Panettone 2 – The Yeasted Version

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Panettone, simili, sisters, sorelle, yeast

This is a version of my recipe for naturally leavened Panettone, adapted to use brewer’s yeast instead of a sourdough starter. Unlike that recipe, which requires several days in the making, this one can be made in a day. I would suggest you pick a day when you know you will be around to intervene at the various stages of the bake. I also suggest that you start early. It should only take about 8-10 hours from start to finish, but a numbers of factors could cause this to vary.

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Couronne Bordelaise

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Couronne, Oil, Shaping, sourdough, Technique, water, yeast

The Couronne Bordelaise is a beautiful bread form that has the appearance of having been artfully scored, whereas it is all actually done by shaping. This suits me perfectly as my scoring skills are still, to say the least, rudimentary.

Couronne means crown or wreath in French, and at its best this loaf has a spectacular crest of dough at its centre which really does look like a crown or diadem, surrounded by six or eight rounded buns.

However I have found this effect surprisingly difficult to achieve.