Name: This process is a bit complicated, as for making panettone, I start with the sourdough starter I have
Yield: 4 servings

This process is a bit complicated, as for making panettone, I start with the sourdough starter I have

This panettone is an airy and fluffy delight, made from sourdough that imparts a deep and distinguished flavor, with traditional ingredients that complete each bite.

Ingredients

Servings:

Ingredientes

Step-by-step Guide

Preparation of a Solid Sourdough for Panettone

In a large bowl, mix 50 g of strong flour with 25 g of room temperature water and 5 g of fresh yeast. Knead until a homogeneous dough is formed, and let it rest for 30 minutes in a warm place, covered with a damp cloth.
Add an additional 100 g of strong flour and 50 g of water to the initial dough. Knead well until achieving a smooth and elastic consistency, and let it rest for 2 hours at room temperature or until it has doubled in size.
Finally, incorporate another 150 g of strong flour into the rested dough, along with 75 g of water. Knead until a uniform dough is formed and allow it to ferment for 4 hours, or until it doubles in size, in a warm place covered with a kitchen towel.

What factors influence the fermentation of the

Flour: It is important to use a flour with high strength, such as Manitoba flour with a W index between 380 and 400. Flours with a strength index below W360 will not be suitable for this fermentation process.
Water: The quality of the water significantly influences fermentation. Factors such as water hardness, the presence of metals, and chlorine can affect the behavior of the dough during fermentation.
If the water is high in calcium and magnesium, this will harden the gluten network and may cause a slowdown in fermentation. In such cases, it is advisable to adjust the process times.
If you have doubts about the quality of the water, it is preferable to use mineral water to refresh the sourdough, ensuring a more consistent environment for fermentation.
Fermentation: This is an oxidative and anaerobic chemical process that converts sugars into gas (carbon dioxide), alcohol (ethanol), and organic acids, predominantly lactic and acetic. Two main types of fermentation occur:
Alcoholic: This forms the basis for alcoholic beverages and flour-based products like bread.
Bacterial or lactic: Responsible for the flavor and aroma that develop during baking, this fermentation enhances the preservation of the final product. The quality of the product is closely tied to good lactic fermentation.
A good sourdough starter will have approximately:
60% lactic acid
20% acetic acid
20% other organic acids, which contribute to the flavor profile.
pH or acidity: The optimal pH for fermentation would be between 3.9 and 5.3, with the ideal being 4.1. A pH higher than 5.3 may slow down the fermentation process.

We have 2 ways to prepare a solid sourdough

*Dry*: This is a complicated process that requires daily attention. The dough must be stored wrapped in a clean cloth and carefully tied. This method can be challenging to manage, especially if the fermentation is not well controlled.
*Submerged in water*: This method is much easier to control. The resulting starter is less acidic because some of the acidity is diluted in the water left underneath once the dough rises and floats. It is a long process and requires patience, but once established, it can last a lifetime. You only need to refresh it every 4 to 5 days. It is possible to extend the time between refreshments, and I will eventually indicate how to do them to keep the starter active.
We must start the process at least 18 days in advance before the day we want to use it. This ensures that the starter is mature and ready for use.
We need a total of 15 days to prepare a specific solid starter for panettone. This period allows us to obtain dough with the ideal texture and properties for this preparation.
When we want to make a panettone, it will be necessary to perform the last 3 final refreshments immediately before using the starter for the first knead (primo impasto). This ensures the vitality and strength of the dough.
Therefore, if we are planning to make a panettone, we must start preparing the sourdough 18 days before the day we want to make it to ensure proper fermentation.
Additionally, we need to account for 2 additional days necessary to work on the final dough of the panettone, from kneading to baking. This includes all the steps necessary to complete the process.
Thus, to make a panettone from scratch, we need a total of 20 days to achieve an optimal and complete result.
Experts recommend baking the panettone 3 days before consumption. This allows the flavors to develop better, so if we're preparing it for a special occasion, we should factor in these extra days in the planning.

