FOOLPROOF SOURDOUGH PANETTONE
In this video, I show you a foolproof method for making a delicious loaf of sourdough panettone.
INGREDIENTS
FOR STIFF LEVAIN
75g Mature Starter @ 100% hydration
75g Flour
40g Water
3g Honey
FIRST DOUGH INGREDIENTS
95g Water
60g Stiff Levain (from above)
1/8 tsp (~0.5g) instant yeast (optional)
2 egg yolks (36g)
175g (1.4 Cups) Bread Flour
42g (3.5 Tbsp) Granulated Sugar
42g (3 Tbsp) Unsalted Butter, softened
FINAL DOUGH INGREDIENTS
all of the first dough
62g (1/2 Cup) Bread Flour
3g Salt
1 Egg Yolks (18g)
1/2 tsp Vanilla Extract
2 tsp Orange Zest (zest of 1 small orange or 1/2 large orange)
40g Water
48g (7 Tbsp) Granulated Sugar
63g (4.5 Tbsp) Unsalted Butter, softened
3/4 to 1 Cup (130 to 150g) Dried Fruit:
1.5 Tbsp (23mL) Rum
STEPS
Prepare the levain by thoroughly combining the flour, water, mature starter, and honey. This will create a stiff, sweet levain.
Cover the levain bowl, and leave it at room temperature. At the same time, combine the dried fruit and rum in a bowl, then cover the bowl with plastic wrap and place it in the refrigerator.
Once the levain has at least doubled in size (about 8-12 hours), proceed with making the rest of the dough, using the following steps.
If using instant yeast, combine it with the water in the bowl of a stand mixer, and add a pinch of granulated sugar. Wait about 5-10 minutes for the yeast to begin to activate.
Whisk in the levain, then the egg yolks. Add the flour, and mix until completely saturated.
Using the dough hook attachment on your stand mixer, mix ingredients for about 2 minutes until dough starts to become slightly stretchy, then slowly add the sugar in about 3-4 increments, wating about 1-2 minutes between additions to allow it to slowly incorporate into the dough.
Continue to knead using the dough hook attachment on your stand mixer for about 5 more minutes.
After kneading, form the dough into a rough ball and cover the bowl with an air-tight lid or plastic wrap, then let it rise at room temperature for about 8-12 hours, until it has grown in size by 2-3X.
At that point, it is time to create the final dough.
Punch down the first dough to degas it, then add the bread flour, salt, egg yolk, vanilla extract, orange zest, and 20g of water. Mix in the stand mixer for about 3-5 minutes until a smooth dough forms.
Add the sugar in about 3-4 increments making sure it becomes fully incorporated before each new addition.
Continue to mix using the dough hook attachment for about 2 minutes. Then, begin adding the butter, little by little as each new addition becomes fully incorporated. This entire process should take about 5-10 minutes.
Once all butter is thoroughly incorporated, add in your dried fruit and rum mixture, and continue to stir until fruit is evenly dispersed.
Form the dough into a rough ball, and place it into a greased container with a lid.
Move the bowl to a warm environment, around 85F, and let it rest for 30 minutes.
After 30 minutes, perform a set of stretch and folds, then flip the dough over in the container, place the lid back on, and return the container to your warm environment.
After 60 minutes, perform a set of coil folds, then place the lid back on and return the container to your warm environment.
After 45 more minutes, turn the dough out onto an unfloured surface, and form it into a taught ball using a lightly-greased bench scraper, then transfer it to your panettone mold or round baking pan.
Cover the dough, either with a damp dish towel or plastic wrap, and return it to your warm environment for about 2-3 hours until it more than doubles in size, and nearly fills the mold.
Brush the top of the loaf with egg wash, and bake at 350F for about 25 minutes, then reduce the temperature to 300F for about 10 minutes, or until the internal temperature reaches 185F.
Immediately hang the loaf upside down to cool for at least 5-6 hours, or up to overnight.
RECOMMENDED TIME SCHEDULE (VARIATION #1 - TO HAVE BREAD READY AT NIGHT)
DAY 1
8:00 AM - Mix Levain
8:00 PM - Make First Dough
DAY 2
8:15 AM - Mix Final Dough
8:30 AM - Place dough into warm environment to rise
9:30 AM - Perform stretch and folds
10:30 AM - Perform coil folds
11:15 AM - Shape dough and place into panettone mold
1:45 PM - Bake
2:20 PM - Hang loaf to cool
8:20 PM - Cut loaf and enjoy
RECOMMENDED TIME SCHEDULE (VARIATION #2 - TO HAVE BREAD READY IN THE MORNING)
DAY 1
7:00 PM - Mix Levain
DAY 2
7:00 AM - Make First Dough
5:15 PM - Mix Final Dough
5:30 PM - Place dough into warm environment to rise
6:30 PM - Perform stretch and folds
7:30 PM - Perform coil folds
8:15 PM - Shape dough and place into panettone mold
10:45 PM - Bake
11:20 PM - Hang loaf to cool
DAY 3
Any time after 5:20 AM - Cut loaf and enjoy
MY COOKING EQUIPMENT AND RECOMMENDED RESOURCES
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