sourdoughed + rookie homemade panettone ..AMAZING!

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...here are our notes 😅
RECIPE:
starter
200 g bread flour
120 g water, room temp
4 g instant yeast or 8 g fresh yeast
4 g salt
Fruit mixture
250 g dried raisins
200 g candied orange peels diced, or 5 orange zest
200 g candied lemon peels diced, or 3 lemon zest
80 g dark rum (or orange juice)
Mixing dough
300 g starter
30 g instant yeast or 60 g fresh yeast
700 g bread flour
190 g sugar
5 g vanilla extract or paste
14 g salt
225 g milk, chilled
225 g egg yolks, chilled
300 g butter, room temp
730 g marinated fruit mixture
Egg wash
50 g egg, beated
Pearl sugar on top if desired (put on before baking)
INSTRUCTIONS:
(from the video • How a Master Italian B... , tips from video **don’t overheat dough. It should be elastic and well-hydrated.)
Prepare starter (feed mother)
Puts slice of starter in a bowl of water
Glently presses water out of starter
Their ratio: ½ kilo of stater, 300 g of water, 650 g of flour, then put in a mixer and combine
That’s the starter… let it rest at 28 degrees c overnight. Should triple in volume.
Flour mixture
In a mixer, combine flour with starter and knead/mix a bit. 3:08. Add water “as the dough tells you.”
add half of the sugar, ⅓ ish of the yolks, combine together.
Then add salt with another 1/3 egg yolks, and a little bit of the butter (5% ish).
Then add the fruit mixture (soaked raisins and orange peels) and combine.
Then add honey, orange paste, vanilla extract, and vanilla with sugar (?) 6:05. combine
Then add orange, lemon, water, and more butter. Same temperature as dough.
Not mentioned in the video: Add the rest of the sugar, egg yolks, and butter.
Add all of the fruit to the mixture. The fruit mixture is added at a 1:5 ratio to the dough… so about 20% of weight is due to fruit… maybe?
Divide dough into 830 grams to put into an individual loaf
Roughly shape into ball using a scrapper, then let rest for one hour.
Shape back into a ball and put into the paper form. Make sure to roll ball around so the bottom of the ball is sealed 8:38. Final rise in paper form for seven hours (triple in size).
Cut the top of the dough (a skin will have formed) into a cross shape. Peel the “skin” back a little and brush with butter on the inside. Put the “skin” back how it was.
Video does not top with sugar pearls, but many other recipes have. The video does not wash with eggs though.
Bake for about 45 minutes, internal temperature of 94 degrees C.
Turn upside down immediately removing from the oven and allow to cool completely.
SCHEDULE:
22nd:
Soak raisins and orange peels in rum
Prepare starter, let rise overnight until tripled in size
23rd:
Put together dough, let rise for one hour, reshape, let rise overnight in the refrigerator.
24th:
Depending on how it looks, either take out and bake or let it continue to rise.
Bake in the afternoon
Turn upside down evening of 24th
merry christmas! 🎄

[@OrionCamps]

Beautiful family! I hope someday I can find joy like this!

[@sleepinsohc]

You gonna cut the loaf on the saw mill? 😂