This year I settled on a "right" way to get panetonne
to come out the way I like it. I use a really rich, high
hydration dough which makes for a tender, light texture
but it can be problem to get the surface to cook evenly.
It's a super weak dough.

Here's the problem.

Normally with any panned bread I like to remove it
from the pan for the last bit of cooking to get the
entire surface to cook completely and evenly. This was a
problem for my own panetonne recipe because it's made
in a coffee can and getting it to come out of the can
before it's completely done is really unwieldy.

Here's the method I use now.

- Line the coffee can(s) with parchment paper, bottom
and sides. Load the pans with the dough.

- Cook it about 75% of the way (internal temperature
was around 180 F). Remove from oven, flip the can over
and remove the can bottom with a can opener.

- Cook it another 10 minutes or so.

- By now it's sturdy enough to remove it from the can
completely, so, take it out of the oven again and slip off
the remaining "sleeve" of the can plus all the parchment
paper

- Cook it naked right on the baking stone until 100% done.
One key is that it really needs to be over 200 F internal
temperature. I get good results at 205 F.

http://wowie.fileave.com/IMG_1290_copy2.jpg

All done. Perfectly cooked all around the surface and
evenly all the way to the core, just the way I like it.

I hope everyone also had a good Christmas. It was fun
this year. I thank God I didn't have to travel!

--
Reg