[New post] THE BEST PANETTONE, THE TRADITIONAL ITALIAN CHRISTMAS CAKE
Italian Food Masters posted: " Nothing signals the Christmas season approaching more than Panettone with its unique intense aroma, its aerated texture, its sweet taste and its colourful packaging. Panettone is the pinnacle of sourdough baking and a complex fascinating world of " Italian Food Masters
Nothing signals the Christmas season approaching more than Panettone with its unique intense aroma, its aerated texture, its sweet taste and its colourful packaging.
Panettone is the pinnacle of sourdough baking and a complex fascinating world of technical know-how combined with intuition.
Essential to a good panettone is the dough starter, which is responsible for its unique character and distinguishes one from another. The natural mother dough used by Pasticceria Flamigni, the supplier of our premium Panettone and Pandoro is almost 90 years old !!
Panettone making also requires someone passionate and dedicated to traditional baking, who will treat it like a baby when they make it.
Unlike other bakery products, besides water and flour, panettone requires the addition of large amounts of sugar, butter and eggs. The high fat and sugar content makes the dough delicate, soft, airy, golden-brown, lightly crusted and perfectly domed like a chef's hat.
Once the starter is ready, it takes Flamigni master baker and his team at least two days to make the bread, which includes mixing the dough, shaping it into 1kg (and even down to 80gr or up to 10kg), proofing, baking, then resting the final product upside down while it cools to preserve the shape.
Some people think that producing a Panettone is like making a brioche but in reality it's much, much harder. The production process is very detailed and every step must be followed with proper accuracy. The liquid nature of the dough makes it also difficult to work with and on top of that it requires space, time and manpower.
Part of the success in producing the right panettone depends also on variables such as the temperature and humidity.
Timing is also extremely important, yet difficult to assess as for instance you cannot open the oven while baking otherwise it will collapse. Even the most expert and experienced pastry chefs are nervous when cooking the panettone.
Our collection of Panettone from Pasticceria Flamigni are fruity, creamy, full of butter and vanilla flavour. The texture is moist, fluffy and not too stringy. Order or pre book now to ensure selection availability and delivery by mid November 2022.
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