proper kneading technique.
    Also Michael, have you ever kneaded panettone by hand (I don’t have a dough hook..)?

    • Hi Catarina.
      I have kneaded a similar type of dough by hand but not actually a panettone dough. One the difficulties is that the high level sugar and egg yolks make the dough quite sticky. Not until these ingredients are fully incorporated does it become more cohesive.

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