Panettone by Calvel

[I made this Panettone with sourdough, kneaded in a bread maker.]

Panettone by Calvel

Category: Yeast bread

Ingredients
mother starter	25 g
water	18 ml + 28 ml + 86 ml + 5 g + 84 ml
flour	33 g + 54 g + 170 g + 213 g + 120 g
first stage leaven	38 g
second stage leaven	60 g
sugar	40 g + 20 g + 48 g
egg yolks	27 g + 31 g
butter	40 g + 65 g
monoglyceride	2 g
third stage leaven	80 g
honey	6 g
salt	4 g
raisins	116 g
candied fruit	58 g
vanilla	0.38 g
orange essence	1-3 drops
orange-scented water	20 ml

Cooking method

• I made this Panettone with sourdough, kneaded in a bread maker.
• If you have any questions, ask.
• The recipe was given by "h5n1 on coking", the calculation was done by supa.
• Panettone industrial recipe by R. Calvel (based on the use of sourdough)
• First stage:
• mother starter culture 25 g
• water 18 ml
• flour 33 gr
• Fermentation 4 hours
• Second stage:
• first stage starter culture 38 g
• water 28 ml
• flour 54 gr
• Fermentation 4 hours
• Third stage:
• second stage starter culture 60 g
• water 86 ml
• flour 170 gr
• Fermentation 4 hours
• Emulsion:
• sugar 40 gr
• egg yolks 27 gr
• butter 40 gr
• water 5 gr
• monoglyceride - 2 g (lowered for home use)
• The formula uses only egg yolks. Proteins are not desirable, they dry out the products and affect the shelf life of the panettone.
• Beat all ingredients. You should get a mayonnaise-like mass.
• Dough (first batch)
• 3rd stage sourdough 80 g
• flour 213 gr
• sugar 20 gr
• honey 6 gr
• water 84 ml
• emulsion all
• The kneading is carried out at the first (1) speed for 3 minutes with a spiral nozzle.
• Continue kneading the dough for another 8 minutes at the second (2) speed.
• Dough temperature 25⁰FROM.
• Proofing for 10-12 hours.
• Dough (second batch)
• All contents of the first stage of kneading dough
• flour 120 gr
• salt 4 gr
• sugar 48 gr
• eggs 31 gr (yolks)
• butter 65 gr
• raisins 116 gr
• candied fruit 58 gr
• vanilla 0.38g (used 1 teaspoon natural vanilla extract)
• orange essence 1 drop (I used 3 drops and I think that you can do up to 6 drops if there is no "orange water")
• orange-scented water 20 ml
• The kneading is carried out at the first (1) speed for 3 minutes with a spiral nozzle.
• Continue kneading the dough for another 8 minutes at the second (2) speed.
• Dough temperature 25⁰FROM.
• Add candied fruits and raisins at the end of the batch.
• Proofing for 40 minutes.
• Let the portioned pieces of dough soak for 50 minutes.
• Roll up the balls of dough, place in paper panettone molds, let the final proofing for 10-11 hours at a temperature of 27⁰FROM.
• Before planting, make a cruciform cut at the top of the panettone.
• Heat the oven to 200-210⁰FROM.
• Bake the panettone for about 40 minutes for 500 g pieces.
• Cool panettone in shape.

Note

Here is my comparative table Kulich1- my recipe, Panettone1- Calvel, Panettone 2- Adriano, Kulich 2- pastry cake from Lyudmila's website. Lyulek

Classification of flour types Lyulek

PANETTONE Milanese (leavened) katyac

Panettone in HP Gingerbread
original recipe in Italian. lang. 🔗

The recipe was taken on Cooking (Panettone by Calvel).

Panettone - literally - Tonny's bread (pan di Antonio or another variant of pan del ton) - in our opinion - kulich. This was invented by Italians, it is difficult to bake a real panetone at home, I was assured by my acquaintances Italians that the recipe for a real panetone is kept secret, the factory bakes it twice a year, it seems in Verona (?), At Christmas and Easter. It stays fresh for a very long time, very tasty, in Moscow it was sold and allowed to taste in GUM. Before Easter it will be possible to buy it again there.
I started to rock that year to repeat the deadly number - I read a lot on the internet, spoiled a bunch of food, then spat, baked our own cake - it's also delicious.

