Panettone

[First leaven]

Panettone

Category: Easter

Kitchen: italian

Ingredients
First leaven
mature starter culture 100% moisture	5 grams
flour, premium	20 grams
water	11 gram
Second leaven
first sourdough	30 grams
water	15 grams
flour, premium	30 grams
Third leaven
second leaven	30 grams
flour, premium	30 grams
water	15 grams
First dough
third leaven	55 gram
flour, premium	220 grams
water	115 gram
yolk	35 grams (2)
sugar	53 grams
butter	53 grams
fresh yeast (I have saf-gold)	2.5 (0.9) grams
unfermented wheat malt, can be replaced with flour (I have gluten)	5 grams
Second dough
first dough	all
flour, premium	53 grams
water	35 grams
yolk	16 grams (1)
salt	3 grams
butter (margarine)	80 gram
sugar	52 grams
honey	12 grams
candied orange	100g
different raisins	50 grams
dried apricots	50 grams
vanilla	2 grams

Cooking method

• First leaven set at about midnight. Mix all ingredients and knead until smooth. We leave for 12 hours.
• Second leaven set at 12 noon for 4 hours. The method is the same.
• Third leaven set at 16 o'clock for 4 o'clock. The method is the same.
• Kneading first test start at about 20-21 hours. Mix everything with a spoon. Leave it under the film, in which the holes were made with a toothpick for 12 hours. I left everything in the bowl of the combine.
• Second dough we begin to knead at about 8-9 in the morning. Before kneading, we will prepare all the necessary ingredients so that they are at hand. Wash, cut, weigh everything, the butter should be soft.
• Add yolk, flour, water, salt to the first dough. Put on the hook and knead until everything is well mixed (2-3 minutes). Add half of the sugar. Knead until the sugar enters the dough, the remaining sugar and knead for about 5 minutes. The dough is soft and does not leave the walls of the bowl.
• Remove the hook, place the spatula and continue kneading. Knead until the dough begins to move away from the walls and bottom, and the gluten is fully developed. About 20 minutes If necessary, stop the combine and scrape the dough off the walls. I didn't need it. Add oil. Knead until it is completely distributed. We remove the scapula, put the hook. Add honey and knead with honey until it is completely absorbed into the dough. Add dried fruits. Also, kneading goes until they are evenly distributed in the dough. The total batch is 25-30 minutes. At the end of kneading, the dough should come out easily with the hook.
• Place the dough in a greased container and let it ferment for 1 hour. During this time, stretch-fold the dough once every 30 minutes.
• We dump the dough onto an oiled table, board, rug (as you are used to), divide into parts. I divided by 3 by 322 grams. We put on proofing in paper forms, the sides were built up with baking paper. Filled with dough 1/3 of the main form. Forms for beading. I took the recipe from Misha 🔗... Misha suggests, if there are no paper forms, make them yourself. The pastries are so tender that if the panettone was in a metal form, it would definitely crush. We put on proofing. I defended for 3.5 hours. I was more afraid.
• We heat the oven to 175 degrees. We cut the blanks from above with a cross (I made very small cuts with scissors) and bake. I baked the first 15 minutes at this temperature, then lowered it to 160 degrees and baked for another 25 minutes. She covered the roofs with foil. We take out from the oven. From the bottom a centimeter up, pierced the pastry with knitting needles and hung it up to cool. The roof is down. Cooled for 5 hours in this state. Then she took off the paper and enjoyed the baked goods.
• I got 3 panettonis, 287 grams each. They were the same. Gram to gram.
• 
• 
• Next time, the process took me less time. I took an active starter culture of 50% moisture. Therefore, I did not have to get up at 12 at night. I fed her all the same 3 times. I started at 8 am.In the evening I kneaded the first dough. The next day I baked the second one. The proofing this time increased by 30-40 minutes. Here's what happened.
• 
• 
• To be honest, the first time I liked the panettone more, although the second, possibly perforated.

