Basic Panettone

Name: Basic Panettone
Prep time: 22 h
Cook time: 38 min
Total time: 22 h 38 min
Cuisine: Italian, Mediterranean, European
Ingredients: 115g Pasta Madre; 400g Bread Flour (Showa “Pioneer”, 14% Protein, 0.42% Ash; 400 g Showa Flour (14%) 200 g Water; 125 g Sugar; 90 g Yolk; 120g Unsalted Butter; 170g Orange Peel; 180 g Dried Raisins; 100g Bread Flour (Showa “Pioneer”, 14% Protein, 0.42% Ash; 100 g Showa Flour (14%) 3 g Malt; 110 g Sugar; 50 g Honey; 160 g Yolk; 6.5 g Salt; 215g Unsalted Butter; 350g Dried Fruits (Orange Peel + Soaked Raisins)

21 steps

Prep:22hCook:38min

Basic Panettone recipe. - Refrigerate most ingredient before hand, dough temperature cannot exceed 30c (86f) - Mixing time are SUGGESTIONS, could +/- 4 minutes in most cases

Updated at: Thu, 17 Aug 2023 02:47:48 GMT

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Ingredients

6 servings

Instructions

1st Dough

Step 1

Remove the hard skin on the pasta madre, ph should be around 3.8-4.2 (it will be hard to incorporate fat like butter and egg yolk if its too acidic)

Step 2

In a stand mixer (spiral mixer is preferred but planetary mixer like Kitchenaid is Ok), mix bread flour and water in with Pasta Madre.

MixerMix

Water200g

Bread Flour400g

Pasta Madre115g

Step 3

Add in sugar, mix on low speed until you can't see anymore grains of sugar, then mix on mid to high speed until its smooth

Step 4

Add half the egg yolks, mix on low speed for 3-4 minutes, and add the rest of the egg yolks until no more yolk liquid can be seen

Step 5

Add in the soften unsalted butter, incorporate on low speed then mix on high speed till smooth

Step 6

Put into a container, and ferment/proof at 28c (Never above 32c!!! Butter will melt out) for 10-12 hours (I usually make the 1st dough before I sleep, so it proof overnight)

Step 7

After 10-12 hours, 1st Dough should have tripled in height, refrigerate for 30 minutes

Step 8

Soak dried raisins in hot water for 30 minutes, then let it drain on a strainer for 1 hour. The recipe weight refers to the weight after this process.