Less than half a gram of yeast is used, but the bread is as explosive as a volcano!
Hello everyone! This is Sherry, today we’re going to make a more flavourful Panettone
The traditional Panettone uses natural yeast Pasta Madre, and its production process takes more than ten days, which is very cumbersome.
The Panettone introduced here uses the Italian Biga starter, and the other processes are the same as the traditional Panettone production process.
The produced bread has a rich and mellow aroma and exudes a charming traditional flavour
The cake-like fluffy texture, scattered with round or long pores
It tastes soft and light, it leaves long-lasting aftertaste on the lips and teeth with even a small bite
It is not too complicated to make. Although it takes 3 days, the deliciousness of Panettone is worthy of your careful preparation and waiting patiently.
Make Biga starter at noon or afternoon on the first day
Knead the dough for 6-8 minutes until the surface is smooth and can be pulled into thick membrane
Making first dough in the afternoon of the second day
This is the Italian Biga after refrigerated and fermented overnight and warmed up for 1 hour in advance
Open the skin you can see a large amount of mesh
Add 80 caster sugar in several times, each time you have to knead until the caster sugar is resolved into the dough
After adding the caster sugar, continue to knead at low speed 2nd gear until the surface of the dough is smoother
75g softened unsalted butter is also added gradually in several times, each time the butter is kneaded into the dough before adding more
After adding the butter, continue to knead at low speed 2nd gear until the surface of the dough is smooth and the dough becomes elastic
The whole process of the first dough requires a total of about 25 minutes of low-speed kneading
Cut your favourite candied fruit/dried fruit into small cubes
The total amount of raisins and candied fruits here is 275g. I used 80g candied orange peel, 45g candied apricot, and 150g raisins.
If you don’t want rum, you can use orange juice instead
The third day took a lot of time, so it’s necessary to take out the first dough from the refrigerator early in the morning to warm up
This is the first dough after total of 17 hours fermentation. It should be ferment to 3 times the size of the original dough (My dough is slightly more than 3 times the size here)
The first dough is cut into small pieces for easy mixing
75 caster sugar is added in several times, each time the caster sugar is kneaded into the dough before adding more
After the caster sugar is completely kneaded into the dough, start adding egg yolks
108g egg yolk is also added slowly in several times, each time the egg yolk is absorbed before adding more
After adding the egg yolk, continue to knead at low speed 2nd gear, pay attention to the status of the dough, this dough is easy to knead out gluten
When checking the dough, get some water or oil on your hands to prevent stickiness
You can add butter when the dough is smooth and elastic
110g of softened unsalted butter is added gradually in several times, each time the butter is kneaded into the dough before adding more
After adding the butter, continue to knead at low speed 2nd gear, pay attention to the status of the dough
The kneaded dough can be pulled out a very thin and transparent membrane
The whole process of the final dough needs to be kneaded at low speed for about 25 minutes
Add the prepared candied fruit
Mix the candied fruit and dough at the lowest speed for 60-90 seconds
The temperature of the finished dough should be 22-24°C, which is easy to operate and speeds up the proofing speed.
Spread a little butter on the chopping board to prevent sticking
Fold the dough until the surface is smooth
Put it in an oiled bowl, and rest at 26°C for 1 hour after covering
Divide evenly into two portions, each about 800g
Gently around into a ball
Cover and rest for 20 minutes
This Panettone needs to be hung upside down to cool immediately after it is out of the oven, so put on a thin stick in advance to make it easy to hang upside down
You can also use ordinary 6x3" cake pan with 4" high parchment paper on the sides, and no grease or parchment paper on the bottom
The dough is sticky, so apply oil on your hands and use a scraper to help to round until the surface is smooth
Put it in the baking mold
After covering, proof at 30°C for 8-10 hours until reaches 90% of the baking mold
This is the most critical step, you must be very careful and patient
Make the topping when proofing is almost finish
Squeeze the topping onto the dough lightly
Put it in the bottom rack of the oven preheated to 325F/160C and bake for 50 minutes
Use a thermometer to check that the internal temperature reaches 92°C before being out of the oven
Hang upside down immediately after baking, otherwise the top of the bread will collapse
If you are using a cake pan, use 3 cups to support the edge of the cake pan and hang upside down like a chiffon cake
Although this Panettone uses Italian Biga
But when you cut the bread, you can still see a lot of round or long stomata
It looks like it uses Italian natural Pasta Madre
It tastes like drinking a glass of old wine
Rich and mellow, with a unique flavour
Just a small sip will leave your lips and teeth scented and have a long aftertaste
Compared with last year’s Poolish Panettone, the production process of this Panettone is slightly more complicated.
But bread has the flavour of traditional Panettone, is more anti-aging, and has a longer shelf time.
This is Sherry, see you next time 👋