Panettone with Sourdough Starter

Name: Panettone with Sourdough Starter
Total time: 172800 s
Yield: 2 panettoni
Ingredients: 3.5 oz sourdough starter (100 g); 2 cups bread flour (about 260 g); 6 1/2 tablespoons water (about 95 g); 1/4 cup sugar (about 60 g); 1/4 cup unsalted butter (about 60 g); 2 egg yolks; 1 tablespoon honey (about 15 g); Zest of 1 orange; Zest of 1 lemon; 1/2 vanilla bean, chopped; 1 cup bread flour (about 130 g); 1/4 cup sugar (about 60 g); 1/4 cup unsalted butter (about 60 g); 2 egg yolks; 1 teaspoon salt (about 5 g); Flavorings; Raisins and candied fruit, as desired

Erica Barbero @cook_13667785

Biella

This year, I wanted to try making panettone using the sourdough starter I created during the first lockdown... this was my first attempt. Each panettone weighs about 1.1 lbs (500 grams).

Erica Barbero @cook_13667785

Biella

This year, I wanted to try making panettone using the sourdough starter I created during the first lockdown... this was my first attempt. Each panettone weighs about 1.1 lbs (500 grams).

Saved

Ingredients

48 hours

2 panettoni

First dough
3.5 ozsourdough starter (100 g)
2 cupsbread flour (about 260 g)
6 1/2 tablespoonswater (about 95 g)
1/4 cupsugar (about 60 g)
1/4 cupunsalted butter (about 60 g)
2egg yolks
Flavorings
1 tablespoonhoney (about 15 g)
Zest of 1 orange
Zest of 1 lemon
1/2vanilla bean, chopped
Second dough
1 cupbread flour (about 130 g)
1/4 cupsugar (about 60 g)
1/4 cupunsalted butter (about 60 g)
2egg yolks
1 teaspoonsalt (about 5 g)
Flavorings
Raisins and candied fruit, as desired

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Steps

48 hours

1

Refresh the sourdough starter 3 times to make sure it is strong, then measure out 3.5 oz (100 g). Store the rest in the refrigerator. Place the measured starter in a stand mixer or dough mixer.
2

Add the flour and water to the starter and mix very well. Then add the sugar, egg yolks, and softened (not melted) butter, one at a time, making sure each ingredient is fully incorporated before adding the next. Cover the dough with plastic wrap and let it rise until it triples in volume (mine took 16 hours).
3

Deflate the dough and add the ingredients for the second dough. Place in the stand mixer or dough mixer and add, in order: flour, sugar, egg yolks, butter, salt, and flavorings. Again, add each ingredient only after the previous one is fully mixed in. Finally, add the candied fruit and raisins. Transfer the dough to a buttered surface and shape it into a round ball. I divided it into two portions of about 1.1 lbs (500 g) each.
4

Let rest for 30 minutes, then transfer to panettone paper molds. Let rise until the dough is about 1/2 inch (1 cm) from the top of the mold. You can let it rise in the oven with the light on (oven turned off). In my case, it took 6 hours for the final rise. Bake in a conventional oven at 340°F (170°C) for 40 minutes. If making a 2.2 lb (1 kg) panettone, bake for about 1 hour.
5

To check if it is done, insert a skewer: if it comes out dry, it is baked through. Cool upside down by piercing the panettones with a knitting needle.