Roy Shvartzapel, a panettone expert with two decades of experience, joins to share his journey in perfecting this festive Italian bread. He and Brad dive into the intricate process of making panettone, discussing its challenges and the importance of quality ingredients. Roy emphasizes patience, fermentation techniques, and the joy of baking during the holiday season. They reflect on past failures and celebrate the successes, making the art of panettone both entertaining and insightful for aspiring bakers.
Brad's journey of baking panettone illustrates the challenges and emotional connection home cooks have with traditional recipes.
Expert advice from Roy highlights vital techniques and ingredients needed for successful panettone, fostering confidence in aspiring bakers.
Deep dives
Introduction of Cook with Bon Appetit Subscription Box
A new subscription box called Cook with Bon Appetit is launched to simplify home cooking. The service includes five exclusive recipes and top-tier shelf-stable ingredients delivered directly to customers' homes, promoting fun and ease in the kitchen. Subscribers receive a discount on their first box and gain access to exclusive digital content and cooking tips from well-known food websites. The initiative aims to enhance the cooking experience by providing everything needed to create delicious meals.
The Challenge of Baking Panettone
A caller named Brad shares his struggles with baking panettone, an Italian Christmas bread known for its rich ingredients and demanding preparation processes. Despite being a seasoned baker, Brad has faced multiple failures, particularly when it comes to managing the delicate step of cooling the bread upside down to prevent collapse. The complexity of creating a successful panettone often requires multiple days of detailed work, leading to frustrations when things go awry. His personal connection to the dish stems from his Italian-American heritage, adding emotional weight to his baking quest.
Expert Guidance from a Panettone Master
Brad receives advice from Roy Schwarzeppel, a professional baker specializing in panettone. Roy emphasizes crucial elements such as using a stiff sourdough starter, selecting the proper flour, and maintaining optimal proving temperatures for the best results. His insights highlight the specific qualities required for flour and the importance of maintaining a warmer environment during the fermentation process. The conversation underscores the shared challenges of home cooks and professionals, fostering a sense of camaraderie in the pursuit of perfecting panettone.
Success in the Kitchen: Brad's Triumph
After implementing the expert advice, Brad successfully bakes panettone, marking a significant improvement over previous attempts. The final product rises beautifully and retains its shape, resulting in a light and flavorful bread—quite a contrast to the commercial versions he’s typically encountered. The successful baking experience also inspires Brad to experiment further, contemplating making additional loaves for holiday gatherings. This newfound confidence not only honors his family traditions but also fosters excitement for future culinary endeavors.
Brad has a vision of a Christmas morning with kids opening presents and adults sipping coffee and enjoying a delicious panettone, the Italian holiday sweet bread. But as he's learned over 3 years of fallen loaves, panettone is not an easy product to bake. So Chris calls on Roy Shvartzapel, who's dedicated the better part of the last 20 years to learning about and producing the loaves, to help Brad improve his process and embrace the wild panettone journey.
The recipe Brad used for his panettone comes from the cookbook A Good Bake.