/ck/ - Food & Cooking

>>20025646
is it one incel posting all these panettone threads?
bizarre

>>20025660
No, I think that guy inspired me. I have a feeling it’s gunna be underwhelming though

>>20025646
Protip: 500 gr panettone is always more dry than 1 kg panettone.

Remember that, it could save your life.

Yesterday I ate the last slice of my Renato Bosco ‘tone, the sacher one, and I confirm that it was amazing.
Best texture, moisture and softness I’ve ever experienced from top tier ‘tones, also these creamy apricots are to die for.

I have another one, white chocolate and coffee, but I’ll open it on NYE.

>>20025684
I mean, c’mon…I would stick my dick in there.

>>20025688
>I would stick my dick in there.
looks like you already have

You could have a muffin for a far superior culinary experience.

>>20025646
>chocolate 'tone
Are you a child?

>>20026224
what?

>>20026539
Chocolate is a gimmick 'tone for children. You're supposed to get one with candied fruits.

Anyone have these? My wife got it at work and can't find much on it. The one on the bottom is for Christmas Eve

>>20026739
Awful. Fit for cattle and swine.

>>20025646
Ey tone, nice tread, and why don'tcha check my dubs

>>20025646
based tone thread. /ck/ turned me onto these three years ago and now I've gotten multiple ones each Christmas season

Buy a brioche and cram some raisins in it, instant superior product wa la

>>20025646
Pandoro is better.

>>20025646
>stale bread with dried fruit
nah thanks i prefer not to have medieval peasant ass christmas cake

I'm making one with traditional sourdough right now. Soon to be transferred to the molds.

Tell me, what's a good side or addition to it once it's done? This one is just vanilla, lemon and orange flavored with raisins and cherries (no icing). Jam? Ice cream?

>>20027709
First ever test from a week ago. Not dense but certainly lacking good holes.

>>20027717
And the picture.

>>20027709
Godspeed.

The dough has landed, praying for a good rise.

>>20027724
Thanks.

>>20026739
You did good anon, although they’re supermarket tier ‘tone, they’re the good kind.

>>20027823
Keep us posted based anon

>>20026556
both have their appeal. in the spirit of christmas pigging out, i see no reason not to get one of each.

>>20025660
newfag

There have always been Panettone threads here.

>>20025660
You can tell because he waits about an hour then posts some renaldi bozo pictures.

2,99 euros each on sale

>>20027823
It's too runny man that's why you get it so dense. Do not go cheap with the butter. I personally go 50 percent idration excluding eggs. Also absolutely do not melt the butter
>beurre fondu, beurre foutu
That's what the french says.
Also if you want big bubbles you have to use a strong flour and sordough yeast (dry is good) and you can rest it cool 24 hours or more

>>20028686
Ahahahahah kek I think i know why they are so cheap. Only maina for me anyway. This summer i was in Fossano as soon as you get near the city you smell biscuit i can't imagine how it is this time of the year

>>20028686
Lol. Lmao.

>>20028448
It's bulk fermenting too slowly, I'm getting nervous.

>>20028723
I used two different recipes doing exactly as they say and it still turned out pretty runny towards the end. Everything room temped (not melted), strong flour 13g/100 protein content. Stupid amount of butter and eggYOLKS.
I fed my sourdough for two days before starting just to keep it stronk as well.
Either these recipes are shit or there's some factor I can't account for.

>>20029117
>two different recipes
By that I mean one for the finished picture before and another for this one.
The first one had some stupid mistakes like not noting when some stuff was supposed to go in so I didn't want to use it again here.

Panettone bros, do you ever get sick of winning?

>>20029117
Don't let them overproof.
You're exactly at the stage I was last year, thought it didn't look like it was rising enough and following the recipe "to the letter" it overproofed and collapsed while baking

is this where they put the raisins to trick people into thinking it's chocolate chips?

