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

RegForte wrote:

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

It's got a very nice look to it, really!

> 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!

Have you ever looked around for those paper-made panettone molds (stampi per
panettone)?
Like this one, for example:
http://i70.twenga.com/casa/stampo-pe...6300563448.png
They should solve your issue of having to remove the panettone from the pan
to get it to cook evenly. It's easy to find them here in Italy, I don't know
about where you live but maybe give it a try.
--
Vilco
Don't think pink: drink rosè

ViLco wrote:

> Have you ever looked around for those paper-made panettone molds
> (stampi per panettone)?
> Like this one, for example:
> http://i70.twenga.com/casa/stampo-pe...6300563448.png
> They should solve your issue of having to remove the panettone from
> the pan to get it to cook evenly. It's easy to find them here in
> Italy, I don't know about where you live but maybe give it a try.

This picture is better, it clearly shows how they are shaped:
http://www.cookaround.com/cpg134/alb...magine_582.jpg
--
Vilco
Don't think pink: drink rosè

"ViLco" > wrote in message
...
> RegForte wrote:
>
>> http://wowie.fileave.com/IMG_1290_copy2.jpg
>
> It's got a very nice look to it, really!
>
>> 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!
>
> Have you ever looked around for those paper-made panettone molds (stampi
> per panettone)?
> Like this one, for example:
> http://i70.twenga.com/casa/stampo-pe...6300563448.png
> They should solve your issue of having to remove the panettone from the
> pan to get it to cook evenly. It's easy to find them here in Italy, I
> don't know about where you live but maybe give it a try.
> --

Agreed! I use panettone papers bought from a bakery that had plenty to
spare. I have *never* had any problem with uneven baking. I use Carol
Field's recipe, BTW.
Graham

On Dec 27, 2:01*pm, RegForte > wrote:
> 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.
>

Use paper molds for your Panettone - from King Arthur Flour - that's
what I use, and the outside is always done nicely.

N.

ViLco wrote:

> RegForte wrote:
>
>
>> http://wowie.fileave.com/IMG_1290_copy2.jpg
>
>
> It's got a very nice look to it, really!
>


Thanks much vilco. And thanks for the link.

I've tried the disposable molds. I found them a bit too short. Also
they're slightly sloped at the sides. Doesn't make my preferred shape.
I like the look I get from tall coffee cans. The bread stands taller
and the sides come out 100% straight.

If I used a typical panettone dough it might be possible, but
mine is extremely slack, almost like a batter. For every cup
of flour it contains an entire stick of butter (1/4 lb). So it's
so loose (and structurally weak) it spills over the top instead
of baking upward.

In other words, instead of rising straight up like this:

<http://blogs.elcorreodigital.com/blogfiles/culinariosidad/panettone_historia.jpg>

the dough would just spill over the top.

--
Reg

"RegForte" > wrote in message
...
> ViLco wrote:
>
>> RegForte wrote:
>>
>>
>>> http://wowie.fileave.com/IMG_1290_copy2.jpg
>>
>>
>> It's got a very nice look to it, really!
>>
>
>
> Thanks much vilco. And thanks for the link.
>
> I've tried the disposable molds. I found them a bit too short. Also
> they're slightly sloped at the sides. Doesn't make my preferred shape.
> I like the look I get from tall coffee cans. The bread stands taller
> and the sides come out 100% straight.

As do mine and the molds/papers I use are not slope-sided. I also make a
high hydration dough. Check with a bakery - especially those
fancy-schmancy ones that specialise in expensive cakes and pastries.
Graham

graham wrote:

> "RegForte" > wrote in message
> ...
>
>>ViLco wrote:
>>
>>
>>>RegForte wrote:
>>>
>>>
>>>
>>>>http://wowie.fileave.com/IMG_1290_copy2.jpg
>>>
>>>
>>>It's got a very nice look to it, really!
>>>
>>
>>
>>Thanks much vilco. And thanks for the link.
>>
>>I've tried the disposable molds. I found them a bit too short. Also
>>they're slightly sloped at the sides. Doesn't make my preferred shape.
>>I like the look I get from tall coffee cans. The bread stands taller
>>and the sides come out 100% straight.
>
>
> As do mine and the molds/papers I use are not slope-sided. I also make a
> high hydration dough. Check with a bakery - especially those
> fancy-schmancy ones that specialise in expensive cakes and pastries.
> Graham
>
>

Thanks. I haven't seen any paper molds that are high enough
and are not sloped. Got a link?

Plus, I already have old coffee cans laying around so it's
one less expense and special purchase.

--
Reg

"RegForte" > wrote in message
...
> graham wrote:
>
>> "RegForte" > wrote in message
>> ...
>>
>>>ViLco wrote:
>>>
>>>
>>>>RegForte wrote:
>>>>
>>>>
>>>>
>>>>>http://wowie.fileave.com/IMG_1290_copy2.jpg
>>>>
>>>>
>>>>It's got a very nice look to it, really!
>>>>
>>>
>>>
>>>Thanks much vilco. And thanks for the link.
>>>
>>>I've tried the disposable molds. I found them a bit too short. Also
>>>they're slightly sloped at the sides. Doesn't make my preferred shape.
>>>I like the look I get from tall coffee cans. The bread stands taller
>>>and the sides come out 100% straight.
>>
>>
>> As do mine and the molds/papers I use are not slope-sided. I also make a
>> high hydration dough. Check with a bakery - especially those
>> fancy-schmancy ones that specialise in expensive cakes and pastries.
>> Graham
>
> Thanks. I haven't seen any paper molds that are high enough
> and are not sloped. Got a link?
>
> Plus, I already have old coffee cans laying around so it's
> one less expense and special purchase.
>
I don't have a link for the papers. I bought the first ones from a
specialist cookware shop. Later, I heard that a bakery had had to order a
large number (minimum requirements) and they sold me some. I have not had
any luck with coffee-can baking so I prefer to use the papers. I'm sorry but
I don't have enough left to justify the high cost of postage for one or two
(They'd need to be boxed to prevent crushing).
Here are some links:
http://www.wildyeastblog.com/2007/12/07/panettone/
He bought his at a Sur La Table shop. I couldn't find them online the
http://www.surlatable.com/home.do

But King Arthur has them:
http://www.kingarthurflour.com/shop/...pers-set-of-12
(they are not tapered)

HTH
Graham

ViLco wrote:
>
> RegForte wrote:
>
> > http://wowie.fileave.com/IMG_1290_copy2.jpg
>
> It's got a very nice look to it, really!
>
> > 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!
>
> Have you ever looked around for those paper-made panettone molds (stampi per
> panettone)?
> Like this one, for example:
> http://i70.twenga.com/casa/stampo-pe...6300563448.png
> They should solve your issue of having to remove the panettone from the pan
> to get it to cook evenly. It's easy to find them here in Italy, I don't know
> about where you live but maybe give it a try.
>

Lining the baking tin/mould with baking parchment paper works well too.
Just let the paper form a collar that extends above the tin for a few
inches/cm. Pops out of the tin very nicely.