Pandoro Aplenty

Overnight, the pandoro had a chance to rise, and a soupy mass had a chance to ferment in preparation for panettone. Unfortunately, there were a number of large bubbles in the pandoro, and I feared that they would give the final cakes a less-than-ideal appearance (given just how extensible that dough was, I feared it would balloon up horribly in the oven). Here is what the rising pandoro dough looked like:

Here, the dough is nearly ready for the oven -- it just has to rise a bit more.

Then, I popped the pans in the oven, and here's what happened to one of them:

Stand back!


After cooling in the forms for about 30 minutes, they were inverted on a cooling sheet. They smell wonderful -- I can hardly wait to tear in to one.

Meanwhile, the rest of the day will be spent working on panettone (from The Village Baker's Wife, adopted to use my sourdough levain instead of the refrigerator sourdough called for in the recipe, simply because I can't be bothered to wait for the refrigerator version), another 1Kg (of flour) batch of French dough (this time with 60% bread and 40% white wheat flour), and cookie doughs for my company's Legal and Compliance team's cookie fest tomorrow (gingerbread, brysselkex, florentina, jam cookies, and perhaps almond macaroon in short dough).

Back to the ovens...