Sourdough chocolate panettone

This is not the traditional italian panettone, but if you love chocolate as I do, this version is wonderful too!

This recipe is exactly the same as the traditional panettone (see here the recipe: https://www.tittifood.com/post/sourdough-traditional-italian-panettone).

When I baked the panettone I had 2 kg of dough: since I don't have an elettrical appliance big enough, I had to divide the dough in half. So, out of that I made a tradional version and a chocolate one.

If you want to do just one, then reduce the initial ingredients by half.

For the first steps of the recipe look at this link:

Here I will guide you from the second mixture.

Second mixture ingredients:

140 gr sugar syrup

140 gr clarified butter

300 gr Manitoba flour + at some for folding the dough

154 gr yolks (about 10 yolks)

300 gr dark chocolate (at least 75%) roughly chopped in chuncks nad scales

Break your starter into the bowl, add the syrup and start to mix on low speed with a hook tool. Then the flour (whole grain and Manitoba) spoon by spoon (around 200 gr). Slowly, add half eggs, one at the time. Add 50 gr of flour, spoon by spoon. Add the butter. Here you have to look at your dough if needs more flour or not: you should have a smooth, not sticky dough. Last step: add the raising and candied (or chocolate for the other version). Now work with your hands on a clean surface and with the help of the rest of the flour. Shape your dough folding it like a book in every direction. Cover with a big bowl and let it rest for 20 minutes. Repeat 3 times.

For this dough the final weight was 2006 gr. How to divide the dough depends on how many and how big you want your final panettone and how they fit in your oven: it is better if they bake at once (the dough with the chocolate will be ready to bake earlier as chocolate is lighter then raising and candied fruits). I made 3 x ~ 670 gr in a paper baking tray for a tall version.

Divide the dough according to your desired weight, shape it as a ball and place it the paper baking pan. Cover with double cling film, then with a couple of towels. Leave in a cool dry place (even in the fridge) overnight.

The day after, if you put them in the fridge, take them out and place in a warm place (room temperature). Wait until your panettone rise.

Bake at 150°C for about 70 minutes: always check, it really depends on your oven.

Since these are tall, or cooling use a long stick, turn them upside down and place on top of a big bowl or pot (the panettone must not touch the pot!). Once cool down, place it in a plastic bag and close with a clip. It will stay fresh for few days.