Basic Panettone

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

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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.

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.

Step 9

Dice the orange peels, then drain on a strainer for 30 minutes. The recipe weight refers to the weight after this process.

Step 10

In the stand mixer, mix in flour and malt with all of 1st Dough from the fridge.

Step 11

Mix in sugar and honey one after the other

Step 12

Then mix the egg yolks in 2 batches

Step 13

Mix in the salt

Step 14

Then mix on high until dough is smooth, then incorporate butter on low, then mix on high again till smooth

Step 15

Mix in the dried fruits on low speed

Step 16

Dump the dough out on an oiled surface, stretch and fold it, then let it rest for 30 minutes

Step 17

Divide and shape into balls (~340g each), let them rest for 30 minutes

Step 18

Insert 2 skewers into a panettone mould

Step 19

Tighten the ball of dough using a bench scraper, then into the panettone mould

Step 20

Proof at 27-29c for 5-6 hours

Step 21

Bake at 150 for 38-40 minutes