Introduction to Panettone
Panettone is a traditional Italian bread that requires a specific type of yeast called “levito madre,” or mother yeast. This yeast gives panettone its tangy flavor and makes the baking process much longer, taking a total of three days to complete.
Key Ingredients and Process
- Panettone is made with type zero flour, which is finely ground and makes the bread soft while keeping it strong and elastic.
- The dough needs to be refreshed three times with flour and water every three and a half hours.
- The temperature is important, with 26 degrees Celsius being the ideal temperature for the yeast to activate.
- The dough is mixed with water, sugar, butter, and egg yolks to create a panettone-based mix.
- The rest of the ingredients, including egg yolks, sugar, honey, candied orange paste, and vanilla, are added the next day.
Shaping and Baking
After the dough has rested for an hour, it is split into 25 parts and then rested for another hour. The dough then goes through a process called “pirlatura,” which gives panettone its strength and allows it to grow in the oven.
- The dough is placed in molds called “pirotini” to give it its characteristic shape.
- The panettone is left to rest for one more day in the molds to ferment and develop its texture and aroma.
- Before baking, the dough is cut in the shape of a cross, a process called “scarpatura,” which is a sign of a true Milanese panettone.
- The panettone is baked for one hour at 170 degrees Celsius and then turned upside down to cool and prevent it from collapsing.
Summary Jigsaw
Drag and drop the sentences below to put them back in the correct order.
- After the dough has rested for an hour, it is split into 25 parts and then rested for another hour. The dough then goes through a process called “pirlatura,” which gives panettone its strength and allows it to grow in the oven.
- Panettone is a traditional Italian bread that requires a specific type of yeast called “levito madre,” or mother yeast. This yeast gives panettone its tangy flavor and makes the baking process much longer, taking a total of three days to complete.
Key Vocabulary
| Term | Pronunciation | Definition | Example Usage |
|---|---|---|---|
| Panettone | /pænɪˈtoʊni/ | A traditional Italian sweet bread loaf | The family gathered around the table to enjoy a slice of panettone during Christmas. |
| Levito Madre | /leˈviːto ˈmadre/ | A type of natural yeast starter used in Italian baking | The baker carefully maintained the levito madre to ensure the panettone would rise properly. |
| Tangy | /ˈtæŋɡi/ | Having a sharp, sour taste | The panettone had a tangy flavor due to the type of yeast used. |
| Type Zero Flour | /taɪp ˈziːrəʊ ˈflaʊə/ | A finely ground flour used in Italian baking | The recipe called for type zero flour to give the panettone its soft texture. |
| Pirlatura | /pirlaˈtuːra/ | A process of folding and stretching dough to give it strength | The baker performed the pirlatura technique to develop the panettone’s structure. |
| Pirotini | /piroˈtiːni/ | Small molds used to shape panettone | The dough was placed in pirotini to give the panettone its characteristic shape. |
| Scarpatura | /skarpaˈtuːra/ | A process of cutting a cross into the top of the panettone before baking | The scarpatura technique is a traditional step in making Milanese panettone. |
| Ferment | /fərˈmɛnt/ | To undergo a chemical change, especially in yeast, that produces gas | The dough was left to ferment for a day to develop its texture and aroma. |
| Candied | /ˈkændɪd/ | Preserved in sugar | The recipe included candied orange peel for added flavor. |
| Elastic | /ɪˈlæstɪk/ | Able to stretch and return to its original shape | The type zero flour helped to create an elastic dough. |
| Refresh | /rɪˈfrɛʃ/ | To add new ingredients to a mixture, especially to a yeast starter | The dough needs to be refreshed with flour and water every few hours. |
| Milanese | /mɪləˈniːz/ | Relating to or characteristic of Milan, Italy | The scarpatura technique is a traditional step in making Milanese panettone. |
| Aroma | /əˈrəʊmə/ | A pleasant, sweet smell | The panettone developed a delicious aroma during the fermentation process. |
| Texture | /ˈtɛks.tʃə/ | The surface quality or “feel” of something | The type zero flour helped to create a soft texture in the panettone. |
| Yeast Starter | /jiːst ˈstɑːtə/ | A mixture of flour and water that has been fermented with yeast | The levito madre is a type of yeast starter used in traditional Italian baking. |
| Fermentation | /fərmɛnˈteɪʃən/ | The process of yeast converting sugars into gas | The panettone underwent fermentation for several days to develop its flavor and texture. |
| Activate | /ˈæktɪveɪt/ | To make something start working or happening | The yeast was activated at a temperature of 26 degrees Celsius. |
| Collapse | /kəˈlæps/ | To fall in or down suddenly | The panettone was turned upside down to cool and prevent it from collapsing. |
How Traditional Panettone Is Made In Italy | Regional Eats 🎓
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Grammar Focus
Grammar Focus: The Present Simple and Imperative in Recipes
In recipes, the present simple tense is often used to describe the ingredients and the imperative mood is used to give instructions. For example, ‘panettone is made with type zero flour’ (present simple) and ‘the dough needs to be refreshed’ (imperative in the form of necessity). The imperative mood can be expressed through verbs such as ‘mix,’ ‘add,’ and ‘bake’ to instruct the reader on how to prepare the dish.
