Ingredients: 125 grams of sugar. I was too intimidated to make panettone until Breadtopia community member Dan Dee @djd418 generously offered to share his panettone recipe with us. Though I use bread flour to refresh the starter, I have found that an even higher gluten flour in the actual dough gives the best results for a high-rising, delicate crumb structure. 125 grams of raisins. When the dough rises to about ½ inch below the top of the molds and is cresting just above the mold in the center, it is time to score the top of each panettone with a cross using a razor blade or a very sharp knife. Overnight is best away from drafts. milk. Some of my photos show a topping that I like to use. Try not to disturb the large ones too much or slam the oven door because they can and will fall just like a soufflé! Anyway, this year, however, I procrastinated no longer. This could be 4-5 hours or longer. Paper panettone molds are available seasonally in many kitchenwares stores, in a variety of sizes. Being certified organic is a guarantee that the ingredients do not contain GMO’s, chemical pesticides or result in land degradation. The dough should be half to 3/4 of the way up the paper sides, as a good panettone has lots of ovenspring or expansion in the oven. Cover and let rise in a warm spot (~80F) until tripled. Take a piece of the dough and stretch it out until you can practically see through it. Just be patient! 125 ml. I baked on 170°C for approximately 45 minutes. Frequently found scouring European cooking blogs for the next great baking adventure! Add more or less egg whites for the consistency you want. Remove the zest with a microplane or similar zesting tool, taking care to remove only the outer skin, not the white pith. Put the remaining sugar in a large bowl and beat together with the butter and vanilla … Conditioned raisins are added together with the candied citrus peel. Some recipes I have seen blend the softened butter and egg yolks into a smooth emulsion and then introduce them into the first dough together rather than separately. Measure out the raisins, golden raisins and dried cranberries, each in a separate container with a tight fitting lid. Your proofing times may not correspond to the timeline I have provided, especially if you do not use a temperature controlled proofing box. Add the water a little at a time and mix for another 5-10 minutes. Panettone. Remove the butter from the refrigerator and let it come to room temperature. Short and long fermentation times of various stages make it a test of not only skill but stamina!! By “very active,” I mean that after refreshment, it should triple in volume in 4 hours at around 80F. After 15 minutes, for each dough ball, perform the. Switch to a dough hook attachment and continue mixing on low/medium low speed for another 10 or 15 minutes, until the dough is smooth. Drakulich adds La Brea Bakery curated their own “Yellow dough” because this is the first stage that is highly enriched containing egg yolk, sugar and butter. The secret to homemade Panettone that is naturally leavened with a sourdough starter has arrived. Wash the orange and lemon with a vegetable/fruit cleaner, rinse and dry. As soon as the dough rises to about 3/4 inch below the top of the panettone molds at the edges, uncover the molds and leave the dough open to the air to form a thin skin. The butter should to be cold but soft. After setting the first dough to ferment I conditioned the raisins by washing and rinsing them in water several times until the water was clean. 4 egg yolks. You may have to adjust the times listed below accordingly, depending on your rising environment. If possible, peel the dough skin (four triangles created by the score) back a bit, starting from the center. For the first dough, it is when it has tripled in volume (photo above). I decided to use Iginio Massari’s formula. The formula comes from the end of this blog post. Looking at the final dough above: at the top of the list are the blue stages which consist of the production stages. I had to leave it an extra 12 hours before it tripled. I do give the quantities for the raisin and candied peel combination from the original recipe, in case that’s what you would like to use. First dough after mixing waiting for the fermentation to condition the protein and triple in volume. Panettone made with sourdough if wrapped well, will remain fresh for days and just like in good bread, the flavours will mature and develop. Make sure you read these sections thoroughly before focusing on the printable recipe, noting in particular the importance of a scale, stand mixer, and if possible, a warm proofing box or other setup (e.g. Let the dough sit uncovered for 15 minutes. It’s a great challenge and worth the effort. Enter your email address to subscribe to this blog and receive notifications of new