Please help me nail this panettone receipe before Christmas!
Dear TFL bakers
Having been baking bread for about a year I’ve recently moved into sourdough with mixed success, but it is improving.
I’ve been working mainly with James Morton’s ‘Brilliant Bread’ and I want to make panettone for my friends as Christmas gifts. I had one go which was disastrous; despite what I thought was good gluten development it was really wet and I couldn’t shape it, and it didn’t bake through at the temperature/time stated.
Here is the receipe: http://thehappyfoodie.co.uk/recipes/proper-panettone
Has anyone made this? What pitfalls do you see? Is anyone willing to have a go at this at the same time as me to compare notes?