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seen Nov 8 '13 at 18:22

Feb
25
comment What is the problem with overmixing?
@KelseyRider if you are interested in this subject, I'd recommend reading Bread Baker's Apprentice: amazon.co.uk/Bread-Bakers-Apprentice-Cutting-edge-Techniques/dp/… It took my bread baking skills to the next levels.
Jan
2
comment Traditional panettone size & volume?
Could there be an error in answer #4 ? If volume = 1000 (1L) that gives dough weight 1.45*1000 = 1450g (which would probably fill the mould) I ended up with "Dough weight = 0.38 * mould volume" so perhaps you intended to write 0.45 instead of 1.45 ?
Jan
2
comment Traditional panettone size & volume?
Thanks for the detailed answer! For future readers: I ended up getting 170x115 mm (diameter * height) Panettone moulds and put 1001 g of dough in it (that's 380g dough per litre of mould volume). It took a while for the final rise (20h, it got too cold!) but had a wee dome on top in the end. Texture (and taste!) was the same authentic Panettone I've seen before.