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Getting ready to make Panettone, haven't done this in a few years. I've been building my Lievito and it is now at the point of tripling within 4 hours, but after a few more hours it peaks and starts to collapse.The Massari recipe has a first dough with a 12 hour rise, followed by a second dough with 4 to 6 (IIRC) hr rise. The first time I tried this, it didn't work, the first
Doc.Dough May 12 2020 - 8:43pmDoubled? I guess I don't understand what you did. I assume that your starter is 100% hydration. The original recipe pencils out to be ~74% hydration (or 76% depending on how you account for the sugar) and your "doubled version is only ~46% hydration. Did you intend to double to original recipe? If yes, then there should be 340g of starter and 340g of water and you only put in 240g each so you have a lot less liquid than you should. Or did you type 240 instead of 340? I think if you do the math right and follow the formula you should be fine. 76% i...