Panettone. Italian Easter cake (kitchen processor Bomann KM 398 CB)

[Sourdough 1]

Panettone. Italian Easter cake (kitchen processor Bomann KM 398 CB)

Category: Easter

Kitchen: italian

Ingredients
Sourdough 1
active wheat starter 100% moisture	15 grams
wheat flour / grade	30 grams
water	15 grams
Sourdough 2
first leaven	40 grams
wheat flour / grade	60 grams
water	30 grams
Sourdough 3
second leaven	80 gram
wheat flour / grade	80 gram
water	40 grams
First dough
leaven	75 gram
fine sugar	75 gram
water	120 grams
yolks	3 pieces (50-54 grams)
butter	70 grams
pressed yeast	3 grams
wheat flour / grade	260 gram
Second dough
first dough	all
yolks	3 pieces (50-54 grams)
fine sugar	70 grams
butter	60 grams
unfermented malt (white)	2 grams
wheat flour / grade	80 gram
salt	4 grams
aromatic mixture	all
candied fruits (raisins) or mixture	200 grams
Aroma mixture
honey	30 grams
orange zest	1/2 piece
lemon zest	1/2 piece
vanilla	taste

Cooking method

• Leaven

• We begin to prepare the leaven at 3 in the morning.

• We knead the ingredients of the first starter culture into a smooth dough. Cover and set in a warm place (28-30 degrees) until doubled.

• This is how my sourdough grew in 5 hours.

• We repeat the process for the second and third starter cultures.

• We need it to be fed 3 times, if the sourdough does not rise in 4 hours, then it will need to be fed more. For the fourth time, do everything as in sourdough 3. This is how my sourdough grew in almost 4 hours after the third feeding. It has increased in volume by more than 2 times.
• First dough

• All food, except oil, must be chilled in the refrigerator for about 30 minutes. The oil should be soft.

• The dough temperature during kneading should not exceed 26 degrees. If the temperature is higher, then interrupt the process by placing the dough in the refrigerator for 30 minutes.
• If you don't have fine sugar, grind it with a coffee grinder or grinder. You can take powder.

• I made the batch in a BOMANN KM 398 CB kitchen processor.

• Put the sourdough in the bowl of the food processor, breaking it into pieces, flour and pour in the water. Leaf nozzle.

• Mix these products at first speed. The dough will crumble.

• Add butter in 5-6 receptions. We put each next piece of butter only when the previous one enters.

• Stir the yolks. Start adding half a teaspoon to the dough, alternating with sugar. We put each next portion of yolk and sugar when the previous part is completely mixed with the dough.

• Knead until smooth.

• We clean the dough from the sides. There may be some yolk and oil on the walls.

• Remove the "leaf" attachment and put on the "hook".

• We turn on the second speed and knead until the dough becomes shiny, move away from the walls, but there will be no kolobok. The dough will be smeared more often. Climb behind the hook and fall down with the tape. The test for the "mica" window is successful.

• We grease the table and hands with oil. Dump out the dough.

• Grease the dishes with oil. Round the dough, put it in a bowl and cover. We leave at room temperature for 7-8 hours.

• The dough should triple in volume.

• We put the dough in the refrigerator for 1 hour.
• Second dough

• Put the first dough in the bowl of the food processor, add flour mixed with malt. If there is no malt, then add another 2 grams of flour. Be sure to cover the bowl with a splash guard. It is included with the processor. Leaf nozzle.

• Mix flour and dough at first speed. The dough will clump again.
• Gradually add half the yolks and all the sugar, alternating. Each portion is added when the previous one has entered completely.
• Put in the aroma mixture and salt.
• Add oil gradually. In 5-6 receptions.
• Knead well and add the remaining yolks in portions.

• Change the attachment to the "hook". We turn on the second speed. Knead until smooth. The dough should be like the first.

• Raisins and candied fruits must be washed in advance and dried well in a towel.

• Add candied fruits and raisins.

• We switch the processor to the first speed. Stir in until complete distribution.

• We grease the table and hands with oil. Dump out the dough, round.

• Put in oiled dish and leave, covered, for an hour.

• Little will happen to the dough during this time.

• Divide the dough into equal parts. We round each part and put it in the mold. We cover and put in a warm place (28-30) degrees until the volume increases by 2-2.5 times. The proofing took me 5 hours.
• We bake in an oven preheated to 160-165 degrees for 35-40 minutes (the time depends on the size of the panettone and your oven). We check the readiness with a wooden skewer (it should come out dry from the center) or with a thermometer-probe. The temperature in the center should be 94 degrees.

