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Nelly
@neu
I've now made 2 batches of panettone, 3 at a time and I'm got some I'm very happy with. Even with a highly active lievito madre (doubling volume in 2 hours), it still needs 0.3g of yeast per loaf. The recipe I posted above is very good, provided you have a stand mixer and some very strong flour. I've had a few panettone failures in the past, but this recipe has worked well and is no more effort than a brioche.
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