Panettone

Mix cold flour, sourdough starter, cold water, fold in yolks a little at a time, add sugar a little at a time and lastly butter. Then knead with BE10 planetary mixer. Dough temperature should be 22/23°C when done.

Rest 12 hours at 23°C without a lid or at room temperature in the oven switch off checking the initial temperature which should not exceed 26/27°C.

Please note: if the dough rises too much, even more than four times its initial volume, measure the pH. If it falls between 5.1 and 5.35 you can blast chill it at negative temperature covered on a shallow pan to allow the temperature to drop by at least 12/15°C.

Re-knead the dough kneaded the evening before with just powdered malt and flour until reaching a smooth and dough that holds its shape.

Add salt and then little by little the remaining ingredients keeping diced candied fruit and sultanas at the end. The end temperature of dough should be 23/24°C.

Let rest at room temperature for 45 min, cut into pieces of desired weight, round the dough, rise for about 8 h, glaze, sprinkle with sugar grains, add a few unpeeled almonds and it’s ready to bake.

Bake at 150 degrees for about 50 minutes, or until 92°C core temperature, turn them upside down immediately after taking out. Let them dry for about 12 h.