But this is… a real panettone?

Video Description

But this is… a real panettone? Why I decided to post this short video before entire video- is because you can For make a starter from fruit must (grapes, apple or plum, or water with raisins) you can find the video on my page! It can be done in 3-4 days and you will have it by Christmas! My dear friends, you can’t imagine how much work went into achieving this result! Days of re-kneading, adjusting, recalculating, sleepless nights, a fridge full of egg whites, and a trash bin overflowing with eggshells. I think I watched every possible panettone video on the internet. And you know what? Out of a joke, I suddenly understood exactly where I was going wrong… a very funny story, actually! When I finally gave up—because my panettones looked beautiful, but still didn’t have that signature “stringy” texture the technique requires—I decided to put my last batch of dough in the fridge. It was late, and I was out of patience and nerves. I moved it into a larger bowl, knowing it would continue to rise, and cleaned the smaller bowl to wash it. I have a special love for small pieces of dough; I like to play with them as if they were modeling clay. And that’s exactly what I did. While playing with it, I noticed the dough becoming more elastic and… springy. That’s when the idea hit me to keep kneading it in my hands. And suddenly, just like in the professionals’ videos, I saw the gluten window appear. Well, guess what? I took the dough out of the fridge and kneaded it until it didn’t even know what was happening anymore! Yes—by hand. And yes—without measuring the dough temperature or anything else. And somehow… I reached the texture, color, and beautiful richness of the professional panettones. I can’t describe how scared I was, yet at the same time doing it with this strange indifference, thinking, “Whatever happens, happens.” And here it is. Almost perfect. Yes, almost… because after that, I made a few more—and those turned out absolutely amazing. I’m not sharing this story to brag or for you to pity me. I’m sharing it because very soon, I’ll be posting the video: a step-by-step guide, the recipe, the technique, the baking—absolutely everything I discovered on my own through mistakes and many failed attempts. Information nobody really tells you, not even in courses! I’m so excited that I can barely wait to share it with you. And one more thing: every recipe I give you here has behind it many sleepless nights, days of hard work, and a lot of stress. But I do it with joy—not only to help you, but also to prove to myself that I can. And to leave a little piece of history behind me.