Panettone is not rising but is browning
Hello! I'm here because I need help with my Panettone, I've been using a recipe like 5 years in a row with no problems, but this year I changed my stove, I was using a gas stove and now I have an electric stove, so here's the problem: my panettone is rising perfectly in the fermentation process, everything is the same as the other years, they are perfectly rising in the paper molds before baking, but now, when I bake them I noticed that they get fully brown but they're not rising as previous years.
This makes me wonder that maybe the oven is too hot, the recipe says 170 ºC (338 ºF) for 20 minutes, I place them in the middle of the oven not too close to the top heater and not too close to the bottom heater, I think the oven temperature is the problem but I'm not sure, as I said I've been using this recipe many years and never had any problem until now.
The crumb is the same as the previous years, very soft like a panettone should be, but again, is not rising as previous years.
So, I hope someone can help me and guide me to fix this problem
Thx for the help
Have you checked the temperature in the oven with a thermometer? It may be running cooler than your gas stove did. Also is it convection? Some electric convection stoves will brown the surface before the interior is correspondingly done, particularly on larger loaves.
This has happened to me, which is why I mention it. I have an Anova Precision Oven, which does a beautiful job of baking panettone, but it can only bake two at a time (1 kg size). So I have also used my 30" kitchen stove, which is electric convection. The kitchen convection oven set to the same temperature has produced less risen loaves which are too brown. They also take up to 10 minutes longer to reach the desired internal temperature.
Panettone benefits from an initial higher temp in the oven, to produce a strong initial push, although this varies by the recipe used. At the same time, too much convection fan at the beginning can "set" the surface, making it harder for the loaf to rise.
Just my experiences....
It's probably not really the fact of the new oven being electric. It's more that the temperature distribution in the oven is different. Also, the temperature sensors in consumer ovens is probably not that reliable. I've read of 50 deg F inaccuracies and even 75 deg F.
So it would be a good idea to get at least a good oven thermometer and make sure you know what the oven temperature distribution is. If the new oven uses a fan and the old one didn't, or the other way around, that would make a difference.
Not rising as much suggests that the top is hardening sooner than before. So lowering the set temperature, steaming or steaming more, turning off the oven when you insert the loaves and turning it back on after 5 or 8 minutes, these are all things you can try to help keep the upper surface pliable longer.
No guarantees, though!
TomP