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Italian Panettone with Sourdough

When it comes to Christmas, Panettone is a must! The recipe I am proposing is based on that of master Rolando Morandin, entirely prepared with Sourdough.
Preparing Panettone at home is undoubtedly tricky, let's be honest! In fact, the recipe is quite long, and there are many aspects to know to read the signs (positive or negative) of the dough... But do not get discouraged, and most of all, do not get frustrated if the first attempt does not meet your expectations! If you carefully follow my advice, I guarantee you will succeed.
If you want to discover more tricks, have a look at How to Make Panettone.
Preparation: 1 hour
Cooking: 1 hour
Rising Time: 21 hours
Total Time: 23 hours
RECIPE FOR: 4 Panettones of 1kg

EQUIPMENTS

  • Stand Mixer
  • Metal  Skewers
  • Paper Mold for Panettone
  • Cooking Thermometer
  • Feed Grade Bags
  • Immersion Blender

Ingredients

For the First Dough

  • 800 gr Strong Flour for Panettone (W360, 14% - 15% of proteins)
  • 500 gr Softened Butter
  • 450 gr Ripe Sourdough Fed 2 or 3 times
  • 350 gr Granulated Sugar
  • 250 gr Egg Yolks (Quantity 1)
  • 200 gr Water at 30°C (86°F) (Quantity 1)
  • 200 gr Egg Yolks (Quantity 2)
  • 100 gr Water at 30°C (86°F) (Quantity 2)

For the Second Dough

  • 400 gr Strong Flour for Panettone (W360, 14% - 15% of proteins)
  • 135 gr Egg Yolks
  • 100 gr Softened Butter (170gr if you won't use Clarified Butter)
  • 70 gr Granulated Sugar
  • 60 gr Clarified Butter
  • 50 gr Honey
  • 50 gr Candied Orange Peels in Paste
  • 50 gr Flavoring Paste for Leavened Doughs if you won't use Candied Orange Paste - Click here
  • 2 pods Vanilla
  • 24 gr Salt

Filling

  • 500 gr Raisins washed and re-hydrated
  • 300 gr Candied Orange Peel (diced)
  • 50 gr Candied Citron Peel (diced)

DIRECTIONS

For the First Dough

  • First of all, prepare a syrup by dissolving sugar and egg yolks in the water at 30°C (86°F), using an immersion blender.
  • Pour the syrup into the mixer bowl and add the sourdough after the second or third refreshment.
  • Knead for about 2minutes, so you can dissolve the Sourdough before adding the flour.
  • Add the flour and let the dough form a glutinous mesh which must be elastic and extensible. This step is crucial for the success of the Panettone recipe.
  • Check the proper formation of the glutinous mesh, taking a piece of dough and spreading it with your hands until it forms a thin layer of dough.
  • Once the dough is amalgamated and elastic, add the second dose of egg yolks, allowing them to be correctly absorbed. Finally, add the water (quantity 2) according to the recipe.
  • When the dough is fully developed, add the soft butter at room temperature in several batches, allowing it to be thoroughly absorbed into the dough.
  • The first dough is ready. Transfer it into a large container, sprinkle the surface with some small pieces of soft butter, and let it rise at 22-24°C (71°F - 75°F) for 15h until it has tripled its volume. Fermentation time depends on room temperature; therefore, before proceeding with the next dough, make sure the dough has tripled its initial volume. To better visualize the development of the dough, I suggest creating a "graduated scale" on the container, marking the starting volume and the desired volume at the end of fermentation.

For the Second Dough

  • Pour the first dough now-fermented into the bowl of the stand mixer.
  • Knead the first dough together with the flour very well until forming a strong and elastic gluten mesh
  • Add the egg yolks and knead until they are completely absorbed.
  • Then add the sugar, honey, and candied orange paste (or the aromatic mix you have prepared) and allow to knead until the dough detaches from the mixer bowl.
  • Mix without whipping the butter, clarified liquid butter, salt, and vanilla. Then add the mixture to the dough, a little at a time, allowing it to be well absorbed between each addition.
  • Once the dough is well combined, add the raisins and candied fruit and turn the mixer for about 1-2min on low speed.
  • Let the dough rise for about 1 hour to relax the gluten and complete the hydration of the proteins.
  • For 1kg Panettone, divide 1100gr portions of dough and let rest on the table for 5minutes.
  • Roll up the dough to stretch the gluten and form tight loaves. Place in paper molds (1kg) and let them proof at 26-28°C (79°F - 82°F) for 5-6 hours.
  • The real Milanese Panettone is finished with the "scarpatura".
    For this, you score a cross on the Panettone surface, lifting the 4 edges. You place a cube of soft butter in the center and finally close the edges towards the center.
    This particular operation favors the growth of the panettone. It creates a larger toasted surface during baking with the consequent development of a more complex and pleasing aromatic system.
  • Bake in a static oven at 150°C (302°F) for about 45-50min.
  • To test cooking, check that the temperature at the heart of the product is between 92°C and 94°C (197°F - 205°F).
  • Remove the panettone from the oven, pierce them with the appropriate metal skewers and turn them upside down for at least 2-3 hours.
  • Let the Panettone cool completely before packing it in food-grade bags. I also recommend waiting a couple of days before tasting your Panettone to allow the aroma to spread into the cake.

