Panettone Recipe
Panettone traditional recipe with a sourdough starter!
Servings Prep Time
2loaves 3hours
Cook Time Passive Time
50minutes 4-6hours
Servings Prep Time
2loaves 3hours
Cook Time Passive Time
50minutes 4-6hours
Ingredients
Converting Liquid Sourdough Starter to Stiff Sourdough Starter
Mature Stiff Starter
Day 1: First Dough
Day 2: Final Dough
Glaze (optional)
Toppings (optional)
Special Supplies
Instructions
Converting Liquid to Stiff Sourdough Starter
  1. In a small bowl stir together 10g of liquid starter, 20g of flour and 10g of filtered water. Cover the bowl with plastic wrap and keep at room temperature for 12 hours.
  2. Discard half of the mixture. Add in and stir thoroughly: 20g of flour and 10g of filtered water. Cover and keep at room temperature for 12 hours.
  3. The following day repeat the same process, by refreshing the starter, once every 12 hours. Within 12 hours cycle, the starter should at least double by volume, without collapsing, before the following feeding. Keep repeating this cycle until such starter is obtained.
Mature Stiff Starter
  1. In a small bowl mix together 20g of stiff starter, 20g of flour and 10g of filtered water. Cover and keep at 29ºC (85º F) for 4 hours.
  2. Discard all but 20g of starter and re-feed again with 20g of flour and 10g of filtered water. Cover and keep at 29ºC (85º F) for another 4 hours.
  3. Keep re-feeding process going until the starter triples in size between feedings. This may take only two consecutive feedings, as it was in my case, or it may take couple of days. If doing more than one day, you don’t need to schedule middle of the night feedings. Just give it a larger feeding, reduce the temperature to approximately 26ºC (80º F) before leaving it for an 8 hour night.
  4. Once the starter tripled in size, make the last feeding by discarding all but 40g of starter, and mix it with 40g of flour and 20g of filtered water.
  5. Scale the amount of starter needed for the first dough 4 hours after the final feeding.
10 pm, Day 1: First Dough
  1. In a medium size mixing bowl dissolve dry yeast in a water. Add flour, diastatic malt powder and mature stiff starter, knead for about 5-8 minutes.
  2. Add egg yolk in (3-4) small increments and each time knead until is fully absorbed by the dough.
  3. Add sugar in (5-6) small increments and each time knead until is fully absorbed by the dough.
  4. Add softened butter in small increments, each time knead until is fully absorbed by the dough.
  5. Transfer the dough in a large, lightly oiled mixing bowl. Cover and ferment at 22ºC (72ºF) for 12 hours or until the dough is more than tripled by volume.
11 am, Day 2: Final Dough
  1. Sprinkle over the first dough: flour, salt, scraped vanilla seeds, orange zest and pour in 40 ml of filtered water. Knead until fully combined, about 5 minutes.
  2. Add egg yolk in 2-3 small increments and each time knead until is fully absorbed by the dough.
  3. Add sugar in 5-6 small increments and each time knead until is fully absorbed by the dough. Keep kneading until the dough starts pulling off from the sides of the bowl. This will indicate that gluten is near its full development.
  4. Slowly add butter in small increments and each time knead until the dough absorbs it completely. Gluten will be fully developed with the last incremental addition.
  5. Add honey and 37g of filtered water. Knead until is fully incorporated in the dough.
  6. Add 37g of filtered water and knead until incorporated.
  7. Add raisins, candied orange peel, candied lemon peel and knead until evenly distributed, 3-4 minutes.
  8. Transfer the dough in the lightly oiled bowl, cover and ferment at 22ºC (72ºF)for 1 hour. Stretch and fold the dough once, after the first 30 minutes. If the dough is very loose fold it twice: after 20 minutes, and then again after 40 minutes.
  9. Turn the dough on a buttered surface, weigh and divide, form a loose ball of each part, let rest for 20 minutes. You do not need to cover the balls.
  10. Insert two parallel bamboo skewers close to the bottom of each 6 1/4″ x 4″ paper mold.
  11. Form two tight dough balls and insert them into paper molds.
  12. Proof at 26ºC (80ºF) for 4-6 hours or until the top of dough dome is even with the paper mold. The sides of the dough will be about 1″ from the top of paper mold. The molds don’t need to be covered.
  13. Preheat conventional oven (fan assist is off) to 176ºC (350ºF), rack in the lower 1/3 of the oven.
  14. Optionally glaze the loaves, following with generous dusting with confectioners sugar and garnish with the whole almonds.
  15. Bake for 50 minutes or until internal temperature reaches 85ºC (185ºF).
  16. As panettone is being baked prepare holders for baked panettone skewers.
  17. When panettone loaves are baked, hung them upside down immediately, and place them in the holders. Let it cool overnight.
  18. Keep each loaf in a plastic bag to preserve freshness and fragrance.
  19. Enjoy heavenly fruits of your labour!
Recipe Notes

 

  • soften the butter by keeping it overnight covered on a kitchen counter.
  • use a small 250 ml Mason jar to verify the first dough rise overnight. Put in the jar a small amount of the dough, about 1/3 of the jar volume. Cover with plastic wrap and keep together with the first dough bowl. When the jar is full, the first dough fermentation is complete.
  • knead approximately 3-5 minutes between each incremental addition of either egg yolk, sugar or soft butter.