All right! Oh cool so that's very good. So this is a naturally leavened or
sourdough panettone. Yeah smells really good and I
think we got pretty good crumb some good really nice big air holes in there
didn't rise as much as I thought it was going to or I think it should yeah
alright and that's technique. so speaking of technique let's go - this
is Saturday morning, let's go back to Thursday afternoon when I started this.
Welcome friends today we are making a somewhat simplified version of a
sourdough or naturally leavened panettone. And I say simplified because
I've cut out some steps that are in the the full-on panettone recipe this can be
very involved so we started with some Sourdough starter strangely and this is a
50% hydration starter or a stiff starter and I have fed this three times today.
Every, I don't know three and a half to four hours I would knock it back discard
and then feed it again which has left it sweet, but not 'sweet'. So it's not quite as
as a full on sourdough what you're doing is you're allowing the yeast to
activate and get really active but the lactobacillus takes a while to catch up
so the pH isn't quite as low, not quite as tart not quite as sour but it's still
very active. Next in having said that is instant or active dry yeast and the
reason you want to put in some commercial yeast even though it's
naturally leavened is the rest of this dough is so incredibly rich
with eggs and butter and sugar that the natural yeast could have a really hard
time leavening the dough and really puffing up the the commercial yeast just
gives it a little bit of a boost so that's in next in goes some sugar and
that is one of the reasons that this is such a difficult bread to make and I'm
just gonna stir that together just to soften up that starter just because it
is such a stiff low hydration starter I want to give it every opportunity to get
mixed fully into this pre ferment so next in our egg yolks and the flour and
I'm just going to mix that by hand just to get a little bit of a ragged dough
now we'll put this on stand mixer and start building some gluten before we add
the butter
now we put in the butter and then put this back on and probably give it
another four or five minutes of kneading
okay so it came together into a ball a really nice glossy ball and then it fell
apart again which is okay at this stage of the game because this is really just
a pre ferment we're gonna get the yeast started and then tomorrow we're gonna
come back and finish the dough so this just gets covered and sits on the
counter room temperature 12 to 14 hours and there you go hook 12 hours have gone
by and the preform it has tripled in size which is what we're looking for so
now we can move on to the final dough and to the pre ferment we just chuck in
some flour salt two more egg yolks and
the flavorings so I'm going to start off with this is orange extract and then
lemon extract and then vanilla extract
and then about half of the water that's remaining and this goes on to the stand
mixer again and then we just bring this together into another dough now the mix
are running you just add the sugar in a little bit at a time until it's fully
incorporated you can dump it in all at once but I found it doesn't mix quite as
nicely
now it's time for the butter and again with the mixer running a little bit at a
time I would probably say three separate additions to get this butter fully
incorporated don't force it don't try to make it happen too quickly just let the
dough come together on its own
do that I think I've burned through another KitchenAid mixer that would be
KitchenAid mixer of this size in the ten years I've been on YouTube this is
probably the ninth one I've burnt out anyway so the dough is looking really
good now we add a touch of honey and the honey is for sweetness but it's also
brings its own really nice kind of flavour to the whole mix so we put that
in and we've still got this much water that we have to add so I'm going to turn
the mixer back on and as the honey incorporates I'm slowly going to
incorporate the rest of the water into the go
looking good now for the fruit so in goes some golden raisins don't care how
you feel about raisins I kind of like them in it
this is candied lemon peel and this is candied orange peel lots of opportunity
to put different fruits in if you want different fruits you can put chocolate
chips you could put nuts really it's your bread puttin it what you want to
eat so now I'm just going to put this back on I'm going to knead it until all
of the fruit is fully incorporated great so at this point it is a fantastic
looking dough and I'm going to transfer it to this bowl and we're just going to
give it one more hour before we shape it so into this bowl the dough goes I've
got a little bit of butter in the bottom so that it doesn't stick I'm gonna put
the lid on and in about a half an hour I'm going to come back and fold it we've
got a really good rise happening here already and now what you want to do is
just fold from the outside into the middle and spin the bowl maybe do this
six to eight times and this just helps to build the gluten structure it's
sticky it's a little bit greasy it'll be okay
your hand is the best tool for this job
now put the lid back on and let it sit for another half hour today I'm going to
use these paper panettone molds I find they're just easier to put a skewer
through and hang upside down when you're cooling the panettone which is very
important with this particular recipe I've already poked holes in here with
the skewer so that when I pull it out of the oven it'll be very easy to get the
skewer through if you don't do that ahead of time you will be in trouble and
trust me because I've done it now you can also use one of these 6-inch cake
pans and just build a parchment paper ring inside just so that when it rises
above the cake pan it doesn't flop all over the place this is what I use in the
other recipe that we released this week take a look for that one now we are
ready to pull this out divide it and shape it first things first I'm gonna
put a little bit of melted butter on my workbench very important I'm also going
to put it on my hands you could also use grapeseed oil a very neutral flavored
oil when I say neutral flavored oil it has no flavor butter is the most
traditional however so you're gonna get butter everywhere it's gonna be slippy
it's gonna be slightly there's no no getting around it so out onto the bench
this dough looks and feels absolutely amazing so a little bit of butter my
hands a little bit of butter on top now the idea is the idea is the first few
times you make this you just want to get it into the molds
don't try to be a hero just get it in divide it in half as close to half as
you can get as you can see this dough is very loose very wet it's not too sticky
because I've got a lot of butter on my hands and you know the whole idea that
you want to shape it is great but really just get it in the mold
there now I'm gonna lightly cover those with a little bit of saran wrap I'm
gonna leave them on the counter here in the kitchen studio temperature inside
the kitchen studio is just over 30 degrees Celsius and this rise at that
temperature could take five to eight hours it's one of those things you just
have to keep coming back at about four hours come back and poke it and see if
it has proved enough if your kitchen is sort of the standard room temperature
which is somewhere around 20 or 21 degrees this rise could take 10 to 12
hours so we'll just wait it out
look at that these have risen very nicely and you have a couple of options
at this point you can slash the top and put a little bit of butter inside the
slashes you could glaze the top and put nuts or sugar crystals or something else
to really make it nice and beautiful I'm gonna slash the top and put butter in
and then stick these in the oven to bake them off so after I pull these out of
the oven I put the skewers through and hang them
upside down to cool that keeps them from collapsing and so this hung upside down
to cool for about twelve to fourteen hours one of the mistakes that we made
on the last panettone video was that we cut into it too early and that the steam
escapes and it dries out a little bit and it doesn't last as long on the
counter it was really good in that moment really good in that moment so
let's have a let's have a slice and see
that's very soft it is very soft look at that nice yeah that's pulls apart really
nicely well tastes really good
mm-hmm mm-hmm our bread is amazing that's really good
so as much as I didn't get the crown that I wanted - um I am super happy with
it that is technique yeah totally technique we did say it was
soft and crumbly apparently I've demonstrated that thank
you this is an incredibly technique driven bread technique and time yeah
technique is well you know even without great technique this is pretty good
still amazing so it's so I would highly recommend this recipe if you have a
sourdough starter and if you don't want to play with a sourdough starter make
the other recipe which was different I don't wanna say it wasn't as good but it
was different yeah this is amazing I think I might mm-hmm this could be quite
evil now have two loaves of this sitting in our house panettone excellent so
thanks for stopping by carve out three days of your life to give this a try
you