Panettone: The ChefSteps one-day recipe for this Italian holiday bread
2020 ж. 8 Жел.
903 934 Рет қаралды
chfstps.co/3qFOg9X
Traditional panettone takes days to bake-made with a wild yeast starter, the dough is built over time and left to ferment and rise as nature works her magic. We’ve sped up the process to get an elegant bread with a delicate, feathery texture in one day.
The "Gold Standard" results that Grant is hunting down with this recipe? Panettone from This Is From Roy: ttps://www.thisisfromroy.com/
Roy is not the master, his products are too airated and are not how proper Panettone should be. Reference Italia Squisita and the real masters from Milano for a real panettone....The milanese know best.
Italians are best known not for their food but for their arrogance 🤦♀️ "experts" on pasta, pizza, panettone, cheeses, etc. Why are you always picking on other people trying to cook "your" food? Btw the worst pizza I ever had in my life was in Milan and worst pasta in Rome 🤢 not saying about horrible service
Great stuff, Grant! One comment from a fellow bread baker here: Folding the dough does not increase the amount of gas present, it merely distributes the bubble for a more consistent crumb. In fact, there's a balance between structure and tension in the dough vs. overall rise - you need enough structure to support the rise, but if you overdo it, you'll have smaller bubbles. If you want more gas in the dough, longer fermentation is key.
The more gas bubbles that is bigger holes the gross the taste, panettone should be moist fluffy soft, you are not supposed to brush butter on the dunk in milk or so
@Ken k is it possible to make panettone with wheat flour?
@@btb554 I'd argue that wheat flour is key as it contains the most gluten, so definitely yes - would not try without wheat
@Ken K No, I meant can we make a panettone solely with wheat flour. 100% whole wheat panettone, is that possible? Would it have the same amount of bubbles?
@@btb554 do you mean whole wheat as in whole grain wheat? Then, no, absolutely not - that would result in a dense bread. If you mean "only wheat", then yes. Grant is using Bread flour, which is a type of high protein wheat flour.
I love the way you explained the science behind it and why you add stuff at specific tests
There is something so beautiful about bread! The entire process, the simplicity of the ingredients, the feel of the dough in your hands. The fact it has been giving life to many different people from all over the world generation after generation. There is a connection to the land where the ingredients came from and a connection to all people and the basic need for life and nourishment. There is also an immense pride when a dough turns out perfectly and is so soft and luxurious! Not to mention the smell of fresh bread can’t be beat! It is so simple yet so beautiful! I think everyone should learn how to make bread!
Simplicity yes in any bread but panettone ❤
It's great that Grant does nothing to hide the fact that this wonderful bread requires many steps and stages to do right, but provides such enthusiasm and many really very valuable pieces of information about nearly every aspect of high-end baking along the way, that you actually want to try this ! Excellent!
This is one of the best ChefSteps videos - lots of useful info, very well-presented, and the panettone looks amazing.
Loved this recipe last year, hoping Chef Steps does a definitive panettone video eventually. I bet a multi-day recipe could get even closer to Roy's.
Thank you SO much for the fantastic information in this video! Since seeing it, even my brioche breads have become rich, amazing clouds.
Finally one of the few who correctly defines panettone milano as bread and not cake! Obviously I have some doubts about the recipe used!
Californians, specifically in the Los Angeles or Orange County area, visit an Urth Caffe during their holiday season to try an amazing panettone!!! Fragrant fruits and chards of chocolate mixed into a tender, sweet, citrus-y bread. It was a great introduction for me when trying panettone before attempting to bake one on my own. 🤤
That is a beautiful Panettone. Look at how soft, springy and fluffy it is when he squishes it! I've gotta try this some time, its one of my favorite things to eat at Christmas time especially one with chunks of chocolate in it.
The recipe 🙏
Honestly this video is a masterpiece. Everything, from the recipe to the video production is just absolutely on point!
Do you know where’s the recipe ?
Excellent! I have a very happy starter and I like the idea of same day bake Thanks for your video.
Wow! They look gorgeous 👍👏😋
Great video, thanks to you my first panettone is already hanging down.
I want to try your recipe so badly haha! ❤️😍😍😍
You are saving insane amount of money by doing all of the special sounds on the spot
It's absolutely criminal. This channel doesn't have like 10 million followers. It's the best cooking channel on KZhead.
So much great info ! Thank You But Dude- man-bun, ponytail, baker’s cap for the longer locks 😉
Thank you
I love this video. ALOT! This is a true artform right here. The respect for the process and materials. AMAZINING!. It makes me want to get better :)
The recipe please
Wow. I actually finished this long video. It was pretty good. Thank you, so informative. 😊
I gotta make one and turn it into bread pudding with amaretto sauce! Yum!
