CHOCOLATE PANETTONE WITH SOURDOUGH
The recipe for the leavened, soft like the ones grandmothers make, with chocolate chips and natural sourdough.
Here is the dessert that is the king of all desserts: the panettone!! Well yes, there is no better leavened during the Christmas period… But wait, are we sure??
Neverrrrr!! Unfortunately, I am in team PANDORO for life: I love that soft dough and I usually waited all year for this period.
Unfortunately, it is no longer like that: since I had to remove wheat from my diet due to my intolerance, it has been two Christmases that I no longer enjoy this soft and super fragrant dessert!
But back to us: my mother-in-law, who is like a second mom to me, loves this leavened dessert, and that’s why every year I lock myself in the kitchen and make it.
Okay, not just for her, but also for me who loves to try these preparations, even if then I can’t even taste them. You might say: excuse me, but what’s so nice about it?
I’ll tell you right away: the ADRENALINE in the preparation, the CHALLENGE in the leavening, the ANXIETY mixed with EXCITEMENT as it rises in the oven… and so many other emotions that I can’t explain.. Yes, I probably should turn this love into work, but for now, I am content to make friends and family happy 😉
So let’s see how I made it, together with Martino, my little sourdough 🙂
Note: the sourdough must be very active. What does this mean? It must be able to double in 3/4 hours. How is it done? Simple, first of all, you need to have it already active, renewing it at least twice a week (I do it every other day, approximately).
On the day you have to make the leavened, start early and do three consecutive refreshes, always until doubling, so it will be very active.
Obviously, if you have a sourdough that has been sitting for a while, refresh it at least three times the week before starting. 😉
One last thing: I recommend a strong flour, at least W400 and up, if you search on Amazon or in well-stocked supermarkets, you’ll find them.
If you have any questions, you can write to me here, or you can always find me on INSTAGRAM & FACEBOOK
EMIMETTOAIFORNELLI recommends:
- Difficulty: Very difficult
- Cost: Economical
- Rest time: 2 Days
- Preparation time: 6 Hours
- Portions: 1
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
These ingredients are for a 1 kg panettone
- 135 ml water (room temperature)
- 100 g liquid sourdough (refreshed)
- 3 egg yolks
- 75 g sugar
- 292 g flour 0 (w 350/400)
- 2 oz oz butter
- 2 oz oz flour 0 (w 380/400)
- 3 egg yolks
- 45 g sugar
- 2 oz oz butter
- 15 g powdered sugar
- 12 g honey
- 3 g salt
- Half orange (zest)
- Half lemon (zest)
- 150 g chocolate chips
- 1 pod vanilla (or vanillin)
Tools
I recommend these tools for the successful outcome of the recipe (ADV)
- Bowl
- Spatula
- Planetary Mixer
- Pastry Board
Steps
First of all, as I explained in the introduction: activate the leaven well, otherwise it will not rise
Before starting, remove the butter from the fridge
I usually start the first dough in the evening, around 8 pm
Adjust accordingly to have your leaven active by that time.
First, in the planetary mixer, pour the water with the leaven and operate with the leaf hook at a low level.
Let it dissolve completely.
Now add the flour and run with the hook. Once the flour is well incorporated into the water, pour in the yolk (I pour it in three times), sugar, and let the ingredients incorporate well, letting the machine work.
If it doesn’t bind: stop, wait 10 minutes, and start again.
Try not to overheat the dough.
At this point, pour the softened butter in three doses, worked into a pomade (semi-beat with the whisks or a fork), let it absorb well before adding more butter.
It will take about 10/12 minutes.
Take the dough, place it on a work surface, and give a round of folds.
Get a large bowl that will need to contain the tripled dough and do this if you don’t have a graduated bowl: detach a small piece of dough and pour it into a small but graduated container and mark the double and triple when the dough must reach.
Pour the mass into the large bowl, make a hole in the center, and place the marked small bowl (obviously mark with a food color or write the numbers it must reach on a notebook).
Close the bowl if it has a lid, or with plastic wrap and a cloth on top.
Let rise to triple: 10 hours at 75°F, I usually let it rest overnight, but if not enough, you can take more hours, calmly.
Once tripled, deflate and let rest for an hour in the refrigerator while you weigh all the ingredients.
In the planetary mixer bowl, pour the well-deflated first dough and flour in doses: let them incorporate well together.
An important step: make sure to bind well because if you lose here, it’s trouble 😉
Once done, pour the yolks always in three doses.
While the machine works, prepare the emulsion: in a bowl, pour the butter and semi-whip it with a fork or whisk, add all the aromas, keeping the chocolate aside.
Insert into our dough in three times and let the machine work to bind it well.
Be careful, if you see it struggling, stop the machine, let it rest a little, and then start working again.
Lastly, add the chocolate chips, if the machine can’t handle it, incorporate by hand.
On a well-greased worktop, pour the dough: open all the corners like a sheet.
Now let’s make two reinforcement folds and a small rounding.
Let it rest in a bowl for a couple of hours and then pour into the mold
It should take about 10 hours, but mine rose earlier, in about 5/6, so keep an eye on the dough.
Once risen to 1 inch from the edge, it’s time to bake: first, preheat the oven to 300°F.
Now make the classic incision on the dome and place a knob of butter on top.
Let it bake for almost an hour.
Once cooked, remove from oven and with skewers (be sure they’re metal, otherwise even knitting needles) skewer them halfway and let them rest upside down (I put them between two chairs 🙂
Once well-cooled, close in a nylon bag and let rest at least one, even better two days before cutting it.
Be patient 🙂
And finally, our CHOCOLATE PANETTONE WITH SOURDOUGH is ready to be enjoyed at its best. Or you can gift it.
STORAGE
Well wrapped, it keeps for a couple of weeks with all its freshness.
