Sourdough Panettone

avatar

The best things in life take at least a little effort. This is also true for the hugely popular festive cake with candied fruit – the panettone. It is a traditional Italian festive dessert. It differs from other types of fruit bread mainly because of the long levitation process, which makes the dough soft and fluffy.

31.jpg

33.jpg

Panettone has originated in 1491, when Duke Ludovico Maria Sforza, known as Il Moro, ruled Milan city (Italy). At the Sforzesco Castle, which still stands in the centre of Milan, was working a servant called Toni. He was a talented chef with a big heart, who used the leftovers from the castles feasts to prepare tasty dishes for the poor citizens. Word of his generosity spread by word of mouth and there was a long line of poor people snaking along the street from the castle's kitchen door, waiting for Toni's free meals. Legend says that Il Moro hosted a feast on Christmas day in 1491. When the head chef failed his dessert, he remembered Toni's charity project. They searched the shelfs of the kitchen and found a tall and fluffy cake. Toni had baked it from leftover ingredients for the orphans - but instead it delighted the assembled dignitaries at the gala feast. It was the “Pan de Toni”, panne in Italian means bread, which means it was the Bread of Toni. We could say, that at the end of the 15th century a true Christmas miracle was born, and it lives on today.

You can find panettone in almost every Italian shop, around festivities. The best panettone is still the one made in good patisseries or at home.

21.png

Ingredients for the first dough :

  • 76 g sourdough starter
  • 75 g of sugar
  • 90 g of water
  • 60 g of egg yolks
  • 85 g butter (at room temperature)
  • 240 g of manitoba flour (strong flour, high gluten and high protein, bread making index W 350)

Ingredients for the main dough:

  • all the first dough
  • 60 g of manitoba flour
  • aromatic mix
  • 4 g of salt
  • 60 g of sugar
  • 80 g of egg yolks
  • 90 g of butter
  • 40 g of water
  • 120 g of soaked raisin
  • 60 g candied orange
  • 30 g candied citron

Ingredients for the aromatic mix:

  • 30 g of honey
  • zest of 1 organic lemon
  • zest of 1 organic orange

Prepare it at least two days before the main dough

01.jpg

19.png

First of all prepare the aromatic mix it at least two days before the main dough.
0a.jpg

Mix all the ingredients and putting it in the fridge, covered.

0b.jpg

In the first bowl, mix the egg yolks and sugar until foamy.

04.jpg

05.jpg

06.jpg

Put the water and the sourdough starter in a second bowl and stir until is well dissolved.

02.jpg

03.jpg

03a.jpg

Then add the flour and mix slowly.

07.jpg

Gradually add the egg yolks and sugar.

08.jpg

09.jpg

10.jpg

When everything is well assembled, add the butter and mix on medium speed for about 25 minutes.

11.jpg

12.jpg

13.jpg

14.jpg

15.jpg

16.jpg

When the dough is well combined, place it in a buttered bowl and leave to rise up at room temperature for 18 hours or until the dough has tripled in volume.

17.jpg

The dough after 18 hours rest

18.jpg

Place the first dough in the bowl of the mixer and add the flour and egg yolks with the sugar. Then add the water in which the salt has been dissolved and bind the mixture well. Only when you have a homogeneous texture you can add the butter, the candied fruits, raisins and the aromatic mix.

20.jpg

19.jpg

21.jpg

Transfer the dough from the bowl on a working surface which you have previously buttered, and leave to rest for an hour without covering it.

22.jpg

23.jpg

24.jpg

After one hour, make the folds, make a ball, and leave on the counter for a further 15 minutes.

25.jpg

Then make the folds again and place the dough in the baking tin.

26.jpg

27.jpg

The dough should rise for 6-8 hours at 28° C, covered, until it has risen to the edge of the tin (to achieve the temperature I’ve put it in the oven with the light on).

28.jpg

Once the dough has risen sufficiently, put it on the counter and leave it at room temperature for another 45 minutes until it forms a nice crust on the surface, so that you can cut it neatly in a form of a cross.

In the meantime, preheat the oven to 200° C. Bake at 200° C for the first five minutes and then reduce to 180° C and bake for a further 45 minutes. Place a pan of water in the oven to keep the dough moist during baking.