[Pannetone from sponge dough]

And this recipe was given by Lyudmila (no photo in the comments).
Pannetone from sponge dough
I will write the recipe as I have it, in ounces, and you yourself count it in grams, okay? In 1 ounce 28g.

Two pannetones, a pound each.

Opara

6.75 ounces bread flour
4 ounces of water
1.125 oz sugar
0.125 oz dry instant yeast
Total: 12 oz

stir until smooth and leave to ferment for 2 hours at 18-21C.

Dough

4.625 ounces bakery flour
1.25 oz water
1.875 oz yolks
0.25 oz orange water (orange extract)
1/8 tsp osmotolerant yeast
0.125 oz salt
2.375 oz sugar
0.25 oz milk powder
2.375 ounces butter
12 oz dough
3.5 ounces candied orange peels (candied fruits)
3.5 ounce raisins

TOTAL: 900 g of dough.

Knead the dough vigorously. Let sit for 10 minutes and divide into two portions of 450g each. Round each piece into a ball and let sit under the towel for 30 minutes on the table. Shape into balls of bread, place in pannetone molds lined with patterned paper and proof for 3.5 hours at 25C.

Before baking, cut an X on the top of the loaves and oven at 335F / 168C for 35 minutes with steam at the start of baking.
Source: Michel Suas (2008) Advanced Bread and Pastry. A Professional Approach.

Did you bake this recipe yourself - with special forms and paper, osmotolerant yeast, as in the recipe?

Did you bake this recipe yourself - with special forms and paper, osmotolerant yeast, as in the recipe?

Now I just put the dough, I have no molds, but I made them myself (Adriano has on the website how to make molds), and the yeast is simple fresh, because we have only 2 types of fresh yeast, and which ones I don’t I know.

Zubastik, don't worry, I don't know much either. Here I found information about Panettone (very briefly)

Panettone - Panettone
Panettone is a traditional Italian Christmas cake, originally from Lombardy. Panettone has a long history. It appeared in the 11th century. On Christmas Eve, the whole family would sit in front of the fireplace. They baked special bread, and the head of the family cut off a fragrant piece of a large loaf for each.

Since the time of the Duke of Milan, Ludovico il Moro (1452–1508), the recipe for panettone has not changed. And today, every Italian family has panettone and Spumante sparkling wine on the Christmas table.

This is how panettone is made industrially:

Knead the yeast dough with raisins and candied fruits.
Put some dough into molds made of beautiful parchment paper and put in the oven.
Panettone is ready. Do not remove the paper after baking. Fresh panettone is especially delicious.

In short, panetone is our cake, only slightly moist and more oily with a pronounced citrus flavor. It contains a lot of raisins and candied fruits. It can be stored for a month and does not get stale.

I was upset, the roof of the panettone sat down, I defended him for a long time, although the taste is perfect:

Well, how does the last recipe differ from our cakes?
I liked this one very much in the 38th answer - simple, tasteful!
No, this year I will bake my own, proven Easter cake. Italian or buy it in GUM or again will be treated to the paolinka sisters

Anyway, a real panettone is different from a cake, who tried to understand me.

[Lulek]

Lulek, so it seemed to me not the same as in a store, although on Adriano's website it is structured like a store.
Try to make it with sourdough, because a real one is made with sourdough, it turns out moist.
Luysia, I'm glad you managed to find a translation, I always do that.
Who knows how to make flour strong? I have gluten, but how much should I add to flour? Lyudmila wrote that for every 100 grams. flour 5 gr. gluten-free, but I think that's a lot.

Who cares, see what the structure of the panettone should be.
Site: type in Google, to the right of the name there is a "translate page", click and go to the forum, there are a lot of Colombo and Panettone recipes.
I like Panettone Milanese, with a very correct structure. Recipe with yeast and sourdough.

One thing I realized is that our flour (even Bohumila) is not able to raise the dough according to the Italians' recipes.