>>20025673
> I have a feeling it’s gunna be underwhelming though
Yes, but then when you'll really think about it, you'll realise it's the best sweet you can enjoy

>>20029563
I want to watch her eat the whole thing and then rub her bloated belly afterward before she poops it all out

>>20028686

>>20025646
How good is Panettone really? Is it just the Italian version of raisin bread or is there more to it than that? I feel like I barely ever heard anyone talk about Panettone until this year when it suddenly became a huge thing. I kind of want to try making one for Christmas but I'm already making cookies and cinnamon rolls and I don't want bake an excessive amount and have stuff go to waste. I might save it for New Years Eve.

I did stollen this year. Dresden with no marzipan. It sucked. Going to pay a bunch to import 'tone again from italy next year.

>>20030286
its an ordeal that requires a long proof with a lot of things that can go wrong. go for it. there are obv different tiers of it so check for butter% higher better. buy from italy if you can.

>>20030314
Yeah, I think I'll just buy one this year. I just looked it up and found out it's made with sourdough starter. I've only ever worked with commercial yeast so I think I need to practice making normal sourdough a few times before attempting panettone. I'll level up my sourdough game first then try making panettone next Christmas.

>>20029802
Yeah I probably took too long getting them into the molds. However, they didn't collapse but just barely sprung over the rim. I've got em hanging right now so they're "ok" for eating but clearly missing a lot of height. A real bummer considering the investment.
I need to find a reliable recipe. Should have checked libgen for a book on it rather than free online crap.

>>20030599
>two criminals sentenced to hanging

>>20030599
Guys It's not a muffin it is not supposed to drip from your mixer to the mould, you should be able to knead it or at elastic fold it a bit.
I personally use quite a runny mix, but before kneading it i Put it in the fridge for a couple hours to make it easier
>>20030286
Pretto much. Come sundays or christmas euros put a shitload of butter and eggs in their bread and call it gugelhopf panettone or whatever.

>>20030738
It wasn't just run in the mixer. It's been folded in a bowl and slap&folded until it came somewhat together. Then finally tucked under itself with a bench scraper before transferring to the molds. I haven't really done this before so I couldn't immediately tell the consistency required more flour.

>>20030599
>>20030601
Very based anon, however you skipped the scarpatura step (cutting a cross with a sharp razor and putting a cube of butter at the center right before baking), that helps with developing and rising and gives a good look at the finished panettone because it keeps the top part lubricated so it doesn't overcook.

Was it intentional?

>>20030599
Curious how the inside turned out.

The mountaintop of baking.

Got gifted pic related which is a high end Fiasconaro ‘tone in a box with an artisanal Sicilian chocolate cream and a spread.

>>20032747
I’m not a fan of chocolate and this ‘tone is covered with chocolate and strawberries, it’s empty inside and you’re supposed to add the chocolate cream.
Although I would’ve preferred the pistachio variant, it’s an appreciated gift.

>>20025660
Go back to your macgeneral, Ameriburger
Tonne mogs every american "bread"

>>20032747
>>20032760
based gift, gifter and receiver

>>20028686
balocco are the best among the cheap ones, dont listen to the retards. you got good stuff.

>>20034412
ok signor balocco

is anyone as based as me? Please tell me bros...that I am not the only person to have tasted heavens moist soil?

>>20025660
Even on social media I'm seeing fucking panettone posts everywhere and it's very concerning

>>20034569
this is extraordinary good. had the same brand and it is heavenly. patrician choice
t. italian

>>20034660

Totally agree, the moistness of the bread is amazing and unlike other brands. Correct me if Im wrong but I don't this is the most epensive to buy either (although pricey).

>>20034598
We did it anon, we fucking did it anon…our dream has come true.

As an Italian anon I am happy you are discovering one of our traditional Christmas food.

As an Italian anon I invite you, next year, to buy one produced in Italy where we have stringent parameters to determine what a panettone is, since almost all of those produced abroad do not follow the canon and might be sub-par.

>>20036616
>Italian food is only real if it's made in Italy
Fuck off, wop. Nobody cares except you.

>>20036619

Mine message was following the lines of "if you like a cheap version, try the original one so you might like that one better" but I see you are retarded so please proceed business as usual.

