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Tracy Henry ha publicado una actualización
Gracias Lluis Costa por la receta tan detallada. Este ha sido el reto más difícil de mi afición a la repostería. El aumento no era lo que quería, pero sé por qué. Mi cámara de fermentación estaba demasiado alta. La temperatura estaba ajustada correctamente pero necesita ser más baja porque la temperatura interna de la masa era 3 grados más alta y la 2ª masa fermentó demasiado tiempo.
Thank you Lluis Costa for the detailed recipe. This has been the very most difficult challenge of my baking hobby. The rise was not what I wanted but I know why. My proofer was set to high. The temperature was set correctly but needs to be lower because the internal temperature of the dough was 3 degrees higher and the 2nd dough fermented too long.
Traducido del inglés
Sussan Estela Olaya2 Comentarios-
Level:
Scoolinary Team
What an incredible effort you put into this panettone! It’s such a challenging recipe, and the fact that you dared to try it is already admirable. Even though you mentioned it didn’t rise as you wanted, the texture and structure you achieved look promising. Perhaps the prolonged fermentation and the proofer temperature affected the result a bit, but the important thing is that you’ve identified the adjustments you need to make. Your dedication is inspiring, and I’m sure your next attempt will be perfect!
Thank you for sharing the result of the course with us.
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Thank you Sussan! I will NOT give up but this is definitely the most challenging bake I have ever done!!
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