Artisan pot-baked panettone suitable for all seasons.
Sometimes during the year we happen to reminisce with the scents and aromas that only an artisan panettone can evoke. With amazement, you will discover that you can relive that same experience, with identical moisture and scents thanks to pot-baked panettone.
Unlike the traditional Christmas panettone, the Potted Panettone is meant to be enjoyed all year round. Its lightness and fluffy texture make it perfect for any occasion, be it a spring brunch, a summer party or a winter snack.
To ensure a superlative taste experience, only the finest ingredients are used in the preparation of the Potted Panettone. Dairy butter with a creamy aroma, the finest Italian-made and partly also self-produced candied fruit, strictly controlled flours and all other carefully selected raw materials come together to create a panettone of excellent quality.
The technique of pot-baking panettone.
Artisanal pot-baked panettone is of high quality, only excellent raw materials are used. The harmony of its flavors and high digestibility are the result of knowledge, ethical competence and great passion in research. The production is complex and delicate, it is an unusual and special gift packaged in its own special glass jar.
This panettone is baked in the jar and immediately sealed with the cap when it comes out of the oven. During cooling, a vacuum is created that keeps the organoleptic properties of the product unchanged for more than a year without food additives; the technique is the same for jams and preserves.
How do you open it?
To best enjoy the artisanal jarred panettone, it is recommended to warm it up; it can be placed in a water bath of hot water or in a hot oven at 50 degrees for half an hour, or in the microwave for 15 to 20 seconds (in the lab Gabriele tested the metal cap and it does not create problems with microwave ovens that have a power rating of 900W).
Unscrew the cap, pierce the capsule, and helping yourself with a knife along the inside edge of the jar , pull it out. If you don’t finish it all right away you can store it for up to 4 days at room temperature well resealed with the cuo cap on, the next day is even better.
You can use the empty jar to store pasta, rice, salt, sugar, cookies or other dry foods.
A treat served at the end of a meal, for a snack or for a small sin of gluttony.
Accompany it with a passito or fortified wine, such as Inchino for example, the only original Groppello Chinato where the elegance of China Calissaia and Genziana combined with the Groppello DOC native to Lake Garda pairs well with this artisanal yeast.
To achieve an excellent potbelly panettone Gabriele takes great care in all his processing steps:
- The preparation of the yeast dough, which is carefully worked to achieve the right consistency;
- The rising of the dough, which is left to rise for several hours naturally to develop the flavor and texture Gabriele desired;
- The insertion into the mixing vessel of the dough that is placed inside the glass vessel;
- Baking takes place in a pot that is placed in a temperature-controlled oven. The water in the dough is released during the process and is trapped in the sealed jar, creating a moist environment. Most of the moisture present in the dough remains in the product, preventing it from drying out as is normally the case with traditional baking, all thanks to the jar.
- This baking system required several tests before it was standardized, and each time it requires special method and attention, as processing with only sourdough combined with small pieces with this type of baking becomes quite complex;
- Cooling, once baking is complete, of the leavened product inside the sealed container, which helps preserve the freshness and softness of the product.
- The end result is a high-quality leavened product with a soft and moist texture, enriched by the flavor developed during the natural leavening process.
The vasocottura technique is particularly popular and high-end, the leavened product becomes an artisanal vasocottura panettone 100% made in Italy.
What are the differences between a traditional and a pot-baked panettone?
There are mainly 4 differences.
- The method of cooking:
Traditional: traditional panettone is baked in the oven in special ramekins that allow heat to circulate around the dough during baking.
Vasocottura: Vasocottura panettone, on the other hand, is baked inside a special glass jar, hermetically sealed at the end of baking. This baking method creates a moist environment that helps to maintain the moisture of the dough and preserve the freshness of the product for a longer period of time than traditional baking. - End result:
Potting tends to produce a panettone with a slightly different texture, often moister and softer, than that of a traditional panettone. In addition, potting can also help to enhance the panettone’s aromas, such as the citrus notes mentioned in one of the descriptions.
- Durability:
Potting helps to greatly extend the shelf life of panettone by maintaining its freshness, reaching up to a year, thanks to the moist environment created during baking. Traditional panettone without added preservatives usually lasts 20 to 30 days. - Appearance and presentation:
Presentation may differ slightly between the two methods, as the pot-baked panettone has a different shape than the traditional one, due to the container in which it is baked.
Questions and answers about artisan pastry panettone in jars
How is panettone made?
Panettone is made following the vasocottura technique. This technique involves a controlled leavening process that occurs in two stages. During the first stage, the dough is left to rise in a shallow tray for a specific period of time.
It is then transferred to a glass jar to complete the final leavening and baked. This technique results in a panettone with a light and fluffy texture and an even distribution of air bubbles. :-)
How can I be sure that the pot-baked panettone is from an artisan bakery?
Bbuono collaborates with Gabriele, the master pastry chef at “Pasticceria dell’Asino,” works with sourdough, and the quality and continuous search for excellent products led him to produce this panettone. Find out all the details about our producer, we dedicated a whole article to him and explained why we chose him as a partner of bbuono.
How long does the panettone last in its glass package?
It has a shelf life of more than 1 year, without the use of preservatives but thanks to the vasocottura technique.
To best store the vasocottura panettone, we recommend storing it in a cool, dry place away from heat sources.To take it out of the jar, run a knife along the edges and you can enjoy it as you would a regular panettone.
What to pair with jarred panettone?
This panettone should be enriched with a good wine, from bubbles to passiti, a good Franciacorta such as the 1701 Franciacorta Saten Millesimato Biologico DOCG or the Franciacorta Brut Nature DOCG, or a Garda bubbly such as the Brut Zodiaco sparkling wine .
Great to pair with theInchino, an aromatized Garda wine the only original Groppello Chinato. For those who want to venture well it goes well with strong ales or amber ales.
Nutritional values of pot-baked panettone:
| Mean values | per 100 grams |
|---|---|
| Energy | 1589 Kj 380 Kcal |
| Fats | 17.15 g |
| Saturated fatty acids | 9.82 g |
| Carbohydrates | 48.94 g |
| Sugars | 25.48 g |
| Protein | 7.01 gr |
| Halls | 0.34 g |
| Fibers | 0.59 g |
- Allergens: highlighted ingredients, including grains that contain gluten, may cause allergies or intolerances.
- To best store the panettone we recommend storing it in a cool, dry place away from heat sources.To take it out of the jar, run a knife along the edges and you can enjoy it as you would a regular panettone.
- Its expiration date is indicated on the package and ensures the freshness and quality of the product for an appropriate period of time.
- Sold in 280-gram glass jar.