• Let cool on a wire rack. I did not hang the panettone down by the roof. Do not hesitate. Grease or sprinkle with powder on top. You can leave it like that)

• Aroma mixture
• Mix honey, zest, vanilla, grind. Cover and leave for 8 hours or more.
• 
• Happy and delicious holidays to you)

• Panettone (ang-kay)

• Easter cake with applesauce (ang-kay)

• Paposhnik (ang-kay)

• Easter cake for the lazy (without batch) (ang-kay)

• Easter cake according to the recipe of Italian Easter colomba from Gala with sourdough (ang-kay)

• Italian chocolate Pandora (ang-kay)

Note

The recipe was spied on a foreign website. We can say that I completely "reshaped" it for our products. I experimented with it a lot. I tried to bake on one sourdough without adding industrial yeast. Everything worked out, but ... the first dough took 18 hours to rise, and the proofing was about 12-13. Do we need it? Maybe someone has some kind of thermonuclear leaven? I don't have one. According to the author, the dough should rise in 12 hours, but they don't write about proofing. After such a long ripening, the sourness in the dough was felt, but for me this is a complete marriage.
I also added 5 grams of yeast. Processes are slightly faster than with three grams, approximately in each phase by an hour and a half.
What I have shown is optimal for me. And not very long and, if anyone else knows, that the sourdough is also yeast, with a minimum of industrial yeast.
Very airy, aromatic, tasty and sweet pastries. Of course, you need to tinker, but not as scary and long as it might seem.
Recommend)

[ang-kay]

ang-kay, Angelawhat a divine Italian cake, I just smelled the scent .... don't go directly to the forum ..... how to expose the beauty, and then don't sleep ... well done, just delight and admiration thanks: girl-swoon

Angel ... as a sourdough to a sourdough ......... SOUP EP !!!

This year I definitely have a panettone! I haven’t tasted anything tastier than Easter cake! Thanks for the recipe!

What a handsome man!

[kristina1]

kristina1, Natasha, Olga, HelenaThank you girls for stopping by. If someone uses the recipe, I will be glad. Very decent baked goods)

Angel, do you think, but at the "First dough" stage, you can not use the yeast sapsEm? ........
(I can't help them .....)

[Natasha]

Natasha, I wrote everything in the notes. It's up to you to decide. I would not make on one sourdough. Sourdough is also yeast, which die during baking, having done their job)

I have already baked for two Easter on one sourdough (without yeast). One Easter cake azh-nick 2 kg BoKhatyr !!!

Moreover, the dough was very rich and heavy. I baked on "eternal", but I won't be on raisins.

[Natasha]

Natasha, I answered your question) My opinion, it is necessary to add. It will work without yeast. This is unambiguous. But I didn't really like the result. They are porous, but not so airy, tasty, but sour !!!! And for me it is creepy, creepy. Yes, and two days to play with them. Perhaps you have some kind of thermonuclear sourdough and everything will do in a day (first dough and proofing). I would be glad. And even interesting. You also look at the amount of leaven. How much of it is in your Easter, I do not know.Here, in my opinion, there is very little to raise the dough faster.

Angela, I'm going to bake panetone according to the previous recipe. In the morning I woke up, and here is a new recipe. And now what i can do? Which recipe to choose? Angel, how long did it take you to make this cake (in days)? And is this cake better for taste?

Natasha, both recipes are worthy. Both are tasty. You can do both. In time, they also prepare about the same. You will manage in a day)

Angela, is it a day without leaven?

Look. In the morning you put it on. In the evening, knead and stand until morning. Second batch, proofing and baking. Even less than a day without sourdough. But there is nothing active at all. Either wanders, then breaks up, and you are busy with your business))))

Angel, okay. I will most likely try both options. I really like your recipes. The leaven is in the fridge, it was fed yesterday. Tomorrow I will put the leaven for feeding and bake (it turns out every other day) on Thursday. Thank you for quick answer.

I'm waiting)

Thank you for quick answer.

Yes, it is generally operational, always !!! Thank you Angie !!!

active wheat starter 100% moisture what kind of animal is this? Is it leaven? Please poke your nose where to spy on ... Will I have time to do it before Easter?

Angel, one more question. Can I use the same dough starter in both recipes?

Angela, you can't do without starter (starter)? Is it possible to replace it with yeast somehow at the very first stage?