Here on the cooking 🔗 Panettone recipe from Michelle - I know that many have already baked it from girls with cooking, since Michelle laid out the recipe back in 2006 - everyone got excellent Panettone. Only Michelle always warns everywhere in recipes that for an excellent result you must follow all the recommendations, without retreating a single step.
Right here 🔗 even a culinary flash mob was on this product from Michelle.

katyac, thank you found everything. I have long wanted to see how they cool panettone upside down on the needles. The picture is not for the faint of heart.
I come to the conclusion that they are not looking for good from good. My long-verified recipe is no worse, though there is more yeast there.
Very similar in composition to Michelle's recipe.

And this is my report on yesterday's pastries (a piece left in the morning):

One more photo:

And I want to show this structure:

Small piece:

katyac, it's good that I already had lunch, otherwise I would have choked with saliva. How can I present the aroma !!! .. m .. m ... m ... And what porosity. Gentle go.
I also have a piece of Adrianovsky, I’ll go and have some coffee.

Oh, well, so delicious, I can't stop, I keep running to the kitchen for a piece. It is very delicate and airy and is separated by plates (like a purchased one).
To be honest, I never did it, but here it turned out,. I think it all depends on the flour.
I had Macfa, but this time I + gluten!
Before that, I had a batch of flour "Kiivmlin", so bread did not work well with it (I did not add gluten).

katyac, another question on Easter cake: I know that sometimes the photo distorts the color. In this case, your photo accurately depicts the color of the Easter cake. Is it not bright yellow, but a little brownish?

katyac, another question on Easter cake: I know that sometimes the photo distorts the color. In this case, your photo accurately depicts the color of the Easter cake. Is it not bright yellow, but a little brownish?

No bright yellow, more creamy.

Girls!

but can you please tell me you can make some of the simplest leaven at one time, for example, to bake a colomba ???

and please tell us what is the difference between panettone and colomba?

Hello! Here Viki gave the leaven, I put it myself yesterday
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4994.360.
Panettone is slightly wetter than Colomba, and I took the recipe from the Italian Forum, so they are very similar, the only difference is in the moisture content of the dough and in Panettone there is also + raisins.

[Zest]

Zest, once I tried to reduce rejuvenation and it turned out sour, although Lyudmila has a sourdough cake, nothing is said about rejuvenation.

[Zest]

Zest, once I tried to reduce rejuvenation and it turned out sour, although Lyudmila has a sourdough cake, nothing is said about rejuvenation.

it means that you will have to calm down the passion of the pens to change something and do everything to begin with strictly according to the recipe.

PANETTONE Milanese (leavened)

Ingredients 1 dough

sourdough 270 gr
780 g flour (60% Manitobu 40% plain)
Butter 210 gr
Sugar 210 gr (dissolved in water)
Egg yolks 6 pcs.
water 500 (300 with sol. sugar)
1 dough

Mix yeast with eggs for 5 minutes
Add sugar to 300 g water (see above)
Butter and flour mix everything
When the dough is smooth, add the remaining (200g) water
put in a bowl and grow. 12 hours in a warm place.

after 12 hours:

2 dough ingredients

First dough 2 kg (approx.)
170 g flour (60% Manitobu 40% plain)
60 g ghee
60 g sugar
Honey 30 gr
Egg yolks 6
salt gr 8
500 g raisins
Cedar. nuts 250 gr
Orange zest 250 gr
Vanilla, orange,

2 dough

add to the first test:
flour, honey, salt and sugar
When the dough is formed. into a bowl, add eggs after each addition, stirring well.
then ghee (not too hot), in 2 or 3 stages
when everything is mixed, add the fruit mixture.

In a mold for 3/4 hours or until the dough reaches the edge of the mold, make an incision, place a small piece of butter in the center and bake at 180 degrees for about 1 hour per 1 kg of mold.
(Written with errors, since copied from the Italian cookaround forum)

like, I read the topic carefully ... I saw that panettone was baked on yeast dough, on a big, but I looked through it with sourdough in your performance. Or is it not here?

Yes, that's right, Panettone did it on yeast dough. But all the same, there is a difference in taste with mine, 4-day fermentation brought it as close as possible to sourdough. Why argue? Tomorrow I'll look, and the day after tomorrow I'll taste it.