Oh man this is terrific. Thank you from Canada.
Keanu got mad bread skills.
i wish I had panettone all over my kitchen too!
Absolutely delicious in appearance and I am positive even better in tasting. You are so patient perfect baking mode. 🥳 I could eat this all year round.
Congrats on 1 million subscribers, y’all ❗️
Thank you worked like a charm. Had to adjust for altitude and weather but it's fabulous for first try. ❤
How do you adjust doughs? We live in mountain climate with dry weather.
Excelente receta gracias. Thank you very much.
It's so beautiful bread. I like it and want to try to make it.Thanks a lot🥰
Great recipe ❤ I am salivating now with the chocolate spread on it !!!
Wow! Thanks for this guidance - very helpful and you rock!
Thank you for sharing, this bread is one of my favorites!!!!!!!!!!!!!!!!!
KZhead has different versions of Pannetone, but learning the kinetics from you makes this the most enlightening video for my future success. I need a table mounted hanging pole like yours!
And if it is around long enough to get a little dry and stale, it makes awesome BREAD. PUDDING!!!😀🤗 I made it last Sunday, topped with chocolate and whipped cream!! Yum!!😋😋
Makes great tiramisu too! In place of the lady fingers
Definitely inspired me to make my own 👌👌
Those Roy ones are insane!
really great recipe as always. thanks for the contents!
I could seriously watch him ALL DAY! Like sit on the floor and just look up at him, and watch him work……….LOL. We have Panettone every year in this Italian house 😬
Incredible work
Hi it looks amazing 😉 love 💕 it .thank you for the video.
What I learn from Grant is not only the knowledge of Panettone, but the way he brings it. He is a fun chef.
This is so amazing!!!! Bravo!👏👏👏👏 I also will bake the one fir sure👍 Thank you!
I enjoyed this video immensely. As for the hair touching, hey, I'm not eating this particular bread. This is a demo, so neither is anyone else watching this on YT. I will add this: If his/her hair is the worst thing any baker, chef or cook touched while making my food, I'd be relieved. I learned a lot from watching Grant. It's nice to visit several sites and videos before making my first panettone. I can keep the advice that sounds and looks good to me and toss out what I don't think I need. Bravo, Grant and ChefSteps. Thank you! P.S. - You really do have great hair, Grant. :)
Absolutely Beautiful !!
A lot of work but is worth it. Its amaizing!
Excellent work as usual , fan of it , been thinking and he might use a metal form and place the cases inside of it greased so roy can place also a lid on top , works or sourdough when you trap the air as its sourdough base for it too , I will try to add tiny but of fresh yeast on 10% of water replacing some of the milk
Looks really good!! Thank you!!
insane bread knowledge coming from Grant throughout this video! There's always more to learn on the bread front, great work!
Didn't know you changed your channel's name lol
Both of my favourite channels...food with science 👍
Yep! You're never done learning about bread making.
Love it, I grew up with a grandmother that would bake every sunday and we always had fresh breads on monday
Morrisons lol
This is pure ART 🎨
Thank you 😊 this is nice to watch
Thanks for the great content! Is there a way we can decide the size of the paper mold? Weight of dough for example?
Wonderful and beautiful presentation and thanks for the tips Chef🤗❤please write down the ingredients for this recipe so we can try it too❤
I'm italian and it's an amazing panettone, good job
Есть на русском рецепт ?
@@user-oq4so1rd5h Я посмотрел, а их нет, но ты можешь попробовать перевести это.
I have a mature lievito madre that I use to make panettone. It comes out perfectly. Takes 2 days,but is amazing. I make it twice a week now. It's very addicting!
Can you please let me know for how long and at what temperature you bake it? Thanks 🙏
@@GeppyGepetto it has to raise several hours,usually the house temperature is about 80 in the area in the kitchen that I have them raise. It is one hour for the intial rise with every 15 minute stretching. Then divide the dough and it it can take 4-6 hours to raise to the level they can be baked. A 350° oven for 45 minutes. Then need to put skewers through the bottom of the forms and immediately hang upside down until completely cooled. That is usually overnight. If you don't hang them upside down, they will collapses. It is time intensive, but well worth it.
@@nanadeborah8717could you leave the recipe here please? Thank you very much
You've convinced me to try your recipe. I dont want to have to wait 2 or 3 days for the dough to rise to make a panettone. Thanks looks really good!
Did it work
@@otero4127 I will try your recipe as soon as we get rid of all the chocolates and panettone gifted to us at Christmas. My goodness this is the worst time of year for the waistline! But as soon as I get around to it I will let you know. I made Montreal bagels last summer from a You Tube video and they came out amazing so I can tell you have a good recipe there...
