PANETTONE Massari con lievito madre

Introduction

This tutorial will guide you through the process of making Panettone using sourdough (lievito madre). We’ll break it down into manageable steps, ensuring a delicious final product. Whether you're preparing for the holidays or simply want to try your hand at baking this classic Italian bread, follow these instructions for success.

Step 1: Prepare the First Dough

You will need the following ingredients for the first dough:

• 240 g flour (type 0, W 330-350)
• 75 g sugar
• 90 g water
• 85 g butter (preferably from cream)
• 60 g egg yolks
• 60 g sourdough starter

Instructions:

1. Mix the Ingredients: In a mixing bowl, combine the flour, sugar, and water. Blend until smooth.
2. Add Butter: Gradually incorporate the butter into the dough, mixing until it is fully absorbed.
3. Incorporate Egg Yolks: Add the egg yolks one at a time, ensuring each is well mixed before adding the next.
4. Add the Sourdough Starter: Finally, incorporate the sourdough starter into the mixture. Continue to knead until the dough is elastic and smooth.

Practical Tip:

Make sure your sourdough starter is active and bubbly for the best results.

Step 2: Prepare the Second Dough

For the second dough, you will use all of the first dough and add the following ingredients:

• 60 g flour
• 60 g sugar
• 85 g butter
• Aroma mix (see tutorial link for preparation)
• 80 g egg yolks
• 30 g water
• 4 g salt
• 3 g malt extract
• 120 g raisins
• 100 g mixed candied fruits (orange, cedar, lemon)

Instructions:

1. Combine the First Dough with New Ingredients: In a large mixing bowl, add the first dough. Then, mix in the flour, sugar, and water, ensuring a smooth consistency.
2. Melt and Add Butter: Melt the butter and gradually add it to the mixture, mixing thoroughly.
3. Add Aromas and Salt: Incorporate the aroma mix, salt, and malt extract, ensuring everything is well combined.
4. Fold in the Fruits: Gently fold in the raisins and candied fruits, distributing them evenly throughout the dough.

Common Pitfall:

Avoid overmixing once the fruits are added to prevent them from breaking down.

Step 3: Bulk Fermentation

1. Let the Dough Rise: Cover the dough with a cloth and let it rise at room temperature until it has doubled in size. This may take several hours depending on the temperature.
2. Check Consistency: The dough should be light and airy after fermentation.

Step 4: Shape and Proof

1. Divide the Dough: Once the dough has risen, divide it into portions based on your mold size.
2. Shape the Dough: Shape each portion into a ball by tucking the edges underneath to create surface tension.
3. Final Proof: Place the shaped dough into the molds and let them proof until they reach the top of the mold. This can take 1-2 hours.

Step 5: Bake the Panettone

1. Preheat the Oven: Preheat your oven to 175°C (350°F).
2. Bake: Place the molds in the oven and bake for about 40-50 minutes, or until golden brown and a skewer inserted into the center comes out clean.
3. Cool Down: Once baked, remove them from the oven and let them cool upside down to maintain shape.

Conclusion

Following these steps will guide you in creating a delightful Panettone with a rich flavor profile. Remember to use active sourdough starter and pay attention to dough consistency. Enjoy your homemade Panettone as a festive treat or share it with friends and family. Happy baking!