[katyac]

katyac
here we will try everything, and then we will draw conclusions whether we need overseas creations))
I simply added sourdough to the Viennese dough, subtracting some of the flour-water, it turned out great, layered and aromatic, and practically no labor costs.

Now I add sourdough everywhere (to yeast dough), but that's not it, I think the whole "trick" is in the long fermentation of the dough and in strong sourdough, and of course in the quantity of baking.
So our sourdough cakes are their Panettone, the only difference is in the aroma additives.

[dan_Ira]

Thank you dan_Ira, which suggested the idea of ​​sourdough cakes, which our grandmothers made when they did not have yeast.

And this is my sandpiper:

This is my piece of cake:

Girls I'm with another experiment!

made panettone by Michelle (with cooking), what can I say ... better ... better. .. structure is airy, exfoliates with plates, airy
in short, it turned out very tasty!

[oceandream]

oceandream, oh, pretty layers, but what did you mix this time?

[katyac]

katyac , such a "bubbly" cake turned out. How does it taste? Sugar enough?

kneaded with hands ... timed, kneaded for 20 minutes

katyac, such a "bubble" cake turned out. How does it taste? Sugar enough?

The taste is very rich, so soft, juicy, viscous, but there is not enough sugar, I love sweet Easter cakes, and this one is classic in sweetness.

The taste is very rich, so soft, juicy, viscous, but there is not enough sugar, I love sweet Easter cakes, and this one is classic in sweetness.

then add sugar. And the fact that it is viscous - this moment is especially important to me. I understand that he will hardly stand the test of time (for staleness) (more precisely, he will not wait).

[poiuytrewq]

Here is my comparison chart of Panettone, Colomba and Easter cake

Ingredients	Kulich1	Panettone1	Colomba	Panettone2	Kulich2
Flour	3000	3000	3000	3000	3000
Water (milk)	900	1103	1301	587	750
Sugar	1400	684	717	960	1200
Honey	-	45	80	107	-
Yolks	33	22	32	29	22,5
Oil	700	811	982	933	1200
Raisins	500	901	-	800	600
Candied fruit	200	451	1593	533	225
Salt	20	30	21	40	15
Nuts	100	-	-	-	-

Kulich 1 - my recipe, Panettone 1 - according to Calvel, Panettone 2 - according to Adriano, Kulich 2 - pastry cake from Lyudmila's website.

The table helped to arrange poiuytrewq

[katyac]

Who cares, see what the structure of the panettone should be.
Site: type in Google, to the right of the name there is a "translate page", click and go to the forum, there are a lot of Colombo and Panettone recipes.
I like Panettone Milanese, with a very correct structure. Recipe with yeast and sourdough.

Good day! I have long wanted to try real Colombo or Panettone. And then I came across this topic. I never cease to admire the creations of the hands of members of the forum. katyac, and you are just a tireless innovator and a good pro! Of course, after reading the recipe and technology of this Italian pastry, I decide to try to bake it only with the help of HP, knowing in advance that I will only translate the products "manually".
Using your link, I read the recipe and baking technology in KhP and, since you already have practical experience in this matter, I want to ask a few questions:
1. Did you add something to the flour for "strength". If added, then what can replace these components, since I have neither gluten, nor the rest of the set? I could not get it in Kharkov (yet, anyway).
2. The recipe says: 1/2 cube of yeast. This measure is akin to that from my "Economical Book": take 10 kopecks of yeast. How much yeast did you take and what kind: dry yeast?
3. Did you do it in 2 stages: first the "Dough" mode, and then you started the main program?
I would be grateful for your answer.

Thanks for the kind words!
1. For "strength" I added gluten and a pinch of ascorbic acid, but if there is strong bakery flour, then gluten is not required. I took flour "Makfa". Try gluten-free + only ascorbic acid.
2. If the recipe with the addition of yeast, then I took 7 gr. dry speed., it was possible and 10 gr. take (because there is a lot of baking and rose slowly).
3. If you do it in HP, then yes (Dough and Basic program), and for the oven, 2 rubles. "Dough" (the first kneading and proofing in HP, the second only kneading).
Good luck! Ask questions!

["Panettone" -peck]

"Panettone" -peck (he said) where do you get this manitoba flour?

Manitoba is a high gluten flour.
Accordingly, if there is no such flour, then add gluten (gluten) to the usual one.