Haven’t been this excited to see a particular upload in a while. I’m never going to make this but I loved watching it!
Recepie please!!!! Spectacular!!! And nice music!!!
Fantastic teacher! Love the non verbal antics that go with great working knowledge…and it is believable that you do actually love what you are doing. I do think you missed it on your name (chef steps) though….not imaginative like you really are when cooking. Suggestion? Drum roll please…. “The whistling chef” ( yep, in my book, that is who you are)
Perfección total ambos me encantó
I hve the recipe but was afraid to make it as seemed so difficult. Thank you for shortening it!.
What I do instead of using oils, strip the lemmon and orange shell and leave it in the sugar all night long, and I put the raisins in sweet wine hours
In the champagnes.
I believe they use Marsala wine! But yes better than oils for sure
Oh drool 🤤
Great job 👌
I love music in vedio and your expain method Chef. From Dada Thailand
Amazing baking
Grant is awesome!
How perfect thing!😍😱
I prefer your panettone, than Roys... Ps, i dont have a friend with a sour dough starter recipe. Would have been handy if you had given us that😊
getting hannibal vibes from the cinematography with the dough folding XD
man, you should've made this video earlier so I could've practiced! Since I started baking at home, ppl have been asking me for baked goods, this would be a great holiday gift!
Panettone is a Christmas treat....you still got some time!
@@BC-bt7hu I can’t even make a decent sourdough lol... also my dough hook is missing
@@karu6111 Joshua Weissman has some very useful videos about sourdough. As for the hook, look better 😉
@@BC-bt7hu I did watch his videos and some others. My oven is hard to figure out lol... I need a new oven
OMG, what a presentation. Guitar at the end was a nice touch.
Hola, muchas gracias enseñarnos tu técnica, deseo hacerlo pero solo encuentro los ingredientes pero no las cantidades, podrías indicarme qué debo hacer para obtenerlo. Muchísimas gracias y felicitaciones!
Wow my favorite.....
I think that touching your hair constantly makes the dough fluffier
and whistling. lol
So gross 🤢.
Hahaha. I was looking for this comment and the whistling one too.
@@mnamous9823 seriously sickening. Wear a net or cut your damned hair.
It is supposed to haves lots off air.lolll
Oh my god it’s mazing🥰🥰🥰❤️❤️❤️🇩🇿
Please can you give methe veritable recipe with mesures I love Italien Noël brioche because ❤️❤️❤️❤️🇩🇿
Molto bravo viene voglia di mangiarlo
7:34 Grants descent into madness continues
dont wanna bring this clip out off context
@23:34 "That's not bad" North Americian translation: Disappointing British transltion: Very good.
Super panettone 👌👌
Great video👍! Want to make it! Please show me the recipe. Thanks for sharing your technics!
Really love yr bread
I love the long video!
It is beautiful 🤤
Just wanna make it so I can play with th dough. So jiggly and satisfying...
Mahn u luv to whistle😅.I say we were in a classroom and saw u fall in love with the dough. And end is result is not "so bad"..it's beaurriful🤩.
Nice! Im curious, how common are they in your country? In Christmas time supermarkets (as well as bakeries and people in general) flood the market with panettones (here we call them "pan dulce" that translates to "sweet bread"). They tend to be filled with either candied fruit, raisins or chocolate chips annd be sometimes glazed and at times covered with nuts too. Its nice (tho, to my taste maybe too sweet and waay too oily)
Any advice please on what orange and lemon essential oils to use? This is a new thing for me. Thanks.
Delicious
Grant has really grown on me over time
Sous vide panettone hahahahah I've always loved him
@@usafan96soren20 totally something he would do lmaoo
Just incredible and a big Step for a Chef 😉
Hah!...you can almost smell the dough from this video!......NICE
does your mixer have a light? or is that studio lighting focused on your bowl? it would kind of make sense to have a light on the bottom of the mixer arm, sewing machines are the same shape and have a light there, but i don't know if having such high visibility is as important in a mixer, i've never seen a mixer with a light like that
Thanks, from Italy❤
for what? he is doing it wrong....
awesome....
Oh I’m doing this over the weekend 😘 What is the flat stone?...concrete? Thanks for being super fabulous:)
АААА, это невероятно!!!! Прикусила губу)) Ahhh, this is unbelievable!!!! I bit my lip))
It’s the middle of October and I’m working on my lievito madre. Fingers crossed for December.
May I have one, please! 🤤
Loved it! What could I substitute buttermilk with? Can't find it in Italy
Bravo!