A first shot at panettone, using a no-knead, retarded fermentation, all sourdough variant of the version in Reinhart's The Bread Baker's Apprentice. Hoping to refine this for semi-mass production (in smaller loaves) over the holidays. This one came out of a 10" diameter spring-form pan, and the pre-baking weight was a massive 1675g.
Updated, refined, adapted recipe now posted.
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