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Panettone with Forki Sourdough Starter
Panettone with textured and fluffy sourdough, made with seven eggs and baked in a round mold for a soft and airy result.
bread
panettone
oven
dessert
sweet
traditional
Ingredients
Servings:
4

Ingredients

  • 11/December
  • 7 eggs
  • 2 panet2 loaves of 525 grams mold Ø14X9
  • 150 g100 grams (50.0%)
  • 75 ml50 ml (25.0%)
  • 127 g85 grs (42.5%)
  • 90 g60 grs (about 3 egg yolks) (30.0%)
  • 300 g200 grams
  • 75 g50 grs (about 3 egg yolks) (25.0%)
  • 37 ml25 ml (12.5%)
  • 190 g125 grams (62.5%)
  • 1050 g700 grams
  • 112 g75 grams
  • 30 gAttention ¡¡ 20 g
  • 33 g22 g (1 egg yolk)
  • 9 g6 grams
  • 105 g70 grs - 1 orange - 1 mandarin - 1 lemon
  • 45 g29 grams
  • 2 2
  • 105 g70 g - or 105 g if we don't add fruit paste
  • 105 g70 g - or 105 g if we don't add fruit paste
  • 40 g30 grams
  • 100 g80 grams
  • 8 g6 grams
  • 40 g30 grams
  • butter
  • sliced almond
  • 3 I'm sorry, it seems like there might be a mistake. Could you please provide the full ingredient name for translation?
  • 6 4

Ingredients

  • 1 Day
  • D1ia
  • Day (16-17 and 18 Dec)
Nutritional Information

Per Serving (Approx.)

Calories
450 kcal
Protein
30 g
Fat
23 g
Carbohydrates
30 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

In the Hooves of Reinoxa

  • 160 g if not available - or 105 g if not found anywhere). add fruit paste add fruit paste If we don't add the fruit paste, then increase the candied fruit up to 105 g.
  • 105 g 70 g mix of raisins, black and red cranberries (or Malaga raisins or Corinth raisins).
  • 160 g if not available - or 105 g if not found If we don't add the fruit paste, then increase the raisins and cranberries mix up to 105 g (or 157 g if making 3). Crunchy topping 40 g 30 g almond flour 100 g 80 g sugar 8 g 6 g cornstarch 40 g 30 g egg whites. Final finish butter for greasing the molds and for placing in the middle of the cross before baking sliced almonds to sprinkle on top of the final topping. 3 2 Molds Panettone for 500 g of 16 cm x 11 cm. 6 4 long metal skewers to pierce the panettone and hang them upside down (1) Between the fruit paste and candied fruit, do not exceed 210-220 g in total. If we don’t add the fruit paste, we can then increase the grams of the other fruits (orange and raisins) or incorporate a third fruit, such as the citron used by Italians (not found here) or candied cherries. To make the panettone with sourdough, we need to ensure our sourdough has low acidity and is very active, for which we need to do several successive refreshments over a few days before using it. We also need to accustom the yeast to the flour we’ll use for panettone. Therefore, when starting, we need 1 kilogram of Manitoba flour because we will use it for the refreshments. 13 days before Activate THE Sourdough Every DAY FOR 9 Days (keeping it always at room temperature) - We will need a minimum of 1.5 kg of Manitoba flour for the refreshments.
  • The refreshments should be well measured, and the dough needs to be left to rest inside a bowl covered with a cloth at a room temperature of about 28 ºC. If starting with Manitoba, follow the same number of days and refreshments. Sourdough at the beginning of each stage Add Flour Add Water Time The dough's kneading water proportion varies (minutes) Day -11 20 h - - - (December 13) Take the sourdough out of the fridge and leave it at room temperature until the next day Day -10 8 h Refresh: proportion 1:2:2 80 g 80 ml 3 (December 14) Take 40 g T80 flour Make ONE refreshment a day Day -9 8 h Refresh: proportion 1:2:2 80 g 80 ml 3 (December 15) Take 40 g T80 flour Make TWO refreshments a day PAST2A0 D hE F R URIeTfEreSscar: proportion 1:2:2 80 g 80 ml 3

Prepare according to the instructions

  • Prepare the necessary ingredients in advance, ensuring they are all at room temperature.
  • Preheat the oven to 180 degrees Celsius before starting the preparation of the ingredients.
  • Cut all the vegetables into uniform pieces to ensure even cooking.
  • In a pan over medium-high heat, heat 2 tablespoons of olive oil for 2 minutes until it's hot.
  • Add the vegetables to the pan and sauté for 10 minutes, stirring occasionally to prevent sticking.

With this reactivated sourdough starter

  • The final consistency of this starter dough should be fairly compact. It should have a texture that can be easily handled without being too soft or sticky.
  • Attention: The proportions, type of flour, and amounts of water may vary according to needs. If we do not have a sourdough starter, we can prepare a preferment by mixing 110 grams of strong flour, 110 ml of water, and 6 grams of fresh baker's yeast. Mix all the ingredients well and let it rest at room temperature overnight. The next day, separate the amount indicated in the sourdough chart and proceed to refresh it during the specified days. This way, we will obtain a highly activated yeast that will be useful for our preparations.

