Panettone — Natural Starter Version

Saved Great Italian Chefs recipe. Requires a mature natural starter, stand mixer, temperature probe, panettone cases and suspension needles/dowels. Its clock-time annotations conflict with its rise intervals; use the stated intervals and tripling cues. Approximately 2 loaves. Refresh ingredient quantities retained as written.

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Step 1

Begin the day before. First refresh: mix its flour, starter and water with a dough hook for 7 minutes, keeping dough at or below 27°C. Rise at 27°C for 3 hours until tripled. Repeat with the second-refresh ingredients, mixing for 7 minutes and rising for 3 hours at 27°C. Repeat with third-refresh ingredients and rise for another 3 hours at 27°C.

Step 2

For first dough, dissolve its sugar in its water over low heat. Add flour and half the yolks. Mix to a smooth elastic dough. Mix in 190 g third-refresh starter and remaining yolks, then soft butter a little at a time. Aim for final dough temperature 26°C. Rest at 27°C for about 12 hours until tripled.

Step 3

Next morning, knead first dough with second-dough flour for about 15 minutes. Add its sugar and yolks in 3 additions, incorporating each fully. Add honey, vanilla, orange and lemon zest. Add salt and mix 3 minutes. Gradually add soft butter until smooth, shiny and elastic. Mix in candied peel and raisins. Rest 1 hour at 27°C.

Step 4

Divide in half, about 1050 g per portion. Round each piece twice and place in panettone moulds. Rise at 27°C for another 6 hours. Preheat oven to 170°C.

Step 5

Blend all icing ingredients together and glaze the loaves. Sprinkle with almonds and pearl sugar. Bake until the centre reaches 94°C. Insert knitting needles or long dowels through the bottom and suspend upside down. Leave hanging for 12 hours before serving.