It's brilliant and foolproof because time does most of the work.
molecules, which move more easily when wet, into alignment so they can knit together into a structure that’s strong and elastic.
The only thing Jim Lahey, of Sullivan St. Bakery in New York City, loves more than bread is getting people to bake it.and the rum-soaked raisins at the end of beating, for instance, just stirring the dough to incorporate the fruit without “rupturing the raisins.” When Lahey says he likes a wet dough, he’s not kidding. “It’s all about goo,” he explained as he transferred what was virtually a proto-dough to a dry, clean bowl. “Think of it as one contiguous mass.” There was no need to oil the bowl, he added, because of all the butter in the dough. “And there’s so much sugar—food for the yeast—in panettone, you could let it rise up to fifteen hours in a cool room.
Lahey turned his attention to the “swap-out,” a bowl of dough that had been fermenting quietly for most of the day in our test kitchens. He punched it down, fished out the vanilla bean pod, and formed the dough into a neat ball. Paper panettone molds are available at
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