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Warning!! Warning!!
Unless you have six consecutive days with some free time don’t start on this bread.
No, seriously. It takes 6 days to make this special bread. Four days for the Seed Culture. One day for the Barm. One day for the Bread itself. Six Days!!!
The first day simply is mixing the beginning ingredients of the Seed Culture – flour and pineapple juice. Day 2 sees the addition of more flour and juice. On Day 3 1/2 of the culture is discarded and replaced with additional flour and water. Ditto on Day 4. And voila! You have a Seed Culture!!Onthe 5th day we created BARM!! Mix part of the Seed Culture with additional flour and water and let sit overnight and then in the Fridge. This was the perfect time to use Herman. What is Herman? Herman is my Sour Dough container. My Mom had it for years. Isn’t he cute? Just the perfect container for fermentation.
And that took care of the 5th day and making the BARM!! BAM!!
So!!
Well, you have to have Barm to make
Panettone.
Panettone is a traditional Italian Christmas bread. (Look! It IS Christmas in July!!). Although it usually contains candied Fruit I chose (with PR’s recommendation) to use dried fruit.
This provided the perfect combination along with some dried Pineapple.
Often the Panettone has a sugar or glaze. I think that would improve this. I made one regular size and 9 small ones. The small ones are really good toasted. I am saving the big one for Christmas.
Slowly but Surely the other members of the Slow and Steady BBA Group will make the Panettone.
Kayte’s Panettone is up and the others Nancy, Cathy, Audrey, Jessica, Melissa, Sarah, Di, Karen, Natalia, Tracey, and Leslie will be making this bread and posting.
Lucky for me this months BBD Theme is Italian bread. This is perfect. Bread Baking Day this month is hosted by Family and Food Things. There will be many, many beautiful breads there after August 1st so be sure and visit.
July 17, 2010 at 1:26 AM
WOW! I saw you guys talking about this on twitter, but I didn’t realize just how long it took! I am not usually much of a baker as it is, but I certainly wouldn’t have that kind of patience. This looks beautiful though, and I admire that you guys enjoy baking so much!
July 17, 2010 at 6:57 AM
Looks great. Christmas in July indeed…I will make this again at Christmas time and maybe drizzle a little icing over it in celebratory fashion. It took a lot of days, but it wasn’t like we were doing a whole lot on any of those days with it…here I was mostly just answering questions, “What the heck is that and why does it smell?” LOL. At least I didn’t have to worry that they were going to eat it within those days, always a concern with food related items around here. Okay, next up for us is the Pizza!
July 18, 2010 at 10:32 AM
My kind of bread – slow and steady. Looks wonderful! I have always wanted to make this during the holidays but never have time. Maybe July IS the month! Beautiful loaf!
July 18, 2010 at 10:59 AM
Looks good, Margaret! Hopefully I’ll get this one made soon. At least I already have starter in my fridge; I’ll just need to feed it and convert some to the right hydration.
July 19, 2010 at 4:38 PM
Looks like a wonderful bread:)
July 19, 2010 at 4:52 PM
Wow, what a nice bread…it sure pays off for the 6 consecutives days of pampering 🙂
July 20, 2010 at 11:19 AM
Better than brewing your own ale. I read on twitter whilst you guys were “‘ttoning” and I thought how dedicated you are to our friend, yeast. Great job, Margaret and thanks for the warning. I’ll just drop in and have some of Yours. hehe
AmyRuth
PS I’m sure it was rewarding once you had the finished product.
July 20, 2010 at 4:43 PM
I guess I need to get up to speed and get on twitter! I’m clueless about that stuff. Love your mini’s. and all those variations. Wow. Very impressive.
July 21, 2010 at 1:33 PM
That is real dedication to spend 6 days on bread. I can just imagine the excitement in the air in homes where this is served for the holidays. Once this bread has been started, the children must be sure that Christmas is on its way for sure!
July 21, 2010 at 5:38 PM
I love the different things you did with the one recipe.
http://sweetsav.blogspot.com/
July 23, 2010 at 9:24 AM
Yum you did a excellent job with this post. Your bread looks so good and wow your photos are so pretty!!
July 23, 2010 at 11:40 AM
Thanks for participating in BBD this month! The panettone looks great. I wonder if that Hermann container has anything to do with the German Hermann which is a sourdough starter used for a friendship bread. The excess starter is shared like a chain letter and comes with instructions how to take care of the starter…
August 2, 2010 at 1:31 AM
WOW you went the whole hog on this challenge 6 days of ‘work’ to make it but I love this bread and it is worth it. Cheers from Audax in Sydney Australia.
August 3, 2010 at 5:37 AM
[…] of Tea and Scones from Louisiana (USA), on the other hand, needed 6 (yes, SIX) days to make her panettone. Seed culture, barm and baking. That’s […]
August 7, 2010 at 3:36 AM
I’m impressed 6 days of work! Well done! Thank you for participating in BBD.