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My first panettone, 2 years in the making
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First Moderately Successful SD Panettone
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Panettone top crust separation
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Hello!I'm reading Sourdough Panettone and Viennoiserie by Thomas Teffri-Chambelland (English version). On page 122, he writes, "Also shown is the key universal method data for each dough: Su, Hu, and Cu. What is Su?What is Hu?What is Cu?On page 123, How was Su% = 12.25% calculated?How was Hu% = 35.75% calculated?How was Cu = 34.25 calculated?Please advise Thank you Sherry
Made my latest batch of panettone using the Roy recipe from Chambelland's Sourdough Panettone and Viennoiserie. This is my third attempt, and my first successful attempt, with this recipe. It succeeded very nicely this time, producing a remarkably moist, light, delicate and springy result. Fine tuning this bake will perhaps include slight modifications to the second impasto