Thinking Ahead to Start the Process Towards

The dough should be refreshed every day during the first 15 days. These first 15 days of daily refreshments are unavoidable, but once we have our sourdough activated, we can store it in the refrigerator for longer periods without needing to refresh it daily.
We are creating a living organism capable of living and breathing in the presence of oxygen, as well as surviving and fermenting under anaerobic conditions (in the absence of oxygen). The dough must function in both types of metabolism to ensure a good fermentation process.
Knead with care and awareness: When we knead the dough, we incorporate oxygen, creating a favorable environment for the yeast's metabolism and natural growth. When the oxygen is depleted, the yeast does not die but rather shifts its metabolism to anaerobic, initiating the phase of alcoholic fermentation. At this moment, they will produce carbon dioxide and ethyl alcohol, which will help to leaven the dough.
The overnight resting time can vary between 16 and 18 hours between two refreshments. This allows the dough to develop complex flavors and improve its structure.
It's essential to maintain an appropriate dough temperature, around 26-30 ºC, to promote optimal yeast development and effective fermentation.
To achieve the desired temperature, the water we use for refreshing should be set at 30 ºC. This temperature increase helps offset the cold of the bath and keeps the dough in good condition for fermentation.
The ambient temperature during the overnight rest should be approximately 18-19 ºC (64-66 ºF). This temperature helps preserve the dough overnight, allowing for a slow rise and adequate flavor development.

We Need

Strong flour (such as Manitoba, W380, or W400). Note that it will not work correctly with flour that has a strength below W360, as it will not provide the necessary structure for the dough.
A high-quality organic apple, washed and dried, which will add aroma and moisture to the preparation.
A container or similar, with a taller shape than it is wide, approximately 22 cm in height and 8 cm at the base. Ensure the container is just right to contain and support the dough without being too large, to prevent the dough from spreading and disintegrating during the process.
A zip-type plastic bag or a freezer bag, which we will use to store or protect ingredients during the preparation.
Two cotton or linen kitchen towels, which are ideal for covering the dough during resting periods, preventing the formation of a dry crust.
A cotton string, like those used for tying roasted meat, or a fine cord, to secure some parts during cooking or for presentation.
A precise kitchen scale, to accurately measure the quantity of ingredients, ensuring the success of the recipe.
A digital kitchen thermometer, essential for monitoring the internal temperature of the dough or ingredients, ensuring it stays within the optimal range throughout the process.
A rolling pin, essential for rolling out the dough evenly, achieving the desired thickness for the preparation.
An additional apple, perhaps for a recipe variation or as a garnish, ensure it is well cleaned and in good condition.

First Day

Select a good quality organic apple.
Prepare the same weight of water at 30ºC as the weight of the apple once grated (skin and all).
Wash the apple thoroughly under running water to remove any dirt and dry it carefully with a paper towel.
Cut the apple into quarters and, using a grater, grate the entire apple, including the skin, to preserve all the nutrients.
Weigh the grated apple to ensure we have the correct measurement.
Place the grated apple, along with any juice it has generated, inside a glass jar that can be sealed airtight to prevent air ingress.
Add water at 30ºC to the jar, ensuring its weight is exactly the same as that of the grated apple.
Seal the jar airtight and place it inside the oven, which should be closed but with the light on, so that the temperature remains between 28ºC and 30ºC. It is crucial that the temperature does not drop below 28ºC during this first day.
Use a thermometer to constantly monitor the oven’s temperature, adjusting if necessary.
If your oven does not allow you to keep the light on, heat a little water and place it in a cup inside the oven to help maintain the temperature; periodically check the temperature and repeat the process if necessary.
Let the mixture ferment for 24 hours in the oven, ensuring that the temperature remains consistently suitable for optimal fermentation.

