Triple Chocolate Hazelnut Panettone | Shaping, Proofing, Baking & Open Crumb (Part 3)

Welcome to Part 3, the final video of my Triple Chocolate Hazelnut Panettone series! We've prepared our pasta madre, mixed the first dough, and developed the second dough. Now it's time to finish these beauties! In this video, I'm showing the dividing, pre-shaping, final shaping, proofing, glazing, baking, and finally, the crumb. One thing I really want to emphasize is how important it is to handle the dough gently at this stage. We've spent a lot of time developing its structure, and the last thing we want is to damage it during shaping. I'll also show you how I judge the strength of the dough during the resting and folding stages, how I decide when it's ready to bake, and how I cool the panettoni upside down. And of course, we finally get to cut one open! Chocolate Hazelnut Glaze Recipe Enough for approximately three 500 g panettoni. Raw hazelnuts: 40 g Granulated sugar: 50 g Egg whites: 25 g Cornstarch: 15 g Caramel extract: a little, to taste Chocolate extract: a little, to taste Method: 1. Grind the raw hazelnuts with the sugar until finely ground. 2. Add the cornstarch, egg whites, and extracts. 3. Mix until you have a smooth, spreadable glaze. 4. If the glaze is too thick, add a little more egg white. If it's too runny, add a little more cornstarch. 5. Spread gently over the proofed panettone before baking. I prefer raw hazelnuts for the glaze because they're exposed directly to the oven heat, and using already roasted nuts can lead to overtoasting. Final Proof and Baking Final proof: 30°C (86°F), approximately 6 to 8 hours, depending on your starter and dough. I typically bake when the dough is around 3 cm below the rim of the mold. Baking schedule: 290°F (143°C) for 30 minutes 310°F (154°C) for another 15 minutes Target internal temperature: 93°C (199°F) Immediately after baking, hang the panettoni upside down for 8 to 10 hours to allow the structure to set. The result is a soft, delicate panettone with a beautiful irregular crumb, plenty of chocolate, and roasted hazelnuts. If you're new to this series, I recommend watching Parts 1 and 2 first, where I show the mixing process almost uninterrupted and explain what I'm looking for at each stage. The full dough recipe is in the description of Part 1. I hope you give this recipe a try, especially during the holiday season! If you have any questions, leave them in the comments. I'd love to hear how yours turn out. Thanks for watching and supporting my channel! #Panettone #PastaMadre #TripleChocolate #HazelnutPanettone #OpenCrumb #SourdoughBaking #GalikBakes