Sourdough panettone

Italy - Baking Center Lesaffre recipe
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Benoît Demiselle

Technician at the Lesaffre International Baking Center
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Typical and keeps very well thanks to the sourdough

A typical Panettone that keeps very well thanks to the sourdough.

The delicious aroma of panettone requires a long pre-fermentation stage and the use of traditional, very tasty ingredients. The acid produced during fermentation is a natural preservative and an excellent flavour booster.

Ingredients

Sourdough (g)

Dough (g)

Total

%

T45 Farine

2000

1000

3000

100

Water

100 (30°C)

170 (froide)

1170

39

Salt

20

10

30

1

Sugar

125

875

1000

33

Egg yolk

540

540

18

Butter

500

500

1000

33

Raisins

1340

1340

44

Cristallised orange peels

420

420

14

Saf Levain LV1 starter

10

10

0.3

Ibis moelleux type mellow improver

90

90

3

Panettones preparation

1

Preparing the sourdough: Dilute the starter in water at 30°C, then knead (spiral kneader) all the ingredients for the sourdough (T°C dough: 25 °C) for 3 + 5 min.  Do the first fermentation for 10-12h at 25°C.

2

Preparing the dough: Knead for 3 + 5 min. (spiral kneader). Add the butter and sugar and mix at 2nd speed (T°C dough: 25 °C).

3

Bulk fermentation for 60 min. at 25 °C

4

Divide into 500 g dough rolls.

5

Let it stand for 10 min

6

Leave it at 32°C for 2h-2h30.

7

Cook at 180°C for 30-40 min. in a convection oven.

Recipe tip

To ensure the Saf Levain LV1 starter works properly, it is vital to have the temperature at 30°C so that the yeasts and lactic bacteria play their part fully in developing the final ready-to-use sourdough in under 12 hours.

Contact :

Benoît Demiselle