Second Day

Strain 200 grams of the fermented apple water using a fine sieve to ensure there is no pulp remaining.
Measure 200 grams of Manitoba flour, preferably with a strength index of W400 or W380, which will guarantee a good structure for the dough.
Prepare a container like a Tupperware or similar that is taller than it is wide, with approximate dimensions of 22 cm in height and 8 cm at the base.
Strain the content of the glass jar using a colander to separate the pulp, which we will discard, and reserve the fermented water for the next step.
Precisely weigh the fermented water before adding it to the mixture to ensure the correct proportion.
In a bowl, combine the fermented water with the same weight of Manitoba flour. This ensures the proper ratio for fermentation.
Stir the mixture with a spoon until achieving a homogeneous dough without lumps, ensuring good cohesion.
Pour the dough into the previously prepared container. Mark the level of the dough on the outside of the container with a pencil or an elastic band to observe its growth.
Do not completely cover the container; drape it with a cloth to allow the dough to breathe and prevent excessive moisture accumulation.
Place the container inside the oven turned off but with the light on to maintain a constant temperature between 28ºC and 30ºC. This temperature is crucial for the dough to rise properly.
Use a kitchen thermometer to monitor and maintain the oven temperature within the desired range.
If your oven does not allow the light to stay on, heat some water and place it in a cup inside the oven. Check the temperature every 4-5 hours and repeat the process if the temperature drops.
Allow the dough to ferment for a full 24 hours, uninterrupted, to achieve the desired texture and structure.

Third and Fourth Day

Weigh 200 grams of sourdough starter and ensure it has a homogeneous texture.
Add 200 grams of Manitoba flour with a W value of 400 or W380 to the sourdough starter to provide the necessary strength to the dough.
Prepare a zip-type or freezer plastic bag, ensuring it is large enough to allow the dough to expand.
Take two clean, dry cotton or linen kitchen towels to cover the dough during the fermentation process.
Use a string to tie the opening of the bag, preventing air from entering, while leaving enough space for the dough to rise.
Have at hand a casserole where the dough can rest while it ferments over the next few hours.
If our sourdough evolves correctly, it should double or triple its volume in approximately 4 to 6 hours. Observe the mark left on the side of the bag indicating how far the dough has risen, comparing it with the initial volume. If the dough has not at least doubled its initial volume within this period, you will need to start the process from the beginning.
If the fermentation has been effective, transfer 200 grams of the sourdough to a glass bowl and add 200 grams of flour again, mixing until you obtain a homogeneous dough. Let it rest at room temperature for 3 to 4 hours until it begins to rise again.

Manitoba

Work the dough with your hands to achieve a solid texture; initially, it will be very dry and difficult to integrate all the flour, but with patience, kneading and taking breaks every 10 minutes, we will achieve this.
Once a homogeneous dough is achieved, roll it over itself, forming a compact cylinder.
Place the dough inside a zip-type plastic bag or a freezer bag. Wrap it well, ensuring that you remove all the air from inside to prevent it from becoming moist.
Wrap the bag with a cotton kitchen towel, rolling it tightly and pressing to give it shape and stability.
Then, wrap the bag with a second kitchen towel, ensuring that the entire package is well protected and snug.
Finally, tie the package with a string, making a firm knot like the one used for tying meat for roasting. Make sure the ends are securely fastened.
Place the package inside a pot large enough to contain the dough in case it expands outside the package (which can happen).
Cover the casserole dish and leave it in the oven for 48 hours. There is no need to keep the oven light on during this time.
Throughout these two days, the dough will rise significantly and, during the last few hours, will begin to lose strength.

Fifth Day

Weigh 200 grams of sourdough starter and set it aside.
Measure 200 grams of Manitoba flour with a strength of W400 or W380 and add them to the sourdough starter.
Calculate between 60 and 80 grams of water, which should be between 30% and 50% of the weight of the flour, and ensure the water is at a temperature of approximately 30ºC.
Prepare a large bowl for mixing the dough.
Have the rolling pin ready to roll out the dough later on.
Prepare a container or similar recipient, ensuring it's taller than it is wide, with approximate dimensions of 22 cm in height by 8 cm in width at the base.
After 48 hours, we should have a more evolved starter dough, with a toasted cream hue.
Carefully uncover the dough and gently remove the plastic bag. If it cannot be removed easily, cut it with scissors to facilitate removal.
Take only the inner part of the dough, discarding the outer edges that will be dry and contain dead cells we aren't interested in.
Weigh the amount of recoverable starter and discard the rest, ensuring you keep exactly 200 grams for the mixture.
Mix 200 grams of starter with 200 grams of Manitoba flour and add between 60 and 80 grams of water at 30ºC. It is important not to exceed with the water, as we are making a solid dough. If it sticks to the countertop, you will need to reduce the amount of water.
Pour the dough onto the countertop and knead well until achieving a smooth and homogeneous texture. Alternate between intervals of kneading and resting, covering the dough with a cloth during resting periods to prevent drying out.
Once the dough is homogeneous, roll it out with a rolling pin to refine it.
Roll it out and fold it in a triptych form, then roll it out again.
Repeat the rolling and folding in a triptych form several times until you achieve a smooth and even texture. Allow intervals of rest to let the dough relax, as it will be very tense and may be difficult to refine.
Once the dough is refined, roll it out and fold it again, this time by taking the long edges and folding them inward, similar to when making a baguette.
Roll it out again to give it length, aiming for a width slightly narrower than the width of the container in which you will place it.
It is important that the final width of the sourdough is slightly narrower than the width of the container in which you will store it for the water bath.