posts and recipes by email. ... One thing make sourdough panettone great holiday gift is how long it keeps. Let them sit out, covered, at room temperature for 4-5 hours. Henk Drakulich, Executive Chef at La Brea Bakery tells Allrecipes, "It usually looks and feels like a light and fluffy bread and is considered a dessert because of its sweetness." Here are a couple videos (in Italian) demonstrating the process; the first is Adriano Continisio and the second is Loredana Mesiano: As with any other sourdough bread, the rise times will depend on the strength of your starter and the proofing temperature, etc. My version doesn’t include any candied fruit peel, rather uses raisins, golden raisins and dried cranberries. However, while using high gluten flour, the amount of water I list above has always worked fine for me. Incorporate the butter in much the same way as with the first dough until the dough is elastic and well developed. Let it sit out, covered, at room temperature for around 24 hours. Let them sit out overnight at room temperature. Shaping sourdough . Dan: Avid home baker. Lets look at the entire Final Dough to get an idea how it looks assembled. Cover and leave out at room temperature, 8 hours to overnight. Every oven is different so the finer adjustments of temperature and time comes with knowing the idiosyncrasies of your oven. No junk. The first dough conditions the gluten protein so that it’s mellow, supple and very extensible, this allows us to get that highly aerated volume in panettone . These are the grouped ingredients, or if the formula requires, ingredients separated to be added at a specific time or step. I am mailing a couple to other cities (one is even on the way to Canada! This website also lists dough weight for various panettone molds. I have tried this, thinking that it might speed the introduction of fats into the first dough, but I’m undecided on whether this helps in any way. From the Italian panetto or small cake, panettone is a large fruity enriched sweet bread, offered typically during Christmas throughout Italy and in Italian communities around the world. oven with light on). The starter should have tripled in volume since the last refreshment. © 2020 Copyright Sourdough Bread Recipe. Dan won the Minnesota State Fair Baking Competition Ethnic Baking Sweepstakes Award with this panettone. Then comes the “First dough” or “first yellow dough” as some like to call it. *This recipe makes a little over 1.1kg of dough. This Italian bread is similar to a fruitcake and traditionally served during the holidays. It took me several years to get it right! A delight to eat for its flavour, aroma and its typically highly aerated texture. This is true of the “first yellow dough” (sourdough stage) and the final dough. Recipe Notes. The green ingredients are categorised as non-dough ingredients in Bread Boss which means they scale separately to the dough. Either way seems to work fine. ), even after 5 days on the road, they would still be moist and fresh. Before placing the baking sheet in the oven, make sure you arrange the molds to maximize the space between them, since the tops can mushroom outward as they bake. ). If there’s one iconic festive sourdough product that has captured the imagination of bakers worldwide, its got to be panettone! Add the flour, sugar and room temperature water to the bowl of a stand mixer fitted with the paddle attachment. Salt was added soon after. Form each piece of dough into a ball, by pulling the outside edge of your right hand across the top of the dough from left to right and around the right side of the dough in a clockwise direction. This will take some time. For the final proof, it is when the dough has risen to about ½ inch below the top of the paper mold at the edges. These panettone will keep well stored in a closed bag for at least a week. Incorporating the butter and eggs in the initially stiff dough takes a lot of time. For a mushroom top use 0.4 and for a more recessed panettone, use 0.37. Recipes. Different brands of bread flour have different gluten content, however, so I made an online Gluten Enrichment Calculator. The water listed in the liquid final dough is added after the other ingredients of this stage are all incorporated. Dough pieces topped with armaretto will really “jump” in the oven if the dough has been conditioned correctly by the fermentation stages with a well conditioned starter. Follow your own judgement if you are too nervous to add more water. After measuring the ingredients and cooling the dough, bowl and hook; add all of the first dough, the flour and the aromatic mix to the mixer bowl and mix on low speed with the dough hook until all the ingredients are incorporated, about 10 minutes. I worked from the recipe and procedure in the Italian texts and added my notes and tweaks from the last five