WebPreheat oven to 350F degrees and line a baking sheet with a silpat or parchment paper. Set aside. Add all dry ingredients to a large bowl (almond flour, …
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In this video, I show you a foolproof method for making a delicious loaf of sourdough panettone. Prepare the levain by thoroughly combining the flour, water, mature starter, and honey. This will create a stiff, sweet levain. Cover the levain bowl, and leave it at room temperature.
For each subsequent refreshment, take 60g of 50% hydration starter, mix in 30g of water, add 60g of bread flour and mix as before. If the starter triples in volume at a warm room temp (~80F) in 4 hours, it’s ready for making panettone.
This could be 4-5 hours or longer. For each subsequent refreshment, take 60g of 50% hydration starter, mix in 30g of water, add 60g of bread flour and mix as before. If the starter triples in volume at a warm room temp (~80F) in 4 hours, it’s ready for making panettone.
This low-carb Panettone tastes amazing! Thanks to the yeast it's fluffy and full of flavour. The cranberries taste like raisins and the orange zest pairs really well with the chocolate chips. It's definitely richer and slightly more moist than the traditional Italian Christmas Bread.