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Reply to "panettone - help with making."
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[quote=Anonymous]I'm trying it for the first time. Fruits are soaking in Cointreau. Dough is proofing in the refrigerator and it looks good. I have the paper "tins" of various sizes and a lot of dough. How full do i fill those paper tins before the second proof? All the recipes basically say is to put dough into tins and bake. Any help is appreciated.[/quote]
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