Does that feel fair to say? B: Exactly. CM: That signature panettone move, cooling it upside down is what has made the past three years of failed attempts so devastating for Brad. Every time the ...

Making panettone is a time-consuming process. The "sourdough-like dough" is left for several days to prove and hung upside down after baking to give it its "distinctive dome shape" and airy texture.

The process doesn’t vary much because panettone demands rigour: three days, three mixes, fastidious temperature control and, once baked, it needs to be very quickly flipped and hung upside down ...