I've been baking more panettone than usual this season, mostly classic candied orange and raisin, but also chocottone and caramel apple flavors.

Each one is a bit different, and each bake presents its challenges. It's important to adapt to the context of each bake. Factors like the activity level of the LM, the ambient temperature, the type of ingredients must be considered.

But every time they go into the oven, it's exciting to watch them become grandi lievitati..

Here is a recipe that has produced some nice panettones for me. If you consider making this recipe, you'll probably want to scale it down.This amount of dough makes three 1 Kg loaves with some left over:

And here's a little process sheet that I put together, to record the specifics of each bake.

- Make sure your lievito madre is very active before attempting a panettone bake

- Mix each ingredient addition in thoroughly before adding more or going to the next step

IN PARTICULAR, the water and flour step at the beginning of the first impasto should be very well mixed, and after the addition of the LM, it must be mixed to full windowpane. This is your only chance to get this gluten development. Similarly, the first step of the second impasto must be very well developed before proceeding.

- Watch your dough temperature! Try not to go over 26-27C during mixing. Cool the dough off if necessary before continuing. Use COLD water and COLD butter to help keep the temperature down. Some mixers heat the dough more than others.

- Mix SLOWLY. Let the mixer be your hands.

- Baking: Start hot, to allow the loaf to have a quick oven spring, then reduce the temperature in stages so that the loaf cooks evenly and doesn't dry out on the outside. Don't disturb the loaves until the last 10 minutes of baking, then turn them so they finish cooking evenly. Check internal temperature before removing from oven!

Most importantly, ENJOY the process, it is really a lot of fun. Any failures you might have along the way should be seen as steps toward success!

I've finished baking for this year I believe! But I'm thinking about a candied chestnut panettone....