>>20034811
It is exteemely good. You can find so e local artisanal ones that match his softnes but the wine drenching it makes it divine.
Bonci is a famed pizza place/luxury bakery in Rome, they do a lot of products and lives off their name mostly ma the Pambriacone is their best

>>20025646
why is there a media push about this type of bread? I just watched one reel from Peru about this bread and then another ad from mexico...
weird

>>20025660
>>20034598
oh, so I see it was just not me.

>>20036794
,>Christian countries advertise Christmas food on Christmas
Astounding

My tone, from Harvey Nicks UK.

>>20036890
This is not a panettone but a Christmas focaccia typical of northeast Italy

First time making 'tone. Turned out great, honestly might be my favorite bread I've made yet

>>20037922
'tone is s'pose to have alveolation

>>20038162
The big one came out a little dense but it's good and not dry at all, I think I like his smaller friends better though. Made them with wild yeast/sourdough starter and since the other anon itt said his died of overproofing I was spooked and might have underproofed them.

>>20038325
proper 'tone for reference for you to strive for

>>20038511
vased

>>20038422
hai, sensei

>>20038511

It's just Italian fruit cake. Up your game.

Opened the Renato Bosco ‘tone, coffee and white chocolate.

Literal perfection, just like last year.

It’s fluffy and airy, the moisture point is amazing and the bite melts in your mouth, the sweetness is incredibly balanced and all the flavours are subtle and yet delicious, you could eat half the thing in one sitting easily.

The coffee flavour is not strong and with a lot of personality just like all the other coffee ‘tones with coffee infused in the dough rather than also transformed into a cream to fill the panettone with or made into flavoured chocolate pieces, however you can feel it and it’s gentle, a very malt like note that is sweet and pairs perfectly with your milk based drink (cappuccino), it is the best thing you can eat for breakfast.

9.5/10 there’s a reason if this panettone is always at the top of the charts that rate the best panettone made in Italy according to all the most authoritative sources like gambero rosso (Italian Michelin guide).

>>20042001
This is fucking art, I’ll tell you hwat, and I feel genuinely bad for those who cannot taste this panettone, let alone those who cope by keep saying that it’s the same as a fruitcake.

>>20025646
family owned bargain market is selling mini tones for 99 cents bros, should i get one?

>>20042008
Do you even have to ask? For 99 cents just buy one or two and try them, it doesn’t matter if they’re shit.
Also a precious info for all the people ITT: the smaller the panettone, the drier inside it will be. Always aim for at least 750 grams but preferably just buy the 1 kg - 2.2 lbs regular size.

>>20042001
>>20042005
Basato

>>20042205
Reborn Woods

>>20028485
Yes, we get flooded by one guy every year

>>20031549
I'll do that next time, my dough was way too runny to manage something like this. Kind of pissed at how watery it came out despite following a recipe to the gram and running the shit out of it in a kneading machine.

>>20032334
Disappointing but still nice and moist. It was no different from my first:
>>20027722
A distinct lack of stretched holes.

The best shit ever

I’m like so fucking stoned right now I don’t even know what the fuck I’m eating but it’s so good I’m going to eat all of this cake

>>20028443
>>20026739
Agreed. Especially the Tre Marie one. Absolutely solid example of what a good classic Pannettone should be.

>>20043538
bathroom Christmas?

>missed panettone season
Think I can still get a good one on sale in an Italian shop or is it over?

>>20045613
The real panettone season begins now, when you can get a high quality one for the price of a pack of gum

>>20045613
You can anon, all the artisanal ones have an expiration date at the beginning of february.

GODSPEED

https://www.iginiomassari.it/en/collections/lievitati/products/panettone-tradizionale

>>20046166
>>20046027
Thank you frens. Didn't think of ordering it online because we usually still go to shops. Hopefully they deliver in my area. I'll try finding the brands I tasted last year.