I have a semi-finished rye product, won't it work?

The hand does not rise to throw away some of the leaven. I put pancakes on it.

Girls. I had no light. Shcha in order.

active wheat starter 100% moisture what kind of animal is this? Is it leaven? Please poke your nose where to spy on ... Will I have time to do it before Easter?

Anita, about SQUARE ALL HERE

Can I use the same dough starter in both recipes?

Yes. You can also bake bread on it.

Is it possible to replace it with yeast somehow at the very first stage?

Can. But you have to count. And add yeast to the dough. Wait a minute, today, if I have time to "Colomba" yeast lay out. It worked well too.

I have a semi-finished rye product, won't it work?

Irochka, to be honest, I've heard about him, but haven't read what it is. If this is rye sourdough, then start with it and feed it with wheat flour according to my scheme. If it grows and everything is in order, then you will see immediately)

ogod, today, if I have time to "Colomba" yeast lay out

Forgive me for what? Or is it so you ask

Tempting, intriguing?
So far there is no time, but in the near future I will exhale for this process)

And I am so

I have a young sourdough, reinsured and took 5 grams of fresh yeast. They stand there cooling down, I planned to start baking cakes tomorrow, but as I saw the recipe I could not resist.

[Svetlana]

Svetlana, wonderful. Were there any problems? I'm waiting with impressions and a cut.

[Angela]

Angela, no, there were no problems, they rose quickly, maybe the leaven is stronger than I thought, and even as much as 5 grams of yeast, or maybe the yeast is strong.

Well, good. If only the process does not drag out. And then ...

[Angela]

Angela, well, at night I had to get up to feed the sourdough 3 times, but today I will make Easter cakes on night dough, I also plan to get up at night to check if I ran away
Well, of course I was worried, I thought it wouldn’t rise, the sourdough was young and I hadn’t made baking with sourdough yet, I think these cakes will not live up to Easter, my first cakes never survive

So I started baking sourdough baking. Now I look forward to impressing the taste. Truthful)

Forgive me for what? Or is it so you ask

I beg you so !!

So it is)

Colomba Pasquale (ang-kay)

The girls, as I thought, didn’t last until Easter, they tried it, I strongly recommend this cake, there’s just surprisingly nothing to sourdough, 5 grams of fresh yeast and such an airy, fragrant, tender cake.True, I made 1 digression, instead of the zest I put chopped candied lemon and orange. Delicious.

And how much yeast can you replace the leaven? Something I didn't fuse with her (((

[Anita]

Anita, you need to think about it. Just make yeast leaven. Dough. Can someone fix it.? It seems to me that to take 100 grams of flour, 50 grams of water and 2 grams of pressed yeast. Knead the dough and leave at room temperature overnight. From here take the required 75 grams, and then according to the recipe. Just do not take 3 grams pressed, like mine, but 5-7 grams. This is so offhand. Maybe I'll conduct an experiment after the holiday so that I'm ready for Krasnaya Gorka.

fragrant, tender Easter cake. True, I made 1 digression, instead of the zest I put chopped candied lemon and orange.

Svetlana, great. I'm glad I'm happy. And is this a change. Everyone is free to add from candied fruits and s / f what he wants)

[Angela]

Angela, Thank you! I will try.

[Anita]

Anita, if you do, then write, pliz.

[Angela]

Angela, certainly!

Angela, I baked these cakes (three pieces) on Thursday. She did not show it, because it turned out not very beautiful. With the decoration we have just reached the top of the form. I think that it was necessary to give the proofing longer, to the very top, but I gave it a double increase. And now the most important thing. The taste is wonderful! Much better than purchased Italian Easter cakes. Considering that we tried them only on Sunday, I can say that they did not get stale. If I had taken the cakes out of the oven even earlier, it would have been just amazing. Angel, thank you for your hard work. Thanks for the recipe.

And I would also say it is desirable to increase the rate by 2 times, it’s too little. As I will bake, and I will, I will double it.

[Natasha,]

The taste is wonderful! Much better than purchased Italian Easter cakes.

Natasha, I am so pleased that you outdid the Italians themselves. I am glad that we worked out and liked it. Proofing should be given to them full, of course.

and it is desirable to increase the rate by 2 times

Sveta, kneading only 2 servings at once is bad. You should still do it separately

Light, kneading only 2 portions at once is bad. You should still do it separately

Understood, but you can do it in parallel And then 1 portion is eaten so quickly that you don't even notice.

Well, yes, not our size)