Thus it is favored that at the hour it is contained

Roll the dough onto itself forming a spiral, ensuring there are no holes and applying a bit of tension by slightly stretching before rolling.
Place the dough inside a container large enough to hold it comfortably.
Cover the dough with water at a temperature of 14ºC, ensuring that the top of the dough is completely submerged.
Leave the container at room temperature for 20-24 hours without covering it. You can place a cloth on top to prevent contaminants from entering.

Sixth

Measure 200 g of sourdough starter and set it aside for the process.
Prepare 200 g of Manitoba flour, with a W index of 400 or 380, according to preferences.
In a bowl, add 60 g of water, ensuring the temperature is around 30°C. Remember that the amount of water should be between 30% and 50% of the flour's weight.
Use a large bowl to mix the ingredients properly and allow enough space for the yeast.
Have a plate ready to rest the dough once it is worked.
It is possible that before 24 hours, the dough may have already begun to slightly disintegrate.
If everything goes well, the dough will have risen significantly and will float on the surface, with the water below. The top part will be slightly dry, while the submerged bottom will be slimy. It's normal to see some bubbles along the sides of the dough, indicating good fermentation. The smell should be pleasant, similar to freshly baked bread.
If you notice a whitish layer at the bottom of the container, it's a sign that the dough is disintegrating and that the leavening time in the water has been excessive, causing the dough to become too liquid.
Carefully remove the dry top part of the sourdough with your hands.
Pour the container over a large bowl, placing your hand at the opening to gently collect the sourdough.
Dispose of the slimy part and gently drain the dough, squeezing it to remove excess water, similar to how you would with a sponge.
If, when pressing the dough, it falls apart, it is an indication that the leavening time in the water has been excessive.
Place the sourdough starter on a plate for more convenience when handling it.
Accurately weigh the sourdough starter before continuing with the process.
In a bowl, mix 200 g of sourdough starter with 200 g of Manitoba flour, adding between 30% and 50% water at 30°C. It is advisable to add only about 60 g of water for these 200 g of sourdough starter. If the dough sticks to the counter, it is because you've added too much water.
If the dough is not consistent enough because you overdid the leavening time in water, add less water when kneading it again.

Instead of the 60 grs we put 50 grs less and it

Once the sourdough is drained, it should have a muscular texture and offer some resistance when we cut or stretch it to break it. This indicates that it is in its optimal state to be used.
Pour the dough onto the countertop and knead it well until achieving a smooth and homogeneous dough. If necessary, alternate kneading periods of about 5 to 10 minutes with resting periods of 15 minutes. During the rests, cover it with a damp cloth to prevent it from drying out.
Once a homogeneous dough is obtained, roll it out with a rolling pin to refine it. This will help distribute the ingredients evenly and achieve a smoother texture.
Roll out the dough and fold it into a triptych fold: fold one-third of the dough towards the center, then fold the other third over it. Then, roll it out again with the rolling pin.
Repeat the roll-outs and triptych folds several times until achieving a smooth and even texture. Between each series of roll-outs, let the dough rest for 20 minutes to allow it to relax, as this will facilitate the refining.
Once the dough is well refined, roll it out and fold it again, this time taking the long ends and folding them inward, as you would when forming a baguette.
Roll it out again with the rolling pin to give it length, aiming for a width slightly less than the width of the container where you will place it later.
Roll the dough into itself in a spiral shape, without leaving any gaps, but applying some tension while slightly stretching it before fully rolling it up.
Place the dough in the appropriate container.
Completely cover it with water at 14 ºC, ensuring that the top of the dough is submerged.
Leave the container at room temperature for 12-24 hours, without sealing it tightly (you can cover it with a cloth to prevent impurities from entering). It may be necessary to check and refresh the water before 12 hours to maintain a constant temperature.