NOTES

The raisins must be prepared the night before the dough.
Rinse it twice in hot water at 50°C (122°F) with a little food-grade alcohol to properly clean it from the preservation waxes.
Then soak it in lukewarm water (35°C - 95°F) for 1 hour, without using alcohol or spirits (which might interfere with the fermentation).
Finally, let it fully drain and lay it on a perforated pan, or spread it onto a clean cloth.
Clarified Butter is liquid butter at room temperature, which gives an extraordinary softness to the Panettone. It's also great for the preparation of Choux and Shortcrust pastries.
The Panettone's aroma is entirely developed in 2-3 days after baking; therefore, wait a few days before tasting it.
Candied Orange Paste is an exceptional solution to flavor your Panettone in a natural way.

NUTRITION LABEL

Serving: 100g | Calories: 4245kcal | Carbohydrates: 648g | Protein: 65g | Fat: 162g | Saturated Fat: 91g | Cholesterol: 1787mg | Sodium: 1318mg | Potassium: 1884mg | Fiber: 24g | Sugar: 235g | Vitamina A: 5752IU | Vitamina C: 10mg | Calcio: 391mg | Ferro: 26mg

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63 comments about “Panettone con Lievito Madre”

  1. Dear Fred, First of all very nice blog and very nice explanation… I hope its ok if i ask in English because my Italian is not very good…
    So my question would be about flour. I have Manitoba 14-14,5g of protein with W 360-380 this Manitoba is from Caputo type 0.. or another option I have is Cuoco 13g of protein with W300-320 type 00 ,.
    I am using Manitoba for Lievito immersed in water so what would you recommend to use for Panettone between those 2 flours? i am not in Italy and this is best I can find here.
    P.S. Does first dough when its finished and put in box to rise does box need to be sealed closed?

    1. Hello Asari, nice to read you!
      My best advise would be to prefer a flour rich in protein like the one you from Caputo. I don’t know where you from, but you might try to shop “Molino dalla Giovanna” or even ” Molino Quaglia” which are my best personal options for getting Panettone.

      Lastly, do not cover the box while the dought will be rising, as it’d be better for it to be exposed to the air!
      Hope I replyed your questions

      My best

    2. Hey Fred thanks for reply, very much appreciated, well this time I did cover the box next time I will let it open I am just afraid isnt it going to get dry on top ? because I made your Panettone today and first rising was 14h + 1 hour in fridge to cool down as you suggested.

      Also I would have couple of more questions if possible about recepie…
      -Kneading first dough was a bit hard for machine Kitchen Aid Pro… so I was thinking can I take more water from second quantity to put in first quantity should this be ok?
      -Another question is I needed to put dough like 3-4 times to cool down in freezer for 5 min during mixing first dough once I reached 26C I stop and is this ok or should I use maybe cold egg yolks to cool down dough?
      -And one more question in second dough I was watching your video also but I didnt see moment when you put eggs inside? Do you put all at once or little by litle?

      I wish you and your family all the best for hollidays!

      P.S. Yes I have used flour with more protein from Caputo and dough came out very nice will see after baking last couple of times I had another recepie but for some reason after I put Panettone in bag couple of days later I cut but I was not happy with texture kinda dry inside and I am not sure is that from flour or my lievito I did put in bag after 10h turned upside down and cooled.
      Oh almost forgot I am in Belgium and I cannot find those flour you seuggested I did try to contact for Petra flour but that would cost me 117€ only for shipping 50kg its a bit too much I think .
      Cheers
      A

    3. Hello Asari,
      To prevent to get the dought dry, you can moisture the surface with a bit of butter.
      Asking your questions

      1)Kneading the first dough was a bit hard for machine Kitchen Aid Pro… so I was thinking can I take more water from the second quantity to put in first quantity should this be ok? >> You can adjust the proportion of water within the 2 quantities, but keep the dough a bit “thick” at the very beginning

      2)Another question is I needed to put dough like 3-4 times to cool down in the freezer for 5 min during mixing first dough once I reached 26C I stop and is this ok or should I use maybe cold egg yolks to cool down dough? >> you must keep the dough cool during the second phase of the process, so it’s ok to refrigerate the dough and use cold egg yolks

      3)And one more question in second dough I was watching your video also but I didn’t see the moment when you put eggs inside? Do you put all at once or little by little? >> You can add the eggs, once the dough will have absorbed the flour and its glutinic mesh restored. Especially if you work with a small mixer, add the eggs in small doses

      Lastly, you can prevent your panettone to be dry adding some more honey (pls reduce granulated sugar accordingly) and adding some clarified butter! If you live in Belgium you can find the most excellent butter; try to find out Cormann!

