Cost Breakdown

Critical Success Points

• • Maintaining proper temperature (78‑82 °F) for Lievito Madre feeds and final proof.
• • Achieving a smooth butter‑egg yolk emulsion to avoid curdling.
• • Overnight bulk fermentation – dough must triple in size.
• • Hanging the baked panettone upside‑down to preserve its lofty crumb.

Safety Warnings

• • Handle hot water (80 °F) carefully to avoid burns.
• • Use oven mitts when removing panettone from the oven.
• • Raw egg yolks are a potential source of salmonella; ensure eggs are fresh and consider pasteurized yolks.