Sixth to Fifteenth Day

Use 200 grams of sourdough starter, previously fed and active.
Incorporate 200 grams of Manitoba flour, preferably with a strength of W400 or W380.
Add between 60 and 80 grams of water to the mixture; ensure it's between 30% and 50% of the flour's weight to achieve the correct consistency.
Prepare a clean bowl large enough to allow for the fermentation of the sourdough.
For the next 9 days, repeat the same procedure each day to feed the sourdough starter. It may be necessary to refresh the starter every 12 hours if you notice it becomes very active and ferments too quickly.
If the fermentation is too rapid, lower the water bath temperature to 4ºC instead of 14ºC. Keep in mind that the refreshment water for kneading should always be at 30ºC. The goal is for the dough to reach its ideal refreshment point every 12 hours.
As the days pass, adjust the fermentation according to the dough's texture. If the dough is too compact, increase the refreshment water amount to 80 ml instead of 60 ml.
At the end of this process, you will have a solid sourdough starter, ideal for starting the bagnets and the three final refreshments before beginning the kneading of the panettone dough. It is essential to control the final temperature between 26ºC and 30ºC for proper gluten development.
Yeasts, in an environment of 0ºC to 4ºC, do not have fermentative activity.
Between 4ºC and 12ºC, the yeasts show a slowdown in fermentative activity.
A cold sourdough with a temperature below 22ºC presents poorly developed gluten and a slower fermentation process.
In an environment between 23ºC and 28ºC, the yeasts grow exponentially with high production of gases.
When the temperature of the dough with yeasts exceeds 24ºC, its fermentative capacity multiplies between 1.8 and 12 for each additional degree.
If the sourdough exceeds 30ºC, the enzymatic activity is too high and tends to liquefy.
From 32ºC, the dough starts to show signs of decomposition.
At a temperature of around 35ºC, the maximum gas production occurs, initiating the progressive deterioration of the yeast.
To determine the water temperature of the starters and achieve an ideal sourdough, control the final dough temperature between 23ºC and 28ºC.
The final dough temperature is determined by four factors: the ambient temperature of the location, which you can establish with a precise thermometer.
The temperature of the flour, which can be regulated by refrigerating it beforehand.
The temperature of the water can be controlled by cooling, adding ice cubes, or heating, if necessary.
The heat produced by the friction of the mixer depends on the type of equipment and the dough consistency; a firm and dry dough will generate more heat compared to a soft dough.

From experience, the temperatures generated by the

Use a friction mixer to combine the ingredients, ensuring that the dough temperature remains between 6ºC and 9ºC. This helps achieve the proper dough texture.
When using a spiral mixer, the dough temperature should be maintained between 10ºC and 15ºC to ensure a good structure and gluten development.
If using a planetary mixer, make sure the dough temperature stays between 15ºC and 19ºC. This allows for even mixing and optimal fermentation. Check the water temperature before adding it to ensure the desired dough temperature is achieved.

Example

First, we need to decide the final temperature we want our sourdough to be at after kneading. Let's assume we want it to be 25ºC to achieve optimal fermentation.
We measure the ambient temperature, which is currently 28ºC, to have a reference when calculating the water temperature.
We have a spiral mixer, which generates between 10ºC and 15ºC of heat during kneading. Let's assume our mixer heats up by 12ºC.
The flour can be placed in the fridge for a while to lower its initial temperature. Let's assume we take it out of the fridge at 25ºC.
To determine the temperature at which we should set the dough water, we perform the following calculation.
Multiply the desired dough temperature by 3: 25ºC x 3 = 75.
Add the ambient temperature, the flour temperature, and the temperature generated by the mixer: 28ºC + 25ºC + 12ºC = 65.
The water temperature should be: 75 - 65 = 10ºC.
Remember that for every 3ºC variation in the water temperature, the final dough temperature will vary by 1ºC in the same direction. Once we have our solid sourdough starter, it can be stored indefinitely by performing periodic refreshments over longer periods. These first 15 days of daily refreshments are unavoidable, but once our starter is activated, it can be kept in the refrigerator for 7 to 21 days without refreshing. Keep in mind that the longer it is kept cold without refreshing, the more acidity it will develop.