The dish is designed for

3 pcs. 287 grams

Time for preparing:

7 o'clock

Cooking program:

oven

Note

My personal observations.I have never had such a light dough with such gluten that stretches into tissue paper. It is very easy to work with it, although it turned out thinner for me than for the author. The flour is evidently making itself felt. Absolutely not baked goods. as it seems while reading the recipe. The only difficulty is getting up at 12 at night for the first sourdough and choosing a free two days. The baked goods are worth it. The most delicate cake or cake, I don't even know what to call it, and even with a minimum of yeast. In a word, starter. The pastries are fragrant, not sour, absolutely not crumble. When piercing the finished product, you need to be very careful. The needle must be very sharp or you need to make a hole in these forms in advance, into which you then insert the needle, if these are purchased forms. Otherwise, the side will crumple under your efforts to pierce. One serving is definitely not enough. Girls I strongly advise everyone to try baking at least once. And further. Ready-made paper forms for cakes, it is better to duplicate the inside with baking paper. Then, when removing the form, the sides will not peel off at all.

[Angela.]

Angela.what a fine fellow you are! Such cupcakes are delicious! And the recipe is very detailed.
But I'm not going to make friends with yeast dough in any way, I'm afraid it seems so complicated to me ...

[Tanya]

Tanya, Thanks for the kind words. : girl_love: The main thing is to try. If there is a desire, then everything will definitely work out.

just gorgeous! I would love to try such a cake!

[SanechkaA]

SanechkaA! This is a must try. Very tasty, airy and tender. Thanks for stopping by.

It looks like Easter cakes. It should be tried. While in the tabs

[Albina!]

Yes, these are Easter cakes, only Italian ones. They bake them there twice a year. For Christmas and Easter. But the recipes are kept secret. So it's a similarity, I guess. Albina!Thanks for the praise and attention.

[Angela.]

Angela., awesome panettone! Delicate and airy, bravo!

[Marusenka!]

Marusenka! : rose: Thank you dear!

[Angela.]

Angela., oh how good the panettone, vav.
Well done, hard worker, and I'm lazy, which is simpler and faster, and of course tastes better.
I bake a very simple and sooooo delicious panettone, but I won't dare to approach the complex ones. a hammer!!!

I took it to bookmarks - I will bake it cold

I took it to bookmarks - I will bake it cold

Thank you. If you do, please share.

[Angela.]

Angela., oh how good the panettone, vav.

Thank you, Lyudochka!

I bake a very simple and sooooo delicious panettone, but I won't dare to approach the complex ones. a hammer!!!

So share the recipe! : girl-yes: I also want simple and tasty! Although this one is not difficult. More written than work.

So share the recipe! I also want simple and delicious! Although this one is not difficult.

The simplest "Oil" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=136&topic=3502.0

Nope .. Panettone is hot, not a cake. And so that, as it should be in the oven, and not in HP.

[Angela.]

Angela., I will definitely share

Angela, this is top class! Well done!

: girl_red: Thank you! No comments?

What remarks can there be with such a wonderful result ...

🔗

Angela decided: I bake this cake for Easter. I will call for help if anything.

[Tumanchik]

Tumanchik, call! But this is something! Not for a second did I regret that I had spent so much work on it.

And what does it mean to hang to cool? Is it upside down ???

[Marina]

Marina, Yes sir. Pierce through the bottom with something and hang.

[ang-kay]

ang-kay, Angela, and if there is no leaven and there is no experience with it, is it possible to bake such a paneton with yeast? and how many are needed then?

[Elizabeth]

Elizabethdon't even know what to say? This will be a completely different recipe. Here, the beauty is in sourdough and a minimum of yeast.

Is rye sourdough suitable ?! I only have this

[Katerina]

Katerina, it can be overfed for wheat. Take 5 grams as per recipe and feed with wheat flour.

Angela !!! Thanks for the recipe! Gorgeous panettone! And I got special pleasure from the cooking process itself! It was so beautiful and pleasant that it is impossible to convey! To begin with, both the first and second sourdoughs were so fragrant that I smelled them and melted like a cat from valerian. The smell was unusually creamy. Like ghee, like cream. Well, the dough itself! I have never cooked this. It looks very soft and viscous, and if you take it and pull it, it stretches into a thin layer and is removed completely from the table. Very interesting! To taste - incomparable! This is just a miracle! Thank you for the recipe and your support and help in preparing it! You're brilliant!
Sorry there are no pictures - pre-holiday affairs were exhausted, and the absorption itself was like a hurricane.
PYSY: The elder took all the cakes with him. And he called upon arrival. He said that when all the guys gathered at the table and laid out all their goodies, which the parents generously packed for their children, his cake (your Panettone) won the competition for the most delicious cake! Thank you dear. Thanks to your recipe, I was incredibly pleased to hear how my son boasted in front of his friends and accepted praise addressed to me.

