Isn't the same thing accomplished by adding wheat gluten or making a starter? When I make my sweet bread recipe I use a starter. 3/4 cup flour, 1/3 cup water and a 1/16 tsp. Of instant yeast.Let that sit over night then mix with the rest of the recipe. Sometimes I add vital wheat gluten. The result is a softer bread and it stays fresher longer. I believe I got this technique from one of your Panettone recipes.

• Reply