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dkhripkova posted an update
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Scoolinar
Wanted to share panettone from Lluis Costa’s recipe. Grateful for learning how to maintain lievito madre – this made the biggest difference.
Question to Lluis – how does one achieve larger alveoli and more open crumb?
Lana Mihajlović, KIM TUYEN PHO and 4 others10 Comments-
Level:
Scoolinar
Puro espectáculo
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Level:
Scoolinary Team
Hi and welcome to the community, Darya! 🎉
The crumb looks airy and even, with a lovely golden crust. Those mid-sized, well-distributed holes show great fermentation control, and the photos really capture the lightness of the texture – especially in that pull-apart shot. Your shaping and bake look spot on, too!
What’s your number 1 when it comes to tweaking hydration or temperature in your panettone process? We’d love to hear about the adjustments that worked best for you.
If you’d like, share your panettone on your Instagram Stories and tag us at @Scoolinary_en and also the chef Lluis Costa @lluiscosta_pastisser – we’d love to celebrate it with you! 👏😊
You can now earn Scoolipoints every time you share photos, win a Challenge, complete lessons, or comment on other members’ posts 🎖️
It’s all part of the Scoolinary Masters Game—where your passion for cooking turns into real rewards.
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Big hug! Hope to see you around, collecting points and flavor 🙌✨-
Level:
Scoolinar
@soldamiani I followed Llus’ recipe and process (adjusted for quantities, as I am a home baker). I will try adding more water next time, as someone suggested.
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Level:
Scoolinary Team
@dkhripkova Great, Darya!
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Level:
Scoolinary Team
What a beautiful result, Darya! 😍
You can really see all the love and dedication you put into the process. Keeping a lievito madre in good condition is truly an art, and it’s so lovely to see that you succeeded and noticed the difference in your panettone. The rise and baking look great, and the crumb has a nice, airy structure.
About your question, here’s a small tip: to achieve larger air pockets and a more open crumb, besides good gluten development, it’s key to respect the fermentation times and strengthen the dough with gentle folds during the bulk fermentation. Controlling the hydration also helps a lot—if your dough can handle it, increasing it slightly can lead to a lighter, more open crumb.
Tell us, what differences did you notice in your result using this recipe or technique?
Thank you so much for sharing your experience,it’s truly inspiring, and I hope you’ll keep showing us more of your amazing work. ❤️
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Level:
Scoolinar
@sussan_scoolinaryteam Are you saying that one should do folds during the first dough rise?
This recipe has less eggs and sugar than the other ones I used, I really liked the flavor, actually – very balanced!
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Level:
Scoolinary Team
@dkhripkova
During bulk fermentation that is, the dough’s first rise you can try doing a few gentle folds to help strengthen the gluten without knocking out too much air. It’s not strictly necessary, but it might help you achieve a more open and lighter crumb. If you make panettone again, you could try it on a small portion of the dough just to compare results and see if it makes a difference for you.
I’m so glad to hear you liked the flavor of this recipe better finding that balance in panettone is such a big achievement! It really shows how much care you’re putting into every detail.
Thank you for continuing to share your process , it’s truly inspiring! 🧡
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Level:
Scoolinar
…pero qué buen aspecto!!!
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Level:
Sous Chef
Maravillosos!!! 👏👏
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Level:
Scoolinar
Your panettone looks fantastic!
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