If there’s one iconic festive sourdough product that has captured the imagination of bakers worldwide, its got to be panettone! A delight to eat for its flavour, aroma and its typically highly aerated texture. Coming up to Christmas its a fitting baking challenge that if done correctly is very rewarding.
The quest of making a really good panettone ‘artisan’ style – without the emulsifies, preservatives and bottled aroma concoctions – has been gaining ground in internet baking circles for good reason. It’s a challenge for bakers and chefs all over the world.