Sourdough traditional italian Panettone

Christmas, at least in Italy, means #Panettone in terms of classic dessert! It is a classic, especially in the North part of the country

Panettone, for baking, needs a proper shape baking tray: I used the traditional paper baking pan. They come in different dimension according to the weight of the dough. They can be for a tall shape (more traditional) or for a shorter version. As I don’t have a proper environment and machines, like bakeries, I can’t pretend to have the same results in terms of strength of the yeast. If you don’t have a proper room with the temperature sets at a certain degree, it is likely your dough will struggle a bit to rise. Solution to try to hide this a little bit? I used the shorter version tray 😊

Even if inside the panettone won’t look as the one you can buy (such as lots of “dough’s bubbles”) don’t worry at all for the taste (more important!!). Just use great ingredients, and you will have great results.

This year, my mum and I decided to bake the traditional Panettone and a version with chocolate (https://www.tittifood.com/post/sourdough-chocolate-panettone). We did a bit earlier because, unfortunately my brother (he is abroad) can't come back home for Christmas (yes, it is 2020!!). So, he will receive by post a bit of home 😊.

I'm going to guide you step by step, and I will give you the ingredients step by step.

---

Everything starts with a #sourdoughstarter.

This is one I made few days ago and put in the fridge. Whenever I use the starter for baking, I always keep some for the fridge in order to carry on with it. About 40-50 gr is normally what I keep: to this I add the same amount of flour and half of cold water (so 40 -50 gr flour and 20-25 ml water). Mix with your hands and knead to shape a ball (like in the picture) Put in the fridge until risen and ready to use.

Ingredients starter refreshments:

320 gr white flour

240 ml cold water

160 gr manitoba flour

1° refreshment:

For the panettone, my starter from the fridge was 90 gr. Therefore, I added , 90 gr white flour, 45 ml cold water. Mix with your hands and knead to shape a ball. Place in bowl, cover with film cling and let it rest.

2° refreshment: when your dough is almost double in size, weight it and repeat the steps above: my starter was 230 gr, so I added 230 gr flour and 115 ml cold water. This time cover and put in the fridge overnight.

3° refreshment: my starter was 500 gr. For making my panettone I took 160 gr, add 160 gr of Manitoba flour, 80 ml cold water. Mix and knead as per step 1 and make a cross with a very sharp knife.

These steps are necessary for your starter

to build the appropriate strength to help the dough in the raising process, as it doesn’t have the same strength of brewer’s yeast or chemical yeast. So, you will have 340 gr of your starter left. You can, make a refreshment for the fridge to keep it alive, and throw away the rest. But it is such a shame: even if we are talking about some flour and water, go to waste it is not so cool (but always an option, if you prefer). A better use for this leftover starter could be a nice bread: look here for some ideas (https://www.tittifood.com/post/sourdough-rye-bread)

Ingredients 1° mixture:

You have to wait for your starter to rise at least 4 hours. In the meantime, prepare the ingredients (they must be at room temperature!!). You will need:

200 gr clarified butter (starting at least from 230 gr normal butter)

200 gr sugar syrup

100 gr whole grain flour sifted

450 gr manitoba flour sifted + more if needed

6 eggs

Sugar syrup:

put the sugar in a pot and add water to cover it for half cm. Simmer on gentle heat without moving the pot. When the sugar is melted and before it turns colour the syrup is ready. Pour it into a bowl.

Clarified butter:

put the butter in a pot and keep it on a very low heat. It takes some minutes, but patience is essential as the butter must not burn. In this process the water in the butter has to separate. At some point the melted butter starts to bubble and create a sort of "foam". This is good. Be patience and wait until it looks like the figure in the middle. Carefully, pour it into a bowl: with a spatula try to keep as much water (the "foam") as possible away (see picture).

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 300 gr). Slowly, add 3 eggs, one at the time. Add around 200 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 dough.

Now work with your hands on a clean surface and with the help of some flour. Shape your dough folding it like a book ('bottom-up') in every direction, until you get a smooth and firm ball. Let it rest covered with a wet towel and cover it with a bowl. Wait for 90 minutes and repeat. Cover a big bowl with a towel and some flour, put your dough, cover it, and let it rest in the fridge overnight.

Second mixture:

In the morning take your dough out and divide in half. I’ve got 2 x 1Kg dough. Fold each one four times and make a ball. Let it rest covered with wet towel and cover it with a bowl. Let it rise and warm up. How long will depend on the temperature in your environment (but quite likely all morning: this is the downside on baking in your own kitchen and not in a bakery!)). Prepare the ingredients, as for the first mix they must be at room temperature.

Ingredients for 1 kg dough:

140 gr sugar syrup

140 gr clarified butter

300 gr Manitoba flour + at some for folding the dough

154 gr yolks (about 10 yolks)

500 gr raising

400 gr mixed candied orange and citron

For the other 1 kg dough look at the chocolate version here: https://www.tittifood.com/post/sourdough-chocolate-panettone

When your dough is ready, you have to work in the same way as per the first mixture:

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.

My final weight was 2700 gr. How to divide the dough depends on how many and big you want your final panettone and very important, 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 4 x 500 gr and 1 x 700 gr.

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.

Once cool down, place it in a plastic bag and close with a clip. It will stay fresh for few days.