>>20042001
>>20042005
>copied Tiri
lmao what a loser

>>20048049
>only 2 bakeries make chocolate & coffee panettone

It's literally one of the most basic combos you'll find even in industrial panettone ._.

>>20048325

Official Panettone Shill here.

So, this year I confirm all the suggestions that were made BUT I have to remove a brand from the recommended ones, which is Fiasconaro.

The reason is simple: Fiasconaro until recently was a small artisanal bakery which made good panettone in Sicily, then they became famous especially outside Italy and - many such cases - therefore they started expanding their production to the point that they now sell the more panettone outside Italy and guess what happens, the quality has gone down both because of the increased production and because foreigners have lower standards.

I just had one of their panettone and it wasn't bad but it was kind of dry, lacked butter and honestly it wasn't nothing to phone home to talk about.

What do we say to these people? FUCK YOU.

>>20043538
>>20045177
thanks for keeping my bathroom alive anon
that 'nettone was not really good despite being 40$, way too buttery

>>20025646
What are some good tones I could find in the US? Plenty of Italian specialty stores near me where I can probably find tones made by wops from Greaseballia

>>20049213
Oliveri 1882 is probably the top notch panettone made in Italy you can buy directly in the US without importing them, there’s also From Roy but his prices are totally insane and he’s a jew so it’s a no no.

https://usa.olivieri1882.com/

>>20050066
I mean, Italian panettone like the Olivieri above costs a lot because even if it’s stocked in the US it’s still imported and raped with taxes, but I truly don’t understand why this panettone FROM RAT costs $95 when it’s made in the US directly.

https://www.thisisfromroy.com/

Get fucked Rat

>>20050073
Am I the only one not finding his panettone particularly good?

>>20050082
I mean what the fuck I don’t want to eat AIR, I want the pillowy softness of masterfully worked dough, not some idiotic looking bubbles made to impress normies on social media.

This is what they should look like >>20042005

>>20050082
>>20050088
Impress normies who are trying to holemaxx because it needs the bubbles bro the bubbles are the point bro you don't understand and use like a quarter the dough at the same time. Magnifique

>>20050082
This looks very weird. Would not eat.

>>20050160
The sad thing is that Roy studied from Iginio Massari in Italy and learned how to make panettone from the number 1 pastry chef of pastaland, then he went home and started making that rubbish because by being a chosen one he couldn’t help scamming people.

Vid related is Iginio Massari’s ‘tone.

>>20050248
>huge res but shit quality
man i hate that webm

Bvmp

>>20051489
>35 min from my house
Anon-kun...

>>20051489
disgusting can you guys stop shilling artisanal tones? this is an industrial product, the bigger the batch the more consistent the quality. just pick a big brand like normal people

>>20051536
I’m not from there, I’m in another adjacent region. :D

>>20051611
Death to industrial produced goods.
I buy artisanal products from small companies that made all their production steps in house.

Pic related should be visited by my fellow Italo anons living in the area because it’s a kino farm and they sell raw milk too.

>>20051649
>I buy artisanal products from small companies that made all their production steps in house
the rootless international clique fears the local artisan buyer.

>>20051649
>Burrata filled with Gorgonzola

Holy based

>>20051611
>the bigger the batch, the more consistent the quality
True, but it's shit tier quality. I wouldn't even feed a supermarket panettone to stray dogs.

This evening I’ll celebrate the new year with a new panettone

Heheheheheh

>>20052681
which one?

>>20053211
Fiasconaro Nero Sublime.

It was gifted to me and I’ll share it with my family.

'tone season is officially over folks, see yourself next year if God wills it
Be nice and enjoy the remaining tones with a loved one if you have one

>>20051649
The Milano region is a bit too far from me but if you have some good places to recommend closer to Aosta I will gladly trade with the best places for different cheeses in french savoya

>>20053616
Doesn't know these scammers do the same thing for Easter and give it a different name

>>20032760
I can see why they call it a sublime nigga

How did I do bros?

>>20055061

Why not just eat not fucked up cake?

>>20055477
SILENCE pleb

>>20025646
No, because panettone is guinea dogshit.