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 |
Panettone 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.