years of making this recipe. Modern recipes for panettone often include making two separate doughs which are then combined together, and up to three rises; for ease, you can make a leaven by combining proofed sourdough starter, water and flour, and then blend that leaven with the remaining ingredients for your dough: additional flour, flavorings, honey, salt, butter, egg yolks as well as dried and candied fruit… If the starter triples in volume at a warm room temp (~80F) in 4 hours, it’s ready for making panettone. On one occasion the first dough took more than 18hrs to triple. But I like the sweet and tasty topping. How To Make Panettone Naturally Leavened With Sourdough / Sweetdough - This is a fairly traditional Italian panettone Christmas bread recipe. When all those ingredients are incorporated the aroma ingredients were added. Your email address will not be published. Mark the initial dough level so you can tell when it has tripled. The resulting dough will be soft, elastic and very shiny. Add the softened butter, a little at a time, waiting until each dose is fully absorbed before adding more. Place small pats of softened butter on the exposed dough and then return the flaps to their original positions. Try to let the dough tell you when it is ready. Posted by Boris on Dec 15, 2018 in Bread Boss, Recipes, slider | 2 comments. Because incorporating ingredients into both the initial and final doughs does take a long time, you need to pay attention to the dough temperature to make sure it stays in the “target zone” i.e., the dough doesn’t overheat. Distribute them evenly on a cookie sheet lined with several layers of paper towels. It will help, after baking, to hang panettone upside down for stabilization. https://www.masterclass.com/articles/how-to-make-homemade-panettone If the dough has not tripled in volume, wait until it does. Danish rye bread. Make sure you do not over work the dough any time during the mixing by checking its temperature frequently. The Christmas treat is typically baked into a tall, cylindrical shape (empty coffee cans work great as baking pans). If you made your own high-gluten flour, remember to only use 240g of it here. In that particular case the background temperature was too low. Once you master the basic technique, if you would like to try the topping I use, you can find the recipe on the Martha Stewart site here as part of a Gabriele Riva’s panettone recipe. He is ranked up there with heart surgeons and rock stars!! Though this recipe is lengthy and fairly detailed, I hope that these instructions will help ensure early successes. https://www.foodandwine.com/bread-dough/best-panettone-recipe In Bread Boss we can separate ingredients into stages and groups to keep track of which portions belong into which dough stage. The results were pretty amazing! Mix flour and malt, add first dough, knead well, add sugar, egg yolks, salt and flavorings, incorporate butter. Your times may vary due to differences in starter strength and proofing environment. Temperature is important in all fermentation, as readers of this site will know, but with the first dough fermentation of panettone it’s very important since a temperature that’s too warm can produce excessive acids. txfarmer. Use a dough scraper to flip it over on to a work surface so the floured sides face down. Half a day and over night made this dough quintuple in volume, so I was pleased. The Amaretto topping is a more modern phenomenon with panettone, the traditional style is to slash with a knob of butter added to the top just prior to entering the oven. Coming up to Christmas its a fitting baking challenge that if done correctly is very rewarding. For example the Amaretto topping doesn’t influence the dough formula but is still necessary in the final dough. The fruit is folded through on slow speed as it’s soft and we don’t want to break it, only distribute it evenly, so keep an eye on the mixer and judge it visually. All this effort results in a spectacular traditional Italian Christmas bread that’s so delicate and airy it must be hung upside-down to set when it comes out of the oven. Add the remainder of the yolk and honey. Then I can put the mixer onto the second speed as I add the butter in lumps a little at a time. The armaretto is easy to make, just add the ingredients to a mixing bowl and whisk until its a smooth viscous paste able to be piped. (Although ours never last that long!) After 8 hours of final proof, the amaretto prepared a few minutes earlier to piping consistency, is piped on the top surface and topped with almonds and pearled sugar. Then add the salt and another 1/3 of the egg yolks, mixing until fully absorbed. I’ve been meaning to write up on it for a while but other things have been pressing and urgent and making panettone is needless to say demanding on ones time. The quest of