To keep it for 7 days

Perform a regular refresh, maintaining the 1:1:1 ratio (flour: water: sourdough starter), mixing the ingredients well until a homogeneous mixture is obtained.
Let the mixture sit at room temperature so that the sourdough floats to the surface, which can take approximately 4 to 6 hours.
Once it has floated, refrigerate it immediately at 4°C to preserve its properties for 7 days.

To preserve for 14 days

Prepare a refreshment following a ratio of 1:4:2 (sourdough: water: flour). This means that for every part of sourdough, use four parts water and two parts flour.
Let the sourdough float on the surface of the water, making sure it does not fully submerge, and control the environment to prevent sudden temperature changes.
Refrigerate the final three preparatory refreshments at 4°C before starting the panettone kneading. Before performing a bagnetto, start with a solid, strong, stable sourdough with predictable behavior. Refresh it daily according to its needs, ensuring that the last refreshment occurred between 12 and 14 hours prior in a room temperature environment of 24°C to 26°C to ensure its optimal maturity.
Perform a "bagnetto" by submerging the previously drained solid sourdough starter in a new sugar water bath with a ratio of 3 parts water, 1 part sourdough starter, and 0.0025 parts sugar, for a maximum of 15-18 minutes.
Example of ratio: use 600 ml of water, 200 g of sourdough starter, and 0.5 grams of sugar for a smaller quantity.
Example of ratio: use 1000 ml of water, 333 g of sourdough starter, and 0.8 grams of sugar for a larger quantity. It is advisable to perform a "bagnetto" before starting the final three refreshments. If the sourdough starter has been left to acidify for a few days without refreshing, another bath may be done, but note that a sugared bath can also weaken the starter. If the overnight rests are well controlled and excessive acidification is avoided, a single "bagnetto" will suffice. This process is essential when working with a solid and dry sourdough starter. If the sourdough starter is solid and submerged, the "bagnetto" might be unnecessary as the dough generates more lactic acid and is less acidic, but it is advisable if overnight rests in the fridge have been carried out.

How to Make Bagnetto

If working with a solid and dry sourdough starter, submerge the dough in room temperature water for 15-18 minutes to properly hydrate it.
If working with a solid submerged sourdough starter, heat the water to a temperature between 33ºC and 35ºC and submerge the dough for a period of 15-18 minutes to ensure proper microorganism activity.
Mature sourdough starter: this starter should have been refreshed at least once every 12 hours at a temperature between 24°C and 26°C to maintain its strength and balanced acidity.
The pH of the mature sourdough starter should be between 4.1 and 4.3 to ensure that the microorganisms are working correctly.
The mature sourdough starter will be aromatic, with a sweet and slightly sour taste indicating proper fermentation.
The color of the mature sourdough starter should be off-white, reflecting a good state of maturation.
The presence of elongated alveoli in the mature sourdough starter indicates good gas distribution and fermentation.
Very strong sourdough starter: two specific situations must be identified, a strong but not acidic starter and a strong and acidic starter.
Strong but not acidic sourdough starter: this situation occurs when there is an abundance of yeast that disrupts the balance with lactic bacteria.
If a sourdough starter rises and is ready to use in less than 3 hours, even if it doesn't emit an unpleasant smell, it indicates an excess of yeast.
Strong and acidic sourdough starter: in this case, too much acetic acid is being produced, resulting in a sour and bitter taste.
For this starter, the pH will be below 4, a value that indicates a high level of acidity.
The color of strong and acidic sourdough may present a grayish hue and a sticky consistency.
In this case, we should subject the sourdough to a cleansing bath; therefore, we immerse 200 grams of sourdough in 600 grams of cold water at 18ºC with 0.4 grams of sugar (equivalent to 2 grams of sugar per liter of water).
We keep the dough in the bath for 15 minutes to reduce excess acidity.
Then, we drain the dough and refresh it according to a ratio of 1:2:1, that is, 200 grams of sourdough, 400 grams of flour with a strength of W400 or W380, and about 200-210 grams of water.
Very weak sourdough: in this case, the pH will be between 5 and 5.5, indicating a lack of acidity.
It will have a sweet taste, with a smell reminiscent of flour, and a white color, indicating low microbial activity.