      Best

    4. Thank you Fred much more clear now, well made yesterday another batch of Panettone but today tried to make second dough and complete disaster … well If I may start from first dough maybe you can tell me what was wrong sorry I dont see option here how I can put some images maybe would be easy for you to see the problem but I will try to explane best I can…

      So in first dough I did adjust water so I am making dough same as last time which was very nice Panettone but this time I made 2 differences ..decided to take 50g of water from second quantity to put in 1st quantity so 200g instead of 150g in first and in second so I left with 25g instead of 75 because I took 50g to start with that.. so indeed machine was doing much easy this time I got stringing and second change what I did were Egg Yolks this time used from box not fresh eg yolks but paserized.
      On the end I got well nice first dough softer then last time I guess because of water change but much softer well with nice window and gluten so I was ok with that… Now put to rise in rising box on 28C and this time I did not covered well dough did rise in about 16-17 hours was a bit longer then last time but I must say I did had strange smell and I had this smell every time I use those paserized egg yolks and every time it was hard to get gluten in second dough… so I did give a shot and proceed and yes I got gluten restored with flour and first dough after 20 min so good to go with egg yolks they were also disolved and yes followed rest of steps like first time but once I added butter dough was fine for couple of minutes but then started to go apart and couldnt get restored anymore gluten was gone and it was just one big pure of the dough…

      I am not sure what caused this to me I blame egg yolks I have feeling something is wrong with using pasterizied eggs I might be wrong but this is 4th time I used them and eacht time I needed to put dough in garbage :(… Can this be from eggs? Or do you think its something else? Can this be because I put too much water in first quantity in first dough, because as I wrote dough was much softer then first time..Lievito is same as batch before which came out very nice so I cannot blame Lievito for this .. I did post on Instagram and I did tag you there maybe you could see that :). Anyway next week another try reinforcing Lievito right now 🙂 … Thank you again and I will keep trying :).

      P.S. Can you just tell me what you mean adjusting sugar? Should I put less sugar maybe I am not sure that I understood this part of your answer? I just followed your recepie for 3 Panettones

  2. 5 stars
    Buongiorno e complimenti. La mia unica perplessità, non utilizzando una impastatrice a bracccia tuffanti, ma una planetaria, è la temperatura dell’acqua di 30°C. Visto che la temperatura dell’impasto per la formazione di una corretta maglia glutinica non deve superare i 26°C e che la planetaria tende a riscaldare l’impasto, non converrebbe utilizzare acqua a temperatura ambiente o fredda?

    1. Ciao Ivano, giusta osservazione! Puoi usare tranquillamente l’acqua a 30°C, ma nel corso della lavorazione misura la temperatura e quando supera i 26-27°C, ferma la planetaria e fai raffreddare l’impasto in freezer. Comunque con la planetaria non avrai grandi problemi, perché non scalda molto l’impasto, come invece farebbe un’impastatrice a spirale.
      A presto!

    1. Ciao Raffaele, in teoria potresti, ma non te lo consiglio sia per la facilità di dosaggio (ti verrebbero dosi difficilmente dosabili), ché la facilità di lavorazione. Preparane almeno 2!
      A presto

  3. buongiorno, volevo provare a fare il panettone, una domanda che significa quantità 1 e quantità 2 nel primo impasto? quello che volevo capire,la quantità totale degli ingredienti quale si deve considerare entrambi ?

    1. Ciao Giorgio!
      La quantità di acqua e tuorli è divisa su 2 dosi, perché si aggiungono in momenti diversi dell’impasto.
      La quantità totale è la somma della quantità 1 + quantità 2 (ad esempio i tuorli totali del primo impasto saranno 450gr: 250gr (quantità 1) + 200gr (quntità 2))
      A presto

    1. Ciao Daniele, il quantitativo di sale per il Panettone è corretto e rappresenta lo 0.5% circa sul totale della ricetta! 🙂
      A presto

    2. Massimo Melani

      Ciao Danile,
      In questi giorni sto provando la tua ricetta e ti volevo chiedere se posso mettere al posto dei canditi le goccia di cioccolato e se sì, in che dosi?
      Grazie e complimenti!
      Massimo

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