[Luysia]

Luysiaalready better.

Where do you get gluten? And in what quantities should it be added to flour? I really want to bake a "simple" "Panettone" from a "bread machine" for Easter.

And there is no manitoba in Moscow stores?

Gluten - gluten, panifarin. Synonymous words. In Moscow, this "shoe polish" ...
Add 2-3 tsp. for 0.5 kg of flour.
And Manitobu is a Canadian flour with a high gluten content. It may be in Moscow, but it's expensive.

[Panettone baking craftswomen]

Panettone baking craftswomen,
in the panettone recipe from the "bread machine" the same manitoba flour is mentioned (used), which she kindly told me about Luysia.

I found this Italian one in the store (see photo). It is written that it is from soft wheat ... but it is not written that it is manitoba. How to determine (if possible) it is suitable for making panettone? Or is it not worth the risk? ..

Here's what Google responded to me:
🔗

Flour in Italy:
Classification of flour types.
In Italy, flour is classified according to its mineral content or, more correctly, ash / ash content of flour /, that is, what remains after the flour is burned (minerals and their oxides do not burn). The lower the ash content, the whiter the flour.
All-grain flour has the highest ash content and uses WHOLE grain for its production.

According to Italian regulations, soft wheat flour is divided into types 00, 0, 1, 2 and whole grain flour.
Flour of soft wheat varieties mainly consists of starch (64% -74%) and proteins (9% -15%), mainly glutenin and gliadin.
The percentage of gliadin and glutenin determines the quality of the dough: glutenin gives it elasticity and stickiness, and thanks to gliadin the dough stretches.

For example, you need a table
Tmuki Max. humidity Min. sod. ash Max. sod. ash Min. sod. protein% flour, received. from whole. grains

00 14.50% - 0.55% 9.00% 50%
0 14.50% - 0.65% 11.00% 72%
1 14.50% - 0.80% 12.00% 80%
2 14.50% - 0.95% 12.00% 85%
c / grain 14.50% 1.30% 1.70% 12.00% 100%

The power of flour.

I will omit some of the tedious things about measuring the strength of flour and dwell on strength in more detail.
In Italy, the power of flour is indicated by the symbol W.
Unfortunately, this data is usually written on huge bags of flour available to professionals. BUT! They can almost always be found on manufacturers' websites. Protein content is usually written on the packages, so we are often content with this data. Roughly speaking, the higher the protein content, the higher the strength of the flour.

Flour with a strength less than 80 is not suitable for baking.

Flour with a strength between 90 and 160 is called WEAK. It has a very low protein content of 9%. This flour is used to make biscuits and biscuits.
Flour with strength from 160 to 250 - MEDIUM strength flour. It is used for baking, such as Apulian bread or French bread, for short proofing, direct kneading, focaccia, baba rum, puff pastry, tartlets.

Generally. The longer it takes to settle the dough, the higher the strength of the flour must be in order to better retain the carbon dioxide generated during fermentation. Gluten is able to absorb 1.5 times its weight in water, therefore, THE HIGHER THE STRENGTH OF THE FLOUR, the higher the process of its absorption of water.

Flour with a strength between 250 and 370 is called fortified flour. For baguette, ciabatta,
pizzas, rosettes, biowe use flour with a strength of 250 to 310.
Flour with strengths from 310 to 370 is used for products with long proofing. For example, panettone, pandoro, brioche, croissants, colomba.
There is a flour with values ​​above 400 and is called MANITOBA. Because she comes from Canada, Manitoba.
Even if the grain is grown in Europe.
This flour has a very high protein content and is used to mix with low-strength flour for a final strength.

In most cases, for
good yeast baked goods need reinforced flour.

Whole grain flour contains a lot of proteins from the bran and in short, this flour is very low in gluten. Therefore, it is difficult to bake bread with whole grain flour.
In Italy there is "flour for cakes and desserts". It is a weak flour mixed with a strong flour.

Again, here is only about soft wheat flour.
A source:

[Lyulёk]

Lyulёk, enchanting. Thank you for such a detailed answer ... But it is still incomprehensible ... Rather, it is clear that this flour, which I found in the store, is not suitable for these purposes.