An excess of lactic acid will cause us

A weaker first kneading (primo impasto). To resolve this, we will let the solid sourdough rest in the fridge for a few days; after this period, the yeasts will recover their normal production and activity.
A stickier first kneading (primo impasto). We will especially notice this problem when attempting the second kneading. We will observe that the dough does not acquire the proper elasticity or extensibility, dispersing during kneading instead of forming a ball. This makes the kneading process very difficult. If this occurs, we must act as in the previous case, that is, let the sourdough rest for 2-3 days in the fridge.
Difficulty integrating fats into the sourdough to the point that the gluten network breaks. The balance of the dough's polarities is crucial to maintain the retention of gases, steam, and fats. An excess of lactic acid, with a positive polarity, can unbalance this structure, creating an unstable mesh that cannot withstand the pressure of gases nor the load of fats. This results in a dough that does not bind together and becomes impossible to work with.
The baked panettone breaks when inverted. It may be that the dough has an excessive lactic acidity that does not prevent fat integration. During kneading, this might go unnoticed, but after baking, when attempting to invert, the piece may break and some of the panettone may detach from the paper mold. This is due to the excess lactic acidity which hindered the proper gelatinization of the flour's starch, causing an excess of dextrin, which does not provide the dough with an optimal structure.
A sourdough with small, round alveoli. If we closely examine the sourdough after the refreshments, we can detect an excess of lactic acid by observing the internal alveoli; if they are small and round, it indicates an excess of lactic acid.
What can we do to balance an excess of lactic acid? We must act in each and every phase of refreshing and storing the sourdough, introducing actions that generate acetic acid. Possible solution: refresh the sourdough with colder water, between 24ºC-22ºC, because lower temperatures favor the development of acetic acid.
Weak kneading with a progressive loss of strength. The sourdough should be induced to produce more heterofermentables and more acetic acid. Refreshing the sourdough with cold water, between 24ºC-22ºC, helps in this process.
Overnight rests at low temperatures. Submerging the sourdough in water at 4ºC, or if it is a dry sourdough, keeping it at 10ºC overnight, promotes balance between different acids.
Very sticky dough. If the first kneading results in a very sticky dough, we must discard it and start again. Repeat the three refreshments of the sourdough while correcting the yeast in the first of the three preparatory refreshments. In the first refreshment, add 20 grams of egg yolk for every 500 grams of solid sourdough. The yolk acts as a buffer, absorbing the excess acidity.
Difficulty in integrating fats. In this case, we must halt the production of the panettone. Repeat the three refreshments of the sourdough, correcting the yeast in the first of the three preparatory refreshments. In the first refreshment, in addition to 20 grams of egg yolk for every 500 grams of solid sourdough, increase the flour in a ratio of 1 to 2. In the second and third refreshments, add 0.2% salt relative to the amount of flour, following the temperature guidelines to induce the production of acetic acid.
Detachment of the product once baked. Reducing the water also facilitates the reduction of acidity, even up to a 40% reduction relative to the weight of the flour.
Small and round alveoli. Perform a bath (bagnetto) of the dough with cold water at 19ºC before executing the three refreshments. The bath is done with 3 parts of water for every part of sourdough, adding 2 grams of fructose (not sugar) for every liter of water. When acetic acid predominates, it is easier to identify thanks to its volatile compound, detectable by smell with a sharp and pungent odor, and its taste is less bitter than when there is an excess of lactic acid, but perceptible on the tip of the tongue.

