Gastronomic panettone with sourdough, a simple recipe with guaranteed results that I already tried last year from this wonderful blog.
The gastronomic panettone is widely used during festivities because it can be used for refreshments, aperitifs, and various buffets. Its texture and the typical flavor of brioche bread are perfect for sophisticated fish fillings but also adapts well to classic rustic fillings like ham and cheese.
The original recipe calls for the use of active sourdough after two consecutive refreshments, but I prefer to prepare a poolish or pre-ferment before proceeding with the dough. Therefore, you can also use a good sourdough that you have previously refreshed as long as it is not sour and remains well aerated.
For lovers of natural leavening recipes, I suggest other savory and sweet recipes
- Difficulty: Medium
- Cost: Economical
- Rest time: 13 Hours
- Preparation time: 25 Minutes
- Portions: 32 sandwiches plus base and dome
- Cooking methods: Oven
- Cuisine: Italian
- Energy 69.79 (Kcal)
- Carbohydrates 11.18 (g) of which sugars 1.44 (g)
- Proteins 2.04 (g)
- Fat 2.09 (g) of which saturated 1.22 (g)of which unsaturated 0.80 (g)
- Fibers 0.26 (g)
- Sodium 78.93 (mg)
Indicative values for a portion of 1 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 6 oz milk
- 4.23 oz sourdough
- 2 cups all-purpose flour
- 2 egg yolks
- 1 egg
- 2 tbsp sugar
- 1 tbsp honey
- 1 tsp salt
- 1 cup all-purpose flour
- 4.5 tbsp butter
Tools
For mixing, I suggest using a stand mixer, and for baking, a 2.2 lbs panettone mold.
- 1 Stand Mixer howork
- 1 Mold Zenker
Steps
To prepare the poolish, I warmed the milk in the microwave. I added the sourdough to the milk, broke up the flour, and mixed roughly with a fork to incorporate some air. I prepared the poolish at 8 AM
At 12 PM, it looked like this, and we are ready to knead. The rising hours may vary from home to home, which is why I try to help with images.
In the bowl of the stand mixer, attach the hook and add the entire poolish and flour, and start mixing. Add the sugar and honey, then proceed by adding one yolk at a time, ensuring the previous one is well incorporated before adding the next. Continue with the whole egg, following the same procedure, salt, and finally add the butter gradually, waiting for each piece to be incorporated. You will get a smooth dough that you will place on a buttered work surface and let rest for about 20 minutes. Then, with well-greased hands, form a ball by turning the dough always downwards!!!
Place the obtained ball in a 1.65 lbs panettone mold, or as I did, you can use a classic metal cake ring, securing it well with string to prevent it from opening during rising
Let the gastronomic panettone rise in a place protected from drafts; for me, the best place is the turned-off oven. You can place a pot with boiling water inside the oven to reach an optimal rising temperature and maintain the proper humidity for the dough. Otherwise, cover the dough with plastic wrap to prevent the surface from drying. It will be well risen when it reaches the edge of the mold; it took me 6/7 hours.
To make it shinier, you can brush the surface with beaten egg and finally bake in a preheated oven at 355°F for about 35 minutes. If you have a food thermometer, you can check the cooking by inserting the thermometer in the center, and if the temperature reaches 203°F, your panettone is definitely cooked. If you don’t have one, use the classic toothpick test
Wait for your gastronomic panettone to cool completely before slicing it into thin slices with the help of a good smooth-blade knife, and you can proceed to fill your panettone to your taste.
NOTES
Personally, I fill the entire discs and then stack them back, slicing them first into 4, then 8 sandwiches per layer. Do not fill the gastronomic panettone too much in advance because its brioche structure might become too soft, at most the evening before consuming it, but keep it covered with cellophane and in the refrigerator once filled.
Before filling, you can keep your gastronomic panettone in a well-sealed food bag and stored in an airtight box; it will keep well for up to 10 days.
If you liked the recipe or if you have questions, feel free to comment here or on social media Facebook, Pinterest, Instagram, and Twitter.
