Panettone first try with spiral mixer
I’ve been working on my Lievito Madre for some time, and until recently was unable to bake panettone successfully due to excess acidity. Another contributing issue was my mixing technique, which involved an old KA mixer (the small one) and an even older Cuisinart mixer with a broken hinge; a strap clamp was tightened whenever I needed to hold the head down.
My new Famag mixer made short work of the panettone impastos; in fact, the biggest challenge is being fast enough with the additions to avoid heating the dough. My improved LM performed very adequately, enabling good gluten development and persistence. I was excited that the dough never showed signs of weakening, and was pretty easy to shape and form. It rose well, within the recipe timeframe, and the resulting panettone is sweet and delicious.