An excess of acetic acid will cause us

A more resistant and less extensible first kneading (primo impasto). During this process, a very strong gluten network develops, which is not very extensible and tends to tear. Knead the dough for about 10 minutes, until a homogeneous and firm texture is obtained.
A product with little flavor. Acetic acidity, being volatile, is partially lost during baking. This results in a product with a mild flavor, with bitter notes and nuances of acidity. Ensure to bake at 180°C for 30-35 minutes to achieve the appropriate texture and flavor.
Elongated alveoli. Acetic activity tends to be accompanied by greater yeast activity, which results in more gas expansion and a longer and larger alveoli. Let the dough rest in a warm place, about 25°C, for 2 hours to develop properly.
Greater proliferation of molds. Of the two types of acids, the one that controls the start and action of other microorganisms is lactic acid. Therefore, an excess of acetic acid reduces the ability to prevent mold from appearing in the final product. Ensure the baked product cools completely and is stored in a dry place.
What can we do to balance an excess of acetic acid in this case? Our goal will be the production of lactic acid. Possible solutions include increasing the amount of flour in the sourdough ratio and adjusting the fermentation temperature to about 22°C.
Stimulate conditions that favor lactic acid production. During the refresh phase, dissolve the sourdough starter in warm water (around 35°C) before incorporating the flour, and let it sit for at least 30 minutes to stimulate lactic bacteria.
Increase the amount of water. Reaching, if necessary, 55% water relative to the final weight of flour. Ensure the dough has a soft and homogeneous consistency before proceeding with kneading.
Knead it well. Pay special attention to the degree of kneading of the sourdough during the refreshing phases. To achieve good results, it is necessary to maintain a perfect balance between bacteria and yeasts. The kneading should last approximately 15 minutes to ensure the uniform distribution of ingredients.

To have on hand

Maintain the kneading temperature as consistent as possible, ensuring it stays around 27ºC. It is important that it does not vary within the range of 26ºC-28ºC to guarantee good dough development.
The optimal temperature for overnight maintenance of the sourdough should be between 16ºC-18ºC. If working with solid sourdough submerged in water, it should have a rather firm and dry consistency, as it will absorb water during rest and tend to disintegrate.
The overnight rest time should be between 16 and 18 hours. This process allows the purification of the sourdough from harmful organisms thanks to the excess acidification generated during this period.
It is important to control the hydration percentage and the consistency of the dough. An excessively firm dough can promote excessive development of acetic acid. We can add 4% of water (between 44% and 46% depending on the type of flour) and knead it very well. It is advisable to laminate and fold the sourdough as done during refreshing, as this helps to oxygenate it and allows better yeast reproduction. Perform the three refreshments prior to starting the panettone kneading.

Prime Refresh

Weigh 30 grams of solid sourdough starter and place it in a clean, dry bowl.
Incorporate 30 grams of Manitoba flour into the bowl with the sourdough starter. Ensure that the flour has a strength between W360 and W380 for the best results.
Add between 10.5 and 12.6 ml of water at a controlled temperature of 26ºC to 28ºC. The water should be added gradually, observing how it is absorbed by the dough. Calculate the ideal water bath temperature before each refreshment according to environmental conditions and the dough's needs.

Second Refreshment

Weigh 60 grams of solid sourdough starter from the first refreshment and reserve it for use in the second refreshment.
Add 60 grams of Manitoba flour, with a strength between W360 and W380, and integrate it well with the solid sourdough starter.
Measure 25.2 ml of water and ensure it is at a temperature between 26ºC and 28ºC for optimal fermentation. Calculate the ideal water temperature before starting each refreshment.

Third Refresh

Precisely weigh 140 grams of solid sourdough starter obtained from the second refreshment.
Add 140 grams of Manitoba flour with a W of 360, stirring well to achieve a homogeneous mixture.
Incorporate 59 ml of water at a controlled temperature between 26ºC and 28ºC. Ensure to calculate the bath water temperature beforehand for each refreshment to be optimal.

Recommendations & Tricks

To ensure the sourdough starter is at its best, feed it 4-6 hours before preparing the recipe, making sure it is active and bubbly.
When kneading the panettone, use a folding technique (folds) to incorporate air and achieve a fluffier texture.
If you want to add candied fruit to the panettone, try macerating it for a few hours with a liqueur, such as rum or amaretto, to enhance the flavors.