Panettone Pan
Posted: 11 March 2008 11:16 AM   [ Ignore ]
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I am looking for a metal panettone pan and have tried the usual kitchenware stores and websites with no luck. 

Any advice would be appreciated.  Has anyone had any luck with this?

Thanks—

Joe Provenzano

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Posted: 11 March 2008 01:57 PM   [ Ignore ]   [ # 1 ]
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Kaiser makes one with a springform latch.

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Posted: 11 March 2008 03:49 PM   [ Ignore ]   [ # 2 ]
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The traditional ones, made out of paper, are ideal, and I’ve been noticing most every kitchen store carries them.  Usually imported from Italy and surprisingly affordable.  Leaving the paper on also helps keeping the panettone moist as you should take weeks to enjoy it, peel off the paper as needed.

If you need to buy a metal pan, using a coffee can lined with parchment is the most common make do, works great.  I also like to use my 5 qt lodge dutch oven, non-preheated, and lined with parchment.  Spray the pan with oil so the parchment sticks.

In general, you should not use a non-stick pan, because you want maximum rise.  Panettone rises more than double or ideally triple, and this can only be done by clinging on a very-stick surface.  It is tempting to use a non-stick pan, like Kaiser’s mold, you have nice smooth edges when unmolding, but would you use a non-stick pan for a Angel food cake or a Biscuit?

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Posted: 12 March 2008 09:24 AM   [ Ignore ]   [ # 3 ]
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Thanks to you both—-

Very fast response!!

I am currently using the papers—which do work very well—but saw an aluminum mold in a book and have been looking for it ever since.

If you see one of these—-let me know.

Thanks again for the advice.

Joe

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Posted: 12 March 2008 03:27 PM   [ Ignore ]   [ # 4 ]
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In Italy, I have never seen panettone baked on anything than paper molds; neither any of my friends and family in Italy have had!  The book you refer to must not be written by an Italian!

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Posted: 12 March 2008 03:48 PM   [ Ignore ]   [ # 5 ]
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Hi—-

The book is Peter Reinhart’s Whole Grain Breads.  Pages 250-251.

Although Chef Reinhart is not italian—if you read his excellent writings, you will find a great respect for the italians—-and given that he is from Philadelphia (and wrote a superior book on pizza)—he gets credit as being an honorary italian-at least in my book!  I may just email him and ask where the pan is from.

The pan showed in the pictures is larger than a panettone paper, I think—-but does appear deeper than a three inch cake pan.

I would really like to find this pan.  If you want me to post a picture of the picture—-I could probably do that.

Thanks for responses.

Joe Provenzano

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Posted: 12 March 2008 03:56 PM   [ Ignore ]   [ # 6 ]
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Joe, thanks for the info.  I am curious to know what are the properties of using the suggested panettone metal pan by Reinhart.

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Posted: 12 March 2008 04:15 PM   [ Ignore ]   [ # 7 ]
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I am not sure if there is an advantage to using a pan over the papers——in fact you listed good reasons why I think the paper molds give better results. I was really only thinking of cost—-even though the cost of paper molds is not really great—I just don’t want to have to buy the paper molds if I could use a pan instead.  That being said—-I have had some great results with the paper.  Yesterday, I made the casatiello recipe from Peter Reinhart’s Bread Bakers Apprentice—which he adapted from Carol Field’s The Italian Baker. I used a paper mold and you can see the results—I hope - in the attached picture.

This is the second time I made the recipe and it worked very well!!

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Posted: 12 March 2008 04:33 PM   [ Ignore ]   [ # 8 ]
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Joe, thanks for sharing, and you have just given me some bread for my breakfast!  One more thing regarding the panettone paper molds.  They have a corrugated-cardboard-like bottom which gives me better aeration during rise and prevents greasy bottoms.

By the way, I think that panettone would bake fine in a Angel Food cake pan.  I’ve tried it once.  Non-non-stick of course.

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Posted: 12 March 2008 08:03 PM   [ Ignore ]   [ # 9 ]
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The metal panettone pan made by Kaiser has a center core similar to an angel food pan.

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Posted: 12 March 2008 08:18 PM   [ Ignore ]   [ # 10 ]
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Thanks! Not quite what I was looking for——but might still be a good thing to have.

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Posted: 12 March 2008 09:43 PM   [ Ignore ]   [ # 11 ]
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Are you looking for a fluted panettone pan?

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Posted: 19 May 2008 10:26 AM   [ Ignore ]   [ # 12 ]
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Hi JoeP,

Just PM’d you but in case you don’t get the message here’s a link to a panettone pan supplier.

http://www.fantes.com/panettone-pandoro.html

Happy Baking!
Cate

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Posted: 19 May 2008 11:45 AM   [ Ignore ]   [ # 13 ]
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Your panettone looks beautiful! Is this an RLB recipe?

I’ve been pursuing the panetonne of my dreams for years now. The current version is based on the brioche in PPB. Though tradition suggests the papers for baking, and the coffee can method is cheap and effective (save the lids to keep moisture in during rises) I’ve had better results in an angel food pan Hector suggested. Actually, mine isn’t nonstick, but the panettone released without trouble. The benefit is that the interior cooks fully before the top overbrowns. The high, narrow profile of the slice supports a high rise.

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