Kedua adonan memang berada pada posisi yang sama, Enriched dough.

– panettone, khususnya Artisan bertopang pada pasta madre meski starter cair juga bisa dilakukan (sameday bake tanpa ragi instan dengan rongga layak, rasa intens)
– ⁠sementara Bluder, harus menghasilkan serat panjang dan lembut, secara traditional penggunaan air kelapa membantu flavor dan mengelola aktivitas ragi (yang kebanyakan ragi instan) meski banyak yang beralih ke “sourdough”

Lalu apakah keduanya sama ? Biar logika masing-masing berbicara, mungkin menjaga Tradisi memiliki identitas terpisah jauh lebih baik mempertahankan cita rasa yang sebenarnya.

Semoga bermanfaat & Happy Baking 😉

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Panettone and Bluder.. are they actually the same dough? short @kursusbakingprivate

Both doughs definitely sit in the exact same spot, enriched dough.
– Panettone, especially artisan ones, relies heavily on pasta madre though liquid starters can work too (giving you same-day bakes without instant yeast, solid open crumb, and super intense flavor).

– Bluder, on the other hand, is all about getting those long, ultra-soft strands. Traditionally, using coconut water helps boost the flavor and keep the yeast in check (mostly instant yeast), even though a lot of bakers are pivoting to sourdough these days.

So… are they actually the same thing? Let everyone’s own logic do the talking. Maybe hanging onto tradition and keeping their separate identities is the best way to preserve what they really taste like.

Hope this helps & happy baking 😉

#bluder #panettone #bakingtime #bakingclass #kelasbaking