[Tumanchik]

Tumanchik, my favorite! Thank you for such kind words, flattering assessment of the recipe. I am so glad that you liked both the recipe and the result, that you enjoyed the process itself. The dough is really very interesting. Itself, when I baked for the first time, I was shocked that such a viscous dough could come off the table and from the hands. Thank you so much !

Thank you for such kind words, flattering assessment of the recipe.

Thank you for the recipe and support in the cooking process! I will definitely repeat. Now I already know what to look for

[ang-kay]

ang-kay, Angela, how do you make a leaven for panettone?

[ang-kay]

ang-kay, Angela, how do you make a leaven for panettone?

I had an eternal rye overfed for a week at 100% wheat. for a week I fed her and kept her active.

[Natalia]

Natalia, I have such "Eternal" leaven When this one is ready, then do everything further according to the recipe. Any other leaven that is available will do.

[ang-kay]

ang-kay, Tumanchik, thanks, I generally want to make sourdough for the first time. Eternal suits me, there is flour, water and patience. And then others looked for malt, but buying something of it is problematic.

I even want to make leaven for the first time

then I advise you to start with rye. prepares faster and the process is clearer. then you can overfeed it.

[Tumanchik]

Tumanchik, Ir, and rye is like a recipe for eternal leaven, only to change wheat flour to rye?

[Tumanchik]

Tumanchik, Ir, and rye is like a recipe for eternal leaven, only to change wheat flour to rye?

yes, I did this recipe with rye wallpaper

rye is like a recipe for eternal sourdough, just change wheat flour to rye?

Grow on rye, and then feed wheat.

Angela! Christ is Risen!
I'll be trying yours soon, because Panettone has already baked everything from our site. I love them !! Thanks for the recipe!

[Olga,]

Truly Vrskres!
Olga,try it. Hope you like it.

[Angela]

Angela, I'm here panettone interested, I want to try to bake. I don’t know when I’ll mature, but I have to try it once. I have liquid malt, how much should I add? Do you have molasses? Maybe her (she got hold of not only flour, but also various other pribludes), but the malt is dry everywhere ?! I replaced it in bread, it turned out ... not noticeable. I'm afraid to take risks with panettone.
Thanks for the recipe! we have so many of them, you can skip half of the interesting! I don't look at Easter cakes anymore, I got three recipes in my bins
Angela, is he sweet?

[Oksana]

Oksana, malt can not be put, but replaced with flour or gluten. Unfermented malt (white) is needed here. I didn't have it when I baked it last year. This year I did it, but I didn't notice the difference. Panettone is sweet.You don't need to add sugar. The only thing that is needed is to turn it over and hang it immediately, otherwise it will crumple. The recipe describes how to do it. I think you won't regret it if you bake. This when reading it seems like a complicated process. In fact, everything is done in one go.

[Angela]

Angela, I have already learned how they are suspended !!!

I kneaded the first dough and I really doubt whether it turned out right? I weighed the flour, began to add the sourdoughs, butter, yolks and sugar, I had to dump everything on the board. It turned out a lot of flour, probably very dry, a straight bun would come out. Angela, what should be the first thickening dough? You don't need to knead much, I had to knead. And my dough came out very thick, HP could knead a bun. A passing question, should you knead the second to the kolobok? Right?
And yet, in the third dough you need water, but milk is not allowed? Its density is different, etc., so I ask?

[Oksana]

Oksana, the first dough is thick, but after rising it will become much thinner. The second dough will be very moist. Knead for a long time to move away from the walls. I didn't use milk. It seems to me that it will be superfluous. And what is the third dough?

Oh, this is the second dough! A mistake! Although the first dough, the second and the third!
So you need to add water to the second - good! And I was scared, I look at the dense bun, I pushed aside a bit of flour (2 tablespoons). I'll probably bake at night. I added 2 grams of yeast, but I don’t know how else 0.5, I added a little more. let's see what happens, at least it works.

2 grams dry? A lot, and if wet, then a little. You need 0.9 times 3. Everything will work out. Dough. if a good starter, it works great.