The naturally leavened panettone by Pier Giorgio Giorilli is much more than a recipe: it’s a real journey into the knowledge of sourdough. This preparation, taken from the book Slow Leavening, guides the reader step by step into the world of great artisanal leavened products, where precision, patience, and respect for fermentations make the difference.
The long natural leavening gives the panettone an extraordinary softness, an elegant crumb structure, and deep and harmonious aromas typical of products made according to tradition.
Perfect for the holidays, this panettone tells a story of conscious and artisanal patisserie, where technical knowledge meets the passion for excellent leavened products.
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- Difficulty: Medium
- Cost: Medium
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: New Year's Eve, Christmas
Ingredients
For 2 pieces of 2.2 lbs
- 3 1/2 cups all-purpose flour (W 400)
- 1 cup sourdough starter
- 7/8 cup water
- 5/8 cup sugar
- 1/2 cup butter
- 2 tbsp egg yolks
- 1 1/2 tsp salt
- 3/4 cup all-purpose flour (W 300)
- 1/2 cup sugar
- 3/4 cup egg yolks
- 1 tsp salt
- 1 cup butter
- 1 tsp malt
- 1 3/4 cup raisins
- 1/2 cup candied orange
- 1/4 cup candied citron
- 1 1/2 tbsp honey
- 1 vanilla bean
- 1 lemon
- 1 orange
Tools
- 1 Stand Mixer
- 2 Molds
Steps
It’s important for the panettone dough that all ingredients are very cold, even store the flour in the fridge.
8:00 I° refresh of the sourdough starter fermentation at 82°F in 3-4 hours triple in size
12:00 II° refresh of the sourdough starter fermentation at 82°F in 3-4 hours triple in size
16:00 III° refresh of the sourdough starter fermentation at 82°F in 3-4 hours triple in size20:00 working time 40 minutes with dough temperature max 79°F
Place the flour with the starter and water in the mixer. Start kneading with the hook at medium-low speed (Kenwood mixer speed 1).
Let the dough form for about 15 minutes.Add half of the sugar and half of the yolks.
Knead until you get a smooth and homogeneous dough.Add the remaining sugar and yolks, let absorb well.
Add the butter in two parts and in the last part add the salt and let it bind again.
Transfer the dough to a work surface.
Shape it into a ball and place it in a container and cover with a lid or plastic wrap.
Let rise at 75°-77°F for 10-12 hours or until the volume has tripled.Prepare the raisins by soaking them in warm water for 30 minutes
Rinse them and leave them to dry wrapped in a towel overnight.9:00-11:00 working time 30 minutes with dough temperature max 77°F
Deflate the I° dough and put it in the fridge to cool for 30 minutes.
Place the I° dough in the mixer with the flour and knead for 15 minutes.
Incorporate the malt and gradually the sugar.
Once the dough is bound, add half of the yolks, the salt, and the aromas.
Let knead to regain binding.
Add the remaining yolks and butter in three parts.
Finally, add the fruit lightly floured. Let knead again to evenly distribute the fruit at low speed.
Let rest for 30 minutes in the bowl.
Place the dough on a greased work surface.
Divide into two 2.4 lbs pieces and round (see video).
Place the two doughs on a baking sheet or board.
Place in the oven at 82°F and let rest for 35-40 minutes without covering.
Take the doughs and round them tightly. (Pirlatura)
Transfer to 2.2 lbs molds.
Fermentation at 82-86°F for 6-7 hours.
The dough should reach the rim of the mold.
Before baking, make cuts on the top or glaze.
Baking time 50-55 minutes at 338-356°F.
The internal temperature should reach 199°F, then the panettone can be removed from the oven.
After baking, pierce with the appropriate pins and immediately invert for 10-12 hours.
Package the panettone in the appropriate bags, previously spraying with 194°F alcohol.
Advice
They keep for 30 days in a closed bag.
It’s important for the panettone dough that all ingredients are very cold, even store the flour in the fridge.
FAQ
Can I make the panettone lactose-free?
Of course, using lactose-free butter with less than 0.01% lactose or plant-based products.
