Continuation of the panettone saga with a seasonal change: colomba, traditional recipe, simply substituted 20% candied orange peel with darkish and milk chocolate.
The LM confirmed good steadiness, the primo tripled in dimension inside 12 hours. The secondo was fairly sluggish, taking its time to rise. It did not took off till I elevated the temperature from my standard 27C to 29-30C. That made me fairly skeptical.
I am not excellent in documenting the method. Just some random footage.
After about 20-25min within the oven:
Ought to be good in about 5min:
Sliced in the midst of the “wings”:
A better take a look at the crumb. I am nonetheless stunned. I nearly gave up after the ultimate proof took ages.
A daily slice:
Very feathery, smooth, shreddy, … I am fairly proud of the sudden end result.
