Pandoro with natural yeast
A perfect pandoro, very soft made with a long and slow rising using natural yeast, I must say I am very satisfied with the result. An indirect dough made with a first rise of about 12 hours and then another 8 hours approximately for the second dough! Since last year I made two simpler and faster versions, namely the Vegan Pandoro with single dough and the Pandoro with SINGLE DOUGH which were very successful this year I wanted to try a slightly more difficult version with longer rising times. Choose the pandoro that suits you best ☺️
Try these recipes with pandoro too:
- Difficulty: Medium
- Cost: Economic
- Rest time: 21 Hours
- Preparation time: 1 Hour
- Portions: 10/12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients for pandoro with natural yeast:
- 4 cups all-purpose flour
- 3/5 cup Manitoba flour
- 2.1 oz dried sourdough yeast
- 2/3 cup water
- 5.5 oz egg yolks
- 1/5 tsp fresh yeast
- 7 oz butter
- 3/4 cup Manitoba flour
- 1.8 oz egg yolks
- 2 tbsp heavy cream
- 5 oz butter
- 4/5 cup sugar
- 1 tbsp honey
- vanilla
Tools
- Stand Mixers Stand Mixer
- Molds Pandoro mold
Steps
To prepare the pandoro with natural yeast, watch the video HERE.
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Preparation of the first dough:
We put the flour, fresh yeast, natural yeast, water, and start kneading. We immediately add half of the yolks and knead until the dough starts to detach from the walls. Then continue adding the remaining yolks a little at a time.
Finally, add the cold butter a little at a time. Transfer the obtained dough onto the work surface, make some folds, and shape it into a sphere.
Place it in a tall container, cover it, and let it rise until tripled in volume (I left it in the oven with the light on overnight until the next morning).
Preparation of the second dough:
After tripling in volume, place it back in the mixer bowl. Add flour, cream, and start kneading. Add half of the yolks
Add a bit of vanilla and continue kneading. When it starts detaching from the sides, continue adding the remaining yolks a little at a time. Meanwhile, put butter at room temperature, sugar, and honey.
Work with the beaters to obtain a smooth cream. Add it gradually. Once ready, let it rest for an hour, then weigh 750 g of dough.
Make some folds and shape it again. Place it in the well-buttered mold and let it rise for about 8 hours in the oven turned off with the light on. Do the same with the remaining dough (500 g).
Place it in a smaller mold and let it rise. When they have almost reached the edge (about 8 hours), bake them at 320°F for about 45 minutes.
Enjoy your meal!