A question for everyone who has already baked or is going to bake panettone.
What kind of flour do you use? Or do you all add panifarin?

I use our bread flour and add gluten.

Hello to all bakers! I could not resist and was tempted to bake panettone in x. n. Kneading the dough with the addition of panifarin. The dough seemed liquid, I added flour. at the end of the approach time in x. the item rose badly. I put it in a baking dish in the oven, waited 30 minutes and began to bake. The roof has been blown off a little, but have not tasted yet.

The dough is on the panettone and must be liquid.

Lyulёk, of course you are right! I am offended that I read it all. And as I started baking, I probably lost all my memory. The main thing I reprinted the recipe for myself from the Italian site about the bread machine, and the fact that the dough was liquid thought that our flour was to blame. Don't think too much ...

It tasted like our butter Easter, or Easter cake. I don't think to worry at all - I'm rather angry with myself for being inattentive! Looks like we are getting old ..........

It's me again. All I am not appeasing. I read on one of the forums that dry ground semolina can be added to increase the gluten content of ordinary flour. I would like to hear the opinion of professionals ...

Fuh! I got it off! Made 2 types of Easter cakes and Panettone with sourdough. for Panettone she did not do rejuvenation. It turned out to be very airy and fuss about like with a simple cake dough.
I will take a photo, display it.

Very, very interesting. I copied the recipes for myself, while I am studying, it stops the need for rejuvenation and the Frenchwoman is not yet ripe. Tell me, is there a difference from the one that was with rejuvenation? If you can do without it, then it's easier. This time I will be without my Easter cakes, because I have never made them myself in my life, I will try when the leaven is ripe and stronger. Baking is not easy. Even from bread, I can't say that I do it well enough, but here is such a masterpiece! Well, I will study, my eyes are afraid, my hands do it. I look forward to the photo.

Maybe I have something with sourdough, but when the dough according to the recipe stood overnight, the sourness was felt in the finished product, but this time I did not rejuvenate the leaven, the proofing was at first 2 hours, then another 2 hours and in molds for 4-5 hours. The raw dough did not taste sour, but I will try ready-made Panettons for Easter, then I will take a photo of the cutter.

Maybe I have something with sourdough, but when the dough according to the recipe stood overnight, the sourness was felt in the finished product, but this time I did not rejuvenate the leaven, the proofing was at first 2 hours, then another 2 hours and in molds for 4-5 hours. The raw dough did not taste sour, but I will try ready-made Panettons for Easter, then I will take a photo of the cutter.

katyac, and what recipe did you make cakes? Is it sourdough or not?
I keep working on sourdough with my cake. I feel that it is possible to somehow optimize the process, reduce the fuss from 2 days to 12-16 hours. Will the quality of the cake suffer from this?
Yesterday I baked my Easter cake with 2 rejuvenations. A slight sourness is present. Have not tried it yet: tomorrow!
Made 3 types of Easter cakes from the same dough: with raisins; with raisins and candied fruits; with raisins, candied fruits and hazelnuts.
The speed and temperature of the proofing affects the appearance of the cake. The higher the temperature and the faster the proofing, the more torn cake I got. The longest proofing: 9 hours at 25 degrees. - the most successful aesthetically. The number of folds also influenced the beauty. The 3 folds of the dough made it more resilient, elastic and less prone to tearing.
And here's how the proving time and the number of folds will affect the taste of the cake, I'll tell you tomorrow after the tasting.
And these are my Easter cakes, prepared for consecration:


at the same time I made a loaf of stagnation times with sourdough: the taste is the same as with yeast.

Lily, what wonderful Easter cakes you have.

I think the dough will not suffer, I rejuvenated Panettone 2 times, and the taste is not sour at all. And in all the Easter cakes that I made this year, I added sourdoughs (maybe that's why they turned out to be very airy).

And your loaf is just super! I just want to take a bite.
And these are my creations!
Panettone with sourdough:

A little donkey because I took out smaller forms from the oven, and he was still damp.
And this is Pokhlebkin's cake:

I thought it would be tighter, but it came out very perforated.
I also baked Easter cake from Myasoyedovskaya, but I will take a photo later, the one that was cut was dared.