Traditional panettone takes days to bake—made with a wild yeast starter, the dough is built over time and left to ferment and rise as nature works her magic. We’ve sped up the process to get an elegant bread with a delicate, feathery texture in one day.
The “Gold Standard” results that Grant is hunting down with this recipe? Panettone from This Is From Roy: ttps://www.thisisfromroy.com/
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