Day

  • Prepare in advance the fruit paste that we will need for the next day, ensuring that we have all the necessary ingredients and tools.
  • We will need to gather the following ingredients for the preparation:
  • 1 ripe orange, preferably with thin skin
  • 1 juicy mandarin
  • 1 fresh lemon to use its peel
  • Thoroughly clean the peel of the orange, tangerine, and lemon under running water, using a soft brush to remove any dirt.
  • Peel the fruits, aiming to keep the peel as long as possible, as this makes it easier to remove the white inner part without damaging it.
  • Inspect the peels to remove any dark spots that may be present, as these can add bitterness to the preparation.
  • Using a broad knife, carefully remove the white inner part from all three peels to prevent the final mixture from having a bitter taste.
  • Reserve the lemon, as we will only use the peel for this recipe.
  • Slice the orange into rounds, discarding the top and bottom caps, and remove any adhered white parts. Chop the rounds into small pieces.
  • Scrape the mandarin with a knife to remove as many white filaments as possible. Chop the segments into pieces, and remove the seeds if there are any.
  • Weigh the clean peels and the mandarin and orange segments separately. Note the total resulting weight.
  • Place the segments in a saucepan and add an amount of sugar equivalent to half the total weight of peels and segments, stirring to integrate well.
  • Let the fruit macerate for at least 60 minutes, ensuring that it starts to release juice before the next step.
  • While the fruit is macerating, bring water to a boil in another saucepan. Once it reaches a boil, add the orange, mandarin, and lemon peels and blanch them for exactly one minute to prevent them from hardening later.
  • Cut the peels into fine julienne strips, making sure they are of uniform size, and add them to the saucepan where the fruit is macerating with the sugar.
  • Cook the mixture on a Very LOW Heat, maintaining a consistent temperature for about 20 minutes to prevent the sugar from caramelizing and the mixture from becoming hard.
  • Stir constantly while cooking to properly integrate the ingredients and prevent them from sticking to the bottom of the saucepan.
  • Blend until you have a smooth, homogeneous, and lump-free paste, and reserve the mixture in a clean, covered container until the next day.
  • The next day, use 70 grams of the prepared paste (approximately 35 grams of sugar) or 105 grams if making a double batch. The rest can be consumed like jam.

First Course

  • Place the first dose of water in the bowl, along with the sugar and the first dose of egg yolks, and stir with the K-beater for about 5 minutes until the ingredients are well integrated.
  • Add the activated sourdough, cut into small pieces, to the bowl with the previous mixture.
  • Carefully incorporate the sifted flour into the bowl.
  • Stir for an additional 5 minutes with the K-beater until the flour is well incorporated.
  • Switch the K-beater for the dough hook.
  • Knead for 15 minutes at medium speed until you obtain a smooth and uniform dough.
  • When the dough reaches a good texture, add the second dose of egg yolk and the second dose of water. Continue kneading until it softens again. Knead for an additional 5 minutes until the dough regains its body.
  • If the dough does not achieve the desired consistency, stop kneading and mix it manually in the bowl until a homogeneous consistency is achieved, then resume kneading with the dough hook.
  • Gradually, the dough will regain consistency. Once it has enough body, continue kneading for an additional 10 minutes until it becomes smooth.
  • Slowly incorporate the cold yet pliable butter in small quantities. Wait for it to be fully integrated before adding more.
  • Once all the butter is incorporated, continue kneading for another 15 minutes until you obtain an elastic and fine dough.
  • If the dough does not achieve the desired body, let it rest for about 5 minutes and then knead for another 15 minutes or more, increasing the kneading speed slightly if necessary.
  • You will know the dough is ready when it detaches from the sides and almost from the bottom of the bowl, with enough elasticity to be removed whole without sticking.
  • During kneading, the temperature of the dough must not exceed 27º-28ºC to prevent damage.
  • Tip the dough onto a buttered marble surface and fold it over itself using the Bertinet method, with hands coated in butter. Knead until it no longer sticks to the marble and holds its shape when folded.
  • Shape the dough into a round form with hands coated in butter.
  • Place the dough in a buttered container and cover it with buttered plastic wrap (important: the container should be large as it will grow significantly - make a mark on the container to track the dough's growth).
  • Allow the dough to rest:
  • in a warm environment for approximately 2 hours, with a maximum temperature of 30ºC.
  • and then it will require a lot of patience. Keep the dough in an environment at about 27º-28ºC for 12-16 hours. After this time, the dough should have quadrupled in volume. If it does not at least triple in volume, the final result will not be good.

Macerate the Raisins

  • Macerate the raisins in warm water for 15 minutes, ensuring they are all submerged. You can also use liquor to add more flavor, as per preference.
  • Drain the water from the raisins using a strainer and let them drain completely. Leave the raisins in the strainer overnight, covered with a clean cloth, until the next morning, to ensure they are well-dried.

