Classic Panettone

PROCEDURE FOR THE 1ST DOUGH

Pour the water at room temperature into the bowl; if necessary, use cold water from the fridge along with the sugar and 1/3 of the egg yolks.

 

Create a syrup to dissolve the sugar. Add the natural sourdough, the flour, and start kneading for about 15-20 minutes at speed 1, max 2, until the dough is well developed and reaches a temperature of 20°/21°. If the temperature reaches 25°/26° during this phase, remove the dough and cool it in the fridge or freezer for 10/15 minutes to bring it back to 20°.

 

When the gluten network is smooth, alternate adding the remaining yolks in two parts and the butter in three parts in this sequence: butter/yolk/butter/yolk/butter. Note that the addition of sugar (if added after the first mixing phase), eggs, and butter should take about 30 minutes at speed 1, max 2. Between each addition, let the mixer run for about 5 minutes so that everything is well absorbed.

 

Always check that the gluten network is developing properly. Knead well for another 10 minutes at speed 1, max 2, until you obtain a smooth dough. The entire kneading process should take about 55 minutes.

 

To keep track of time and temperature, use a thermometer and a timer.

 

The temperature recorded after 30 minutes of work should be 23°, after 45 minutes 25°. The final dough temperature should be 26°/28°. Let it rise at 26°/27° for 12 hours in an oiled container, waiting until it has tripled in size if necessary.

 

PROCEDURE FOR THE 2ND DOUGH

Put the first dough, previously cooled in the fridge or freezer at 8°/10°, into the mixer, add the flour, and knead for about 30 minutes at speed 1, max 2, until you achieve a well-developed dough, reaching a temperature of 20°/21°.

 

Add the sugar and egg yolks alternately in 2/3 parts, then add the honey (you can emulsify the honey with the butter). Add the salt, and after 2 minutes, add the butter in 2/3 parts and knead well. Between each addition, let the mixer run for about 5 minutes so that everything is well absorbed. Always check that the gluten network is developing properly.

 

After the last addition, knead well for another 10 minutes at speed 1, max 2, until you obtain a smooth dough. This phase should last about 30 minutes.

 

Finally, add the suspensions and mix for about 5 minutes at speed “0” (at least until everything is mixed correctly). The entire kneading process should take about 65 minutes.

 

The final temperature of the dough should be 26°/28°. When the dough is ready, remove it onto the work surface, perform a fold, and let it rest for 1 hour in a container at 27°/28°. After 1 hour of resting, shape into the desired weight, perform two simple folds, and let the skin form. After 30 minutes, round the panettone.

 

After rounding, let it rise for 6/8 hours at 26°/27° if you want to bake the same day; otherwise, leave it out for 3 hours and then store it at 14° in the fermentation chamber until the next day.

 

Once the rising is complete, turn on the oven. While waiting for the oven to reach temperature (about 15 minutes), leave the dough in the air to form and solidify the skin, making it easier to make the cross-cut or "scarpare" (the traditional cut). If making the cut, insert a piece of butter in the center.

 

Instead of cutting, you can glaze it (with icing). For greater development, place your panettone in the fridge for 30/45 minutes before baking. Bake at 150° in a convection oven, or 160° in a static oven for the necessary time (depends on the size), approximately 55/65 minutes. Use a food thermometer to check the internal temperature; your panettone is ready when you measure 94° at the core. Once baked, pierce the panettones, flip them upside down, and let them cool for 12 hours.