The Test...

Yes, I've been trialling a sourdough based panettone. I didn't go the whole hog and fully fruit up the bad boy. I wanted to see how it would work in a basic rich dough. It was a five feed process over a 48 hour period but it seemed to work pretty well. In fact, I think the dough was actually easier to handle than my normal yeasted version. Using the sourdough allowed the gluten strings to form and it was much less sticky than normal when I added the butter etc. (secret recipe and all that). I think I'll run a full trial run in a week or two....