making a really good panettone ‘artisan’ style – without the emulsifies, preservatives and bottled aroma concoctions – has been gaining ground in internet baking circles for good reason. If not, refresh the starter more often, say 2-3 times per day for several days (or weeks) until it’s active enough to triple in volume in 4 hours. Place the dough (and glass with dough ball, if used) in a warm place to rise for around 12 hours, preferably at around 85F. Before shaping, insert 2 bamboo sticks into each paper mold. This contributes to the pleasant mouth feel of well made panettone. ), 80g raisins, soaked in 120 ml (4 ounces) water - or - 60 ml (2 ounces) water + 60 ml (2 ounces) rum or the spirit of your choice, 80g golden raisins, soaked in 120 ml (4 ounces) water - or -60 ml (2 ounces) water + 60 ml (2 ounces) rum or the spirit of your choice, 80g dried cranberries, soaked in 120 ml (4 ounces) water - or - 60 ml (2 ounces) water + 60 ml (2 ounces) brandy or the spirit of your choice. Starting with translations from Italian blogs several years ago, he developed his own strategies and explains them below. This is an ideal time to arrange your panettone molds on a baking sheet and pre-skewer them: two skewers running parallel close to the base of the molds. Moulding panettone for the first time can present a challenge but using care and importantly the correct technique makes it easy. But length of fermentation time isn’t a cue for the ripeness of this dough. It’s a challenge for bakers and chefs all over the world. The times listed here are the ones I use/observe. You can read more about starter bathing here, though, if you’d like to give it a try. In my case, I used half lemon and half orange peel. Note that after incorporating the softened butter followed by the egg yolks, the dough softens nicely, despite its initial stiffness. Panettone aficionado. Then measure out two - 550g pieces of dough and set them on the greased working surface. Learn how your comment data is processed. You will use this piece to determine when the dough has tripled in volume. This “hanging” also allows the moisture, that dissipates as baked goods cool, to be retained within the paper mould and eventually equalise throughout the entire crumb. To find out how much dough to put in your panettone mold, I do this: find the volume of your mold in cubic centimeters, then multiply the volume for 0.37 or 0.40 = the weight of dough in grams that you can put in that mold. Percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. When the first dough passes the windowpane test, place it in a large container with straight sides that can accommodate triple the current volume of the dough and cover it with a well-fitting cover or with plastic wrap. Then start adding the softened butter, a little at a time, waiting until it is completely absorbed before adding more. I have made and tweaked this recipe 6 times. Breadtopia’s bread flour, for example, has 13.5% gluten. … Low volume, new recipes, occasional giveaways. Once a dough forms small amounts can be added a bit at a time until it is all incorporated into a smooth dough. If there’s one iconic festive sourdough product that has captured the imagination of bakers worldwide, its got to be panettone! The first few tries were like bricks and I ended up tossing them. Once the mixture comes together into a rough dough ball, turn out onto a clean surface and knead until it forms into a smooth, homogenous ball, around 10 minutes. Not very pretty. Step 2 At the same time, combine … I’ve tried many Panettone recipes over the years in my personal quest to make a panettone better than the ones you can buy, but I never found a recipe that would yield the soft, silky crumb that I was looking for. Discard any unused starter from the last refreshment or save it to make bread, waffles, scones, etc. As long as it smells good and I have enough time to refresh it multiple times, I do as I described above and it evolves to smell yeasty and low-sour. Panettone is often referred to as the Mount Everest of sourdough baking because it’s a project of several days (at least) with sourdough starter modifications, two dough builds, dried fruit soaks and more. Notify me of follow-up comments by email. Check the dough temperature periodically and if it reaches 79F (26 °C), stop mixing and place the mixing bowl, dough and dough hook into the freezer for about 10 minutes to cool them back down, then resume mixing. You can increase the mixing speed a little near the end of that time. Note that it might seem a bit scary to add more liquid to the dough, since it is already very soft. You may have to switch back and forth between the hook and the paddle to mix the dough effectively. It takes several days to execute properly. Place your first dough, mixer bowl and hook attachment in the refrigerator for 30 minutes to cool down while you measure out the ingredients. In a bowl using a wooden spoon combine starter water and half of the high-grade flour. The dough needs to pass the “windowpane test” before you are done. Ohhh, I am going to try to make this for Christmas ! Add the sugar a little at a time, waiting until it is fully absorbed before adding more. By now the dough should be glossy, soft but elastic and strong. After 45 minutes, tension the dough by rounding it on the bench much the same as you would for any soft, well developed bread dough for final moulding. 