Day -2 (December 22) Second Kneading

  • Place the dough from the first kneading in a bowl, add the sifted flour, and knead using the dough hook.
  • Set the machine to low speed for 5 minutes to start incorporating the ingredients.
  • Increase to medium speed and continue kneading for another 5 minutes until the dough begins to take shape.
  • Once the dough has acquired a defined structure, add the sugar or fruit paste, if desired, while continuing to knead.
  • Knead for about 15 to 20 minutes until the dough is completely homogenous and smooth.
  • Add the egg yolks, one at a time, and continue kneading until they are fully integrated into the dough.
  • Gradually add the cold but pliable butter, along with the salt and vanilla pulp.
  • Knead for about 15 more minutes, until the dough detaches from the sides and almost from the bottom of the bowl.
  • Perform the windowpane test: if it hasn't passed yet, continue with 5-minute kneading cycles alternated with 5 minutes resting periods until it does.
  • When the dough seems perfect, turn it out onto a buttered counter and use the Bertinet method until the dough holds together without spreading.
  • Once the windowpane test is passed, return the dough to the bowl, reduce the speed to the lowest setting, and incorporate the candied fruit and raisins (do not exceed the indicated weight to prevent it from breaking when turned out to cool).
  • Mix gently at a slow speed for only 1 minute to distribute the fruits evenly without overworking the dough.
  • Grease the countertop with butter, turn out the dough, and cover it with a large glass bowl or a butter-greased plastic wrap.
  • Let the dough rest in bulk for 1 hour, monitoring ambient temperature conditions. 11:00 am
  • Divide the dough into as many portions as the number of panettones you want to make, ensuring each portion has the appropriate weight.
  • If you want to make two (or three) panettones, divide the dough into two (or three) pieces of about 500 grams each.
  • For a 1 kg panettone, keep the dough whole in a single piece of about 800 grams.
  • With hands greased with butter, perform a gentle Bertinet fold on each piece and lightly shape them into balls.
  • Let the pieces rest on a butter-greased work surface for about 20 minutes, covered with bowls to maintain humidity.
  • Perform a second shaping of the pieces always in the same direction, using hands greased with butter until they are well tightened.
  • Place the pieces into the molds, ensuring the mold is filled approximately up to 1/3 of its initial capacity.
  • Place the molds on the tray where you will bake them, avoiding excess movement once they have risen to prevent them from deflating.
  • Pierce the molds with metal skewers to hang the panettones upside down, about 2 cm from the base of the mold, before starting to bake them.
  • Cover the molds with a large food bag, as if putting on a hood, ensuring it does not touch the dough as it rises.
  • Let the molds rest in a warm environment until the dough reaches the edges of the mold, taking care that the ambient temperature remains consistent.

Prepare the Crust for the Garnish

  • One hour before baking, mix all the finishing garnish ingredients (except the small piece of butter and the sliced almonds, which will be added at the end). Let the mixture rest until it's time to place it on top of the panettone.
  • Preheat the oven to 160 ºC for at least 45 minutes before baking. This is usually around 7:00 PM or 8:00 PM.
  • To apply the topping to the panettone, use a brush with great care. Start from the sides towards the center, applying a thin and uniform layer, as it will grow and increase in volume while baking.
  • Sprinkle the sliced almonds over the topping.
  • Some people make cross-shaped cuts with a razor blade (or scissors) to place a small block of butter. However, I don't do this because when I've tried, the panettone deflates and doesn't rise properly.
  • Bake at 160 ºC, placing the tray on the lower rack of the oven, at the lowest possible position.
  • For a 500-gram panettone, the baking time is 40-45 minutes.
  • For a 1000-gram panettone, the baking time is 50-55 minutes.
  • If we have an oven probe thermometer, the panettone will be sufficiently cooked when the interior reaches 93-94 ºC. If we don't have one, insert a wooden skewer to check if it is cooked.
  • If we see that the surface is browning too much, cover it with aluminum foil to prevent it from burning.
  • Insert a wooden skewer to check if the panettone is cooked. If it comes out clean, it is ready.
  • To achieve a good final texture, the panettone should be cooled upside down, suspended between two tall objects, for example, inside a wider pot or between two boxes. Leave them in this position for a minimum of 7 hours. Attention: if they haven't developed a good texture during kneading or are not sufficiently baked, they might break. We can explore different ways of suspending them upside down.
Recommendations & Tricks
  • Ensure you thoroughly wash the oranges and lemons before zesting, avoiding the bitter white part.
  • Choose a large container for letting the dough rest, and use a marker to indicate the dough's initial level to observe how it rises.
  • Let the dough rest in a warm place, such as near a sunny window or close to a radiator, ensuring the temperature does not exceed 30ºC.
  • Once rested for 2 hours, move the dough to a consistently warm environment of 27º-28ºC, which could be inside the switched-off oven with the door slightly ajar, for 12-16 hours.
  • After the long rest, check that the dough has quadrupled in volume. If not, leave it in the same environment until it does.
  • Soak the raisins in warm water or a liquor of your choice for 15 minutes and drain them well before adding to the dough.
  • For enhanced flavor, add 1 tablespoon of vanilla or the zest of an orange to the raisin soaking liquid.