The Veneziana by P. Giorilli is a cloud of flavors and lightness. A leavened dough similar to panettone but without inclusions and prepared with sourdough. The recipe is taken from the book ‘Slow Leavening’, a simply fabulous book where the recipes are explained in detail, in addition to having an introduction to raw materials, techniques, and doughs.
Also discover other Christmas leavened recipes:
- Difficulty: Medium
- Cost: Medium
- Portions: 2 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas, New Year
Ingredients
For 2 pieces of 750 g each
- 3 1/5 cups flour (W350)
- 4 oz sourdough
- 7/8 cup water
- 2/3 cup sugar
- 1/4 cup egg yolks
- 1/2 cup butter
- 1/4 tsp salt
- 3/4 cup flour (W280-300)
- 1/2 cup sugar
- 2/3 cup egg yolks
- 1 tsp salt
- 7/8 cup butter
- 2 tbsp honey
- 1/2 tsp malt
- 1 vanilla bean
- 1 orange (grated zest)
- 1 cup cup sugar
- 1/2 cup blanched almonds
- 3 tbsp rice starch
- egg white
- 1 tbsp sugar granules
- 1 tbsp powdered sugar
Tools
- 1 Stand Mixer
- 1 Blender
- 1 Bowl
- 2 Molds
Steps
Veneziana by P. Giorilli
8:00 AM First refreshment of sourdough, let rise at 82°F for 3-4 hours until tripled
12:00 PM Second refreshment of sourdough, let rise at 82°F for 3-4 hours until tripled
4:00 PM Third refreshment of sourdough, let rise at 82°F for 3-4 hours until tripled8:00 PM working time 25/30 minutes with dough temperature max 79°F
Pour the flour into the bowl of the stand mixer. Add water and sourdough. Start the machine and let it work for 15 minutes. Once dough is formed, add half of the sugar, the salt, and half of the egg yolks. Allow all ingredients to be well absorbed without losing the dough consistency.
Then add the remaining sugar and egg yolks. Work again until the dough is smooth and consistent. Stop the machine. Form a dough ball on a buttered work surface. Place in a container and cover. Let rise at 75°F-77°F for 10-12 hours or until the volume has tripled.
Prepare the glaze by blending all the ingredients with a food processor. Keep covered in the fridge.
9:00-10:00 AM working time 30 minutes with dough temperature max 79°F
Chill the leavened dough in the fridge for 30 minutes.
Place the first dough into the stand mixer with the flour and knead at low speed for about 15 minutes until dough consistency is formed.
Slowly add the sugar and after absorption, add half of the egg yolks.
Let incorporate then add the salt, honey, and flavorings.
When the dough is smooth and homogeneous, add the remaining egg yolks.
After complete absorption, add the butter in 3 stages.
Work well until dough reaches the right consistency.
Stop the mixer and let rest for 30 minutes in the bowl.
Place the dough on a buttered work surface.
Divide into two pieces of 800 g and round (pirlatura, video here).
Place the two dough balls on a baking sheet or board.
Put in the oven at 82°F and let rest for 35-40 minutes without covering.
Round again (pirlatura, video here) and place in the molds.
Cover with plastic wrap and let rise at 82°F-86°F for 6-7 hours or until the mold’s edge.
Glaze with a thin layer of icing using a pastry bag.
Sprinkle the surface with sugar granules.
Dust with powdered sugar.
Bake in a preheated static oven at 338°F-356°F for 45-50 minutes.
Core temperature 201°F.
After baking, pierce with appropriate tongs and flip immediately.
Leave in this position for 10 to 12 hours.
Package the Veneziana in special bags, previously spraying with 194°F alcohol.
Advice
They keep for 30 days in a closed bag.
FAQ (Questions and Answers)
Can I make the Veneziana lactose-free?
Sure, by using lactose-free butter with less than 0.01% lactose or vegetable margarine.
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