The panettone must be chilled upside down for 24 hours. To do that use one bigger pot and knitting needles.

29.jpg

32.png

This was my first home-made Panettone. It was very tasty and everyone like it very much. I also liked it, but there is still much space for improvement. I think I should use a smaller tin next time since it was not so tall as I expected, but since it was very fluffy, I think the reason was just in the size of the tin. If you haven’t tasted this Italian goody yet, I warmly recommend it 😊.

32.jpg

30.jpg

Bon Appetite 🍽️ 🍴 😋

foodie.png

Thanks for reading,
feel free to leave a comment, I will be glad to reply to.
Best regards, @miljo76

follow.png



0
0
0.000
22 comments
avatar

Wow these looks so yummy 😋, am certain it's gonna be delicious, thanks for sharing this well detail step by step process to achieve the recipe.

0
0
0.000
avatar

Congratulations @miljo76! You have completed the following achievement on the Hive blockchain and have been rewarded with new badge(s):

You received more than 10000 upvotes.
Your next target is to reach 15000 upvotes.

You can view your badges on your board and compare yourself to others in the Ranking
If you no longer want to receive notifications, reply to this comment with the word STOP

Check out the last post from @hivebuzz:

Hive Power Up Month - Feedback from February day 14
Valentine's day challenge - Give a badge to your beloved!
Support the HiveBuzz project. Vote for our proposal!
0
0
0.000
avatar

Excelente, la masa quedó espectacular, la red de gluten igual de hermosa. Me encanta las masas de panadería y estoy aprendiendo poco a poco, felicidades por tu post.
Saludos y bendiciones.

0
0
0.000
avatar

Thank you for the nice comments. In my opinion, the dough succeeded great and the gluten developed nicely. I am also learning from dough to dough 😉

0
0
0.000
avatar

DANG you even got the lil loui vuitton cupcake holders woahhh

0
0
0.000
avatar

Ha ha,...similar, but much cheaper 😜 Thanks for stopping by!

0
0
0.000
avatar

The part about how you let it cool caught my attention, a new trick that I see, well another thing that has nothing to do with it but what caught my attention is your mixer, it's great, it's my dream to have one hahahahahahaha😅

0
0
0.000
avatar

Thanks for your comments. How to let a dough to rest,... I read it once in a magazine and I use this trick regulary 😉. And about the mixer, it is a lifesaver for these kind of recipes! I hope your wish for a mixer comes true as soon as possible!

0
0
0.000
avatar
(Edited)

Hi @milifo76, what a great first attempt at making Patteone, it looked delicious and wished I could have had a tasting. Nothing beats home made and I daresay your cooking attempts will most certainly be a tasty winner. Thank you for your step by step demonstration. Regard Angie🌻

0
0
0.000
avatar

Thank you @angiemitchell for your nice comment. My Patteone was really delicious, you can believe me 😀 For making it for the first time I'm satisfied, but but I know there is still much space for improvement. And I totally agree with you, nothing beats homemade food. Thanks for stopping by!

0
0
0.000
avatar

Love your Foodie post!

Yum! You have been curated @taco.cat on behalf of FoodiesUnite.net on #Hive. Thanks for using the #foodie tag. We are a tribe for the Foodie community with a unique approach to content and community and we are here on #Hive.

Join the foodie fun! We've given you a FOODIE boost. Come check it out at @foodiesunite for the latest community updates. Spread your gastronomic delights on and claim your tokens.

Join and Post through the Community and you can earn a FOODIE reward.

Banner_followBHcommentsize.png

0
0
0.000
avatar

Yummy looks so delicious, I love fruits and panettone. If I do it I'll let you know!

0
0
0.000
avatar

I'm waiting for you to let me know,.... 😀 Thanks for stopping by

0
0
0.000
avatar

Looks great very tasty. very nice fluff

0
0
0.000
avatar

Thank you for the nice comments. It was really so fluffy,....

0
0
0.000
avatar

It's like the food you serve is very delicious

0
0
0.000
avatar

I hope this is the case 😃 Thanks for stopping by!

0
0
0.000