Triple Chocolate Hazelnut Panettone | Second Dough Mixing from Start to Finish (Part 2)

Part 2 of my modern, open-crumb Triple Chocolate Hazelnut Panettone series is here! In this video, I'm showing the entire second dough mixing process almost uninterrupted. One thing I've learned about panettone is that knowing when to stop mixing is just as important as knowing how to mix. You can follow a recipe perfectly and still end up with a completely different dough. I'll walk you through how I develop the dough's strength, when I add the sugar, honey, yolks, butter, and inclusions, and what I'm looking for at each stage. We also talk about dough temperature, elasticity, plasticity, avoiding overmixing, and why I don't obsess over the windowpane test. At the end, I'll show you how I prepare the molds and use coil folds to judge the strength of the dough. If you haven't watched Part 1, I recommend starting there. It covers pasta madre preparation and the entire first dough mixing process. Part 3 is coming next, with shaping, proofing, baking, and finally, the crumb! Thanks for watching, and feel free to ask questions or share your experiences in the comments. #Panettone #PastaMadre #OpenCrumb #Sourdough #PanettoneMaking #GalikBakes