4 hours, Cook Time: Mix (by hand or with stand mixer) 60g of an active 50% hydration sourdough starter with 30g purified water until the starter is softened and absorbs most of the water (about 3 minutes). 12:45 pm Dust the dough with flour. For each subsequent refreshment, take 60g of 50% hydration starter, mix in 30g of water, add 60g of bread flour and mix as before. After the butter is fully incorporated, start adding half of the egg yolks, a little at a time, waiting until they are fully absorbed before adding more. Cover each mold with a plastic film or plastic bag, and place the entire baking sheet with molds to rise for 8-12 hours in a warm spot, ideally 83-85F. For example, for 300g enriched flour with Breadtopia’s bread flour, this is 296g bread flour and 4g vital wheat gluten. These first 3 stages of the First Dough are repetitive “conditioning” steps of the starter to enhance it’s yeast activity and keep the formation of acids by lactic acid bacteria (LAB) low in volume. I have had good luck with General Mills All Trumps High Gluten Flour and also when I create my own high gluten flour by adding 8g of vital wheat gluten to 292g of bread flour. One-click unsubscribe on every email. The top of a traditional panettone is scored with a cross and topped with a pat of softened butter placed in the center of the cross just before baking. This panettone is made using a sourdough starter/levain and the dough is made over 2 days. The dough should already wrap around the dough hook and should continue doing so throughout the mixing process after new ingredients are absorbed. Let’s have a look at the screenshots of my phone so you can see how the formula is separated into groups. This recipe was originally in grams and has been automatically converted to other measures. Bread Baking Instructional Videos, Recipes, and Baking Equipment and Supplies, DAY 2 at 7:00 PM or later, depending on dough expansion. Add 60g of bread flour to the previous mix and stir to combine. The mini panettone only needs around 40 minutes to bake, so remove that from the oven when it's done, leaving the larger panettones in place. Mix the zest with the honey and vanilla extract in a bowl. The first dough is very stiff before you start adding the butter and egg yolks. Panettone wants to cave in on itself when it comes out of the oven. Although these sites are in Italian, most browsers (or Google Translate) do a reasonable job of translating if you’re interested in perusing the original blog posts, and also this article, which contains general information that is useful for making panettone, pandoro and colomba. If you have different sized panettone molds, you can assess how much dough to put in each mold using the following formula: Calculate the volume of the mold in centimeters and multiply that number by 0.4 or 0.37 to get the grams of dough for your mold. It will help prevent any sticking if you wipe a thin coating of soft butter on the working surface and on your hands before this step. Coming up to Christmas its a fitting baking challenge that if done correctly is very rewarding. Prep Time: (A temperature controlled proofing box works really well for this recipe, especially if you want fairly repeatable proofing times!) However, it takes quite a while to incorporate the fats at the beginning. If you feel it is too stiff for your mixer, try increasing the water in the first dough and decreasing the water in the second dough by the same amount. The recipe we publish in this post is to make a panettone without a sourdough. With a planetary mixer like a Hobart or a Kitchen Aid I usually do this on first or slow speed. Straining them to allow excess water to drain away and store them in the fridge until needed the next day. When I plug those numbers into the calculator and tell it how much enriched flour I want, it tells me how much bread flour and vital wheat gluten to use. Total mixing time 45-55 min. Panettone bread originated from the 1500s in Milan, Italy. Add the flour and starter to the mixing bowl. *(except flour, grains, and some really heavy stuff), Straight-walled starter and dough containers, https://breadtopia.com/naturally-leavened-christmas-panettone/, Einkorn Chocolate Mint Chunk Cookies (with Sourdough), La Cloche, Romertopf & Emile Henry Ceramic Bakers, First Dough (Hydration, Mixing and Temperature), 2 5.25 inch diameter paper panettone molds*, 1-2 2.75 inch diameter paper panettone molds, as needed for extra dough, 4-8 Skewers, around 12” long (I use wooden ones, two per mold), Boxes or pans deep enough to hang inverted panettones while accommodating the length of the skewers, Unchlorinated water for dough and starter (several hundred milliliters), Dried fruit e.g. To make taller panettone… So I entered a modified formula based on Iginio’s formula into Bread Boss with all the different fermentation stages and production stages. If you maintain your starter at 100% hydration, you can create a 50% hydration starter for this recipe by taking 60g of 100% hydration starter, mixing with 30g water and then adding 90g bread flour. As such, panettone needs to cool in an inverted position or else it will collapse under its own weight until the starches and fats “set up.” As soon as panettone comes out of the oven you need to insert skewers into the bottom of the molds very quickly, invert the loaves and hang them between two boxes or over some other appropriately sized container. What I mean by that is that since the panettone dough is so rich and soft, some ingredients must be mixed in gradually. Leave them inverted for at least 3 to 4 hours or overnight to cool. 2 tablespoons vanilla sugar. Naturally leavened panettone is an epic adventure in baking, worth mastering and repeating even outside the holiday season. Then use your left hand to perform a similar but opposite motion pushing from right to left across the bottom of the dough and around the left side, again in a clockwise direction. The first of these production stages is the First Dough which contains 3 stages that are sub formulas. The Wild Yeast Blog suggests inserting the skewers before you place the dough into the molds, and I think this works really well. I suggest that for the first time or two, just make a panettone with the scored cross. Method: Prepare the sweet starter over a period of one to several days. Finally when all the butter is thoroughly mixed in and the dough has developed elasticity it can be folded to form a smooth top surface skin and allowed to ferment approx 18 hrs at 25-26°C. For the Starter: Stir the yeast into the lukewarm water and let it sit for about 10 minutes until frothy. Iginio is a well known and celebrated pastry chef and confectioner from the city of Brescia in Italy. Note: Check on the first dough to see how it is rising. An increase of 5 times the volume was an indication of the good starter activity and the flour strength. The preparation that can last even up to a few days begins with making the sourdough starter which is then kneaded with flour to make a smooth dough. After completing the first dough, drain the raisins, golden raisins and dried cranberries and gently squeeze out the extra liquid. 120g raisins (soak in 5 ounces of 50:50 water and the spirit of your choice, or water only). December 17, 2012 - 2:29pm. 200 grams of soft butter. This is where a small amount of water can be added to effect the desired consistency and viscosity. Form all of the other pieces of dough into balls in a similar fashion and then let them rest for 15 more minutes, uncovered. After the resting period, turn the dough out onto a clean working surface. After the water is fully absorbed, the dough should be able to pass the windowpane test. Bake the large panettones for 50 minutes at 330F or until the internal temperature reaches 201F. They also freeze very well. All up it might take 5 or 6 lumps added half a minute apart. This site uses Akismet to reduce spam. It looked like I was on track for the correct volume and texture that’s characteristic of panettone. Place all of the filled panettone molds onto a rimmed baking sheet. Flour from the starter is not counted. Panettone papers have designated sizes and although the ones I used were for 750g dough weight I used 700g dough pieces. Traditional recipe for Panettone. Required fields are marked *. After mixing the ingredients together to form a shaggy dough, turn them out onto a clean working surface and knead until smooth and homogenous. 120g raisins (soak in 5 ounces of 50:50 water and the spirit of your choice, or water only) This gluten free panettone recipe has a new sort of record for my blog...the most tries a recipe has needed to get it right. Depending on the temperature, it could take anywhere from 8 to 15 hours to triple in volume. When the dough reaches about an inch below the top of the panettone molds at the edges, turn on the oven and heat to 330F. Hanging it upside-down for several hours prevents this. Cover with several more layers of paper towels and another cookie sheet with a few weights on top to help pull any extra liquid out of the rehydrated dried fruit.